Cinnamon Roll Cake Recipe

If you’ve ever wished you could scoop up a cinnamon roll with a spoon, then this Cinnamon Roll Cake is like a dream come true. Imagine the softest vanilla cake, studded with buttery cinnamon swirls and covered in a shimmering vanilla glaze. Each bite is swirled with the warmth of cinnamon, sweetness of brown sugar, and just the right hint of vanilla. It has all the magic of your favorite breakfast treat, but you can serve it straight from a cozy baking dish and share it any time—breakfast, brunch, dessert, or just because!

Ingredients You’ll Need

The beauty of this Cinnamon Roll Cake is in its simple, pantry-friendly ingredients. Each one earns its place in the mix, coming together to create the signature swirl, golden crumb, and sweet glaze that make this cake completely irresistible.

• All-purpose flour: This is the backbone of your cake, providing structure and softness in every bite.
• White granulated sugar: Brings sweetness and that perfect tender crumb to the base layer.
• Baking powder: Lifts the cake to fluffy, light heights without yeast.
• Large eggs: Bind everything together and add a little richness.
• Vanilla extract: Enhances the warm, creamy undertones—invest in the real stuff for best flavor.
• Milk: Keeps the crumb moist and ensures every bite is melt-in-your-mouth tender.
• Salted butter (melted and cooled): Adds a hint of salt and classic buttery flavor to the cake.
• Salted butter (softened for filling): Rich, spreadable base for that cinnamon swirl filling.
• Light brown sugar: Offers deep caramel notes and that sweet, gooey cinnamon roll vibe.
• All-purpose flour (for filling): Helps bind the cinnamon filling so it creates perfect, ripple-like pockets.
• Ground cinnamon: The essential spice, giving warmth and unmistakable cinnamon roll aroma throughout the cake.
• Powdered sugar: Forms the silky-sweet glaze that crowns your finished masterpiece.
• Milk (for glaze): Thins the glaze until it’s just right—pourable but not runny.
• Vanilla extract (for glaze): Adds one last note of vanilla sweetness to bring everything together.

How to Make Cinnamon Roll Cake

Step 1: Preheat and Prep

Start by preheating your oven to 350°F. Coat a 9×13-inch baking dish with nonstick cooking spray—those with flour in the spray help guarantee your cake won’t stick when serving. Set aside and let’s get mixing.

Step 2: Create the Cake Batter

In a large bowl or the bowl of your stand mixer, combine your flour, white sugar, baking powder, eggs, vanilla extract, and milk. While mixing, slowly stream in your melted (slightly cooled) salted butter. Stir just until everything is incorporated—a light hand is key for tender cake! Go ahead and spread this creamy batter in your prepared baking dish.

Step 3: Make the Cinnamon Swirl Filling

In a separate, small bowl, use a spoon or spatula to mix your softened butter, light brown sugar, flour, and cinnamon together until smooth and combined. It may look like a thick, spiced spread—if you want, take a moment to taste it and savor that classic cinnamon roll flavor.

Step 4: Swirl the Filling into the Batter

Drop the cinnamon roll cake filling by large spoonfuls across the top of your cake batter. Then, grab a butter knife and swirl it throughout, dragging the knife through both the filling and cake mixture to create marbled, cinnamon-studded ribbons.

Step 5: Bake to Perfection

Transfer your baking dish to the oven and bake for 35 to 40 minutes. Check for doneness by inserting a knife in the center—it should come out mostly clean, maybe with a little swirl of cinnamon. Your kitchen will smell like a bakery at this point!

Step 6: Glaze While Warm

While the cake is cooling, make your glaze by whisking together powdered sugar, milk, and vanilla extract in a bowl until smooth. Pour the glaze gently over the warm cinnamon roll cake so it seeps into the cracks and adds a shiny finish. You can serve it warm for that gooey cinnamon roll experience, or let it cool for easier slicing.

How to Serve Cinnamon Roll Cake

Garnishes

The best part of Cinnamon Roll Cake is watching glaze cascade over each slice. For even more fun, try topping with a dusting of extra cinnamon, a few toasted pecans, or a drizzle of caramel sauce. A little sprinkling of powdered sugar just before serving makes it extra pretty for brunch gatherings.

Side Dishes

This cake shines alongside classic breakfast fare—think crispy bacon, soft scrambled eggs, or a platter of fresh fruit. For a dessert twist, scoop on a bit of vanilla ice cream or offer hot coffee and tea for a perfectly balanced treat.

Creative Ways to Present

Cut your Cinnamon Roll Cake into small squares for a brunch buffet, stack them up like cake bars for a coffee date, or dress up each slice with whipped cream and berries for a pretty dessert plate. You can even bake and serve it straight from a cast iron skillet for a rustic, homey touch.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), simply cover the baking dish tightly with plastic wrap or transfer slices to an airtight container. Cinnamon Roll Cake stays moist and soft at room temperature for about a day, or in the refrigerator up to 4 days.

Freezing

To freeze, let the cake cool completely, then wrap individual slices or the entire cake in plastic wrap followed by aluminum foil. Freeze for up to 2 months. Thaw slices in the refrigerator overnight or at room temperature for a few hours.

Reheating

For that fresh-from-the-oven flavor, reheat individual pieces in the microwave for 10–15 seconds. For bigger portions, cover the dish with foil and warm it in a 300°F oven for about 10 minutes. The glaze will melt a bit and make it taste brand new again!

FAQs

Can I use unsalted butter instead of salted?

Absolutely! If you use unsalted butter, just add a pinch of salt to the batter and filling to balance the sweetness and bring out all those delicious flavors.

Can I make this recipe ahead for brunch?

Yes, you can bake the Cinnamon Roll Cake the night before. Cool completely, cover tightly, and store at room temperature. Add the glaze the next morning for freshness, and briefly warm in the oven if you want to serve it warm.

What’s the best way to get neat, pretty swirls in the cake?

Drop generous spoonfuls of the cinnamon filling evenly across the batter, then gently swirl with a butter knife. Avoid over-mixing; distinct swirls give that classic, marbled cinnamon roll look once baked.

Can I substitute a different flour for all-purpose?

You can try a 1:1 gluten-free all-purpose blend for a gluten-free version, but avoid whole wheat flour as it will make the cake heavy and dense. All-purpose flour really yields the best, softest texture here.

How do I know when my Cinnamon Roll Cake is done baking?

Check for doneness by inserting a knife or toothpick in the center—it should come out mostly clean with a few moist crumbs, but not wet. The top will look golden and slightly crisp around the edges, with cinnamon swirls peeking through.

Final Thoughts

This warm, gooey Cinnamon Roll Cake is a true celebration treat, and once you experience its tender crumb and buttery cinnamon ribbons, you’ll want to make it again and again. Gather up your ingredients, call over your favorite people, and treat yourself to a swirl of happiness—there’s simply nothing quite like it. Happy baking!

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