This Cinnamon Roll Cake is everything you love about cinnamon rolls, but in an easy, no-fuss cake. No yeast, rising, or rolling is needed, so you get all that classic cinnamon roll flavor in an easy 9×13 cake perfect for breakfast or dessert
Since first making this recipe years ago, this cake has become so loved that it’s often requested for birthday breakfasts and holiday gatherings. And what makes it so amazing is the buttery cinnamon swirl baked right into the cake along with the delicious glaze that gets poured on top.
With loads of butter, cinnamon, glaze, and flavor, this recipe always gets rave reviews and is a great way to get all the delicious flavors of cinnamon rolls but in a fraction of the time
If you love sweet breakfast treats, try our Coffee Cake, Cinnamon Rolls, and French Toast Bake.
Why you’ll love it + Why it works:
- No Yeast Needed. You get all the cinnamon roll flavor without rising, rolling, or waiting on dough.
- Ready in 40 Minutes. This easy 9×13 cake is quick enough for breakfast but special enough for holidays and brunch.
- Buttery Cinnamon Swirl. Brown sugar, butter, and cinnamon bake right into the cake for sweet ribbons in every slice.
- Soft + Tender. Milk and melted butter keep the cake moist and soft without making it heavy.
- Easy for a Crowd. One 9×13 pan makes plenty for birthday breakfasts, holidays, and family gatherings.
Cinnamon Roll Cake Ingredients
Cake
- All-purpose flour (3 cups): Gives the cake structure and stability. See How to Measure Flour.
- Sugar (1 cup): Sweetens the cake and helps keep it moist.
- Baking powder (4 teaspoons): Helps the cake rise and stay light.
- Salt (½ teaspoon): Balances the sweetness and enhances flavor.
- Milk (1½ cups): Adds moisture and creates a smooth batter.
- Eggs (2 large): Helps bind the ingredients and adds structure.
- Vanilla extract (2 teaspoons): Enhances the overall flavor.
- Unsalted butter (½ cup, melted): Adds richness and keeps the cake soft.
Cinnamon Topping
- Unsalted butter (¾ cup, softened): Forms the base of the cinnamon topping. See How to Soften Butter Quickly.
- Light brown sugar (1 cup, packed): Adds sweetness and that classic caramel-like flavor. Use dark brown sugar instead of light brown sugar in the cinnamon topping for a deeper cinnamon flavor.
- All-purpose flour (2 tablespoons): Helps thicken the topping slightly.
- Ground cinnamon (1 tablespoon): Brings that warm cinnamon roll flavor.
Glaze
- Powdered sugar (2 cups, sifted): Creates a smooth and sweet glaze.
- Milk (5 tablespoons): Thins the glaze to the perfect consistency.
- Vanilla extract (1 teaspoon): Adds flavor to the glaze.
How to Make Cinnamon Roll Cake
PREP. Preheat the oven to 350°F. Grease a 9-x-13-inch baking dish with nonstick cooking spray. We usually use a metal 9×13-inch pan. If using glass, the cake may need a few extra minutes.
BATTER. In a large bowl, whisk flour, sugar, baking powder, salt, milk, eggs, and vanilla together. Slowly stir in ½ cup melted butter and pour the batter into the prepared baking dish. NOTE: Do not over-mix. Stir the batter just until combined so the cake stays soft and tender.
In a medium bowl, mix ¾ cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon. Dollop the cinnamon sugar mixture 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 so the cinnamon mixture forms ribbons through the cake instead of staying only on top.
BAKE. Bake for 28 to 32 minutes, or until a toothpick inserted into the cake portion near the center comes out clean or with a few moist crumbs. Avoid testing directly in the cinnamon swirl.
GLAZE. Meanwhile, mix powdered sugar, milk, and vanilla extract in a small bowl. If the glaze is too thick, add a little more milk. If it is too thin, add a little more powdered sugar.
Pour the glaze over the warm cake so it settles into the cinnamon swirls. Let it cool slightly before slicing for cleaner pieces. We think this cake is best served warm, when the cinnamon swirl is soft and the glaze melts slightly into the top.
