Cinnamon Roll Cake
This homemade cinnamon roll cake brings everything you love about a warm cinnamon roll into a soft, sliceable cake. A tender vanilla batter is spread in a 9×13 inch pan, topped with a buttery cinnamon filling that gets swirled into marble ribbons, then baked until set and finished with a sweet vanilla icing drizzled over the top.
There is no yeast in this one, so there is no dough to knead and no rising time to wait for. One pan serves 12, which makes it an easy choice for a weekend breakfast treat, a potluck, or a holiday brunch table.
Jump to:
- Cinnamon Roll Cake
- A Cinnamon Roll In Cake Form
- Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- How To Make Cinnamon Roll Cake:
- FAQs
- What is cinnamon roll cake?
- Can I freeze cinnamon roll cake?
- How long to bake cinnamon roll cake?
- Why did my cinnamon roll cake sink?
- Cinnamon Roll Cake
- Ingredients
- Instructions
- Last Step:
- Nutrition
- Did you make this recipe?
A Cinnamon Roll In Cake Form
I will admit that the ingredient list gave me pause the first time I read it. More than five ingredients usually means a longer grocery run, and I tend to save those for a slow weekend.
What finally pushed me to try it was reading review after review from home cooks who said the same thing. The cake is warm, comforting, and much easier to make than it looks.
They were right. Once everything is measured, the whole thing comes together in about 10 minutes of hands on work. There is no yeast, no proofing, and no rolling pin involved. You stir a simple batter, spoon the cinnamon filling over the top, drag a butter knife through it, and let the oven handle the rest.
The swirl is what makes it special. The filling is soft, buttery, and heavy with cinnamon, and it settles into the batter as it bakes, leaving pockets of cinnamon in every slice. When the vanilla glaze is poured over the warm cake, it slides down into those grooves and sets to a light, glossy finish.
It is also a forgiving dessert for a crowd. One pan feeds 12 generous portions, it travels well, and it stays fresh on the counter without needing the refrigerator.
Think of this as the shortcut version of cinnamon rolls that still tastes like you spent the morning working on it.
If yeast dough has put you off before, this is a good place to start. The batter is closer to a thick pancake batter than a bread dough, and the only real technique involved is swirling, which is hard to get wrong. Even a messy swirl bakes up looking intentional.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
The recipe breaks into three easy parts: the cake batter, the cinnamon filling, and the vanilla glaze. Here is the full lineup.
For the cake
- 3 cups all purpose flour
- 1 cup white granulated sugar
- 4 teaspoons baking powder
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups milk
- 1/2 cup (1 stick) salted butter, melted and slightly cooled
For the cinnamon filling
- 3/4 cup salted butter, softened to room temperature (1 1/2 sticks)
- 1 cup packed light brown sugar
- 2 Tablespoons all purpose flour
- 1 Tablespoon ground cinnamon
For the vanilla glaze
- 2 cups powdered sugar
- 5 Tablespoons milk
- 1 teaspoon vanilla extract
A few small details make a real difference in how the cake turns out, so it is worth reading these notes before you start measuring.
| Ingredient | What to know |
|---|---|
| All purpose flour | Sifting is optional, though some bakers find it gives a fluffier cake. Stirring the flour with a fork works just as well. Spoon it into the measuring cup and level it off. Do not pack it, or you will end up with too much flour and a dry, dense cake. |
| Granulated sugar | No sugar substitutes have been tested in this recipe, so stick with regular white sugar. |
| Baking powder | Freshness matters more than anything else here. Stale or expired baking powder is one of the most common reasons baked goods fail to rise. |
| Eggs and milk | Room temperature is best. They blend into the batter more smoothly and help the cake rise properly. |
| Salted butter | The cake batter uses salted butter, which is why no separate salt is added. |
| Light brown sugar | Pack it firmly into the measuring cup. Unlike flour, brown sugar should be pressed down so the cup is full. |
One thing that trips people up is that butter appears twice with two different amounts. The cake takes 1/2 cup, or one stick, melted. The filling takes 3/4 cup, or 1 1/2 sticks, softened at room temperature.
