If you’re looking for a crave-worthy treat that brings together everything you love about cinnamon rolls but with a fraction of the fuss, let me introduce you to my absolute favorite: Cinnamon Roll Cake. Imagine a tender, buttery cake shot through with ribbons of gooey cinnamon sugar, then draped in a silky vanilla glaze. It captures all that classic cinnamon roll flavor—sweet, warm, and spicy—yet bakes up quickly in a single pan. Whether you serve it for brunch, dessert, or whenever those cravings hit, Cinnamon Roll Cake is guaranteed to put big, happy smiles on everyone’s faces.
Ingredients You’ll Need
You probably already have most of these ingredients in your pantry! Each one is thoughtfully chosen to create the iconic flavor and melt-in-your-mouth texture of a classic Cinnamon Roll Cake. Let’s break down how they work their magic.
- All-purpose flour: Forms the sturdy base of the cake, keeping it soft but still sliceable.
- Salt: A mere pinch balances the sweetness and enhances all the flavors.
- Granulated sugar: Adds just the right amount of sweetness and helps keep the crumb tender.
- Baking powder: Gives the cake a beautiful lift, creating a light, fluffy texture.
- Milk: Binds everything while keeping the cake moist and rich.
- Eggs: Two eggs act as the glue, adding structure and a golden hue.
- Vanilla extract: Brings warmth and rounds out all the cozy flavors.
- Unsalted butter (melted): Adds a luxurious richness to the batter.
- Brown sugar (for the swirl): Delivers those deep, caramel-like notes that make Cinnamon Roll Cake irresistible.
- All-purpose flour (for the swirl): Helps the cinnamon swirl hold together in lovely pockets throughout the cake.
- Ground cinnamon: The star spice—warm, fragrant, and absolutely essential here.
- Unsalted butter (softened, for the swirl): Melds the sugar and cinnamon into a dreamy ribbon inside the cake.
- Powdered sugar (for the glaze): Creates an ultra-smooth, sweet finish when drizzled on top.
- Milk (for the glaze): Thins the glaze, just enough for the perfect drizzle consistency.
- Vanilla extract (for the glaze): Infuses even your glaze with amazing flavor.
How to Make Cinnamon Roll Cake
Step 1: Whip Up the Cake Batter
Start by preheating your oven to 350°F and generously greasing a 9×13-inch baking dish—this ensures your Cinnamon Roll Cake pops out in perfect slices later. In a large bowl, whisk together the flour, salt, granulated sugar, and baking powder until no lumps remain. Add the milk, eggs, vanilla extract, and melted butter, stirring until everything is just combined. You want a smooth, even batter, but don’t overmix or your cake could turn tough. Pour it into your prepared baking dish and smooth the top for an even bake.
Step 2: Swirl In the Cinnamon Magic
In a separate medium bowl, combine the brown sugar, flour, and ground cinnamon. Add the softened butter, then use a fork or your fingertips to blend everything together until you have a scrumptious, crumbly cinnamon mixture. Drop spoonfuls of this mixture evenly over your cake batter. Now, here comes the fun: gently swirl the cinnamon mixture through the batter using a knife. Aim for big, swooping swirls so each slice will show off that signature Cinnamon Roll Cake marbling.
Step 3: Bake to Perfection
Slide the pan into your preheated oven and bake for 35 to 40 minutes. The cake is ready when it’s puffed, golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs (try not to test where there’s a cinnamon pocket, as that will be gooey by nature!). Your kitchen will smell like a dream, so stay close by and enjoy the anticipation.
Step 4: Glaze and Enjoy
While the cake is baking or just after it comes out, whisk together powdered sugar, milk, and vanilla in a small bowl until you have a smooth, pourable glaze. While the cake is still warm, drizzle the glaze all over the top—be as generous as you wish! The glaze will melt slightly into the swirls, making every bite outrageously delicious. Let the cake cool for about 10 minutes before slicing, if you can wait that long.
How to Serve Cinnamon Roll Cake
Garnishes
For a little extra flair, dust your Cinnamon Roll Cake slices with a sprinkle of powdered sugar or a pinch of cinnamon just before serving. If you’re feeling decadent, a dollop of whipped cream or a handful of toasted pecans can turn each piece into a showstopper, perfect for special brunches or holidays.
