Cinnamon Roll Cake

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If you love cinnamon rolls but dread waiting for dough to rise, cinnamon roll cake lands right in your sweet spot. This recipe transforms the flavor and coziness of a fresh cinnamon roll into a soft, pillowy cake—ready with less effort and maximum reward. With swirls of cinnamon sugar and a creamy glaze, each slice brings a warm, bakery-style treat to your home kitchen.

Why Cinnamon Roll Cake Belongs in Your Baking Repertoire

Cinnamon roll cake combines convenience and comfort. Mixing a batter takes minutes, with no yeast or rolling pins in sight. The result? Moist, tender bites marbled with fragrant cinnamon ribbons and finished with a classic vanilla glaze.

Highlights:
– Simple Method: Forget kneading or rise times; it’s one pan, one swirl, straight to the oven.
– Everyday Ingredients: Everything comes from common pantry staples.
– Versatile Occasion: Brunch, holidays, slow weekends, or dessert—this cake fits right in.
– Feeds a Crowd: The 9×13 pan yields generous squares for sharing, or seconds.

Ingredients You Need

Each component plays a part in creating that cinnamon roll experience. Here’s what you’ll gather:

Cake Base

• All-purpose flour: Creates a tender cake with just enough structure.
• Granulated sugar: Brings clean, sweet flavor.
• Baking powder: Lifts the cake, ensuring it’s light.
• Salt: Balances the sweetness.
• Whole milk: Adds richness and softness.
• Large eggs: Help bind the batter, providing moisture and stability.
• Unsalted butter (melted): Gives the cake its buttery base.
• Pure vanilla extract: Infuses warmth and depth.

Cinnamon Swirl Filling

• Brown sugar: Lends caramel notes and moisture for gooey swirls.
• Ground cinnamon: Delivers the signature aroma and spice.
• Unsalted butter (softened): Creates rich, streaked pockets that melt as the cake bakes.

Glaze

• Powdered sugar: Blends smoothly for that silky finish.
• Milk: Loosens the glaze for drizzling.
• Pure vanilla extract: Layering extra flavor in the final touch.

Step-by-Step: How To Make Cinnamon Roll Cake

1. Preheat and Prepare

Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal. Trust me, cleaning up goes faster this way.

2. Mix the Batter

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.

In another bowl, blend the eggs, whole milk, melted butter, and vanilla extract until smooth.

Add the wet mixture to the dry ingredients, stirring gently. Avoid overmixing. The batter should look thick but pourable.

3. Create the Cinnamon Swirl

In a smaller bowl, combine the brown sugar, cinnamon, and softened butter. Stir until it forms a spreadable paste.

Drop spoonfuls of the cinnamon filling over the batter in the pan. Use a butterknife to swirl it gently. Aim for wide, distinct ribbons—don’t stir too much or you’ll lose the beautiful marbling.

4. Bake

Place the pan in the center of your preheated oven. Bake for 30-35 minutes. Check doneness with a toothpick; it should come out mostly clean, with just a crumb or two attached.

Cool the cake in the pan for at least 15 minutes before glazing. Warm cake absorbs the glaze, but you don’t want it piping hot, or the glaze will just melt away.

5. Make the Glaze

Whisk together powdered sugar, milk, and vanilla in a small bowl. If too thick, add more milk a teaspoon at a time. For a thicker drizzle, use less milk.

6. Glaze and Serve

Drizzle the glaze evenly over the slightly cooled cake, letting it puddle in the cinnamon grooves. Allow the glaze to set for 10 minutes, then slice and serve.

Table: Ingredient Measurements

Tips and Tricks for the Best Cinnamon Roll Cake

• Mix Gently: Stir until ingredients are just combined. Overmixing creates a tough crumb.
• Cool Butter: Let melted butter cool for 5 minutes before adding to eggs; this prevents scrambled eggs in your batter.
• Room Temperature Ingredients: Eggs and milk mix better at room temp. Leave them on the counter for 20-30 minutes.
• Perfect Swirl Technique: Use a small offset spatula or butter knife. Draw wide figure eights, swirling only the top half of the batter to keep the layers distinct.
• Customize Your Cake: Add chopped toasted pecans, walnuts, or raisins to the cinnamon filling for added texture.
• Glaze Consistency: For a glossy, luscious glaze, whisk for a full minute to blend out any lumps.
• Bake Time Check: If your oven runs hot, start checking at 28 minutes—a dry cake isn’t the goal.

