Cinnamon Roll Cake Recipe

If you’ve ever wished you could capture everything you love about a classic breakfast pastry—gooey swirls of cinnamon, tender crumble, and luscious glaze—in an easy-to-share format, then this Cinnamon Roll Cake is exactly what your heart (and appetite) desires. Imagine the mouthwatering scent of cinnamon filling your kitchen as this cake bakes up golden and soft, with buttery ripples and a sweet vanilla glaze pooling into every crevice. It’s comfort food at its most welcoming—an irresistible treat that’s easy enough for a casual brunch but special enough to steal the show at any gathering.

Ingredients You’ll Need

The beauty of this Cinnamon Roll Cake lies in how just a handful of pantry staples come together to create an unforgettable bake. Each ingredient plays its own key role, building flavor, structure, and that signature swirl. Here’s what you’ll need, plus a few helpful tips to make sure your cake turns out perfect every single time:

• All-purpose flour: The backbone of the cake, bringing just the right amount of tenderness for a soft, pillowy crumb.
• White granulated sugar: Sweetens the batter and ensures a beautiful golden top as it bakes.
• Baking powder: Gives your Cinnamon Roll Cake lift and a light texture without fussing with yeast.
• Large eggs: Bind everything together and add richness—be sure they’re at room temperature for the best results.
• Vanilla extract: Adds warmth and that classic “bakery” aroma to both the cake and the glaze.
• Milk: Provides moisture for a tender cake—whole milk is especially lovely, but any type works in a pinch.
• Salted butter (melted and softened): Salted butter gives both batter and filling a crave-worthy, balanced flavor.
• Light brown sugar: The molasses here creates those deep, caramel-like notes in the cinnamon filling.
• Ground cinnamon: Absolutely the star of the show—a heaping tablespoon infuses every bite with cozy flavor.
• Powdered sugar: Essential for that cloud-like glaze that drapes the cake so beautifully.

How to Make Cinnamon Roll Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350F so it’s ready to bake. Grab a 9×13-inch baking dish and coat it well with nonstick cooking spray. If you can find the kind with flour built in, even better—it really helps the Cinnamon Roll Cake come out cleanly when it’s time to slice.

Step 2: Make the Cake Batter

In a large bowl, or the bowl of your stand mixer, add the flour, granulated sugar, baking powder, eggs, vanilla extract, and milk. Begin mixing on low, then slowly pour in the melted (but slightly cooled) salted butter. Mix just until everything is combined—overmixing can make your baked cake tough. The batter will be thick and creamy, promising a beautiful crumb.

Step 3: Spread the Batter

Once your batter is ready, spread it evenly in your prepared baking dish. Use a spatula to smooth out the top, making sure the batter reaches all the corners. This step sets the stage for those gooey, cinnamon swirls to come!

Step 4: Mix the Cinnamon Filling

In a small bowl, mix together the softened salted butter, packed brown sugar, flour, and ground cinnamon until you have a smooth, thick paste. This combination is what will create ribbon-like pockets of cinnamon sweetness running through the cake.

Step 5: Swirl in the Cinnamon Filling

Using a spoon, drop dollops of the cinnamon filling all over the top of the cake batter. Then, take a butter knife and gently swirl the filling through the batter, creating a marbled effect—don’t worry about making it perfect! The more swirls, the more flavor in each bite.

Step 6: Bake the Cake

Transfer the baking dish to your preheated oven and bake for 35 to 40 minutes. You’ll know the Cinnamon Roll Cake is done when a knife inserted into the center comes out clean or with just a few moist crumbs. The smell alone will have everyone circling the kitchen!

Step 7: Mix and Pour the Glaze

While the cake is still warm, mix powdered sugar, milk, and vanilla extract in a bowl to create a silky glaze. Adjust the consistency to your liking—thicker for lavish drizzles or thinner for a see-through sheen. Pour the glaze over the warm cake, letting it seep into every cinnamon-filled groove.

How to Serve Cinnamon Roll Cake

Garnishes

For a little extra flourish, consider a light sprinkle of ground cinnamon over the glaze or a handful of toasted chopped pecans for crunch. A dusting of powdered sugar just before serving also adds an elegant, bakery-worthy touch. Fresh berries or a dollop of whipped cream pair beautifully, too.

Side Dishes

Because Cinnamon Roll Cake is rich and flavorful, it pairs well with simple sides. Try serving it alongside fresh fruit salad to balance the sweetness, or offer a selection of breakfast sausages for a delightful sweet-and-savory combination. Of course, plenty of hot coffee or tea is practically mandatory!

Creative Ways to Present

Serve slices warm from the oven on a rustic cutting board for a cozy, farmhouse-style feel. Or, cut the cake into bite-sized squares and set them out on a pretty platter for a brunch buffet. You can even layer slices with vanilla ice cream in parfait glasses for a playful dessert twist. There’s really no wrong way to share this crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cinnamon Roll Cake covered tightly at room temperature for up to two days—the flavors get even better as the cake sits! For longer storage, transfer slices to an airtight container in the fridge, where they’ll stay tasty for about five days.

Freezing

This cake freezes beautifully. Once cooled, wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag or container. You can freeze for up to two months. To enjoy, simply thaw at room temperature or heat gently in the microwave.

Reheating

For that just-baked experience, warm slices of Cinnamon Roll Cake in the microwave for 10–15 seconds, or in a 300F oven for a few minutes until heated through. If the glaze looks a little dry, a quick drizzle of fresh milk or extra glaze will revive it beautifully.

FAQs

Can I use unsalted butter instead of salted?

Absolutely! If you only have unsalted butter, just add a small pinch of salt to both the cake and cinnamon filling mixtures for that ideal sweet-and-salty balance that defines a great Cinnamon Roll Cake.

Is it okay to use plant-based milk in this recipe?

Yes! Almond, oat, or soy milk all work well in place of dairy milk. The cake will still be rich and delicious, making it easy to adapt for dietary needs without losing that signature flavor.

Can I prepare Cinnamon Roll Cake the night before?

You can prep the batter and swirl in the filling, then cover and refrigerate overnight. In the morning, let the dish sit at room temperature as the oven preheats, then bake as directed. The cake will be just as tender and delicious!

Why did my cake turn out dense?

Dense cake is often the result of overmixing the batter after adding the melted butter. Be gentle—mix just until everything is combined so your Cinnamon Roll Cake stays light, airy, and soft.

How do I get the perfect swirl in my cake?

The secret is to drop the cinnamon filling in generous spoonfuls over the batter and use a butter knife in sweeping, gentle curves. Don’t overdo it or “stir” the batter; a few broad swirls are all you need for gorgeous marbling and the best flavor distribution.

Final Thoughts

If there’s one treat that never fails to comfort and delight, it’s this crowd-pleasing Cinnamon Roll Cake. It’s simple, shareable, and layered with everything you love about classic cinnamon rolls—no kneading or patience required. I can’t wait for you to bake it and watch it disappear slice by slice. Happy baking!

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