If you’ve ever wished you could combine the gooey, irresistible flavors of a cinnamon roll with the ease and comfort of a classic homemade cake, this Cinnamon Roll Cake is about to become your new obsession. There’s something magical about the way the swirls of cinnamon, buttery brown sugar, and a soft, tender crumb come together, all crowned with a sweet vanilla glaze that seeps down into every delicious bite. It’s perfect for breakfast, brunch, dessert—or honestly, whenever you crave a little extra coziness in your day.
Ingredients You’ll Need
These everyday staples are the absolute backbone of our Cinnamon Roll Cake. Each ingredient adds its own touch—from velvety richness to the warm, spicy kick of cinnamon—giving this cake its signature flavor and melt-in-your-mouth texture.
- All-purpose flour (2 cups): Provides the structure for a tender, light crumb that holds those decadent cinnamon swirls.
- Granulated sugar (1 cup): Lends just enough sweetness to balance the spice, making the cake feel indulgent but not overwhelming.
- Baking powder (1 tablespoon): Gives the cake its irresistible lift and fluffiness.
- Salt (1/2 teaspoon): Enhances the flavors, bringing out the richness in both the cake and the cinnamon swirl.
- Milk (1 cup): Infuses moisture and helps keep the cake super soft—whole milk is best, but any milk works.
- Large eggs (2): Add structure and richness to the batter, while ensuring every slice holds together beautifully.
- Unsalted butter, melted (1/2 cup): Adds a luscious richness to the cake itself, making every bite decadent.
- Vanilla extract (2 teaspoons): Gives a fragrant warmth and rounds out all the flavors perfectly.
- Cinnamon Swirl: 1/2 cup unsalted butter (softened), 1 cup brown sugar (packed), 1 tablespoon all-purpose flour, 1 tablespoon ground cinnamon—this dreamy mixture becomes those pockets of gooey, spiced goodness.
- Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract—just three ingredients transform into a pourable glaze that melts into every swirl.
How to Make Cinnamon Roll Cake
Step 1: Prepare Your Baking Dish and Preheat
Begin by firing up your oven to 350°F (175°C) and generously greasing a 9×13-inch baking dish. This ensures that nothing sticks, and you’ll be able to lift out big squares of cake with every cinnamon ripple perfectly intact.
Step 2: Mix the Cake Batter
In a roomy bowl, whisk together the flour, sugar, baking powder, and salt. This step combines your dry ingredients so your cake will bake evenly, with no pockets of flour hiding out. Next, add your milk, eggs, melted butter, and vanilla extract. Stir everything together with gusto until the batter is smooth and creamy—it should already smell like vanilla heaven at this stage.
Step 3: Spread Batter and Make the Cinnamon Swirl
Pour the batter into your prepared baking dish, spreading it out evenly with a spatula. In a separate small bowl, blend the softened butter, brown sugar, flour, and cinnamon until you have a thick, fragrant paste. Drop spoonfuls of this cinnamon mixture all over the surface of the batter, then use a knife to slowly swirl it through. Don’t overdo it—beautiful, thick swirls are what you’re after!
Step 4: Bake to Perfection
Slide your dish onto the oven’s middle rack and bake for 35 to 40 minutes. The enticing scents of cinnamon and vanilla will soon fill your kitchen! The cake is ready when it’s puffed and golden, and a toothpick inserted into the center comes out clean but moist (thanks to those gooey ribbons of cinnamon).
Step 5: Make and Drizzle the Glaze
While the cake bakes or as it cools slightly, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth, pourable glaze. As soon as the Cinnamon Roll Cake is out of the oven and just barely cool, drizzle the glaze all over. It will melt ever-so-slightly into the warm cake, adding a shiny, sweet finish you won’t be able to resist.
