Cinnamon Roll Cake Recipe

Imagine the gooey goodness of a cinnamon roll, swirled with a buttery cinnamon-sugar filling, but in a soft, fluffy cake form that’s ridiculously easy to make. That’s what you’re getting here! This cinnamon roll cake combines the best parts of a classic cinnamon roll with the simplicity of a one-pan cake. No dough-rising or rolling required—just mix, swirl, bake, and drizzle with a sweet glaze. If you love cinnamon rolls but shy away from the effort it takes to make them from scratch, this recipe is a game-changer.

this RECIPE

🍰 A cozy memory with cinnamon

There’s something so comforting about the smell of cinnamon wafting through the kitchen. For me, this cake brings back memories of lazy Sunday mornings, when my family would crowd around the table for an indulgent breakfast. One winter, I decided to surprise everyone with this cinnamon roll cake instead of our usual rolls. I remember watching their faces light up as they took their first bites, each one marveling at the layers of cinnamon and sugar in every forkful. Now, it’s become a tradition, and every time I make it, it feels like a cozy hug for everyone at the table.

Cinnamon rolls vs. cinnamon roll cake

Traditional cinnamon rolls have a long history, rooted in Swedish “kanelbullar,” which translates to “cinnamon buns.” They’re a bit of a project to make—yeast, kneading, rolling, filling, and cutting. But this cinnamon roll cake offers all that sweet, spiced goodness without the fuss. It’s perfect for when you want that nostalgic cinnamon flavor but need something a little quicker and more convenient. Plus, the cake format means it’s easier to serve and share, making it ideal for family gatherings or holiday breakfasts.

Let’s talk ingredients: the essentials for that cinnamon swirl goodness

• All-purpose flour: The base of the cake, giving it structure and fluffiness. If you’re out of all-purpose flour, cake flour can work as a substitute, just reduce the amount by a couple of tablespoons to avoid a too-soft texture.
• White granulated sugar: This adds sweetness to the cake base without overpowering the cinnamon filling. I prefer granulated over brown sugar here because it keeps the cake light and fluffy.
• Baking powder: Acts as a leavening agent, helping the cake rise beautifully. Just be sure it’s fresh—expired baking powder won’t give you that fluffy texture.
• Salted butter: Butter is the base for both the cake and the cinnamon filling, adding richness and moisture. I like using salted butter for a hint of saltiness that balances the sweetness, but you could use unsalted and add a pinch of salt instead.
• Brown sugar: For the filling, light brown sugar brings a hint of molasses and warmth, pairing perfectly with cinnamon. Dark brown sugar will work too, though it will create a slightly deeper, more caramel-like flavor.
• Cinnamon: The star of the show! Use good-quality ground cinnamon for maximum flavor. It’s worth buying fresh cinnamon if it’s been sitting in your pantry for a while.
• Powdered sugar: This is the base of the glaze, providing that classic, sweet drizzle over the top. Powdered sugar dissolves easily, making it perfect for quick glazes.

Kitchen gear: what you need (and what you can skip)

For this cake, you don’t need anything fancy. Here’s a list of tools to make the process easy:

• Mixing bowls: You’ll need a couple of bowls for the cake batter, filling, and glaze. Glass or stainless steel bowls work great.
• 9×13 baking dish: This is the ideal size for this cake, allowing it to bake evenly and giving you nice thick slices. If you’re using a smaller pan, you may need to adjust the baking time a bit.
• Electric mixer or stand mixer: A hand mixer works fine here, but if you have a stand mixer, it’ll make the mixing even easier. Just be sure not to overmix!
• Butter knife: This is for swirling the cinnamon filling into the cake batter. You could also use a small offset spatula if that’s what you have on hand.
• Whisk: To ensure a smooth glaze without lumps, a whisk is helpful for mixing the powdered sugar and milk.

Step-by-step: making the cinnamon roll cake (my foolproof method)

Step 1: Prepare the cake batter

Preheat your oven to 350°F. Grease your 9×13-inch baking dish with nonstick spray, ideally the kind that has flour in it to prevent sticking. In a large bowl, combine the flour, sugar, and baking powder, then add in the eggs, vanilla, and milk. With the mixer running, slowly pour in the melted butter. Mix just until combined—you want to avoid overmixing, as it can make the cake tough.

Step 2: Spread the batter

Once the batter is ready, pour it into your greased baking dish. Use a spatula to spread it out evenly so it bakes uniformly. It’s a pretty thick batter, so take your time getting it smooth.

