Cinnamon Roll Cake Recipe

If you’ve ever dreamed of waking up to the comforting aroma of freshly baked cinnamon rolls but craved the simplicity of a one-pan treat, this Cinnamon Roll Cake is your new best friend. It has all the gooey, buttery, warmly spiced flavors we adore in classic cinnamon rolls, but with the ease of a from-scratch cake. Swirls of cinnamon-sugar butter ripple through a soft, fluffy base, all finished with a luscious vanilla glaze. In short: utter happiness for breakfast, dessert, or your next coffee break.

Ingredients You’ll Need

The beauty of this recipe is that you don’t need anything fancy—just kitchen staples that each play a starring role. Every ingredient here has a simple purpose, whether it’s building structure, adding richness, or creating those irresistible cinnamon swirls and glaze. Let’s dive in!

• All-purpose flour: The backbone of your cake, lending structure and softness.
• White granulated sugar: Sweetens the cake and keeps the crumb light and tender.
• Baking powder: Gives the cake its lovely rise, making every bite fluffy and soft.
• Eggs: Bind the batter together and add moisture and richness.
• Vanilla extract: Deepens the flavor of both the cake and the glaze for a true bakery feel.
• Milk: Ensures the batter blends beautifully, producing a moist, flavorful cake.
• Salted butter (melted): Adds richness to the batter; the salt keeps flavors perfectly balanced.
• Salted butter (softened): Key to the cinnamon filling—makes those gorgeous, buttery swirls.
• Light brown sugar: Brings a caramel-y sweetness to the cinnamon filling.
• All-purpose flour (for filling): Helps achieve just the right consistency for dolloping and swirling.
• Ground cinnamon: The unmistakable, warm spice you crave in every “cinnamon roll” bite.
• Powdered sugar: Dissolves easily for a silky-smooth glaze.
• Milk (for glaze): Lets you adjust your glaze to the perfect drizzly consistency.
• Vanilla extract (for glaze): Infuses the glaze with cozy, aromatic depth.

How to Make Cinnamon Roll Cake

Step 1: Prep Your Pan and Preheat

Start off strong by preheating your oven to 350°F. Grab a trusty 9×13-inch baking dish and give it a generous spray with nonstick cooking spray. If you have the kind with flour mixed in, even better—that ensures your Cinnamon Roll Cake releases flawlessly every time.

Step 2: Mix the Cake Batter

In a large bowl or the bowl of your stand mixer, combine the flour, granulated sugar, and baking powder. Add the eggs, vanilla extract, and milk. Mix these together just until combined; overmixing can make your cake less tender, so stop as soon as you have a mostly smooth batter. With your mixer running on low speed, slowly drizzle in the melted salted butter and mix until incorporated. The batter will be rich and velvety.

Step 3: Spread Batter in the Pan

Pour the prepared batter into your greased baking dish and smooth it out with a spatula. This forms the light, pillowy base that will soon be swirled with cinnamon-y goodness.

Step 4: Make the Cinnamon Filling

In a small bowl, stir together the softened salted butter, light brown sugar, flour, and ground cinnamon. You want this mixture to be lush and spreadable—like an ultra-cinnamon-y frosting. This is what transforms a simple cake into a true Cinnamon Roll Cake masterpiece.

Step 5: Swirl in the Cinnamon Filling

Drop spoonfuls of the cinnamon filling evenly over the cake batter, spacing them out for even distribution. With a butter knife, gently swirl the filling through the batter. Don’t overmix—just enough to get beautiful marbled ribbons swirling throughout.

Step 6: Bake Until Golden and Set

Slide the pan into your preheated oven and bake for 35 to 40 minutes. You’ll know your Cinnamon Roll Cake is ready when it’s puffed, golden, and a knife comes out clean from the center. Let it cool a bit in the pan; the aroma at this stage is pure heaven!

