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–+ servings
Cinnamon roll cake sliced and served on a white plate.
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5 from 221 votes

Cinnamon Roll Cake Recipe

This cinnamon roll cake is soft, gooey, and easy to make, with a buttery cinnamon swirl and sweet glaze, perfect for breakfast or dessert.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 12
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.
  • 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.

Video

Notes

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. 
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.

Nutrition

Serving: 1slice | Calories: 538kcal | Carbohydrates: 82g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 132mg | Potassium: 270mg | Fiber: 1g | Sugar: 56g | Vitamin A: 692IU | Vitamin C: 0.02mg | Calcium: 140mg | Iron: 2mg