Storing and Freezing

Cinnamon roll cake keeps its soft texture and flavor with proper storage.

To Store: Leave covered at room temp for 2 days. For longer keeping, store in an airtight container in the fridge for up to 5 days.

To Freeze: Cool cake completely. Wrap tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw in the fridge overnight before serving.

To Reheat: Warm single slices in the microwave for 15-20 seconds or reheat the full cake in a preheated 300°F oven for 10 minutes. Add fresh glaze if reheated after freezing.

Variations To Try

• Cream Cheese Glaze: Swap part of the glaze’s milk with 2 ounces of cream cheese, softened.
• Orange Zest: Stir a teaspoon of zest into your cinnamon filling for citrus flair.
• Caramel Drizzle: Top the cake with caramel sauce for added richness.
• Mini Cakes: Divide batter in a muffin tin for individual servings—reduce bake time to 16-18 minutes.

Serving Suggestions

Serve cinnamon roll cake warm for brunch, topped with fruit for breakfast, or with ice cream for dessert. It pairs perfectly with coffee, tea, or a glass of cold milk.

Why You’ll Crave It Again

Cinnamon roll cake delivers all the nostalgic flavor of classic cinnamon rolls—without the fuss. It’s endlessly adaptable, easy to make, and guaranteed to fill your kitchen with the aroma of cinnamon and butter. Whether you bake it for a crowd or keep the pan to yourself, the cake is bound to disappear quickly.

Time to swirl, bake, and find out why this cake becomes a go-to favorite after the first slice.

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Cinnamon Roll Cake

⭐⭐⭐⭐⭐

4.7 from 1 votes

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Course: Breakfast / Cuisine: American

Prep Time 15 minutes

Cooking Time 35 minutes

Servings 12 servings

Calories 533 cal

This cinnamon roll cake has a tender, moist crumb. Swirls of cinnamon sugar run throughout. A sweet vanilla glaze sits on top. It’s absolutely to die for!

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 1/2 cups whole milk
• 2 cups powdered sugar
• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1/2 cup (1 stick) unsalted butter, melted
• 2 teaspoons vanilla extract
• 2 large eggs + 1 egg yolk
• 1/2 cup packed brown sugar
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 cup whole milk
• 4 teaspoons baking powder
• 1 teaspoon vanilla extract
• 3/4 cup packed brown sugar

Instructions

1. Preheat the oven to 350°Fahrenheit. Grease a 9x13-inch baking pan with nonstick cooking spray. Line the pan with parchment paper.
2. Make the cake. In a large bowl, whisk the milk. Add the eggs, yolk, and vanilla. Whisk until smooth.
3. In a separate bowl, combine the flour, sugars, baking powder, and salt. Mix until everything is evenly blended.
4. Add the dry ingredients to the wet ingredients. Whisk by hand until mostly combined. Gently whisk in the melted (and slightly cooled) butter. Pour the batter into the baking dish. Spread the top so it’s flat.
5. Make the filling: In a medium bowl, mix the brown sugar, butter, and cinnamon. Stir until smooth and paste-like. Add the flour last and stir just until no streaks of white are visible.
6. Pipe lines or drop spoonfuls of the cinnamon mixture over the cake batter. Use a knife to swirl it gently into the batter. Do not overmix. You want ribbons of cinnamon throughout.
7. Bake for 30-35 minutes. Insert a toothpick into the center to check doneness. The cake is ready when the toothpick comes out clean. Let the cake cool in the pan on a wire rack. Wait at least 15 minutes before removing it.
8. Make the glaze. Place the powdered sugar, milk, and vanilla in a medium bowl. Whisk until smooth. If it's too thick, add a bit more milk.
9. Drizzle the glaze over the warm cake. Let it set before slicing and serving. Enjoy!