Step 7: Whisk and Drizzle the Glaze

While the cake is still warm, whisk together powdered sugar, milk, and vanilla extract in a medium bowl until smooth. Pour the glaze generously over the cake, letting it seep into the crevices and creating that signature cinnamon roll shine. Allow to cool slightly before slicing (if you can resist!).

How to Serve Cinnamon Roll Cake

Garnishes

A classic Cinnamon Roll Cake loves a finishing touch. Try sprinkling over a dusting of extra cinnamon or a handful of chopped toasted pecans for crunch. For a little citrus brightness, add a whisper of fresh orange or lemon zest over the glaze—just a pinch wakes up all the flavors.

Side Dishes

Pair a warm square of Cinnamon Roll Cake with a freshly brewed cup of coffee or creamy chai for a morning treat. If you’re serving it as part of a brunch spread, fresh fruit (like orange segments or berries) brings a bright, tangy contrast to all that warm sweetness. For a simple dessert, a scoop of vanilla ice cream alongside is a dreamy match.

Creative Ways to Present

This cake is gorgeous straight from the pan, but you can go a step further by cutting it into generous squares, arranging them slightly askew on a platter, and drizzling with extra glaze. If you’re feeling fancy, layer cubes of cake and whipped cream in parfait glasses for a playful take on “deconstructed” cinnamon rolls—or set up a cinnamon roll cake “bar” with toppings like toasted nuts and mini chocolate chips for a fun brunch buffet.

Make Ahead and Storage

Storing Leftovers

Leftover Cinnamon Roll Cake keeps beautifully covered at room temperature for up to two days—just cover the pan with plastic wrap or transfer individual pieces to an airtight container. If your kitchen runs hot, you can refrigerate the cake to prolong its freshness; just let it come to room temp before serving for the best texture.

Freezing

To freeze, let the Cinnamon Roll Cake cool completely, then wrap well in plastic wrap and foil. You can freeze individual slices or the whole pan, as long as it’s freezer-safe. It will keep its magic for up to 2 months. When ready to serve, thaw overnight in the fridge, then bring to room temperature or gently reheat before glazing (or serve already-glazed!).

Reheating

For that freshly-baked taste, pop individual slices in the microwave for 15–20 seconds or warm larger portions in a low oven (300°F) covered with foil until heated through. The glaze will melt in just enough to keep everything deliciously gooey, just like a warm cinnamon roll.

FAQs

Can I use unsalted butter instead of salted?

Absolutely! If you only have unsalted butter on hand, use it and add a pinch of salt to both the cake and the filling to balance the sweetness and enhance the flavor. It’s a small tweak that still delivers perfect results.

Can I make Cinnamon Roll Cake ahead of time?

Yes! You can bake the whole cake, cool it, cover tightly, and store at room temperature overnight. For the best texture, glaze it shortly before serving. If you’d like to prep even further ahead, freeze as described above.

Does this work with gluten-free flour?

Many gluten-free all-purpose blends will work as a 1:1 swap in this Cinnamon Roll Cake. Just make sure your blend contains xanthan gum or a similar binder for the closest texture to classic cake.

What if I want a thicker or thinner glaze?

Customize the glaze by adjusting the powdered sugar or milk: More sugar for a thicker, more frosting-like glaze, or more milk for a thinner, pourable finish. Tweak it until it’s just right for your taste!

Can I add nuts or raisins to the filling?

Definitely! For a crunchy, classic touch, fold in a handful of chopped pecans or walnuts into the cinnamon filling before swirling. Raisins (or even mini chocolate chips) make a fun, sweet addition as well.

Final Thoughts

If you love cozy, bakery-style treats, I promise this Cinnamon Roll Cake will steal your heart (and quite possibly your breakfast plans). The ease, the swirls, the buttery cinnamon aroma—it’s everything wonderful about cinnamon rolls, reimagined as a cake anyone can master. Give it a try and get ready to wow your family and friends—you might never look at cinnamon rolls the same way again!

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