Name: Cinnamon Roll Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2⅔ cups all-purpose flour (320g); 1 tablespoon baking powder; 1 teaspoon salt; 1⅓ cups granulated sugar (266g); ¾ cup unsalted butter, melted (170g); ¾ cup whole milk (180mL); 2 large eggs; 2 teaspoons vanilla extract; ½ cup packed light brown sugar (110g); ¼ cup unsalted butter, softened (56g); 2 tablespoons all-purpose flour; 1 tablespoon ground cinnamon; 1 cup powdered sugar (120g); 1½ tablespoons milk; ¼ teaspoon vanilla extract

Jump to Recipe· 4.7 from 25 reviews

If you’ve been craving the warm, comforting flavor of cinnamon rolls but want an easier, quicker way to enjoy that cinnamon-swirled goodness, you’ve come to the right place. This Cinnamon Roll Cake Recipe is seriously fan-freaking-tastic—it’s like cinnamon rolls and cake had a delicious baby! Soft, moist, and studded with just the right cinnamon sugar swirl, this cake makes mornings, brunch, or any day feel extra special. Stick with me, and I’ll share everything I’ve learned so you can make this beauty with confidence.

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Why This Recipe Works

Perfect Balance: The cake batter is tender and moist, perfectly balancing the rich cinnamon sugar filling.
Swirled Cinnamon Goodness: Gently swirling the filling creates those iconic cinnamon roll ribbons without making a mess.
Easy to Make: No yeast, no rolling out dough—just one bowl and a few simple steps for big flavor.
Customizable Glaze: The simple vanilla glaze ties it all together, but you can easily switch to cream cheese frosting for a richer finish.

Cinnamon Roll Cake, easy cinnamon roll cake, moist cinnamon cake, cinnamon swirl dessert, quick cinnamon roll treat - The image shows three square pieces of cinnamon roll cake with a light brown base and a visible swirl of darker cinnamon filling inside. Each piece is topped with a thick, creamy white icing that spreads unevenly on top. The pieces sit on white plates with delicate gold edges and small floral designs. A white teacup with a gold line on the rim and small floral pattern holds dark brown tea, positioned beside one of the plates. A gold fork rests on a soft pink napkin near the front plate. The background is a white marbled surface, and a tray with more pieces is visible in the back. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

All these ingredients come together to create a cake that truly nails the cinnamon roll vibe. I’ve found that fresh spices and quality dairy make a surprising difference, so I never skip on those. When shopping, choose unsalted butter so you control the saltiness, and grab whole milk for that extra creamy texture.

Cinnamon Roll Cake, easy cinnamon roll cake, moist cinnamon cake, cinnamon swirl dessert, quick cinnamon roll treat - Flat lay of a small pile of all-purpose flour on a white ceramic plate, a tablespoon of golden baking powder in a small white bowl, a pinch of coarse salt in another small white bowl, a mound of granulated sugar on a white plate, a small white bowl with melted unsalted butter shimmering, a small white bowl of whole milk, two large whole brown eggs with clean shells arranged side by side, a small white bowl holding clear vanilla extract, a small white bowl with packed light brown sugar, a softened slab of unsalted butter on a white plate, a tablespoon of pale all-purpose flour on a white plate, a small white bowl filled with warm ground cinnamon powder, a small white bowl containing powdered sugar, a smaller white bowl with milk for glaze, and a tiny white bowl with vanilla extract—all ingredients shown fresh and natural, perfectly arranged in balanced, symmetrical composition placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base for a tender crumb; make sure it’s fresh to avoid dense texture.
Baking powder: Helps the cake rise and stay light without yeast’s fuss.
Salt: Balances sweetness and enhances all the bakery-style flavors.
Granulated sugar: Sweetens and contributes to the cake’s moist crumb.
Unsalted butter (melted and softened): Adds richness and flavor—melting helps the batter mix smoothly.
Whole milk: Keeps the cake tender and moist; skim milk won’t deliver the same texture.
Large eggs: Provide structure and keep everything moist and stable.
Vanilla extract: Enhances sweetness and depth of flavor; don’t skip this!
Light brown sugar: The star of the swirl—gives that classic caramelized cinnamon roll sweetness.
Ground cinnamon: Use fresh ground for the best aroma and warmth.
Powdered sugar: The base of the glaze, for a smooth, melt-in-your-mouth finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Cinnamon Roll Cake Recipe is already a crowd-pleaser, but I love giving it my own little twists depending on the occasion—or just my mood. You can totally personalize it to match your cravings or dietary needs without losing any of the magic.

Variation: Sometimes I substitute half the granulated sugar in the cake with brown sugar for a deeper caramel note—my family adores it this way!
Dietary Mod: You can swap whole milk for almond or oat milk and use dairy-free butter to make it vegan-friendly, just be sure the baking powder is aluminum-free.
Seasonal Twist: Adding finely chopped pecans or walnuts into the swirl layer gives a lovely crunch that feels perfect in fall.
Frosting Swap: For a more classic cinnamon roll vibe, try cream cheese frosting instead of the simple glaze—just spread it once the cake has cooled.

Step-by-Step: How I Make Cinnamon Roll Cake Recipe

Step 1: Prepare the Batter

Start by preheating your oven to 350°F and greasing a 13×9-inch baking pan. In a large bowl, whisk together the flour, baking powder, and salt—this dry mix ensures even leavening. Then add the sugar, melted butter, milk, eggs, and vanilla extract. Whisk everything until it’s smooth and velvety with no lumps. A smooth batter makes for a tender cake, so don’t rush this step! Pour the batter evenly into your pan and smooth the top slightly.

