Cinnamon Roll Cake Recipe

If you love cinnamon rolls but want to skip the hassle of rolling out dough, this cinnamon roll cake is about to be your new favorite thing. It combines the best parts of a cinnamon roll—the sweet, gooey, cinnamon filling and creamy glaze—into a fluffy, easy-to-make cake. The swirl of cinnamon running through each slice not only looks stunning but also fills your kitchen with that warm, cozy scent that says “home.”

This cake has become a bit of a weekend staple in my house. I remember the first time I made it, I was just experimenting, thinking it might be fun to try a cinnamon roll-inspired dessert. But the result? Let’s just say it disappeared faster than any cake I’ve ever made. Now it’s our go-to treat for brunches, lazy Sunday afternoons, or whenever we’re craving a cozy, sweet pick-me-up.

Let’s dive into the details so you can bring this cinnamon swirl magic to your kitchen!

this RECIPE

The sweet origin of cinnamon roll cakes

Cinnamon rolls have been around for centuries, with variations found across Europe and the U.S. The Swedish “kanelbulle” and the American cinnamon roll both showcase that irresistible combo of cinnamon, sugar, and soft dough. This cake adaptation, however, brings a slightly different twist to the classic. Instead of a labor-intensive dough, you’re working with a simple batter, making it perfect for home bakers of all levels.

Imagine all the joy of a cinnamon roll, minus the need for yeast, kneading, and waiting. Just mix, pour, swirl, and bake. It’s a delicious shortcut that gives you the same warm flavors and melt-in-your-mouth texture.

Let’s talk ingredients: a few essentials with simple swaps

To make this cinnamon roll cake, you’ll need a few pantry staples and some butter (because, of course, a cinnamon roll-inspired cake has to be buttery!). Here’s a rundown:

• All-purpose flour: This forms the base of the cake, giving it structure. If you’re looking to make this cake gluten-free, you could try a 1:1 gluten-free flour blend. Just make sure it’s one meant for baking.
• White granulated sugar: Adds sweetness to the cake without overpowering it. You could substitute with coconut sugar for a hint of caramel flavor, but it will darken the color slightly.
• Baking powder: This helps the cake rise and stay light. It’s an essential for getting that soft, fluffy texture.
• Eggs: They provide structure and richness. If you’re vegan or allergic to eggs, a flaxseed “egg” substitute (1 tablespoon flaxseed meal + 3 tablespoons water) works well here.
• Vanilla extract: Adds depth and warmth to the flavor. You could also try almond extract if you want a different twist, but just a drop—almond extract is strong!
• Milk: This keeps the batter moist and adds richness. You can use any milk you like, from whole milk to almond or oat milk.
• Salted butter: We’re using butter in both the cake batter and the cinnamon filling for that rich, buttery flavor. If you only have unsalted butter, just add a pinch of salt to the batter and filling to balance the sweetness.

Essential kitchen tools for this recipe

You don’t need much to make this cake, which is one of the things I love about it. But here’s what I’d recommend to make your life a little easier:

• 9×13-inch baking dish: This size works perfectly for the cake, giving it enough room to rise and spread out. A metal or glass pan works well; just make sure to grease it thoroughly.
• Stand mixer or hand mixer: While you can mix everything by hand, a mixer makes it easier to get the batter and filling smooth and well-combined without over-mixing.
• Butter knife: You’ll use this for swirling the cinnamon filling into the batter. Any knife works, but a butter knife gives you a little more control to create those pretty swirls.
• Whisk: For the glaze, a whisk is helpful to get everything smooth and lump-free. You can use a fork in a pinch, but a whisk makes it much easier.

Step-by-step: my foolproof method for a cinnamon roll cake

1. Prepare your baking dish and preheat the oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray, preferably one with flour in it (like Baker’s Joy), which helps prevent sticking even more.

2. Mix the cake batter

In a large bowl or the bowl of your stand mixer, combine the flour, sugar, and baking powder. Add in the eggs, vanilla, and milk, and mix on low until just combined. Slowly drizzle in the melted butter while the mixer is running. Make sure not to overmix here—just mix until everything is incorporated.

Overmixing can make the cake dense, and we want it to be light and fluffy. So as soon as everything looks smooth, stop mixing.

3. Pour batter into the baking dish

Once your batter is ready, pour it into your greased baking dish and spread it out evenly with a spatula.

