Cinnamon Roll Cake Recipe

Introduction

This Cinnamon Roll Cake is everything you love about classic cinnamon rolls in an easy-to-bake cake. A soft, tender vanilla cake is layered and swirled with buttery cinnamon-brown sugar filling, then finished with a simple vanilla glaze.

There is no need to shape individual cinnamon rolls or wait for yeast dough to rise. The batter comes together easily, making this a wonderful choice for breakfast, brunch, or a cozy afternoon treat.

Quick Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Total Time: 50–55 minutes
• Servings: 12
• Category: Dessert, Breakfast
• Cuisine: American
• Method: Oven

Ingredients

For the Cake

• 3 cups all-purpose flour
• 1 cup white granulated sugar
• 4 teaspoons baking powder
• 2 large eggs
• 2 teaspoons vanilla extract
• 1½ cups milk
• ½ cup (1 stick) salted butter, melted and slightly cooled

For the Cinnamon Filling

• ¾ cup salted butter, softened to room temperature
• 1 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon

For the Glaze

• 2 cups powdered sugar
• 5 tablespoons milk
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking dish with butter or nonstick cooking spray.

2. Make the Cake Batter

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

In a separate bowl, whisk the eggs, vanilla extract, and milk until combined.

Gradually add the wet ingredients to the dry ingredients, mixing just until incorporated.

Pour in the melted butter and gently mix until you have a smooth, thick batter. Avoid overmixing.

3. Make the Cinnamon Filling

In a medium bowl, combine the softened butter, brown sugar, flour, and ground cinnamon.

Mix until you have a smooth, spreadable cinnamon mixture.

4. Layer the Cake

Pour the cake batter into the prepared baking dish and spread it evenly.

Drop spoonfuls of the cinnamon filling over the surface of the batter.

Using a butter knife, gently swirl the cinnamon mixture through the cake batter. Don’t over-swirl—you want visible ribbons of cinnamon throughout the cake.

5. Bake

Place the cake in the preheated oven and bake for approximately 35–40 minutes.

The cake is ready when the center is set and a toothpick inserted into the cake portion comes out mostly clean.

Don’t rely only on the color of the top because the cinnamon filling can remain soft and caramelized.

6. Prepare the Glaze

While the cake is baking, whisk together the powdered sugar, milk, and vanilla extract in a bowl.

Mix until smooth. If the glaze is too thick, add a small amount of milk. If it’s too thin, add a little more powdered sugar.

7. Glaze the Cake

Allow the cake to cool for about 10–15 minutes after removing it from the oven.

Drizzle the glaze generously over the warm cake.

You can spread it across the surface or drizzle it in lines for a classic cinnamon-roll look.

8. Serve

Slice the Cinnamon Roll Cake into squares and serve warm or at room temperature.

Recipe Tips for Success

• Don’t overmix the batter. Mix just until the ingredients are combined for a soft cake.
• Use softened butter for the filling. Room-temperature butter is much easier to combine with the brown sugar and cinnamon.
• Don’t over-swirl. A few gentle swirls create distinct cinnamon ribbons without blending the filling completely into the batter.
• Let the melted butter cool slightly before adding it to the batter.
• Glaze while the cake is warm. The glaze melts slightly into the cake and creates a delicious finish.
• Check the center before removing the cake. Baking time can vary slightly between ovens.

Ingredient Substitutions

• Salted butter: Unsalted butter can be used; add a small pinch of salt to the cake or filling.
• Milk: Whole milk, 2% milk, or another suitable milk can be used.
• Light brown sugar: Dark brown sugar works for a deeper caramel flavor.
• Vanilla extract: Vanilla bean paste can be used in the same amount.
• All-purpose flour: This recipe works best with regular all-purpose flour.

Recipe Variations

Pecan Cinnamon Roll Cake

Add chopped pecans to the cinnamon filling for extra crunch.

Cream Cheese Glaze

Replace the simple glaze with a cream cheese frosting for a richer cinnamon-roll flavor.

Apple Cinnamon Roll Cake

Add finely diced, lightly sautéed apples to the cinnamon filling before swirling it through the batter.

Maple Cinnamon Cake

Add a little maple syrup to the glaze and reduce the milk slightly to create a maple-flavored topping.

Storage and Reheating

Store the cake covered at room temperature for up to 2 days.

For longer storage, refrigerate it in an airtight container for up to 5 days.

To serve warm, microwave an individual slice for about 10–20 seconds. The cake can also be enjoyed at room temperature.

Serving Suggestions

Serve this Cinnamon Roll Cake with:

• Fresh berries
• Sliced bananas
• Whipped cream
• A cup of coffee
• Hot tea
• Fresh fruit
• A scoop of vanilla ice cream

It’s especially good slightly warm when the cinnamon filling and glaze are soft.

Nutrition Information

Estimated per serving and may vary depending on the exact ingredients and portion size.

• Calories: 470 kcal
• Protein: 6 g
• Carbohydrates: 69 g
• Fat: 20 g
• Saturated Fat: 12 g
• Fiber: 1.5 g
• Sugar: 42 g
• Sodium: 300 mg

Frequently Asked Questions

Is Cinnamon Roll Cake the same as cinnamon rolls?

Not exactly. Cinnamon Roll Cake has the flavors and cinnamon-sugar filling of cinnamon rolls, but it uses a cake batter instead of yeast dough. This means there’s no kneading or rising time.

Can I make this cake ahead of time?

Yes. The cake can be baked a day ahead and stored covered. Add the glaze before serving or after the cake has cooled.

Why is my cinnamon filling sinking?

Some of the cinnamon filling naturally sinks and creates swirls as the cake bakes. If it all sinks to the bottom, the batter may have been too thin or the filling may have been too warm.

Can I use unsalted butter?

Yes. Unsalted butter works well. You can add a small amount of salt to balance the flavor.

How do I keep the cake moist?

Avoid overbaking and don’t overmix the batter. Store the cooled cake tightly covered to prevent it from drying out.

Can I freeze Cinnamon Roll Cake?

Yes. Wrap individual slices or the whole cooled cake tightly and freeze for up to 2–3 months. Thaw in the refrigerator or at room temperature before serving.

Should I glaze the cake while it’s hot?

It’s best to let the cake cool for about 10–15 minutes first. A warm cake allows the glaze to soften and spread without causing it to disappear completely into the cake.

Final Thoughts

This Cinnamon Roll Cake is a simple way to enjoy classic cinnamon-roll flavors without making yeast dough. The tender vanilla cake, buttery brown sugar cinnamon filling, and sweet vanilla glaze make every slice comforting and satisfying.

It’s easy enough for a weekend breakfast but special enough to serve at brunch or family gatherings. Serve it warm with coffee or tea for an especially cozy treat.

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