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.
Oh my! This is so delicious! After I tasted it, I told my husband to take the rest of the cake to work with him otherwise I will eat the whole thing 🙂
It’s in the oven as I type, but now I’m wondering if I should have reduced the oven temp to 325 because I’m using a glass dish 🙂
We shall see!
I used a glasd dish too and it worked fine. Let me know how it turns out! 😀
Well, I let it cook longer because I did reduce the temp to 325 at about halfway and probably shouldn’t have. It’s for hubby’s birthday, so we haven’t cut into it, but I can tell you it doesn’t look like yours, lol! I’ll make a note to use the 350 all the way through, thanks.
I made this tonight and it so amazingly good. Thanks for the recipe
I couldn’t wait to try this recipe. I’ve always enjoyed eating but disliked making cinnamon rolls, so this was very appealing alternative. I had pretty good results but it was too sweet for me. I think I’ll try to reduce the sugar and see how it turns out. I’m going to try to cut the butter in half also. My globs of cinnamon were probably too big so I will make them smaller. I think this is a great recipe pretty simple just for me needs a few tweaks. When I get it down pat I’m going to try to incorporate maple into the recipe. Thanks for sharing!
Do u use plain flour or self rising flour.
My husband asked if I could make something for his work brunch tomorrow. Um, I think his co-workers will just LOVE this!!!
I think they will! I just made this again on Sunday and came home with an empty pan – it was a hit!! Let me know how it goes. 🙂
Verdict is in…….This is sinfully delicious!!!! Some of the co-workers had 3 pieces!!! My hubby was able to bring home some for myself and our boys! I will make this again!!!!
Just made this but I had to bake it 10-15 minutes longer. Did anyone else have this problem? It tastes great and I will make it again.
Hmmm, I just made it last week and maybe put it in for 2 minutes longer. Not sure why you had to bake yours for so much longer, but I think it just depends on your oven since they’re all different. :/
I’m wondering if you “over swirled” the brown sugar mix like I did? I ended up having to cook longer.
I had the same issue with the length in baking time! But it smells sooo good!
Same issue for me. I did swirl the brown sugar mix a bit more but at 35 min it was still jiggly. Added 15min to baking time so I hope that does the trick!
The first time I made this it turned out great. I made it this weekend and I had to add to the cooking time and all the cinnamon sunk to the bottom. Not sure what happened. Used the same pan and oven…. 🙁
This was delicious! everyone Loved it, thx for sharing 🙂
does anyone have an easy banana muffin recipe please
I have one but haven’t posted it yet – hopefully within this month it will be up on the blog. 🙂 I also have a banana bread recipe that I use all the times as muffins. Here is the link: https://lilluna.com/the-best-banana-bread-recipe/
Cat Can Cook. It is the best no fail muffin recipe. Try it out. you wont try anything else !!!!
Yum! I love cinnamon anything=) Can’t wait to make this!
Ooo… my oldest requests cinnamon rolls every single time I ask what he wants for breakfast and I usually have to say there’s not enough time. I can’t wait to surprise him with this. Thanks!!