Name: Cinnamon Roll Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup milk; 1/2 cup brown sugar; 1 tablespoon ground cinnamon; 2 tablespoons unsalted butter, melted; 1/2 cup powdered sugar; 1–2 tablespoons milk; 1/4 teaspoon vanilla extract

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A fluffy and moist cake swirled with cinnamon sugar, topped with a sweet glaze, this cinnamon roll cake gives me all the cozy vibes of a classic cinnamon roll but in an easy-to-slice cake form. I love how it’s perfect for breakfast, brunch, or dessert, and it’s simple enough to whip up without fussing over yeast dough.

Cinnamon Roll Cake

Ingredients

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

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup milk

For the cinnamon swirl:

½ cup brown sugar

1 tablespoon ground cinnamon

2 tablespoons unsalted butter, melted

For the glaze:

½ cup powdered sugar

1-2 tablespoons milk

¼ teaspoon vanilla extract

Directions

I preheat my oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a medium bowl, I whisk together the flour, baking powder, salt, and cinnamon.

In a large bowl, I cream the butter and granulated sugar until light and fluffy, about 2–3 minutes.

I add the eggs one at a time, beating well after each, and stir in the vanilla.

I gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.

In a small bowl, I mix the brown sugar and cinnamon for the swirl.

I pour half the batter into the baking dish, drizzle with half the melted butter, and sprinkle with half the cinnamon-sugar mixture. Then I swirl with a knife.

I repeat with the remaining batter, butter, and cinnamon-sugar, swirling again for a marbled look.

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

While the cake cools, I whisk together the glaze ingredients and drizzle it over the cooled cake before serving.

Servings and timing

This recipe makes 12 servings. Prep time is about 15 minutes, baking time is 35 minutes, and the total time is roughly 50 minutes. Each slice is around 320 kcal.

Variations

I sometimes add a pinch of nutmeg to the batter for extra warmth.

For a richer texture, I swap half the milk with sour cream.

I’ve also tried adding chopped pecans or walnuts into the cinnamon swirl for crunch.

If I want a stronger cinnamon punch, I double the cinnamon in the swirl mixture.

Storage/reheating

I keep leftovers covered at room temperature for up to 3 days or refrigerate for up to 5 days. To reheat, I warm slices in the microwave for 10–15 seconds, which brings back that fresh-baked softness. For longer storage, I wrap slices tightly and freeze them for up to 2 months, thawing at room temperature before enjoying.

FAQs

How do I keep the cake extra moist?

I make sure not to overbake it and store it tightly wrapped to retain moisture.

Can I make this cake ahead of time?

Yes, I often bake it the day before and glaze it right before serving.

Can I use a different size pan?

I’ve used an 8x8-inch pan for a thicker cake, but I increase the baking time slightly.

Can I double the recipe?

Yes, I double the ingredients and bake in two 9x13-inch pans for larger gatherings.

Is it possible to make it dairy-free?

I’ve swapped in plant-based butter and almond milk with good results.

Conclusion

This cinnamon roll cake is one of my favorite ways to bring the flavors of cinnamon rolls to the table without all the work of traditional yeast dough. I love serving it warm with the glaze slightly melting into the crumb—it’s comfort baking at its best. Whether for breakfast, dessert, or a sweet snack, it’s a recipe I keep coming back to.

Recipe:

Cinnamon Roll Cake

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Author: Cheryl
Total Time: 50 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

A fluffy, moist cinnamon roll-inspired cake swirled with cinnamon sugar and topped with a sweet glaze. Perfect for breakfast, brunch, or dessert, it delivers all the cozy flavors of classic cinnamon rolls without the need for yeast dough.

Instructions

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a medium bowl, whisk together flour, baking powder, salt, and ground cinnamon.
In a large bowl, cream butter and granulated sugar until light and fluffy, about 2–3 minutes.
Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
Gradually add the dry mixture to the wet ingredients, alternating with the milk, mixing until just combined.
In a small bowl, mix brown sugar and ground cinnamon for the swirl.
Pour half the batter into the baking dish, drizzle with half the melted butter, and sprinkle with half the cinnamon-sugar mixture. Swirl with a knife.
Repeat with remaining batter, melted butter, and cinnamon-sugar mixture, swirling again for a marbled effect.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake cools, whisk together glaze ingredients and drizzle over the cooled cake before serving.