Side Dishes
Cinnamon Roll Cake pairs beautifully with fresh fruit—think juicy berries or orange segments—to cut through the sweetness and add some brightness. A hot cup of coffee or chai tea brings out the warm spices, making every bite even cozier. If serving for brunch, crisp bacon or scrambled eggs on the side can round out the meal.
Creative Ways to Present
If you want to impress, try cutting the cake into smaller squares and serving on a platter as finger food for gatherings. For a fun twist, layer cubes of Cinnamon Roll Cake with whipped cream and berries in mason jars for easy grab-and-go parfaits. This cake even makes a creative base for an over-the-top trifle—just cube, layer, and let the compliments roll in.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cinnamon Roll Cake covered tightly at room temperature for up to three days. The glaze helps lock in moisture, so the cake stays soft and luscious even on day two or three. If your kitchen is especially warm, consider moving leftovers to the fridge to be safe.
Freezing
Cinnamon Roll Cake freezes surprisingly well! Cut cooled cake into squares, wrap each piece individually in plastic wrap, and store them in a freezer-safe bag. They’ll be at their best if enjoyed within three months. Thaw slices at room temperature or give them a quick warm-up in the microwave.
Reheating
To bring back that “just baked” goodness, pop your slice in the microwave for 10-15 seconds until warm and gooey, or reheat in a 300°F oven for a few minutes. The glaze will soften and the cinnamon swirl will get extra fragrant, just like it’s fresh out of the oven.
FAQs
Can I use non-dairy milk in this recipe?
Absolutely! Almond milk, oat milk, or soy milk all work well with this Cinnamon Roll Cake recipe. Just use a 1:1 ratio and keep everything else the same.
What if I don’t have brown sugar for the swirl?
If you’re out of brown sugar, you can make a quick substitute by mixing 1 cup granulated sugar with 1 tablespoon of molasses. The molasses gives it that deep, caramel flavor you want in a cinnamon swirl.
Can I make Cinnamon Roll Cake gluten-free?
Yes, you can! Swap the all-purpose flour for your favorite 1:1 gluten-free baking mix. The texture may vary slightly, but you’ll still get those signature swirls and a moist crumb.
Is there a way to make this ahead for a brunch party?
Definitely. You can bake the cake the night before, cover it well, and add the glaze just before serving. A quick warm-up in the oven brings everything back to life and fills the house with that fresh-baked aroma.
Can I double the recipe?
If you’re making Cinnamon Roll Cake for a crowd, it doubles beautifully. Use two 9×13-inch pans, and make sure to rotate the pans halfway through baking for even results.
Final Thoughts
If you’ve read this far, you’re clearly serious about your cinnamon rolls! Trust me—this Cinnamon Roll Cake is pure, cozy comfort that’s easy enough for a weekday and special enough for a celebration. Gather your ingredients, cue up your favorite playlist, and treat yourself to a bake that’s destined to become a forever favorite.
Print
Cinnamon Roll Cake Recipe
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the flavors of a classic cinnamon roll in the form of a delicious and easy-to-make cake. This cinnamon roll cake is a perfect treat for breakfast, brunch, or dessert, with a moist cake base, cinnamon swirl, and sweet glaze.
Ingredients
Cake:
- 3 cups all-purpose flour
- 1/4 tsp salt
- 1 cup granulated sugar
- 4 tsp baking powder
- 1 1/2 cups milk
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup unsalted butter, melted
Cinnamon Swirl:
- 1 cup brown sugar, packed
- 2 tbsp all-purpose flour
- 1 tbsp ground cinnamon
- 2/3 cup unsalted butter, softened
Glaze:
- 2 cups powdered sugar
- 5 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Prepare the cake batter: In a large bowl, whisk together flour, salt, sugar, and baking powder. Add milk, eggs, vanilla, and melted butter, and mix until just combined. Pour the batter into the prepared dish.
- Make the cinnamon swirl: In a separate bowl, mix brown sugar, flour, and cinnamon. Add softened butter and mix until crumbly. Drop spoonfuls of the cinnamon mixture over the cake batter and swirl gently with a knife.
- Bake the cake: Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla. Drizzle over the warm cake before serving.
Notes
- This cake tastes just like a cinnamon roll but in an easy-to-make cake form.
- Perfect for breakfast, brunch, or dessert.
- Store leftovers covered at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
