Cinnamon Roll Cake

This cinnamon roll cake takes your favorite breakfast treat and puts it in cake form. With buttery cinnamon swirls and a sweet glaze, this cake is sure to be a new favorite!

A cake version of classic cinnamon rolls. If you’re looking for a shortcut, this recipe is it! Still gooey, glazed and filled with brown sugar and cinnamon. And if you like this, you’ll love our cinnamon roll bites too!

Cinnamon Roll Cake Recipe on plate

Quick + Easy cinnamon ROll cake

This next breakfast recipe is a family favorite. Imagine a Cinnamon Roll in cake form. I can tell you right now that it is AMAZING!

That’s what today’s cinnamon roll cake is – a simple and delicious cake that tastes like a cinnamon roll. It’s pretty much a family favorite and has become a favorite, just like our easy coffee cake recipe.

Today’s cinnamon cake recipe is seriously so gooey and delicious. We have made it so many times that it has become a holiday morning must-have. If you love the idea of a cake version of cinnamon rolls, then you have to try this recipe.

Cinnamon Cake in a glass baking dish

how to make CINNAMON roll CAKE

Making this cake is simple!! Yes – there is lots of butter, but that’s what it is so stinking delicious!

BATTER. To make this cinnamon casserole, begin by mixing the flour, salt, sugar, baking powder, milk, eggs and vanilla together. From there, stir in the melted butter and pour into a greased 9×13 pan.

CINNAMON SWIRLS. Then you will mix your cinnamon topping ingredients together and drop over the cake. Swirl your topping and cake mixture with a knife going up and down the length of the pan (only inserting the knife a little).

BAKE. Bake at 350° F for about 30 minutes. While baking, make your glaze and drizzle over the warm cake.

Can you make cream cheese frosting for cinnamon roll cake? This recipe is more of a glaze, but you can definitely make a cream cheese frosting instead. We love the cream cheese frosting we use on our one hour cinnamon rolls. For that recipe, GO HERE.

Don’t say we didn’t warn you that this cinnamon cake is seriously addicting!

How to Make Cinnamon Roll Cake process pics

cinnamon cake tips + Tricks

Making ahead: We love making this fresh, so it’s warm, but you can make this ahead of time if needed. Just reheat in the oven for a few minutes to get warm before frosting so it melts right into the cake.

Storing: You can store the cake for up to 24 hours in advance by covering with foil or saran wrap and leaving on counter before reheating.

You can even freeze it. Just cover tightly in foil and keep in freezer for up to 3 months. You can reheat in the microwave or on a low temp in the oven.

Cinnamon bun cake on a white plate

I recommend serving this yummy treat when it’s warm because it just melts in your mouth and tastes just like regular Cinnamon Rolls! We love this cinnamon cake so much that we have it for Christmas every year. It’s just SO good!!

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Cinnamon Roll Cake Recipe

4.94 from 49 votes
This cinnamon roll cake takes your favorite breakfast treat and puts it in cake form. With buttery cinnamon swirls and a sweet glaze, this cake is sure to be a new favorite!
Course Breakfast
Cuisine American
Prep Time 8 minutes
Cook Time 28 minutes
Total Time 36 minutes
Servings 12
Calories 538 kcal
Author Lil' Luna



  • 3 cups flour
  • 1/2 tsp salt
  • 1 cup sugar
  • 4 tsp baking powder
  • 1 1/2 cup milk
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup butter melted

Cinnamon Topping

  • 3/4 cup butter softened
  • 1 cup brown sugar
  • 2 tbsp flour
  • 1 tbsp cinnamon


  • 2 cups powdered sugar
  • 5 tbsp milk
  • 1 tsp vanilla


  • Mix flour, salt, sugar, baking powder, milk, eggs and vanilla together.
  • Stir in melted butter, slowly. Pour into greased 9x13 pan.
  • Mix cinnamon topping ingredients. Drop over cake mixture evenly.
  • Swirl your topping and cake mixture with a knife going up and down the length of the pan (but only inserting it in the cake mix a little - not all the way).
  • Bake at 350 for 28-32 minutes.
  • Mix glaze ingredients together. Drizzle over the cake while it's still warm. ENJOY!


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About the Author

Kristyn Merkley

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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  1. I am planning on using just the cinnamon topping with my own personal vanilla cake recipe. I hope it turns out well!! Will update tonight

    1. 5 stars
      The cinnamon topping was perfect, I didn’t even use half of it for my cake. I used my own personal vanilla cake recipe and then I drizzled a little of the cinnamon topping for each round cake and then swirled it. It did require my cake to cook a little longer, as some of the comments mentioned, but not enough to make me believe that my cake would burn. Thank you so much for this <3

  2. 5 stars
    i have tried this recipe before and it comes out to be the bestest one going to amke this again this weekend thanks for sharing such good recipe 🙂

  3. 4 stars
    This cake is really yummy. I gave it 4 stars because it did take a little longer to bake and the cinnamon part is still a little gooey inside. So it was hard to tell when the cake was actually done. Maybe it’s my fault? I think it’s tasty but my husband wasn’t a huge fan.

    1. Thank you for giving it a try 🙂 All ovens vary, so some may take longer than’s just so hard to know.

  4. 5 stars
    We love making this on the weekends & for get togethers! Everyone always loves it & asks for the recipe. It’s so soft & has the perfect cinnamon flavor & love the glaze!

  5. 5 stars
    I made three changes to the recipe to save some major calories: 1. I used erythritol instead of sugar, 2. I used Greek yogurt instead of butter, and 3. I skipped the glaze. This way, one large slice came out to only 154 kCal.
    My low-calorie hacks don’t work all the time, but I gotta tell you, even this way, this cake is TO DIE FOR. It is amazing. It is Chewy and soft, and I really could have eaten the whole thing.
    If there is anyone reading the comments who is afraid to use some low/no-cal substitutions in this recipe, I am here to tell you: you can go right ahead. This recipe is bulletproof. I will definitely make this again and again.
    Thank you from Hungary. 🙂

  6. 4 stars
    I made this with half almond flour and half all purpose since I ran out of flour. It had a nutty flavor that made it taste like apple fritter. It was a hit. Thanks for sharing.

  7. Dying to try this, but all i have right now is cake flour. do you think it would suffice? a similar question was asked before but i’m afraid it might have been missed. would really appreciate a response~! ♥

  8. 5 stars
    Made this two Nights ago. While it was too sweet for me i stIll eNjoyed it. Ate about a quarter of it and i froze the rest. I find the reCIpe was really easy to follow along and Not alot of steps. Will defiNitEly make again With a little less sugar In the cInnamon mix.

  9. 5 stars
    Amazing! Tastes better then any youd buy at a store! The cinnamon topping was crisp and the cake was fluffy. Absolutely fabulous!

  10. 5 stars
    We love this cake and have made it often. The only thing we changed was spreading 1/2 of the batter in the bottom of the pan, placing the cinnamon mixture over that batter and then adding the second 1/2 batter over the top and stirring with a knife. This gives the bottom half of the cake the cinnamon mix as well as the top.

  11. 5 stars
    This cake is delIcious! EAsy to follow instructions, bakes for 28 mins, and, you have Yourself a warm drizzled cinnamon flavor bursting in your mouth. Ive made it three times this week to deliver to friends. TheY were verY happy. Thanks

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