Cinnamon Roll Cake Recipe

If you’re a fan of the gooey, sweet, and oh-so-cinnamony flavors of cinnamon rolls, then this cinnamon roll cake is going to be your new favorite treat. It combines the best of both worlds—the fluffy, tender crumb of a cake with the comforting swirl and spice of a classic cinnamon roll. Plus, it’s easier and quicker than making traditional cinnamon rolls, with no need to wait for dough to rise. This cake is perfect for cozy mornings, holiday brunches, or anytime you’re craving a little something special.

this RECIPE

A sweet family tradition with a twist

Growing up, cinnamon rolls were a weekend tradition in my family. My mom would get up early, and the smell of cinnamon and sugar melting together would fill the whole house. But as much as I loved them, the process of rolling out dough, letting it rise, and carefully cutting the rolls always felt a bit intimidating. This cinnamon roll cake became my answer—a simpler way to get that same warm, nostalgic flavor without the fuss. When I first made it, my family was skeptical that a cake could match up to our beloved rolls, but one bite in, and they were sold! Now, it’s our go-to dessert (and occasionally breakfast!) whenever we want a taste of those cozy weekends, minus the hassle.

A little background on cinnamon rolls

Cinnamon rolls are believed to have originated in Sweden, where they’re called “kanelbullar.” They became popular in the U.S. through Swedish immigrants, especially in places like the Midwest. Traditionally, cinnamon rolls are made from a yeast-based dough that’s rolled out, filled with cinnamon sugar, and cut into pinwheels. This cake version takes inspiration from that method, swirling a cinnamon-sugar filling into a simple cake batter for a marbled effect. It’s less hands-on than working with yeast, but still delivers all those rich, buttery layers of flavor we love in classic cinnamon rolls.

Key ingredients that make this cake amazing

• All-purpose flour: This forms the base of the cake, giving it structure. For a lighter texture, you could substitute half of the flour with cake flour, but I find all-purpose works well here.
• White granulated sugar: Adds sweetness without affecting the cake’s texture too much. If you like a slightly deeper flavor, try swapping half of it with brown sugar.
• Baking powder: Helps the cake rise, creating a tender crumb.
• Eggs: Essential for binding the ingredients together and adding richness. Make sure they’re at room temperature for the best mix.
• Vanilla extract: Brings warmth and enhances the sweetness. A good quality vanilla makes a difference!
• Milk: Adds moisture to the cake. Whole milk is ideal, but you could use 2% or even almond milk if you want a dairy-free version.
• Salted butter: Used in both the batter and the filling for flavor. If you only have unsalted butter, add a pinch of salt to balance the sweetness.
• Brown sugar and cinnamon (for the filling): This is where the magic happens! Brown sugar gives a caramelized richness, while cinnamon provides that signature warmth.

Essential kitchen tools you’ll need

For this cake, you don’t need any fancy tools, which makes it a great recipe for beginners or anyone without a stand mixer.

• 9×13-inch baking dish: This size is perfect for creating a cake that’s thick enough to hold the filling swirls but still bakes through evenly.
• Mixing bowls: You’ll need one large bowl for the cake batter and a smaller one for the filling.
• Hand mixer or stand mixer: While you can mix this by hand, an electric mixer makes it easier to get a smooth batter without over-mixing.
• Butter knife: To create those signature swirls. Just drag the knife through the batter and filling—it’s both easy and fun!
• Measuring cups and spoons: Accurate measurements are important here, especially with baking powder and flour.

Step-by-step guide to making the perfect cinnamon roll cake

1. Prepare the cake batter

Start by preheating your oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray (the kind with flour works great). In a large bowl or stand mixer, combine the flour, sugar, baking powder, eggs, vanilla extract, and milk. Mix until just combined.

While the mixer is running, slowly pour in the melted butter. Be careful not to over-mix here—a few small lumps are okay, and over-mixing can make the cake tough. Once the batter is smooth, pour it into your prepared baking dish and spread it evenly.

2. Make the cinnamon filling

In a small bowl, mix together the softened butter, brown sugar, flour, and cinnamon until smooth. This filling should be thick and spreadable. Drop spoonfuls of the cinnamon mixture over the cake batter. Don’t worry if it looks messy—that’s part of the charm!

