Cinnamon Roll Cake Recipe

There's nothing quite like the smell of cinnamon and sugar baking in the oven to make your house feel like a cozy haven. This Cinnamon Roll Cake takes all the best parts of the classic breakfast pastry and transforms them into a simple, crowd-pleasing dessert.

I first discovered this recipe when craving cinnamon rolls but didn't want to spend hours waiting for dough to rise. The result was a soft, moist cake swirled with gooey cinnamon and topped with a glaze that melts into every nook and cranny. Let’s dive into why this cake deserves a spot in your recipe collection.

Why You’ll Love This Cinnamon Roll Cake

Get ready to fall head over heels for this irresistible dessert. Here’s why this Cinnamon Roll Cake will have you coming back for more:

First, it’s incredibly easy to make, with no yeast or kneading required. You’ll get all the cinnamon roll flavor without the hassle of traditional dough.

This cake is also a crowd-pleaser. Whether you're serving it for brunch, dessert, or a midday treat, everyone from kids to adults will be asking for seconds.

Best of all, it’s customizable. Want extra cinnamon? Go for it. Prefer a thicker glaze? Add more powdered sugar. The possibilities are endless, making it a perfect recipe to adapt to your taste.

And did I mention how it fills your home with the most amazing aroma? Baking this cake guarantees a warm, inviting vibe that’ll make you the favorite host (or baker) of the neighborhood.

Ingredients Notes

This Cinnamon Roll Cake uses simple pantry staples to create its rich, comforting flavors. Here’s what you need and why each ingredient shines:

• Flour: The base of the cake, providing structure and a soft, tender crumb. Use all-purpose flour for the best results.
• Granulated sugar and brown sugar: A mix of sugars ensures the perfect balance of sweetness and caramel-like depth in the cinnamon swirl. Brown sugar is key to that gooey, cinnamon roll flavor.
• Butter: Adds richness and moisture to both the cake batter and the cinnamon swirl. Melted butter works best for easy mixing.
• Cinnamon: The star of the show! Be generous with this warming spice for that signature flavor.
• Milk and eggs: These create a smooth, velvety batter and help bind everything together. Whole milk is ideal, but you can substitute almond or oat milk if needed.
• Powdered sugar: The key to the dreamy glaze that finishes the cake. A little vanilla extract and milk turn it into the perfect drizzle.

You’ll also need a 9x13-inch baking dish and a hand mixer (or whisk) for easy preparation.

How To Make This Cinnamon Roll Cake

Making this Cinnamon Roll Cake is as satisfying as eating it. Let’s break it down step by step:

1. Prepare the Batter
   Start by preheating your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish. In a large mixing bowl, combine flour, granulated sugar, baking powder, and a pinch of salt. Add melted butter, eggs, milk, and vanilla extract. Stir until smooth. Pour the batter into your prepared dish.
2. Create the Cinnamon Swirl
   In a small bowl, mix brown sugar, cinnamon, and melted butter until combined. Drop spoonfuls of the mixture onto the cake batter, then use a knife to swirl it gently into the batter. Don’t overmix; you want distinct cinnamon ribbons running through the cake.
3. Bake to Perfection
   Bake the cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. While it bakes, the cinnamon swirl melts into the cake, creating pockets of gooey, caramelized goodness.
4. Whip Up the Glaze
   As the cake cools slightly, whisk together powdered sugar, milk, and vanilla extract in a small bowl. Drizzle the glaze over the warm cake, letting it seep into every swirl and crevice.
5. Serve and Enjoy
   Slice into squares and serve warm for the ultimate comfort treat. Pair with coffee or tea for a perfect moment of indulgence.

Storage Options

This Cinnamon Roll Cake stores beautifully, making it perfect for meal prep or leftovers:

• Room Temperature: Cover the cake tightly with plastic wrap or store it in an airtight container. It’ll stay fresh for up to two days.
• Refrigerator: Extend its shelf life by keeping it in the fridge for up to a week. Just reheat slices in the microwave for about 15 seconds to restore its gooey texture.
• Freezer: Wrap individual slices in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature or in the microwave when ready to enjoy.

Variations and Substitutions

This Cinnamon Roll Cake is endlessly versatile. Here are some fun ways to make it your own:

• Add Nuts: Sprinkle chopped pecans or walnuts into the cinnamon swirl for added crunch and flavor.
• Go Gluten-Free: Use a 1:1 gluten-free flour blend to make this cake celiac-friendly.
• Extra Cinnamon: For cinnamon lovers, double the cinnamon in the swirl or sprinkle some on top of the glaze.
• Pumpkin Spice Twist: Replace half the cinnamon with pumpkin pie spice for a fall-inspired treat.
• Cream Cheese Glaze: Swap the vanilla glaze for a tangy cream cheese version by mixing softened cream cheese with powdered sugar, milk, and a touch of vanilla.

No matter how you customize it, this Cinnamon Roll Cake is sure to be a hit. So grab your ingredients and treat yourself to the magic of cinnamon and sugar in every bite!

Print