There's something irresistible about the scent of cinnamon and sugar wafting through the kitchen. This Cinnamon Roll Cake is the perfect combination of a soft, moist cake and the gooey, spiced flavors of a classic cinnamon roll, minus all the fuss of rolling and cutting dough.
I first whipped up this recipe when I was craving cinnamon rolls but didn't have the time or patience to make them from scratch. The result? A delightful dessert (or breakfast treat!) that's now a staple in my home. Let’s dive into what makes this cake so special.
Why You'll Love This Cinnamon Roll Cake
Get ready to add a new favorite to your baking repertoire. This Cinnamon Roll Cake is everything you love about cinnamon rolls—deliciously sweet, cinnamon-spiced, and oh-so-cozy—but in a much simpler format.
First off, this recipe is quick and straightforward. You’ll skip the yeast and proofing, so you can enjoy all the cinnamon roll flavors in under an hour.
The texture of this cake is divine. It’s soft, tender, and melts in your mouth, with a buttery cinnamon swirl baked right in for that iconic flavor.
It’s also a crowd-pleaser. Whether served as a dessert, a coffee cake, or a holiday brunch treat, this cake will have everyone coming back for seconds.
Finally, the glaze is the icing on the cake—literally. A sweet, creamy topping drizzled over the warm cake takes it to the next level of indulgence.
Ingredients Notes

This Cinnamon Roll Cake comes together with simple pantry staples that you probably already have on hand. Each ingredient is essential in creating the perfect balance of flavor and texture.
The all-purpose flour forms the base of the cake. Make sure to measure it correctly by spooning it into the cup and leveling it off for the best results.
Granulated sugar and brown sugar are used for sweetness. The brown sugar adds a rich, molasses-like depth to the cinnamon swirl.
Butter is a key player, bringing richness and moisture to both the cake and the cinnamon filling. Use unsalted butter to control the salt level.
Cinnamon is the star of the show. Make sure it’s fresh and aromatic for the best flavor.
For the glaze, you’ll need powdered sugar, milk, and a splash of vanilla extract. This simple mixture creates a luscious drizzle that ties everything together beautifully.
No special equipment is needed for this recipe—just a large mixing bowl, a whisk, and a baking dish.
How To Make This Cinnamon Roll Cake

Making this Cinnamon Roll Cake is easy and rewarding. You’ll go from a few simple ingredients to a warm, fragrant treat in no time.
Start by preheating your oven to 350°F and greasing a 9x13-inch baking dish. This ensures your cake bakes evenly and releases effortlessly.
In a large bowl, combine your dry ingredients—flour, sugar, baking powder, and a pinch of salt. Mix until well combined. In a separate bowl, whisk together milk, eggs, and melted butter. Gradually add the wet ingredients to the dry, stirring until just combined. Pour the batter into your prepared dish.
Next, make the cinnamon swirl. Mix softened butter, brown sugar, and cinnamon in a small bowl until smooth. Drop spoonfuls of this mixture over the batter and swirl it gently with a knife or skewer for a marbled effect.
Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will smell amazing as it bakes!
While the cake is still warm, prepare your glaze. Whisk powdered sugar, milk, and vanilla until smooth, then drizzle it over the cake. The warmth helps the glaze seep into the cake, making it extra moist and flavorful.
Let the cake cool slightly before slicing and serving. Trust me, it’s worth the wait!
Storage Options
This Cinnamon Roll Cake stores beautifully, making it ideal for meal prep or leftovers.
If you have leftovers, cover the dish tightly with plastic wrap or transfer slices to an airtight container. It will keep at room temperature for up to two days or in the refrigerator for up to a week.
To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe container. They’ll keep for up to three months and can be thawed at room temperature or reheated in the microwave.
When reheating, a quick zap in the microwave will restore the cake’s soft, gooey texture—perfect for enjoying with a cup of coffee.
Variations and Substitutions
One of the best things about this recipe is how versatile it is. You can easily customize it to suit your taste or dietary preferences.
For a nuttier twist, sprinkle chopped pecans or walnuts over the cinnamon swirl before baking. They add a delightful crunch and complement the flavors beautifully.
If you’re a chocolate lover, mix a handful of mini chocolate chips into the batter. The combination of chocolate and cinnamon is a match made in heaven.
To make the recipe dairy-free, substitute almond or oat milk for regular milk and use a plant-based butter alternative. The results are just as delicious!
For a holiday-inspired version, add a pinch of nutmeg and cloves to the cinnamon mixture. These warm spices bring a festive flair to the cake.
Finally, you can make individual servings by dividing the batter and swirl into muffin tins. They’re perfect for grab-and-go treats or portion control.
Final Thoughts
This Cinnamon Roll Cake is a true gem of a recipe—simple, satisfying, and bursting with flavor. Whether you’re making it for a special occasion or just because, it’s guaranteed to be a hit with everyone who tries it. So, preheat that oven and get ready to enjoy a slice (or two) of cinnamon-spiced bliss!
PrintCinnamon Roll Cake Recipe
This cinnamon roll cake recipe is a delightful dessert with all the flavors of classic cinnamon rolls, made easier in cake form. Perfect for breakfast or dessert, it’s moist, tender, and topped with a rich glaze that’ll make it your go-to treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups all-purpose flour
- ¼ tsp salt
- 1 cup sugar
- 4 tsp baking powder
- 1 ½ cups milk
- 2 eggs
- 2 tsp vanilla extract
- ½ cup melted butter
For the cinnamon swirl:
- 1 cup butter, softened
- 1 cup brown sugar
- 2 tbsp flour
- 1 tbsp cinnamon
For the glaze:
- 2 cups powdered sugar
- 5 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, combine flour, sugar, salt, and baking powder. Add milk, eggs, and vanilla extract, and mix until smooth. Stir in melted butter.
- Pour the batter into the prepared baking dish.
- In a separate bowl, mix softened butter, brown sugar, flour, and cinnamon for the swirl. Drop spoonfuls of the mixture over the batter and swirl with a knife.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the glaze by mixing powdered sugar, milk, and vanilla extract until smooth.
- Once the cake is done, drizzle the glaze over the top. Serve warm and enjoy!
Notes
- For extra gooeyness, double the cinnamon swirl mixture.
- Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
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