3. Create those beautiful swirls

Using a butter knife, gently swirl the cinnamon filling into the cake batter. There’s no wrong way to do this, but try to get a nice marble effect by dragging the knife back and forth through the batter. The goal is to mix the filling and batter without fully combining them, so you get pockets of cinnamon goodness.

4. Bake the cake

Place the cake in the oven and bake for 35-40 minutes. Check for doneness by inserting a knife or toothpick into the center—it should come out clean or with just a few crumbs. Let the cake cool slightly before adding the glaze.

5. Make and pour the glaze

In a bowl, whisk together the powdered sugar, milk, and vanilla extract. Adjust the thickness by adding more powdered sugar if you like it thicker, or more milk if you prefer a thinner glaze. Pour the glaze over the warm cake, spreading it evenly. The glaze will soak into the cake, adding even more moisture and sweetness.

Variations and fun twists to try

• Add nuts: Mix in a handful of chopped pecans or walnuts to the filling for a little crunch and extra flavor.
• Make it dairy-free: Substitute almond milk or oat milk in the batter, and use a dairy-free butter substitute.
• Pumpkin spice twist: Swap out half of the cinnamon in the filling with pumpkin pie spice for a fall-inspired flavor.
• Chocolate cinnamon roll cake: Add mini chocolate chips to the filling, or drizzle chocolate over the glaze for a dessert that’s extra indulgent.
• Gluten-free option: Use a 1:1 gluten-free baking flour. This may slightly change the texture, but it will still taste delicious.

How to serve and present your cinnamon roll cake

This cake looks beautiful served right in the baking dish, especially if it has a glass bottom so you can see the swirls. For individual servings, cut the cake into squares and place each piece on a dessert plate. A sprinkle of cinnamon or a dusting of powdered sugar on top adds a nice finishing touch. If you’re feeling fancy, add a dollop of whipped cream on each piece. This cake is perfect for brunch, dessert, or even as a sweet afternoon snack.

Beverages to pair with cinnamon roll cake

• Chai latte: The warm spices of chai complement the cinnamon in the cake beautifully.
• Vanilla almond milk: A glass of cold vanilla almond milk makes a refreshing pairing, and the slight nuttiness works well with the cake.
• Hot chocolate: For chocolate lovers, a creamy hot chocolate balances out the spice in the cake.
• Apple cider: Warm or cold, apple cider is a natural partner to cinnamon, making it a great seasonal pairing.
• Coffee or cold brew: A simple cup of coffee—especially with a hint of vanilla or caramel—brings out the richness in the cake.

Storing and reheating tips

This cake keeps well at room temperature for 2-3 days, covered tightly with plastic wrap or in an airtight container. For longer storage, refrigerate it for up to a week. If you want to reheat a slice, pop it in the microwave for 10-15 seconds—just enough to warm it up without melting the glaze completely. You can also freeze individual slices wrapped in plastic and then foil; they’ll keep for a couple of months. Just thaw in the fridge overnight and warm in the microwave.

Scaling the recipe for a crowd (or just a few)

This recipe as written fills a 9×13-inch pan and serves about 12 people, which is perfect for a crowd. If you want to make a smaller batch, try halving the recipe and baking it in an 8×8-inch pan. Keep an eye on the baking time; it may need less time in the oven. For larger gatherings, you could double the recipe and bake it in two 9×13-inch pans. Just remember that the more batter in the oven, the more you may need to adjust the baking time by a few minutes.

Common questions and answers

1. Can I make this cake ahead of time?
Yes! This cake stays moist for a couple of days, so feel free to bake it a day in advance. Just wait to glaze it until right before serving for the freshest presentation.

2. What can I use instead of brown sugar?
You can substitute brown sugar with white sugar, though it will change the flavor slightly. Adding a teaspoon of molasses to white sugar is a good alternative.

3. Can I freeze the cake?
Yes, this cake freezes well. Wrap individual slices tightly and freeze. To reheat, thaw overnight in the fridge, then warm in the microwave.

4. How do I make the glaze thicker?
Add more powdered sugar to the glaze if you like it thicker, or reduce the milk. Adjust until it reaches your desired consistency.

5. What can I add for extra flavor?
Try adding a teaspoon of almond extract to the batter or a pinch of nutmeg to the filling for an extra layer of warmth and depth.

Enjoy experimenting with this cozy cinnamon roll cake, and don’t be afraid to make it your own! Whether you’re serving it to friends or savoring a piece with your morning coffee, this cake is sure to bring a little extra sweetness to your day.

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