Kristyn’s Recipe Tips
- Stir the melted butter into the cake batter slowly so it blends in evenly.
- Dollop the cinnamon topping evenly over the batter before swirling.
- Insert the knife only halfway into the batter while swirling so the cinnamon ribbons stay throughout the top and middle.
- Cinnamon crevices are normal. The buttery cinnamon mixture may sink slightly as the cake bakes and cools, creating little pockets and ripples throughout the cake.
- Cream Cheese Glaze: Swap the vanilla glaze for a simple cream cheese frosting if you want it even closer to classic cinnamon rolls.
- Make-ahead tip: bake the cake ahead and store covered, then warm slices slightly before serving for that fresh cinnamon roll feel.
Cinnamon Roll Cake Recipe
Ingredients
Cake
- 3 cups all-purpose flour
- 1 cup sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups milk
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup unsalted butter, melted
Cinnamon Topping
- ¾ cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
Glaze
- 2 cups powdered sugar, sifted
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside. We usually use a metal 9×13-inch pan. If using glass, the cake may need a few extra minutes.
- In a large bowl, mix flour, sugar, baking powder, salt, milk, eggs, and vanilla. Slowly stir in melted butter and pour the batter into the prepared baking dish. NOTE: Do not over-mix. Stir the batter just until combined so the cake stays soft and tender.
- 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 so the cinnamon mixture forms ribbons through the cake instead of staying only on top.
- Bake for 28 to 32 minutes, or until a toothpick inserted into the cake portion near the center comes out clean or with a few moist crumbs. Avoid testing directly in the cinnamon swirl.
- Mix all glaze ingredients in a small bowl. If the glaze is too thick, add a little more milk. If it is too thin, add a little more powdered sugar.
- Pour the glaze over the warm cake so it settles into the cinnamon swirls. Let it cool slightly before slicing for cleaner pieces.
Notes
- Grease the 9×13 pan well so the cake slices come out easily.
- Stir the melted butter into the cake batter slowly so it blends in evenly.
- Dollop the cinnamon topping evenly over the batter before swirling.
- Insert the knife only halfway into the batter while swirling so the cinnamon ribbons stay throughout the top and middle.
- Make-ahead tip: bake the cake ahead and store covered, then warm slices slightly before serving for that fresh cinnamon roll feel.
Nutrition
Recipe FAQ
Bake it 24 hours in advance and store, unglazed, covered at room temperature. You can also wrap the baked cake with plastic and foil and freeze up to 3 months. Just reheat it in the oven for a few minutes to get warm before drizzling with the glaze.
Cool and cover with foil or saran wrap. Leave it on the counter for 3-4 days or wrap and freeze it for up to 3 months.
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This recipe was originally published January 2013.
This is the star when I bring it to brunch. My gluten allergic/sensitive friends (and 1 celiac) want some too. Any hints on how to make it gluten free and still come out as good?
Yes! A good-quality 1:1 gluten-free baking flour (one that contains xanthan gum) should work well in this recipe. Simply substitute it for the all-purpose flour in both the cake and the cinnamon topping. The texture may be just a bit more delicate, but it should still be delicious. If you’re baking for someone with celiac disease, be sure all of your ingredients are certified gluten-free and avoid any cross-contamination during preparation. For example, using a new bag of sugar so that you are certain nothing with gluten touched it. We hope everyone at your next brunch can enjoy a slice!
I’ve been making this recipe for years now, it’s become my signature dessert 😆 I am curious though if the recipe has been tweaked a bit since it first came out, because the recipe I have written down has a few differences! Less butter in the brown sugar mixture for sure😆 Either way it’s delish! I like to make it in a half sheet pan so that there’s more brown sugar/cinnamon in each slice of cake!
That is so fun, I love that it has become your signature dessert and I’m glad you have a version you love!
What an easy and delicious cake! Family and friends always request this recipe and it’s a hit every time! Thank you for sharing!
I’m so happy to hear that! It’s wonderful that your family and friends love it so much!