4. Make the cinnamon filling

In a small bowl, mix together the softened butter, brown sugar, flour, and cinnamon. It should come together into a spreadable, slightly grainy paste.

5. Swirl the cinnamon filling into the cake

Drop spoonfuls of the cinnamon filling all over the top of the cake batter. Then, using a butter knife, swirl the filling into the batter by dragging the knife through both layers to create a marble effect. Don’t overdo it; a few swirls are enough to get that beautiful cinnamon pattern.

6. Bake

Bake in your preheated oven for 35-40 minutes, or until a knife inserted into the center comes out clean. In my oven, 40 minutes was perfect, but keep an eye on it around the 35-minute mark. You want the top to be golden brown and the cake to be fully set.

7. Make the glaze

While the cake is cooling, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency to your liking: more powdered sugar for a thicker glaze, or more milk if you prefer it a bit thinner.

8. Glaze the cake and serve

Pour the glaze over the warm cake, letting it seep into the swirls and crevices. You can serve this cake warm for extra gooeyness or let it cool completely if you want neater slices.

Variations and fun twists to try

• Nutty twist: Add chopped pecans or walnuts to the cinnamon filling for extra crunch and flavor. Just a handful sprinkled in before swirling makes a big difference.
• Apple cinnamon roll cake: For a fall-inspired variation, add thin slices of apple on top of the batter before adding the cinnamon filling. The apple softens as it bakes and pairs perfectly with the cinnamon.
• Vegan adaptation: Substitute the milk with almond or oat milk, the butter with vegan butter, and the eggs with a flax egg. The texture may be slightly different, but it still comes out delicious!
• Pumpkin spice variation: Add a teaspoon of pumpkin pie spice to the cake batter for a seasonal twist, and swap half the cinnamon in the filling with more pumpkin pie spice.

Serving and presentation ideas

This cake looks beautiful with its cinnamon swirls and glaze drizzles. For a cozy presentation, serve it directly from the baking dish, family-style, and let everyone cut their own slice. If you’re serving at a brunch or special gathering, sprinkle a bit of extra cinnamon on top for a polished look.

To take it up a notch, garnish with a few fresh berries or mint leaves for a pop of color. And if you want to get extra fancy, a small dollop of whipped cream on each slice never hurts!

Beverage pairings

This cake pairs wonderfully with coffee, especially a cinnamon or vanilla latte to echo the cake’s flavors. A classic chai tea is also a great choice—the spiciness of the chai complements the warmth of the cinnamon perfectly.

If you prefer something cold, try a vanilla iced latte or a glass of milk (classic!). A hot chocolate with a sprinkle of cinnamon on top would be a decadent pairing for an extra indulgent treat.

Storing and reheating tips

To store, cover the cake tightly with plastic wrap or place it in an airtight container. It’ll stay fresh at room temperature for up to two days, or in the fridge for up to five days.

For reheating, pop a slice in the microwave for about 10-15 seconds. This softens it and makes the cinnamon filling gooey again, almost like it just came out of the oven.

Scaling up or down

This recipe fills a 9×13-inch pan, which makes it perfect for gatherings. If you want to make a smaller version, halve the recipe and bake in an 8×8-inch pan, checking for doneness around the 25-30 minute mark. If you want to double it for a crowd, two 9×13-inch pans work great, and you can bake them at the same time.

Frequently asked questions

Q: Can I make this cake in advance? A: Absolutely! It tastes great the next day. Just store it tightly covered and glaze it right before serving if you want it to look fresh.

Q: Can I use unsalted butter? A: Yes, just add a pinch of salt to both the batter and the cinnamon filling to balance out the sweetness.

Q: How can I make the glaze thicker? A: Add more powdered sugar a tablespoon at a time until you reach the desired consistency.

Q: Can I freeze this cake? A: Yes! Freeze slices individually for easy reheating. Wrap each slice in plastic wrap and store in a freezer-safe container for up to 3 months.

Q: Can I add nuts or fruit to the cake? A: Definitely! Pecans, walnuts, or thinly sliced apples make great additions. Just add them before swirling the cinnamon filling.

This cinnamon roll cake is truly a treat worth trying. It’s easy, comforting, and just fancy enough to feel like a special dessert. Enjoy it with friends or family—or just savor a warm slice all to yourself! Happy baking!

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