Step 3: Prepare the cinnamon filling

In a smaller bowl, mix together the softened butter, brown sugar, flour, and cinnamon. Stir until it’s smooth and creamy. The consistency should be soft and spreadable. Drop spoonfuls of this filling evenly over the cake batter.

Step 4: Swirl it up

Grab a butter knife and start making swirls in the batter. This step is where the magic happens! Drag the knife through the filling and batter to create a marbled effect. Try to spread the filling around evenly, but don’t stress about perfection—the swirls will give you that beautiful cinnamon roll look once baked.

Step 5: Bake

Pop the cake in the oven for 35-40 minutes. Start checking around the 35-minute mark by inserting a knife into the center; if it comes out clean, the cake is done. Let it cool in the pan for a bit before glazing.

Step 6: Make the glaze

While the cake is cooling, whisk together powdered sugar, milk, and vanilla in a bowl. Adjust the thickness by adding more powdered sugar for a thicker glaze or more milk for a thinner one. Pour this over the warm cake, letting it seep into the swirls.

Variations and twists to try

• Apple cinnamon roll cake: Dice one or two small apples and fold them into the batter for an apple-cinnamon twist. They add a bit of moisture and a delightful autumn flavor.
• Nutty cinnamon roll cake: Add some chopped walnuts or pecans to the cinnamon filling for a bit of crunch. Just sprinkle them on top of the filling before swirling.
• Vegan option: Substitute a plant-based milk like almond or oat, use vegan butter, and replace the eggs with a flaxseed mixture (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg).
• Gluten-free version: Swap the all-purpose flour for a gluten-free baking mix that includes xanthan gum. The texture might be a bit different, but it’s still delicious!
• Pumpkin spice variation: Add 1/4 cup of pumpkin puree to the batter and increase the cinnamon with a dash of nutmeg and ginger for a pumpkin spice feel.

Serving ideas: make it beautiful!

Serve this cake right out of the baking dish or transfer it to a pretty platter. For a special touch, sprinkle a bit of extra cinnamon on top or dust lightly with powdered sugar after glazing. This cake looks beautiful with a few cinnamon sticks laid next to it as decoration, adding a bit of rustic charm to your table. Pair it with fresh fruit like apple slices or berries for a touch of color.

Beverage pairings

• Chai latte: The spices in chai complement the cinnamon flavors beautifully. Serve it hot for a cozy pairing.
• Vanilla almond milk: This drink adds a subtle sweetness that doesn’t overpower the cake. Plus, almond milk has a creamy texture that pairs well with baked treats.
• Spiced apple cider: A warm mug of apple cider with a cinnamon stick stirrer is a perfect fall drink to accompany this cake.
• Iced coffee: If you prefer something cool, an iced coffee balances the sweetness of the cake with a bit of bitterness.
• Milk tea: This sweet and creamy drink adds just the right amount of richness to enjoy alongside a slice.

Storage and reheating tips

Leftovers? No problem! Store any remaining cake in an airtight container at room temperature for up to two days. For longer storage, pop it in the fridge, where it’ll keep for up to five days. If you want to enjoy it warm, microwave individual slices for about 10-15 seconds. The glaze might melt a bit, but it’ll taste just as delicious.

Adjusting for different serving sizes

This recipe makes a hearty 9×13-inch cake, perfect for a crowd. If you want a smaller cake, halve the recipe and bake in an 8×8-inch pan, checking for doneness around the 25-30 minute mark. For larger gatherings, you can double the recipe and bake in two 9×13 pans.

FAQs

1. Can I make this cake in advance? Yes! This cake keeps well for a few days. Just store it in an airtight container at room temperature or in the fridge.

2. Can I freeze this cake? Absolutely. Wrap individual slices in plastic wrap, then store in a freezer-safe bag for up to three months. Thaw and warm in the microwave.

3. What if I only have unsalted butter? Just add a pinch of salt to the batter and the filling, and it’ll taste just as good.

4. Can I reduce the sugar? You can cut back a little on the sugar in the cake batter, but the filling and glaze are best with the full amount for that true cinnamon roll flavor.

5. How do I prevent overmixing? Mix just until the ingredients are combined. Overmixing can lead to a tough cake texture, so keep an eye on it.

Enjoy the cozy warmth of this cinnamon roll cake, and don’t be afraid to add your own twist! Each bite will remind you of a freshly baked cinnamon roll, minus the fuss.

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