Masters of kitchen
If you love the taste of cinnamon rolls but not the fuss of rolling, rising, and waiting, this Cinnamon Roll Cake is about to become your new favorite treat. It’s the perfect mix of warm spice, buttery swirls, and fluffy cake—all baked in one easy pan.
Whether you’re hosting a cozy brunch, planning a holiday breakfast, or simply craving a sweet weekend bake, this cake hits all the right notes. It’s quicker than traditional cinnamon rolls, but still delivers that classic gooey flavor we all adore.
Even better? It’s a true crowd-pleaser. Cake lovers love the soft texture, while cinnamon roll fans swoon over the rich filling and glaze. Serve it warm with a hot drink, and you’ve got instant comfort on a plate.
What Is a Cinnamon Roll Cake?
A Cinnamon Roll Cake is exactly what it sounds like: all the flavor and swirl of a cinnamon roll, baked into a soft, sliceable cake. Think buttery cinnamon sugar layers tucked inside a tender vanilla base, finished with a generous drizzle of icing.
Unlike traditional cinnamon rolls, which require yeast, kneading, and rising time, this cake comes together quickly—no dough rolling or waiting needed. It’s typically baked in a single dish and sliced into squares, making it easy for serving and sharing.
The texture is moist and light, but with gooey pockets of cinnamon filling that give it that signature roll taste. And while it’s a modern twist, it still carries that nostalgic, comforting flavor that reminds many of family breakfasts or festive mornings.
Ingredients You’ll Need & Why
Making a cinnamon roll cake from scratch is surprisingly simple—and you probably already have most of the ingredients in your pantry!
cake base, you’ll need:
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All-purpose flour for structure
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Eggs for richness and binding
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Milk (preferably whole) for moisture
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Granulated sugar to sweeten the batter
cinnamon swirl filling:
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Unsalted butter, melted—this helps the sugar melt into the cake
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Brown sugar adds depth and a caramel-like note
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Ground cinnamon, the star spice, warm and cozy
glaze:
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Powdered sugar for a smooth, sweet finish
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Vanilla extract for flavor
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A splash of milk to thin it just enough to drizzle
Tip: Use real butter and pure vanilla extract for the richest flavor—these small upgrades make a big difference.
Tools & Equipment Checklist
You don’t need fancy tools to whip up this cinnamon roll cake. Here’s what you’ll want on hand:
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Large and medium mixing bowls
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A sturdy whisk or hand mixer
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A 9×13-inch baking dish
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A spatula for folding and spreading
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Measuring cups and spoons
Optional but helpful:
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Hand mixer for a smooth batter
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Piping bag if you want to get decorative with your glaze
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Parchment paper to line your pan—this makes cleanup a breeze and prevents sticking
Step-by-Step: How to Make Cinnamon Roll Cake
This recipe is beginner-friendly and comes together in just a few simple steps. No rolling or rising—just pure cinnamon-swirled joy in cake form.
Step 1: Make the Cake Batter
In a large bowl, whisk together your dry ingredients: flour, sugar, baking powder, and a pinch of salt. In a separate bowl, mix eggs, milk, melted butter (or oil), and vanilla.
Pour the wet mixture into the dry and gently mix until just combined. Don’t overmix—this helps keep the cake soft and tender.
Step 2: Prepare the Cinnamon Filling
In a small bowl, stir together melted butter, brown sugar, and cinnamon until it becomes thick and syrupy. You can also add a pinch of nutmeg or cloves here for extra warmth.
Step 3: Layer and Swirl
Pour half of the batter into your greased 9×13 pan. Drop spoonfuls of the cinnamon filling over the batter, then pour the remaining batter on top.
Drop more filling over the top and use a skewer or butter knife to swirl deeply through the layers. Go all the way down for a marbled effect!
Step 4: Bake
Bake at 350°F (175°C) for 30–35 minutes, or until the center is set and a toothpick comes out clean. The top should be lightly golden and the edges just pulling away from the sides.
Step 5: Glaze While Warm
Whisk together powdered sugar, vanilla, and milk until smooth. Drizzle generously over the warm cake, letting it melt into all those cinnamon crevices.
Pro Tip: Let the cake cool for 10–15 minutes before slicing. It sets up beautifully and slices more cleanly.
Expert Baking Tips for Success
Want bakery-level results? Keep these tips in mind:
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Use room temperature ingredients for better batter consistency and even baking.
