Cinnamon Roll Cake Recipe
If you’ve ever wished you could have all the best parts of a cinnamon roll in cake form—moist, swirly, and absolutely smothered in glaze—then you’re about to discover your new go-to recipe. This Cinnamon Roll Cake brings together that unmistakable aroma of cinnamon, tender buttery crumbs, and a dreamy vanilla glaze, all in a simple sheet cake that’s perfect for brunch, potlucks, or anytime you crave pure comfort. Trust me, you’ll want this recipe in your back pocket for lazy weekends and hosting duties alike.
Ingredients You’ll Need
Every component of this Cinnamon Roll Cake pulls its weight, from the flour that builds a soft base to the warm cinnamon swirl dancing throughout. These everyday ingredients come together to create something greater than the sum of their parts—and each one plays a role in getting that classic cinnamon roll flavor in every bite.
- All-purpose flour: Provides the soft, tender structure that keeps the cake moist and fluffy.
- White granulated sugar: Sweetens the batter and creates a lovely golden color as it bakes.
- Baking powder: Helps the cake rise, ensuring a light, airy crumb.
- Large eggs: These bind everything together and lend richness for a satisfying texture.
- Vanilla extract: Adds warmth and depth of flavor that makes the cake taste bakery-fresh.
- Milk: Keeps the batter nice and moist, giving the cake that luscious, never-dry bite.
- Salted butter (melted): Infuses buttery flavor throughout, keeping the cake extra tender.
- Salted butter (softened): Blended with sugar and cinnamon for that classic roll-like swirl.
- Light brown sugar: Brings a caramel-like note to the cinnamon filling—utterly irresistible!
- Ground cinnamon: The star spice, offering warmth and that signature cinnamon roll flavor.
- Powdered sugar: Perfect for whisking into a smooth, pourable glaze.
- Extra vanilla extract: Doubles down on the sweet, comforting aroma in the glaze.
How to Make Cinnamon Roll Cake
Step 1: Prepare Your Baking Pan
Start by preheating your oven to 350 degrees Fahrenheit. Generously grease a 9×13-inch baking dish with nonstick spray—baking spray with flour works beautifully here, as it helps your Cinnamon Roll Cake release effortlessly later on.
Step 2: Mix the Cake Batter
In a large bowl or the bowl of your stand mixer, combine 3 cups flour, 1 cup sugar, 4 teaspoons baking powder, 2 eggs, 2 teaspoons vanilla, and 1½ cups milk. Give it a couple of gentle turns with the mixer. Next, slowly pour in the ½ cup of melted (and slightly cooled) salted butter while mixing. This builds a rich, luscious batter—take care not to overmix, so your cake stays light and tender.
Step 3: Spread the Batter
Pour the batter into your prepared baking pan and use a spatula to spread it evenly to every corner. This ensures each square comes out just right, with the ideal cake-to-cinnamon ratio in every serving.
Step 4: Make the Cinnamon Swirl Filling
In a small bowl, use a spoon to blend together ¾ cup softened salted butter, 1 cup packed light brown sugar, 2 tablespoons flour, and 1 tablespoon cinnamon. Stir until you have a luxuriously smooth, spreadable paste—this is where all the cinnamon roll magic happens!
Step 5: Swirl in the Cinnamon Filling
Drop generous spoonfuls of your cinnamon filling right on top of the batter, scattering them evenly. Then, take a butter knife and swirl through both the cinnamon mixture and cake batter in swirling, marble-like motions. These dramatic swirls are what guarantee gooey cinnamon pockets in every slice of Cinnamon Roll Cake.
Step 6: Bake the Cake
Transfer your pan to the oven and bake for 35 to 40 minutes, or until a knife inserted into the center comes out clean. The top should look golden with gorgeous cinnamon rivers running across. Let the cake cool for a few minutes before glazing—it makes slicing so much neater.
Step 7: Mix and Pour the Glaze
In a bowl, whisk together 2 cups powdered sugar, 5 tablespoons milk, and 1 teaspoon vanilla extract until beautifully smooth. If you love a thick, icing-like glaze, add a touch more powdered sugar; for a drizzlier finish, splash in more milk. Pour it evenly over the still-warm cake, letting it cascade into every nook and cranny. This is the melt-in-your-mouth finale that pulls the whole Cinnamon Roll Cake together.
