If you’ve ever wished you could have that cozy, ooey-gooey cinnamon roll experience but without all the fuss of rolling dough, then this Cinnamon Roll Cake Recipe is exactly what you need. I absolutely love how this cake turns out—a tender, buttery cake swirled with a rich cinnamon sugar filling and topped with a simple glaze that brings it all together. Trust me, once you try this, baking cinnamon rolls from scratch might just become a thing of the past!
Why You’ll Love This Recipe
- Quick and Easy: No rolling or complicated steps—just mix, swirl, bake, and enjoy.
- Deliciously Moist: The butter in the batter and filling makes it super tender and flavorful.
- Perfect for Any Occasion: Whether it’s breakfast, brunch, or dessert, this cake fits right in.
- Family Favorite: My crew goes crazy for this—and your family might too!
Ingredients You’ll Need
The magic here comes from simple pantry staples that work beautifully together to create a cake that’s tender, flavorful, and swirled with that irresistible cinnamon filling. Make sure your butter is at the right temperature for each part — melt it for the batter and soften it for the filling — that really makes a difference.
- All-purpose flour: This gives the cake structure without being too dense.
- White granulated sugar: Adds sweetness and helps give a nice crumb.
- Baking powder: Your secret for a fluffy, tender cake.
- Eggs: They enrich the batter and help everything bind beautifully.
- Vanilla extract: Pure vanilla brightens the flavor in both cake and glaze.
- Milk: Adds moisture for that soft, tender crumb.
- Salted butter (both melted and softened): The rich butter flavors are key — melted for the batter, softened for the filling.
- Light brown sugar: Gives the filling a deep, caramel-like sweetness.
- Ground cinnamon: The star spice that makes this a cinnamon cake sensation.
- Powdered sugar: The base for the sweet, smooth glaze.
Variations
I love how versatile this Cinnamon Roll Cake Recipe is. I’ve fiddled with it a bit over time, especially when I want a twist or need to accommodate my family’s tastes. Feel free to play around with it—you might find a new favorite version!
- Gluten-Free: I once swapped in a gluten-free flour blend, and while the texture was slightly different, it was still wonderfully tasty and perfect for gluten-sensitive friends.
- Spiced Up: Adding a pinch of nutmeg or cardamom to the cinnamon filling adds an extra warmth that’s perfect for fall mornings.
- Less Butter Filling: You can reduce the cinnamon filling butter by half a stick without losing flavor, which I’ve done to lighten it up.
- Maple Glaze: Swap the vanilla in the glaze for a splash of pure maple syrup for a lovely autumn twist I swear by.
How to Make Cinnamon Roll Cake Recipe
Step 1: Mix the Batter with Love
Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish—my favorite is a nonstick spray that contains flour to make sure nothing sticks. In a large bowl or using your stand mixer, combine the flour, sugar, baking powder, eggs, vanilla, and milk. Now, here’s my trick: while the mixer is on low, slowly pour in the melted butter. This keeps everything silky and moist without overmixing, which can toughen the cake. Spread the batter evenly in your prepared pan, and you’re ready for the fun part!
Step 2: Make the Cinnamon Filling and Swirl
In a small bowl, mix together softened butter, brown sugar, flour, and cinnamon until it’s smooth and creamy. Drop spoonfuls of that cinnamon magic all over the batter in the pan. Now, grab a butter knife and gently swirl it around the cake batter, creating those beautiful marbled cinnamonroll-like trails. This swirling step is where the cake really gets its signature vibe, so take your time and don’t rush it.
Step 3: Bake and Glaze to Perfection
Bake your cake for about 35 to 40 minutes. In my oven, it was right around 40 minutes—watch for a clean knife inserted in the center to confirm it’s done. While it’s still warm, whisk together powdered sugar, milk, and vanilla to make a simple but dreamy glaze. If it’s too thick, add a bit more milk; too thin, a little more powdered sugar will do. Drizzle the glaze over your warm cake and let it soak in or wait until the cake cools slightly to slice cleanly.
Pro Tips for Making Cinnamon Roll Cake Recipe
- Use Room-Temperature Ingredients: Softened butter for filling blends best, and eggs at room temp help the cake rise evenly.
- Don’t Overmix the Batter: Once you add the melted butter, mix just until combined to keep the cake tender and soft.
- Swirl Gently but Thoroughly: Swirling creates those classic cinnamon ribbons, so drag the knife slowly through the batter for nice patterns.
- Check Doneness with a Knife: Oven temps can vary; a knife or toothpick test is the best way to avoid under or overbaking.
How to Serve Cinnamon Roll Cake Recipe
Garnishes
I typically keep it simple with the glaze alone because it adds just enough sweetness and shine. But sometimes I sprinkle a little flaky sea salt on top after glazing—it’s a game changer for balancing all that sweetness. Fresh berries or a dollop of whipped cream alongside also makes it feel extra special.
Side Dishes
If you’re serving this as part of brunch, I love pairing it with fresh fruit salad or a light yogurt parfait. Coffee or tea is a must-have for me—trust me, this cake shines brightest with a hot cup in hand.
