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Cinnamon roll cake is a favorite breakfast treat in cake form. With a quick prep and cook time it’s on the table in no time!

Cinnamon roll cake is a cake version of classic Cinnamon Rolls. If you’re looking for a shortcut, this recipe is it! And if you like this, you’ll love our Cinnamon Roll Bites too!

Cinnamon roll cake recipe on a white plate.


A Family Favorite!

This next breakfast recipe is a family favorite.

Imagine Homemade Cinnamon Rolls in cake form. I can tell you right now that it is AMAZING, and a Family Favorite!

Why you will love it too:

  • Delicious. With loads of butter, cinnamon, glaze and flavor, this recipe always gets rave reviews!
  • Great for holidays. Make it for parties or for special mornings, like Christmas.
  • Simple. Just mix, dollop, swirl and bake. This cake comes together in no time.

It’s pretty much a family favorite dessert (and breakfast) and has become a go-to like our Easy Coffee Cake Recipe.

Ingredients

  • all-purpose flour
  • sugar
  • baking powder
  • salt
  • milk
  • eggs
  • vanilla extract
  • unsalted butter, melted

Cinnamon Topping

  • unsalted butter softened
  • brown sugar
  • all-purpose flour
  • ground cinnamon

Glaze

  • powdered sugar, sifted
  • milk
  • vanilla extract
Adding cinnamon batter to white batter in a baking dish.

Just Mix and Bake!

  1. PREP. Preheat the oven to 350°F. Grease a 9-x-13-inch baking dish with nonstick cooking spray.
  2. BATTER. In a large bowl, whisk flour, sugar, baking powder, salt, milk, eggs, and vanilla together. Slowly stir in melted butter and pour batter into the prepared baking dish.
  3. CINNAMON TOPPING. In a medium bowl, mix softened butter, brown sugar, flour, and cinnamon. Dollop over the top of the cake mixture evenly.
  4. SWIRL. Swirl your topping and cake mixture with a knife, only inserting it halfway into the cake batter and going up and down the length of the pan.
  5. BAKE. Bake for 28–32 minutes or until a toothpick inserted comes out clean.
  6. GLAZE. Meanwhile, mix all glaze ingredients together in a small bowl. Drizzle over the warm cake.
Swirling cinnamon batter into the white batter of a baking dish.

Recipe Tips

Do not overmix. If you over-mix the cinnamon swirls it may take longer for the cake portion to fully bake.

Flour. If you have self-rising flour, you can use 3 cups of that, but you will also need to omit the baking powder and salt as the self-rising flour already has it mixed in.

Mix-ins. You can add raisins or chopped nuts to the cake.

Swirling cinnamon batter into the white batter of a baking dish.

Storing Info

STORE. Allow homemade cinnamon roll cake to cool before covering it with foil or saran wrap and leaving it on the counter before reheating. If you are making it ahead of time, I recommend serving it within 24 hours but leftovers will keep for 3-4 days.

FREEZE. Let the easy cinnamon roll cake recipe cool and cover it tightly in plastic wrap and again with aluminum foil. It will keep in the freezer for up to 3 months. You can reheat pieces in the microwave or the whole pan at a low temp in the oven.

Cinnamon roll cake slice served on a white plate.

For more Cinnamon Roll recipes:

4.99 from 212 votes

Cinnamon Roll Cake Recipe

By: Lil’ Luna
Cinnamon roll cake is a favorite breakfast treat in cake form. With a quick prep and cook time it's on the table in no time!
Servings: 12
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Ingredients 

Cake

Cinnamon Topping

  • ¾ cup unsalted butter softened
  • 1 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ground cinnamon

Glaze

Instructions 

  • Preheat the oven to 350°F. Grease a 9-x-13-inch baking dish.
  • In a large bowl, mix flour, sugar, baking powder, salt, milk, eggs, and vanilla together.
  • Slowly stir in melted butter and pour batter into the prepared baking dish.
  • Make the cinnamon topping: In another bowl, mix softened butter, brown sugar, flour, and cinnamon. Dollop over the top of the cake mixture evenly.
  • Swirl your topping and cake mixture with a knife, only inserting it halfway into the cake batter and going up and down the length of the pan.
  • Bake for 28–32 minutes.
  • Meanwhile, mix all glaze ingredients together in a small bowl. Drizzle over the cake while it is still warm.

Video

Notes

Make ahead of time. We love making this fresh to serve warm, but you can also make it 24 hours in advance and store, unglazed, covered at room temperature. Just reheat it in the oven for a few minutes to get warm before drizzling with the glaze.
STORE. Allow homemade cinnamon roll cake to cool before covering it with foil or saran wrap and leaving it on the counter before reheating. If you are making it ahead of time, I recommend serving it within 24 hours but leftovers will keep for 3-4 days.
FREEZE. Let the easy cinnamon roll cake recipe cool and cover it tightly in plastic wrap and again with aluminum foil. It will keep in the freezer for up to 3 months. You can reheat pieces in the microwave or the whole pan at a low temp in the oven.

Nutrition

Serving: 1slice, Calories: 538kcal, Carbohydrates: 82g, Protein: 6g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 132mg, Potassium: 270mg, Fiber: 1g, Sugar: 56g, Vitamin A: 692IU, Vitamin C: 0.02mg, Calcium: 140mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!


About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




378 Comments

  1. 5 stars
    I made this exactly as the recipe stated. The directions were easy to follow. The ingredients are common pantry items. I used a metal 9×13 baking pan with Pam cooking spray. The cake was tender and delicious. I will definitely add this to my dessert rotation. Great recipe to bring to a breakfast potluck. Thanks!

  2. I made this for the first time earlier today after I made, and loved your coffee cake recipe. There are holes in the top. Is that normal? I send a pic if you want, but I don’t think I can add it here.

      1. I’m so glad to hear you enjoyed the cake, even if it looked a little different that the picture! Thanks for sharing!