Set the filling butter out on the counter about 30 minutes before you start, or soften it gently in short bursts in the microwave.
You want it soft enough to stir into the brown sugar, but not melted, because melted butter makes the filling greasy and it will not swirl as cleanly.
The measuring method for flour really does change the outcome. Dipping the cup straight into the bag tends to pack it, and a packed cup can weigh several ounces more than it should.
That extra flour is what turns a light cake into a heavy one. Fluff the flour with a fork first, then spoon it into the cup and level the top with the flat side of a knife.
For the milk, whole milk gives the richest result, but the recipe works with what you have on hand. Just bring it to room temperature first, either by leaving it out for a bit or by warming it for a few seconds and letting it cool back down.
That is everything you need. No specialty flours, no yeast, and nothing you would have to order online.
How To Make Cinnamon Roll Cake:
The method is straightforward and moves quickly once you start. Here is the step by step.
Preheat and prepare the pan. Preheat the oven to 350F. Spray a 9×13 inch baking dish with nonstick cooking spray. A spray that includes flour is a nice upgrade here, because the cinnamon filling can stick to a bare pan.
Mix the cake batter. In a large bowl, or the bowl of your stand mixer, combine 3 cups all purpose flour, 1 cup white granulated sugar, 4 teaspoons baking powder, 2 large eggs, 2 teaspoons vanilla extract, and 1 1/2 cups milk.
With the mixer running, slowly pour in 1/2 cup melted salted butter. Mix just until everything comes together. Overmixing the flour is what makes baked goods tough and rubbery, so stop the moment the batter looks uniform. Spread it evenly into the prepared baking dish.
Make the cinnamon filling. In a small bowl, stir together 3/4 cup softened salted butter, 1 cup packed light brown sugar, 2 Tablespoons all purpose flour, and 1 Tablespoon ground cinnamon until well combined. The mixture should look like a thick, spreadable paste.
Swirl. Drop the cinnamon filling by spoonfuls over the cake batter. Then take a butter knife and draw swirly, marble style patterns across the whole cake, dragging the knife through both the cinnamon filling and the batter underneath. Do not overdo it. A few passes in each direction give you the best ribbons.
Bake. Bake for about 35 to 40 minutes, until a knife inserted into the center comes out clean. In the original recipe it took the full 40 minutes. Prep time is roughly 10 minutes and the total time is about 50 minutes from start to finish.
Glaze. While the cake is in the oven, whisk together 2 cups powdered sugar, 5 Tablespoons milk, and 1 teaspoon vanilla extract in a bowl. If you want a thicker glaze, add more powdered sugar. If you want it thinner, add more milk. Pour it over the warm cake and let it settle into the swirls.
Serve. The cake can be served warm or at room temperature. I find it slices much more cleanly once it has cooled for a while, and the glaze sets to a soft, shiny finish.
Pan and mix notes. A boxed cake mix is technically possible, but the recipe is not designed around one. Boxed mixes tend to be too soft to hold the heavier cinnamon filling, which can sink straight to the bottom.
If you want to experiment anyway, use a vanilla cake mix and add only the cinnamon filling and swirl. Halving the recipe also works. You can make two 8×8 inch pans, or cut the ingredients in half for a single 8×8 or 9×9 inch pan.
Baking times for the smaller pans have not been tested, so watch them closely. A bundt pan or a cupcake tin is not recommended, since the swirl topping can sink and make a mess. This recipe is built for a 9×13 inch dish.
Storage. Keep leftovers covered on the counter rather than in the refrigerator, since chilling dries the cake out. It stays good for up to 2 days at room temperature, and it freezes well for up to 3 months.
Nutrition estimate. Per serving, based on 12 servings, the estimate is 538 calories, 82g carbohydrates, 5g protein, 21g fat, 203mg sodium, 1g fiber, and 56g sugar. These numbers are an estimate only.
