Cinnamon Roll Cake
This Cinnamon Roll Cake has everything you love about classic cinnamon rolls—swirls of buttery cinnamon sugar, a soft vanilla cake, and a sweet glaze—without the hassle of making yeast dough. Moist, fluffy, and bursting with warm cinnamon flavor,this easy dessert is perfect for breakfast, brunch, holidays, or an afternoon treat. It’s ready in about an hour and tastes just like a homemade cinnamon roll in cake form!
Why Everyone Loves This Recipe
- All the flavor of cinnamon rolls without yeast.
- Soft, moist cake with rich cinnamon swirls.
- Sweet vanilla glaze melts into the warm cake.
- Easy to make with simple pantry ingredients.
- Perfect for breakfast, brunch, dessert, or holidays.
- Great served warm or at room temperature.
Ingredients Overview
For the Cake
- All-Purpose Flour – Creates a soft, tender cake.
- Granulated Sugar – Sweetens the batter.
- Baking Powder – Gives the cake a light, fluffy texture.
- Eggs – Add structure and richness.
- Vanilla Extract – Enhances the cake’s flavor.
- Milk – Keeps the cake moist and tender.
- Salted Butter – Adds buttery richness and flavor.
For the Cinnamon Filling
- Salted Butter – Creates a rich, buttery cinnamon swirl.
- Light Brown Sugar – Adds sweetness with caramel notes.
- All-Purpose Flour – Thickens the filling slightly.
- Ground Cinnamon – Gives the cake its signature cinnamon roll flavor.
For the Glaze
- Powdered Sugar – Creates a smooth, sweet icing.
- Milk – Thins the glaze to the perfect consistency.
- Vanilla Extract – Adds classic bakery-style flavor.
Variations
- Cream Cheese Glaze – Replace part of the milk with softened cream cheese for a tangy frosting.
- Pecan Cinnamon Roll Cake – Add chopped pecans to the cinnamon filling for extra crunch.
- Apple Cinnamon Cake – Fold diced apples into the batter before baking.
- Maple Glaze Version – Add a splash of maple extract to the glaze for a cozy fall twist.
How to Make Cinnamon Roll Cake
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with nonstick cooking spray.
Step 2: Make the Cake Batter
In a large bowl, combine:
- All-purpose flour
- Granulated sugar
- Baking powder
- Eggs
- Vanilla extract
- Milk
While mixing, slowly pour in the melted butter and stir just until combined.
Spread the batter evenly into the prepared baking dish.
Step 3: Prepare the Cinnamon Filling
In a separate bowl, mix together:
- Softened butter
- Brown sugar
- Flour
- Ground cinnamon
Stir until smooth and well combined.
Step 4: Create the Cinnamon Swirls
Drop spoonfuls of the cinnamon mixture evenly over the cake batter.
Using a butter knife, gently swirl the filling throughout the batter to create a marbled effect. Avoid overmixing to maintain distinct cinnamon swirls.
Step 5: Bake
Bake for 35–40 minutes, or until a knife or toothpick inserted into the center comes out clean.
Allow the cake to cool slightly while preparing the glaze.
Step 6: Make the Glaze
Whisk together:
- Powdered sugar
- Milk
- Vanilla extract
Adjust the consistency by adding more powdered sugar for a thicker glaze or more milk for a thinner glaze.
Step 7: Glaze and Serve
Pour the glaze evenly over the warm cake, allowing it to soak into the cinnamon swirls.
Serve warm for a gooey cinnamon roll experience or let it cool completely for easier slicing.
Pro Tips & Cooking Secrets
- Use room-temperature butter for the cinnamon filling so it blends smoothly.
- Swirl the filling gently to create beautiful cinnamon ribbons without overmixing.
- Don’t overbake—remove the cake as soon as a toothpick comes out clean.
- Pour the glaze over the cake while it’s still warm so it melts into every bite.
Serving Suggestions
- Serve warm with a hot cup of coffee or tea.
- Add fresh berries for a bright contrast to the sweet cake.
- Enjoy with vanilla ice cream for an indulgent dessert.
- Pair with scrambled eggs and fruit for a special brunch.
How to Store Cinnamon Roll Cake
Store the cake tightly covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Warm individual slices in the microwave for 15–20 seconds before serving.
Freeze unfrosted or frosted slices in an airtight container for up to 3 months. Thaw overnight in the refrigerator before enjoying.
Cinnamon Roll Cake FAQs
Can I make this cake ahead of time?
Yes! Bake the cake a day ahead and glaze it just before serving, or glaze it immediately and store it covered.
Can I use unsalted butter?
Absolutely. If using unsalted butter, add about ¼ teaspoon of salt to both the cake batter and the cinnamon filling.
Why is my cinnamon filling sinking?
This is normal. Swirling creates delicious pockets of cinnamon throughout the cake.
Can I freeze Cinnamon Roll Cake?
Yes! Wrap individual slices tightly and freeze for up to 3 months. Thaw and warm before serving.
Cinnamon Roll Cake
Equipment
- 9×13-inch baking dish
- stand mixer or large mixing bowl
- small mixing bowl
- whisk
- butter knife
Ingredients
- 3 cups all-purpose flour
- 1 cup white granulated sugar
- 4 tsp baking powder
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups milk
- 1/2 cup salted butter, melted
- 3/4 cup salted butter, softened
- 1 cup packed light brown sugar
- 2 tbsp all-purpose flour
- 1 tbsp ground cinnamon
- 2 cups powdered sugar
- 5 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. In a large bowl, combine the flour, sugar, baking powder, eggs, vanilla extract and milk.
- While mixing, slowly pour in the melted butter and mix just until combined. Do not overmix.
- Spread the batter evenly into the prepared baking dish.
- In a small bowl, stir together the softened butter, brown sugar, flour and cinnamon until well combined.
- Drop spoonfuls of the cinnamon mixture evenly over the cake batter.
- Using a butter knife, swirl the cinnamon mixture through the batter to create a marble effect.
- Bake for 35–40 minutes, or until a knife inserted into the center comes out clean.
- Whisk together the powdered sugar, milk and vanilla extract until smooth. Adjust with more sugar for a thicker glaze or more milk for a thinner glaze.
- Pour the glaze over the warm cake. Serve warm or at room temperature.