Step 2: Make and Swirl the Cinnamon Filling

In a small bowl, mix together the light brown sugar, softened butter, flour, and cinnamon until it forms a spreadable cinnamon paste. This filling is what takes the cake from ordinary to soul-soothing. Drop tiny teaspoon-sized dollops all over the batter—resist the urge to make them bigger! Using the tip of a butter knife or a skewer, gently swirl the filling into the batter with a couple of figure-eights or circular motions. Be gentle here—overmixing will ruin those pretty swirls.

Step 3: Bake Until Just Done

Bake for about 30 to 35 minutes. Keep a close eye towards the end—when the center springs back with a gentle press and the edges turn golden brown, it’s ready. I’ve learned that overbaking won’t harm the cinnamon flavor but will dry out the cake, so this is a key step. Once out, cool the cake on a wire rack for 15 minutes before moving on.

Step 4: Glaze and Serve

Whisk together powdered sugar, milk, and vanilla extract for the simple glaze. Drizzle it over the warm cake—it melts slightly into those swirls, making each bite just heavenly. I usually wait another 10 minutes after glazing before slicing, so the cake firms up a bit. Then dig in!

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Pro Tips for Making Cinnamon Roll Cake Recipe

Dollop Size: Keep those cinnamon filling dollops small—about a teaspoon—to prevent sinking and holes in the cake top.
Gentle Swirling: Swirl just enough for pretty cinnamon ribbons without mixing it in completely for that classic look.
Watch the Bake Time: Start checking the cake a few minutes before time’s up to avoid dryness; you want tender, not tough.
Rest Before Slicing: Let the cake cool at least 15 minutes so the swirl sets and slices cleanly.

How to Serve Cinnamon Roll Cake Recipe

Cinnamon Roll Cake, easy cinnamon roll cake, moist cinnamon cake, cinnamon swirl dessert, quick cinnamon roll treat - The image shows a close-up of a square piece of cinnamon roll cake with three layers: a light golden brown cake base with swirls of dark cinnamon running through the middle, topped with a thick, white creamy icing that smoothly covers the top and slightly drips down the sides. The piece sits on a small, white plate with delicate floral and butterfly decorations and a thin gold rim. In the background, there is a white plate with several more pieces of the same cake stacked slightly on top of each other. To the right, a white teacup with a gold rim and small bee design is filled with dark tea. A gold fork lies on a soft pink cloth to the side, and all items rest on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep it simple with just the vanilla glaze, but if you’re feeling fancy, a quick dusting of cinnamon or some chopped nuts on top adds such a lovely touch. For special occasions, I sometimes sprinkle flaky sea salt—sounds wild but it balances the sweetness beautifully.

Side Dishes

This cake pairs perfectly with a strong cup of coffee or chai tea—its warmth and spices complement the cinnamon beautifully. For brunch, serve alongside fresh fruit or a light yogurt parfait for a balanced spread.

Creative Ways to Present

Once, I baked this cake in individual ramekins and drizzled the glaze over each for a charming single-serve treat at a brunch party. It’s also fun to top with a dollop of whipped cream and a sprinkle of cinnamon sugar for a festive look. Great for bridal showers or cozy holiday gatherings!

Make Ahead and Storage

Storing Leftovers

I store leftover cake covered tightly in plastic wrap or in an airtight container at room temperature for up to two days. This maintains its soft texture and keeps the cinnamon swirl moist and flavorful. Refrigeration tends to dry it out, so I avoid that if possible.

Freezing

If you want to freeze leftovers, I slice the cake first, wrap pieces individually in plastic wrap, then place them in a freezer bag. This way I can thaw single slices as needed. It keeps well in the freezer for up to three months; just let slices thaw at room temp before reheating.

Reheating

I like to warm slices in the microwave for about 15-20 seconds or pop them in a toaster oven to revive that fresh-baked warmth. Adding a pat of butter on top melts into the cinnamon swirl making it taste like you just pulled it from the oven.

FAQs

Can I make this Cinnamon Roll Cake Recipe gluten-free?

Absolutely! You can swap the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure the blend contains xanthan gum or add a little to help with the cake’s structure. The texture should be nearly the same, just keep an eye on baking time as gluten-free flours sometimes brown faster.
Can I use a different type of milk?

Yes! Whole milk keeps the cake moist and tender, but you can use almond, oat, soy, or even coconut milk as alternatives. Just choose an unsweetened version to avoid extra sweetness or off flavors.
What’s the best way to get those beautiful cinnamon swirls?

My best advice is to keep the cinnamon filling dollops small and swirl gently with a butter knife or skewer. Over-stirring will blend the filling into the batter, losing those distinct swirl ribbons that make this cake special.
Can I make this cake in smaller pans?

You can, but baking time will vary. If you use smaller pans, start checking for doneness a few minutes earlier and test with a toothpick for that springy center.

Final Thoughts

This Cinnamon Roll Cake Recipe is one of those gems that feels like a special treat but is incredibly simple to pull together. It’s quickly become my go-to when I want the taste of cinnamon rolls without the long prep time. I hope you’ll give it a try—you deserve that cozy, cinnamon-sweet slice of happiness any time of day. Trust me, once you make it, it’ll be on your repeat list, too!