I absolutely love this Cinnamon Roll Cake Recipe because it captures all the gooey, cinnamon-swirled goodness of classic cinnamon rolls without the fuss of rolling and cutting individual buns. It’s the perfect treat when you want all those comforting flavors but need something quick and straightforward to whip up in your kitchen. I discovered this recipe on a weekend when I was craving cinnamon rolls but didn’t want to spend hours baking—this cake definitely hit the spot!
What makes this Cinnamon Roll Cake Recipe so special is its texture: soft, tender cake layered with rich cinnamon swirls that practically melt in your mouth. It works beautifully for breakfast, brunch, or even a cozy dessert, and honestly, my family goes crazy for it every time. Plus, it’s easier to serve to a crowd—no cutting awkward rolls, just slice and enjoy!
Why You’ll Love This Recipe
- Easy to Make: No rolling or shaping—just mix, swirl, and bake!
- Delicious Comfort Flavor: All the cinnamon roll goodness packed into a soft cake.
- Perfect for Any Occasion: Great for breakfast, brunch, dessert, or snack time.
- Family Favorite: Always a hit with kids and adults alike—guaranteed smiles.
Ingredients You’ll Need
The ingredients for this Cinnamon Roll Cake Recipe come together to create a rich, tender cake with sweet cinnamon swirls that burst with flavor. I recommend using good quality cinnamon and fresh vanilla extract to make sure your cake tastes extra special.
- All-purpose flour: The backbone of the cake—make sure it’s fresh for the best texture.
- Brown sugar: Adds moisture and a deep caramel flavor, perfect for the cake and cinnamon swirl.
- Baking powder: Helps the cake rise beautifully and stay fluffy.
- Vanilla extract: Use pure vanilla extract to really enhance the flavor.
- Eggs: Bind everything together and give the cake structure.
- Milk: Adds moisture for a soft, tender crumb.
- Sour cream: This is a secret to keeping the cake super moist and rich.
- Melted butter: Both in the cake and the glaze; I recommend unsalted so you can control the saltiness.
- Softened butter: For the cinnamon filling swirl; soften at room temperature for easy mixing.
- Ground cinnamon: The star of the show—don’t skimp on this!
- Powdered sugar: Used for the glaze to add sweetness and a lovely finish.
Variations
I love customizing this Cinnamon Roll Cake Recipe depending on what I have on hand or the occasion. Whether you want to add nuts, swap dairy for a vegan option, or make it more decadent with extra glaze, you can easily make this recipe your own!
- Add chopped pecans or walnuts: I like adding these to the cinnamon swirl for a little crunch and nutty flavor—it really takes the cake to the next level.
- Use almond or oat milk: For a dairy-free twist, substitute the milk and sour cream with your preferred plant-based options; the cake stays moist and just as delicious.
- Extra gooey glaze: Double the glaze ingredients for a drippier, sweeter finish—my family can’t get enough when I do this!
- Pumpkin spice version: Swap some cinnamon for pumpkin pie spice in the swirl for a fall-inspired treat that’s an instant hit.
How to Make Cinnamon Roll Cake Recipe
Step 1: Prepare Your Pan and Preheat Oven
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish really well—either use butter or a nonstick spray. Getting the pan ready early is key because once your batter’s made, you want to pour it in and swirl as soon as possible for the best marble effect.
Step 2: Make the Cake Batter
In a large bowl, combine the flour, brown sugar, baking powder, vanilla extract, eggs, milk, and sour cream. Stir everything until smooth so there are no lumps. Next, slowly pour in the melted butter while stirring gently—this helps incorporate the fat without breaking the batter. I learned that adding melted butter too quickly can cause your batter to look oily or separate, so take your time here.
Step 3: Spread and Swirl the Cinnamon Filling
Pour the cake batter evenly into the prepared pan and smooth the top with a spatula. In a separate bowl, mix together the softened butter, brown sugar, flour, cinnamon, and vanilla to make the cinnamon filling—it should look thick and spreadable. Drop spoonfuls of this filling across the batter’s surface, spacing them evenly.
Grab a butter knife and swirl the cinnamon filling into the batter in a gentle, circular motion to create those beautiful cinnamon roll-style spirals. Don’t overmix—keeping distinct swirls means your cake will look as pretty as it tastes!
Step 4: Bake Your Cinnamon Roll Cake
Place the pan in your preheated oven and bake for about 35 minutes. You’ll know it’s done when the top turns a lovely light golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. I like to start checking around 30 minutes because ovens can vary—overbaking can dry out this cake, so keep an eye on it.
Step 5: Whip Up the Glaze and Finish
While your cake cools for about 10 minutes, mix powdered sugar, milk, melted butter, and vanilla extract in a bowl until smooth. Pour this luscious cinnamon roll glaze evenly over the warm cake—the glaze will seep into the swirls, making every bite heavenly.
Slice the cake while warm, and enjoy! It’s so satisfying to share this with family and friends, and trust me, leftovers rarely last long.
Pro Tips for Making Cinnamon Roll Cake Recipe
- Butter Temperature Matters: Use melted butter for the batter but softened butter for the cinnamon filling to make swirling easier.
- Don’t Over-swirl the Filling: A gentle swirl creates beautiful patterns and preserves layers of cinnamon flavor without blending it all in.
- Check Oven Temp: Ovens vary, so start checking the cake a few minutes early to avoid drying it out.
- Glaze Consistency: If your glaze is too thick, add milk a little at a time—too thin and it’ll run right off, too thick and it won’t spread nicely.