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Avoid overbaking—pull it from the oven as soon as the center is just set.
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Add a pinch of ground cloves to intensify the cinnamon aroma.
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Swirl deeply with a skewer so the cinnamon filling reaches all layers.
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Double the cinnamon filling if you love gooey, rich bites in every forkful!
Bold Tip: A second swirl layer gives more texture and wow-factor with minimal effort.
Cinnamon Roll Cake Variations You’ll Want to Try
Feeling creative? These easy twists take your cinnamon roll cake to the next level:
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Pecan or Walnut Crunch: Sprinkle toasted chopped nuts into the cinnamon swirl or on top before baking. Adds texture and nutty depth.
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Cream Cheese Glaze: Mix softened cream cheese into the glaze for a tangy finish that’s reminiscent of classic cinnamon roll frosting.
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Apple Cinnamon Swirl: Add thinly sliced apples to the filling layer for an autumn-inspired version.
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Pumpkin Spice Version: Swap some of the cinnamon for pumpkin pie spice, and mix a bit of canned pumpkin into the batter for a cozy fall flavor.
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Overnight Make-Ahead: Prepare the batter and swirl the night before, cover tightly, and refrigerate. Just pop it in the oven in the morning—fresh-baked with zero morning prep.
How to Store, Freeze, and Reheat
This cake is just as good the next day—and the next!
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To Store: Keep it covered in the fridge for up to 4 days. Use an airtight container or tightly wrapped pan.
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To Freeze: Cut into individual squares, wrap in plastic, and freeze for up to 2 months. Ideal for quick breakfasts!
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To Reheat: A quick 10–15 seconds in the microwave softens and warms it up perfectly. You can also reheat in a 300°F oven for 8–10 minutes for a slightly crisp edge.
Tip: Add a fresh drizzle of glaze or serve with a pat of butter for extra decadence.
What to Serve with Cinnamon Roll Cake
This cinnamon roll cake shines at brunches, holiday spreads, and cozy coffee mornings.
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Pair with: a mug of hot coffee, chai latte, or a tall glass of milk.
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Balance the sweetness: with a side of tart berries, a citrus fruit salad, or creamy Greek yogurt.
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For a full brunch board, serve alongside eggs, bacon, or a breakfast casserole.
FAQs: Cinnamon Roll Cake Questions, Answered
Can I use cake mix to make cinnamon roll cake?
Absolutely. Yellow or white cake mix makes a great shortcut—just add your cinnamon swirl manually before baking.
Why is my cinnamon roll cake dry?
Dryness usually means it was overbaked or the batter lacked enough fat. Stick to the recommended time and use real butter for best results.
Can I make cinnamon roll cake ahead of time?
Yes! You can either bake it the night before and store it covered, or prep the batter and filling, swirl, and refrigerate overnight to bake fresh the next morning.
What’s the difference between cinnamon roll cake and cinnamon coffee cake?
Cinnamon roll cake is typically softer and gooier, often with a glaze. Coffee cake tends to have a crumb topping and a denser, more crumbly texture.
Cinnamon Roll Cake
Equipment
- Mixing bowls
- Whisk
- 9x13” baking dish
- Spatula
- Measuring cups/spoons
- Optional: hand mixer, skewer, piping bag, parchment paper
Ingredients
For the Cake Batter:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk preferably whole
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1 tsp vanilla extract
For the Cinnamon Filling:
- 1/2 cup unsalted butter melted
- 1 cup brown sugar packed
- 2 tbsp ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9x13 baking dish.
- In a large bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, eggs, melted butter, and vanilla.
- Combine wet and dry ingredients gently—do not overmix.
- Pour half the batter into the dish.
- In a small bowl, mix cinnamon filling ingredients. Drop half of it in spoonfuls over the batter.
- Add remaining batter on top, followed by the rest of the cinnamon mixture.
- Use a skewer or knife to swirl through the layers.
- Bake for 30–35 minutes, until the center is set.
- Let cool for 10–15 minutes.
- Whisk glaze ingredients and drizzle over the warm cake.
- Slice and serve warm!
Notes
- Make-Ahead: Mix and chill overnight, bake fresh the next day.
- Variations: Try adding chopped pecans, a cream cheese glaze, or thinly sliced apples to the filling.
- Storage: Keeps up to 4 days in the fridge; freeze slices up to 2 months.
- Reheat Tip: Microwave 10–15 seconds or warm in a low oven for a fresh-from-the-oven feel.
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