How to Serve Cinnamon Roll Cake
Garnishes
A simple dusting of extra cinnamon or a handful of toasted chopped pecans over the glaze takes things up a notch. For a bakery-style vibe, you can even top your Cinnamon Roll Cake with a drizzle of caramel or add fresh berries for color and tang.
Side Dishes
This cake is a superstar for breakfast and brunch, so pair it with a big bowl of mixed fruit or a scoop of Greek yogurt to add some fresh, light contrast. For a decadent weekend treat, serve warm slices alongside scrambled eggs and crispy bacon—you’ll have a brunch feast everyone will remember.
Creative Ways to Present
Slices of Cinnamon Roll Cake look lovely with glaze dripping down the sides on a big platter. Try cutting the cake into bite-size cubes and serving them with toothpicks for a crowd-pleasing dessert platter. You can also layer small squares with whipped cream in jars for a cute, portable treat for picnics or parties.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, cover the Cinnamon Roll Cake tightly with plastic wrap or transfer to an airtight container. It will stay delicious at room temperature for up to two days, or in the refrigerator for up to five days—just be sure to keep it sealed to prevent the cake from drying out.
Freezing
This cake freezes surprisingly well! Once fully cooled, cut it into pieces and wrap each square tightly in plastic wrap, then place them in a freezer-safe bag. Your Cinnamon Roll Cake will keep its flavor and texture for up to three months. When a craving strikes, just thaw at room temperature and enjoy.
Reheating
For that just-baked feel, pop individual pieces in the microwave for about 15-20 seconds. If reheating a larger amount, cover the baking dish loosely with foil and warm in a 300-degree oven until heated through. The glaze will melt beautifully and the cake will taste like it’s fresh from the oven.
FAQs
Can I make this Cinnamon Roll Cake without a stand mixer?
Absolutely! You can mix the batter by hand with a sturdy whisk or a hand mixer—just mix until everything is combined and smooth, but don’t overwork the flour for best results.
How do I know when the cake is done baking?
The top should look golden and a knife or toothpick inserted toward the center should come out clean, without any wet batter clinging to it. Because of the cinnamon swirls, you might get some gooey streaks, but that’s just the filling, not underbaked cake.
Can I double the recipe for a crowd?
Yes! Just use two 9×13-inch pans, or a larger sheet pan if you have one, and keep a close eye on the baking time—it may need a few extra minutes depending on pan depth.
How can I make the Cinnamon Roll Cake dairy-free?
Simply replace the milk with your favorite non-dairy alternative (like almond or oat milk), and use plant-based butter throughout. It will still deliver those classic flavors.
Is it necessary to let the cake cool before glazing?
It’s best to pour the glaze on while the cake is still warm so it soaks in a bit, but letting it cool for about 10 minutes helps prevent it from becoming too runny and makes slicing neater. If you pour the glaze on right out of the oven, you’ll get a super gooey layer on top!
Final Thoughts
This Cinnamon Roll Cake is the kind of cozy, happiness-inducing treat you’ll find yourself making again and again. It’s ridiculously easy, full of swirling cinnamon goodness, and a guaranteed crowd-pleaser. Give it a try soon—once you take a bite, I have a feeling it’ll become your new favorite way to enjoy cinnamon rolls in cake form!
Print
Cinnamon Roll Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the deliciousness of a Cinnamon Roll Cake that combines the flavors of a classic cinnamon roll in a simple-to-make cake form. Perfect for breakfast, brunch, or dessert!
Ingredients
Cake:
- 3 cups all-purpose flour
- 1 cup white granulated sugar
- 4 teaspoons baking powder
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups milk
- 1/2 cup (1 stick) salted butter, melted (slightly cooled)
Filling:
- 3/4 cup salted butter, softened to room temperature (1 1/2 sticks)
- 1 cup packed light brown sugar
- 2 Tablespoons all-purpose flour
- 1 Tablespoon ground cinnamon
Glaze:
- 2 cups powdered sugar
- 5 Tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Cake: Preheat oven to 350F. Combine dry ingredients, then add wet ingredients. Spread batter in baking dish.
- Filling: Mix all filling ingredients and swirl onto the cake batter.
- Bake: Bake for 35-40 minutes until a knife comes out clean.
- Glaze: Whisk together glaze ingredients and pour over warm cake.
Notes
- You can serve this cake warm or at room temperature.
- Allow the cake to cool slightly before slicing for easier serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 270mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Cinnamon Roll Cake, Dessert, Breakfast, Brunch, Cinnamon