Once you have made it a time or two, you will not need the notes. It becomes one of those desserts you can put together from memory, and it is the kind of thing people ask you to bring again.
FAQs
What is cinnamon roll cake?
Cinnamon roll cake is a simple, quick dessert that delivers all the flavor of classic cinnamon rolls without requiring yeast. It is made with a buttermilk-style batter, a brown sugar cinnamon swirl, and a vanilla glaze. The cake is baked in a 9×13-inch pan and uses baking powder as its leavening agent.
Can I freeze cinnamon roll cake?
Yes, you can freeze cinnamon roll cake for up to three months. Allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil. When ready to serve, thaw it in the refrigerator and make a fresh glaze, if desired.
How long to bake cinnamon roll cake?
Bake the cinnamon roll cake at 350°F for 35 to 40 minutes, or until a knife inserted into the center comes out clean. Baking times may vary depending on your individual oven. The recipe makes 12 servings in a 9×13-inch dish.
Why did my cinnamon roll cake sink?
A cinnamon roll cake can sink if the cinnamon filling is too soft and was not chilled before adding it to the batter, or if the batter was overmixed. Using fresh baking powder is also crucial for proper rise. Chilling the filling for 10 to 15 minutes before swirling helps it maintain distinct pockets rather than sinking to the bottom.
Cinnamon Roll Cake
Cinnamon Roll Cake This homemade cinnamon roll cake brings everything you love about a warm cinnamon roll into a soft, sliceable cake. A tender vanilla batter is spread in a 9×13 inch pan, topped with a buttery cinnamon filling that gets swirled into marble ribbons, then baked until set and finished with a sweet vanilla icing drizzled over the top.
- Total Time: 50 min
- Yield: 12 1x
Ingredients
For the cake
3 cups all-purpose flour
1 cup white granulated sugar
4 teaspoons baking powder
2 eggs, large
2 teaspoons vanilla extract
1 ½ cups milk
½ cup salted butter, melted (slightly cooled) (1 stick)
For the cinnamon filling
¾ cup salted butter, softened to room temperature (1 1/2 sticks)
1 cup packed light brown sugar
2 Tablespoons all-purpose flour
1 Tablespoon ground cinnamon
For the glaze
2 cups powdered sugar
5 Tablespoons milk
1 teaspoon vanilla extract
Instructions
For the cake
1-Preheat oven to 350F degrees: Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.
2-In a large bowl (or the bowl: In a large bowl (or the bowl of your stand mixer), combine 3 cups all-purpose flour, 1 cup white granulated sugar, 4 teaspoons baking powder, 2 large eggs, 2 teaspoons vanilla extract and 1 1/2 cups milk.
3-While your mixer is running, slowly add: While your mixer is running, slowly add 1/2 cup (1 stick) salted butter, melted. Mix just until combined.
4-Spread this batter evenly into your prepared: Spread this batter evenly into your prepared baking dish.
For the filling
5-In a small bowl, combine 3/4 cup: In a small bowl, combine 3/4 cup salted butter, softened to room temperature, 1 cup packed light brown sugar, 2 Tablespoons all-purpose flour and 1 Tablespoon ground cinnamon. Stir until combined well.
6-Drop the cinnamon filling by spoonfuls onto: Drop the cinnamon filling by spoonfuls onto the cake batter.
7-Take a butter knife and make swirly,: Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter.
8-Bake the cake for about 35-40 minutes: Bake the cake for about 35-40 minutes (it took about 40 minutes in my oven), until a knife inserted into the center comes out clean.
For the glaze
9-Whisk together 2 cups powdered sugar, 5: Whisk together 2 cups powdered sugar, 5 Tablespoons milk and 1 teaspoon vanilla extract in a bowl.
10-Pour the glaze over the warm cake: Pour the glaze over the warm cake.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 10 min
- Cook Time: 40 min
- Method: bake
Nutrition
- Calories: 538kcal
- Sugar: 56g
- Sodium: 203mg
- Fat: 21g
- Carbohydrates: 82g
- Fiber: 1g
- Protein: 5g
