This Cinnamon Roll Cake is everything you love about cinnamon rolls, but in an easy, no-fuss cake. It is delicious, sweet, and packed with cinnamon flavor, making it 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. Then, it’s topped with a delicious glaze that takes it out of this world.
If you’re looking for all of the delicious flavors of cinnamon rolls but in a fraction of the time (only 40 minutes from start to finish!), this is the cake to try. With loads of butter, cinnamon, glaze, and flavor, this recipe always gets rave reviews!
If you love sweet breakfast treats, try our Coffee Cake, Cinnamon Rolls, and French Toast Bake.
Why you’ll love it + Why it works:
- Easy to Make: Simple steps make this perfect for busy mornings or gatherings, plus it’s ready in only 40 minutes.
- Great for Sharing: A 9×13 pan feeds a crowd with ease. Make it for special mornings, like Christmas, or a lazy Sunday morning.
- Swirled Topping: The cinnamon mixture bakes into the cake for flavor in every bite.
- Moist Texture: The butter and milk keep the cake soft and tender.
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.
- 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.
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.
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.
BAKE. Bake for 28–32 minutes or until a toothpick inserted comes out clean.
GLAZE. Meanwhile, mix powdered sugar, milk, and vanilla extract in a small bowl. Drizzle over the warm cinnamon roll cake.
Kristyn’s Recipe Tips
- Tender Cake: Do not overmix the batter to keep the cake light and soft.
- Cinnamon Swirl: Swirl gently so you keep defined ribbons of cinnamon throughout.
- Glaze: Drizzle glaze while warm so it soaks in slightly.
- Smooth Batter: Use room temperature ingredients for smoother mixing.
- Frosting: This recipe uses a glaze topping, but you can make a cream cheese frosting instead.
Cinnamon Roll Cake Recipe
Video
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.
- 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.
- 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 batter and going up and down the length of the pan.
- Bake for 28–32 minutes.
- Mix all glaze ingredients in a small bowl. Drizzle over the cake while it is still warm.
Notes
- Tender Cake: Do not overmix the batter to keep the cake light and soft.
- Cinnamon Swirl: Swirl gently so you keep defined ribbons of cinnamon throughout.
- Glaze: Drizzle glaze while warm so it soaks in slightly.
- Smooth Batter: Use room temperature ingredients for smoother mixing.
- Frosting: This recipe uses a glaze topping, but you can make a cream cheese frosting instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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Coffee Cake Muffins
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Cream Cheese Coffee Cake
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This recipe was originally published January 2013.
I have some cream cheese frosting left over from a cake I made the other day. Do you think it would taste ok if I used that as frosting on top of this cake? 🙂
I am sure it would, though I have not tried myself, since the glaze gives it a nice touch. Cream cheese frosting is an added bonus! Hope you like it!
I really liked your article, I just tried it at home and i made it perfect. Thank you
That’s great! I’m glad you liked it 🙂 Thank you!
I’d love to know if anyone has tried with GF flour… I’m new to that kind of baking.
I haven’t 🙁 But, I hope you find someone who has!
Looks so good definitely making this!
It is!! Let me know what you think. Thank you!!
OMG! MAKE IT SO OOOOOH GOOD I ADDED WALNUTS. I DID ADD 15MIN TO COOK TIME YUM
So glad you liked it 🙂 Thank you so much for letting me know!
I would lyk to know in cinnamon roll cake how three cups flour with only half cup of butter thank u reply me as soon as possible
I’m not sure what exactly you are wanting to know?
How much flour do i use for the cake and how much for the topping
3 cups for the cake and 2 tablespoons for the topping 🙂 Enjoy!!
Hi Kristyn,
I wonder on the Cinnamon Roll Cake recipe how to adjust the baking time or even temperature to do loaf pans or smaller cakes for gift giving?? Any advice?
I haven’t tried making this in smaller pans, so I don’t know an exact amount. I’m guessing the temp would stay the same, as long as they are the same type of pan as your 9×13 and I would say that they’ll cook a little longer, since it is in smaller pans. I would just keep checking once you’ve hit that 32 minutes and add a couple every time? I’m sorry, I wish I knew better. Let me know how long they end up baking for and we’ll pass that along. Thanks!!
I have made this before…it is awesome….guys at work want more more more…can’t go wrong..Thank-you..
Haha…i bet!! Thanks so much for letting me know! That makes me happy to hear!
I’m attempting this today. You might Want to add powdered sugar to the ingredient list if it’s not there I almost didn’t buy any and then decided to read recipe too nonjudt the ingredient list when I was in the store. Thanks for sharing.
Glad you saw it. I’ll have to maybe add the glaze recipe at the top. Thanks so much and hope you enjoy!!