How to Serve Cinnamon Roll Cake
Garnishes
For the perfect finishing touch, dust your cake slices with a sprinkle of ground cinnamon, or throw on a handful of chopped pecans for irresistible crunch. A dollop of whipped cream or a scoop of vanilla ice cream can take your Cinnamon Roll Cake to an utterly dreamy level.
Side Dishes
This cake pairs beautifully with a steaming mug of coffee or a vanilla chai latte. For brunch, serve it alongside a fresh fruit salad, crisp bacon, or a simple yogurt parfait. It’s a crowd-pleaser that stands out, no matter what’s on the table.
Creative Ways to Present
Slice your Cinnamon Roll Cake into squares and arrange on a pretty platter, or serve in individual ramekins for a personal touch. If you’re entertaining, try making a build-your-own cinnamon roll cake sundae station—with glaze, nuts, and ice cream—so everyone can top their piece just how they like it.
Make Ahead and Storage
Storing Leftovers
Have cake left? Lucky you! Keep your Cinnamon Roll Cake fresh by tightly covering the baking dish with plastic wrap or foil. It’ll stay perfectly soft on the counter for up to two days, or you can refrigerate it if you prefer.
Freezing
Freeze individual slices or the whole cake wrapped tightly in plastic wrap, plus a layer of foil for extra freshness. When that cinnamon craving hits, you’ll be glad you did! Thaw overnight in the refrigerator, or at room temperature for a few hours.
Reheating
Want that just-baked softness? Pop slices in the microwave for 10 to 15 seconds to warm them up and revive that gooey, fresh-from-the-oven sensation. If reheating larger portions, cover loosely with foil and warm in a 300°F oven until just heated through.
FAQs
Can I add nuts or raisins to my Cinnamon Roll Cake?
Absolutely! Stir in a handful of chopped pecans or walnuts with the cinnamon swirl for crunch, or scatter a few raisins for a little sweet chew in every bite. It’s a great way to make the cake uniquely yours.
Can I use a different size baking dish?
You sure can, though keep an eye on doneness. A smaller pan will make the cake thicker and need more baking time, while a larger pan gives you thinner pieces. Just check with a toothpick and you’re golden.
Is it possible to make this cake dairy-free?
Yes! Substitute plant-based butter and your favorite non-dairy milk. The texture is slightly different, but the flavors are still rich, and you’ll get that hypnotic cinnamon swirl you know and love.
Can I make Cinnamon Roll Cake the day before?
Yes—prepare and bake, but leave the glaze off until serving time to keep it freshest. Warm it a bit before you add the glaze and serve; it’ll taste like you just pulled it from the oven.
What if I don’t have brown sugar for the swirl?
No worries! Mix white sugar with a teaspoon of molasses (or even maple syrup) to get that deep, caramelly flavor. It’s a handy substitute in a pinch.
Final Thoughts
If you love the buttery, spicy joys of a cinnamon roll, but want them in a cake you can slice and share, you’re about to fall in love with this Cinnamon Roll Cake. Give it a try soon—your kitchen will smell incredible and your friends and family will be clamoring for seconds!
Print
Cinnamon Roll Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the flavors of a classic cinnamon roll in the form of a moist and decadent cake topped with a sweet glaze. This Cinnamon Roll Cake is a perfect treat for breakfast, brunch, or dessert!
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 2 teaspoons vanilla extract
Cinnamon Swirl:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven and prepare batter: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. Whisk together flour, sugar, baking powder, and salt. Add milk, eggs, melted butter, and vanilla; mix until smooth. Pour batter into dish.
- Prepare cinnamon swirl: In a bowl, mix softened butter, brown sugar, flour, and cinnamon to form a paste. Drop spoonfuls over batter and swirl with a knife.
- Bake and glaze: Bake for 35–40 minutes. Whisk powdered sugar, milk, and vanilla for glaze. Drizzle over warm cake before serving.
Notes
- This cake is best enjoyed warm but can be reheated.
- Add chopped pecans to the cinnamon swirl for added crunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