Creative Ways to Present
For gatherings, I’ve layered the Cinnamon Roll Cake with whipped cream between slices to turn it into a layered cake, which really wows guests. You could also serve it in small squares with a drizzle of caramel sauce or even dust with extra cinnamon for an inviting look. Little touches like these make the cake feel like a celebration even on a regular day.
Make Ahead and Storage
Storing Leftovers
I usually cover the cake tightly with plastic wrap or store it in an airtight container on the counter for up to 2 days. My family loves it even a day later because the flavors marry beautifully overnight, but if it gets warmer in your kitchen, refrigeration is a good idea.
Freezing
Yes, this cake freezes well! I wrap it tightly in plastic wrap and then foil, or pop individual slices into freezer bags. It keeps its flavor and texture surprisingly well for up to 3 months. When you want a cinnamon roll fix, just thaw overnight in the fridge.
Reheating
To warm up leftovers, I microwave a slice for about 20 seconds or pop it in a 300°F oven for 10 minutes. The glaze softens and the cake tastes as fresh as the first day. Just be careful not to overheat, or it might dry out.
FAQs
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Can I make this Cinnamon Roll Cake Recipe dairy-free?
Absolutely! Substitute the butter with a dairy-free margarine or coconut oil, and use a plant-based milk like almond or oat milk. The texture might be slightly different, but it’s still delicious. Just make sure your dairy-free butter is solid enough to swirl properly in the filling.
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What’s the best way to get those cinnamon swirls really defined?
Drop the cinnamon filling evenly in little dollops across the cake batter, then use a butter knife to swirl gently but thoroughly. The key is not to overblend—too much swirling merges everything together instead of creating pretty ribbons.
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Can I use less sugar in the glaze?
Yes! You can reduce the powdered sugar or milk to get a thinner glaze with less sweetness, or even skip the glaze for a less sweet finish—perfect if you prefer your cake not overly sugary.
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How do I know when the Cinnamon Roll Cake is fully baked?
The best test is to insert a knife or toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs clinging, it’s done. Don’t rely solely on time because ovens vary a bit.
Final Thoughts
This Cinnamon Roll Cake Recipe has become one of my absolute favorites because it nails the cozy cinnamon roll flavor with a fraction of the effort and time. I love the way it fills my kitchen with a sweet aroma and how everyone’s faces light up when a warm slice is served. If you want a reliable, crowd-pleasing dessert or breakfast treat that feels like a hug in cake form, go for it. Your future cinnamon roll cravings will thank you!
Print
Cinnamon Roll Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cinnamon Roll Cake is a deliciously moist and fluffy cake featuring a swirled cinnamon sugar filling that mimics the flavor of classic cinnamon rolls. Topped with a smooth powdered sugar glaze, it’s perfect for breakfast, brunch, or dessert, combining the comfort of cinnamon rolls without the fuss of rolling individual buns.
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
- 1 ½ cups milk
- ½ cup (1 stick) salted butter, melted (slightly cooled)
For the Cinnamon Filling:
- ¾ cup salted butter, softened to room temperature (1 ½ sticks)
- 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
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick cooking spray that contains flour for best results. In a large mixing bowl or stand mixer bowl, combine the 3 cups of flour, 1 cup white sugar, 4 teaspoons baking powder, 2 large eggs, 2 teaspoons vanilla extract, and 1 ½ cups milk. Start mixing, and while the mixer runs, slowly pour in the melted and slightly cooled ½ cup (1 stick) salted butter. Mix just until combined to avoid overmixing, which can toughen the cake.
- Pour Batter into Pan: Evenly spread the batter into the prepared 9×13-inch baking dish, smoothing the top to create an even surface for the cinnamon filling.
- Prepare the Cinnamon Filling: In a small bowl, mix together ¾ cup softened salted butter, 1 cup packed light brown sugar, 2 tablespoons all-purpose flour, and 1 tablespoon ground cinnamon until well combined, forming a thick cinnamon sugar spread.
- Add Cinnamon Filling to Batter: Drop spoonfuls of the cinnamon filling evenly over the cake batter in the pan. Use a butter knife to swirl the cinnamon mixture gently throughout the batter, creating a marbled effect without fully mixing — this adds the signature cinnamon roll pattern throughout the cake.
- Bake the Cake: Place the baking dish in the preheated oven and bake for about 35 to 40 minutes, or until a knife inserted into the center of the cake comes out clean. Baking time may vary slightly depending on your oven.
- Prepare the Glaze: While the cake bakes, whisk together 2 cups powdered sugar, 5 tablespoons milk, and 1 teaspoon vanilla extract in a bowl until the glaze is smooth. Adjust consistency by adding more powdered sugar to thicken or more milk to thin as desired.
- Glaze and Serve: After removing the cake from the oven, allow it to cool slightly. Pour the glaze evenly over the warm cake. Serve the cake warm for soft texture or at room temperature for easier slicing.
Notes
- You can reduce the butter in the cinnamon filling to only 1 stick if you prefer a less rich filling.
- This cake is versatile and can be served either warm or at room temperature, though slicing is easier once cooled.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 70mg