How to Serve Cinnamon Roll Cake Recipe
Garnishes
I usually keep garnishes simple because the cake is already so rich and flavorful. Sometimes I sprinkle a few crushed pecans on top of the glaze for texture, or add a light dusting of cinnamon for a pretty finish. If you want to get fancy, a few fresh berries on the side brighten up the plate beautifully.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee or tea for breakfast or brunch. For a heartier meal, I like serving it alongside scrambled eggs or a fresh fruit salad to balance the sweetness. It’s a great treat any time you want a little indulgence!
Creative Ways to Present
For special occasions, I’ve served this Cinnamon Roll Cake Recipe in a trifle-style dish, layering cut pieces with whipped cream and caramel sauce for a decadent dessert. Another fun idea is to bake it in muffin tins to create individual cinnamon roll cupcakes—perfect for parties or gifting. Either way, it’s sure to impress!
Make Ahead and Storage
Storing Leftovers
After letting the cake cool completely, I store leftovers in an airtight container at room temperature for up to 2 days. If you live in a warmer climate, the fridge works too but I always let the cake come to room temp before serving so it’s soft and flavorful.
Freezing
I’ve frozen this cake wrapped tightly in plastic wrap and then foil, cutting it into slices first for convenience. When thawed overnight in the fridge, it tastes just as good as fresh. Freezing is a great way to enjoy this treat anytime without worrying about it going stale.
Reheating
To warm up leftover cinnamon roll cake, I pop slices in the microwave for 15-20 seconds or reheat them in a low oven wrapped loosely in foil. This brings back that fresh-baked softness and melts any glaze slightly for the ultimate treat.
FAQs
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Can I use cake flour instead of all-purpose flour in the Cinnamon Roll Cake Recipe?
You can substitute cake flour for all-purpose flour to make the cake extra tender and soft. Just remember cake flour has less protein, so the texture will be lighter but a bit more delicate. If you do this, use a bit more cake flour by weight to match the flour’s absorption.
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Is it possible to make this Cinnamon Roll Cake Recipe dairy-free?
Absolutely. Swap milk and sour cream for non-dairy alternatives like almond milk and dairy-free yogurt or sour cream substitute. Use vegan butter or coconut oil instead of butter. The cake will still turn out moist and delicious.
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How do I get those perfect cinnamon swirls without mixing them completely into the batter?
The key is to dollop the cinnamon filling on top of the batter and then swirl gently with a butter knife in a circular motion. Avoid stirring too much—just enough to create pretty swirls. Over-mixing will blend the filling completely and lose the lovely marble effect.
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Can I bake this in muffin tins for single servings?
Yes! This is one of my favorite variations. Fill greased muffin tins halfway with batter, dollop cinnamon filling, swirl lightly, and bake about 20-25 minutes until golden. You’ll get mini cinnamon roll cakes perfect for parties or lunchboxes.
Final Thoughts
This Cinnamon Roll Cake Recipe has become one of my go-to comfort foods—it’s simple, crowd-pleasing, and just downright delicious. If you’re craving cinnamon rolls but want something faster and less fuss, trust me, you’ll enjoy this cake. Give it a try next time you want to impress your family or friends with a sweet, warming treat that’s sure to get raves all around the table!
Print
Cinnamon Roll Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cinnamon Roll Cake captures all the gooey, rich flavors of a traditional cinnamon roll in a simple cake form. Moist cake layers swirl with a sweet cinnamon filling and are topped with a luscious vanilla glaze, making it a perfect dessert or breakfast treat that’s quick to prepare and delightfully comforting.
Ingredients
Cake Batter
- 3 cups all purpose flour
- 1 cup brown sugar
- 4 teaspoons baking powder
- 1 tablespoon vanilla extract
- 2 eggs
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup melted butter
Cinnamon Filling
- 3/4 cup butter, softened
- 1 cup brown sugar
- 3 tablespoons flour
- 1/2 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
Glaze
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1/4 cup milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the cake doesn’t stick.
- Make Cake Batter: In a large bowl, combine the flour, brown sugar, baking powder, vanilla extract, eggs, milk, and sour cream. Stir together until smooth and well blended.
- Add Melted Butter: While stirring, slowly pour in the melted butter little by little to incorporate fully without separating the batter.
- Pour Batter into Pan: Transfer the cake batter into the prepared baking dish and spread it evenly with a spatula.
- Prepare Cinnamon Filling: In a medium bowl, mix softened butter, brown sugar, flour, vanilla extract, and ground cinnamon until a thick, sugary paste forms.
- Add Cinnamon Filling to Batter: Using a spoon, drop dollops of the cinnamon filling evenly over the cake batter layer.
- Swirl Filling into Batter: Drag a butter knife through the cinnamon filling and batter to create a marble or spiral pattern without over mixing, maintaining visible swirls.
- Bake Cake: Place in the preheated oven and bake for 35 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Cool Cake: Allow the cake to cool for 10 minutes while preparing the glaze.
- Make Glaze: Whisk powdered sugar, milk, melted butter, and vanilla extract together until smooth.
- Glaze and Serve: Pour the glaze evenly over the warm cake, spreading it across the top, then slice and enjoy the cake warm.
Notes
- This cinnamon roll cake offers the classic warm cinnamon flavors of traditional cinnamon rolls but is much quicker and easier to make.
- Swirling the cinnamon filling gently into the batter helps create beautiful cinnamon roll-like swirls throughout the cake.
- Serve the cake warm for the best experience with gooey glaze and tender cake.
- You can store leftovers tightly covered at room temperature for 2 days or refrigerate for up to 5 days.
- This cake pairs wonderfully with a cup of coffee or tea for breakfast or dessert.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 577 kcal
- Sugar: 57 g
- Sodium: 203 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 84 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 92 mg
