Cinnamon Roll Cake

Cinnamon Roll Cake is the best of both worlds—a soft, buttery cake swirled with rich cinnamon sugar and topped with a luscious glaze. It captures all the comforting flavors of a classic cinnamon roll, but without the hassle of dough rising or rolling. I love how easy it is to make and how it fills my kitchen with the warm, cozy smell of cinnamon as it bakes.

Why You’ll Love This Recipe

I love this recipe because it brings all the flavor and satisfaction of cinnamon rolls in a simple, sliceable cake form. It’s perfect for breakfast, brunch, or dessert, and it’s ready in a fraction of the time it takes to make traditional rolls. The cinnamon swirl melts into the cake and the glaze soaks into every bite—it’s sweet, gooey, and totally addictive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake Batter:

• All-purpose flour

• Granulated sugar

• Baking powder

• Salt

• Eggs

• Milk

• Vanilla extract

• Unsalted butter, melted

For the Cinnamon Swirl:

• Brown sugar

• Ground cinnamon

• All-purpose flour

• Unsalted butter, softened

For the Glaze:

• Powdered sugar

• Milk

• Vanilla extract

Directions

1. I preheat the oven to 350°F and grease a 9×13-inch baking dish.

2. In a large bowl, I mix together flour, sugar, baking powder, and salt.

3. I whisk in the eggs, milk, vanilla, and melted butter until the batter is smooth and combined.

4. I pour the batter into the prepared baking dish and spread it evenly.

5. In a separate bowl, I mix the brown sugar, cinnamon, flour, and softened butter until it forms a thick, spreadable paste.

6. I drop spoonfuls of the cinnamon mixture over the batter, then use a knife to swirl it throughout the cake.

7. I bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

8. While the cake bakes, I whisk together the powdered sugar, milk, and vanilla to make the glaze.

9. I drizzle the glaze over the warm cake and let it soak in before slicing and serving.

Servings and timing

This recipe makes about 12 servings.
Prep time: 15 minutes
Bake time: 30–35 minutes
Total time: 45–50 minutes

Variations

• I sometimes add chopped pecans or walnuts to the cinnamon swirl for crunch.

• A touch of cream cheese in the glaze gives it a richer, tangier flavor.

• For a fall twist, I stir in a bit of pumpkin spice or nutmeg to the cinnamon layer.

• I’ve made mini versions in muffin tins for individual servings.

Storage/Reheating

I store leftovers covered at room temperature for up to 2 days or in the fridge for up to 5 days.
To reheat, I warm individual slices in the microwave for 10–15 seconds. It also freezes well—just wrap slices tightly and thaw as needed.

FAQs

Can I make this ahead of time?

Yes, I often bake it the night before and reheat it slightly in the morning. It’s just as delicious the next day.

Do I need to use a mixer?

No, I usually mix everything by hand. The batter is easy to work with and comes together quickly.

Can I use boxed cake mix?

I prefer homemade for better flavor, but I’ve used vanilla or yellow cake mix in a pinch—just reduce the sugar slightly if needed.

Is it okay to double the glaze?

Absolutely. If I want it extra gooey, I double the glaze and pour half over the cake while warm and the rest before serving.

What’s the best way to swirl the cinnamon mixture?

I use a butter knife and gently drag it through the batter in figure-eight motions for an even swirl.

Conclusion

Cinnamon Roll Cake is a comforting, crowd-pleasing treat that delivers big flavor with minimal effort. I love how it transforms everyday ingredients into something that feels cozy and special. Whether I’m serving it for brunch, dessert, or just a sweet pick-me-up, this cake always brings warm, cinnamon-spiced joy to every bite.

Cinnamon Roll Cake

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

Cinnamon Roll Cake combines the gooey swirls and sweet glaze of a cinnamon roll with the ease of a soft, buttery sheet cake. This cozy treat is perfect for breakfast, brunch, or dessert and is ready in under an hour.

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Ingredients

• For the Cake Batter:
• 3 cups all-purpose flour
• 1 cup granulated sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 1/2 cups milk
• 2 tsp vanilla extract
• 1/2 cup unsalted butter, melted
• For the Cinnamon Swirl:
• 1 cup brown sugar
• 1 tbsp ground cinnamon
• 2 tbsp all-purpose flour
• 2/3 cup unsalted butter, softened
• For the Glaze:
• 2 cups powdered sugar
• 4 tbsp milk
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add eggs, milk, vanilla, and melted butter. Mix until smooth and combined.
4. Pour batter into prepared baking dish and spread evenly.
5. In a separate bowl, mix brown sugar, cinnamon, flour, and softened butter into a paste.
6. Drop spoonfuls of cinnamon mixture over the batter and swirl with a knife.
7. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
8. While cake bakes, whisk together powdered sugar, milk, and vanilla for the glaze.
9. Drizzle glaze over warm cake and let soak in before slicing and serving.

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Notes

• Add chopped nuts to the cinnamon swirl for crunch.
• Use cream cheese in the glaze for tangy richness.
• Stir in pumpkin spice for a seasonal twist.
• Bake in muffin tins for individual servings.

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Nutrition

• Serving Size: 1 slice
• Calories: 370
• Sugar: 35g
• Sodium: 180mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg