Cinnamon Roll Cake Recipe

Cinnamon roll cake sliced and served on a white plate.

5 from 222 votes

Cinnamon Roll Cake Recipe

Cinnamon Roll Cake is a soft 9x13 cake with a brown sugar cinnamon swirl and warm vanilla glaze, perfect for brunch or dessert.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Servings:

Author: Kristyn Merkley

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 9x13-inch baking dish and set aside. We usually use a metal 9x13-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.

Video

Notes

Recipe Tips.

Grease the 9x13 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.

Make ahead of time. 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.

Store. 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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