This Cinnamon Roll Cake combines everything you love about classic cinnamon rolls in an easy-to-make cake. It features a soft, buttery cake swirled with brown sugar and cinnamon, then finished with a sweet vanilla glaze. Each bite is moist, tender, and filled with warm cinnamon flavor.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup unsalted butter, melted
For the Cinnamon Swirl
- ½ cup unsalted butter, softened
- ¾ cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
- ½ teaspoon vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
How to Make Cinnamon Roll Cake
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or nonstick cooking spray. You can also line the bottom with parchment paper for easier serving.
2. Make the Cake Batter
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, eggs, vanilla extract, and melted butter.
Pour the wet ingredients into the dry ingredients.
Stir gently until everything is just combined and no large streaks of flour remain. Avoid overmixing, as this can make the cake dense.
Pour the batter into the prepared baking dish and spread it evenly.
3. Make the Cinnamon Swirl
In a medium bowl, combine the softened butter, brown sugar, flour, cinnamon, and vanilla extract.
Mix until you have a thick, smooth cinnamon mixture.
Drop spoonfuls of the cinnamon mixture over the cake batter, distributing it as evenly as possible.
4. Create the Swirl
Use a butter knife to gently swirl the cinnamon mixture through the cake batter.
Move the knife in gentle zigzag or circular motions to create ribbons of cinnamon throughout the cake.
Don’t swirl too deeply or overmix, or the cinnamon filling may blend completely into the batter.
5. Bake the Cake
Place the cake in the preheated oven.
Bake for approximately 30–35 minutes, or until the center is set and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.
The top should be lightly golden and the cinnamon swirl should look set.
6. Prepare the Glaze
While the cake is baking, combine the powdered sugar, milk, vanilla extract, and salt in a small bowl.
Whisk until smooth.
If the glaze is too thick, add a few drops of milk. If it is too thin, add a little more powdered sugar.
7. Glaze the Cake
Allow the cake to cool for approximately 10–15 minutes after removing it from the oven.
Drizzle the glaze evenly over the warm cake.
You can use a spoon or piping bag to create thin lines of glaze across the surface.
8. Serve
Allow the glaze to set for a few minutes before slicing.
Cut the cinnamon roll cake into squares and serve warm or at room temperature.
Tips for the Best Cinnamon Roll Cake
- Don’t overmix the batter: Mix only until the ingredients are combined for a soft, tender cake.
- Use softened butter: Softened butter makes the cinnamon swirl easier to mix and distribute.
- Don’t over-swirl: A few gentle swirls create distinct cinnamon ribbons throughout the cake.
- Don’t overbake: Remove the cake as soon as the center is set to keep it moist.
- Glaze while warm: Drizzling the glaze over a slightly warm cake allows it to soak gently into the cinnamon swirl.
Recipe Variations
Cream Cheese Glaze
For a richer topping, replace the simple vanilla glaze with a cream cheese frosting made with softened cream cheese, powdered sugar, vanilla, and a little milk.
Pecan Cinnamon Roll Cake
Add ½ cup chopped pecans or walnuts to the cinnamon swirl for extra crunch.
Apple Cinnamon Roll Cake
Add finely diced apples to the cinnamon mixture before swirling it through the cake batter.
Extra Cinnamon
If you love a strong cinnamon flavor, increase the cinnamon in the swirl to 1½ tablespoons.
How to Store Cinnamon Roll Cake
Store leftover cake in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate it for up to 5 days. Allow refrigerated slices to come to room temperature or warm them briefly before serving.
Frequently Asked Questions
Can I make cinnamon roll cake ahead of time?
Yes. You can bake the cake a day ahead and store it tightly covered. Add the glaze before serving or shortly before storing.
Can I freeze cinnamon roll cake?
Yes. Allow the cake to cool completely, wrap individual slices tightly, and freeze for up to 2–3 months. Thaw in the refrigerator or at room temperature before serving.
Why is my cinnamon roll cake dry?
Overbaking is the most common reason. Begin checking the cake around the 30-minute mark and remove it when a toothpick comes out with a few moist crumbs.
Can I use brown sugar in the cake batter?
The recipe uses granulated sugar for the cake and brown sugar for the cinnamon swirl. You can substitute some or all of the granulated sugar with brown sugar for a deeper caramel-like flavor.
Final Thoughts
This Cinnamon Roll Cake is a simple way to enjoy the comforting flavors of cinnamon rolls without the time and effort of making individual rolls. The soft cake, buttery cinnamon-brown sugar swirl, and sweet vanilla glaze come together beautifully in every slice.
Serve it for breakfast, brunch, dessert, or whenever you’re craving a warm and cozy cinnamon treat.
