Cinnamon Roll Cake Recipe: If you’ve ever dreamed of having the gooey, warm, sweet taste of a cinnamon roll without all the rolling and waiting, then you’re in for a treat. This cinnamon roll cake recipe combines the best of both worlds — the tender crumb of a soft cake with the rich, swirled cinnamon-sugar filling of a bakery-style roll. Perfect for a cozy breakfast, a holiday brunch, or even dessert, this cake is pure comfort food in every slice.
Think of it as the lazy baker’s cinnamon roll — no yeast, no kneading, no hours of proofing. Just mix, swirl, bake, and glaze. The best part? Your kitchen will smell like a cinnamon wonderland in less than an hour. Whether you’re an experienced baker or a complete beginner, this recipe is approachable, reliable, and guaranteed to impress anyone lucky enough to get a slice.
Why You’ll Love This Cinnamon Roll Cake
This isn’t just another cake recipe — it’s a warm hug in dessert form. There’s something magical about cinnamon and sugar caramelizing together while a buttery glaze seeps into every tender bite. Here’s why this recipe will be your new go-to:
- Simplicity Without Sacrificing Flavor – You get all the nostalgic taste of a cinnamon roll without the hassle of making dough from scratch.
- Versatility – Enjoy it for breakfast, dessert, or as a snack with coffee. It’s welcome at any table, from casual weekend mornings to festive holiday gatherings.
- Crowd-Pleaser – Serve it at brunch and watch it disappear within minutes. This recipe easily doubles for bigger gatherings.
- Make-Ahead Friendly – You can prep it the night before, refrigerate, and bake fresh in the morning.
- Smells Like Happiness – The aroma alone will have everyone lining up in the kitchen before it’s even done baking.
The cake is tender but rich, the cinnamon swirl is buttery and fragrant, and the cream cheese glaze ties it all together with a velvety finish. One slice will never be enough.
Ingredients You’ll Need
This recipe uses pantry staples you probably already have on hand, which makes it perfect for last-minute baking sessions.
For the Cake Batter
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups milk (whole milk preferred for richness)
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup unsalted butter, melted
For the Cinnamon Swirl
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tbsp all-purpose flour
- 1 tbsp ground cinnamon
For the Cream Cheese Glaze
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 4 tbsp milk
- 1 tsp vanilla extract
Ingredient Notes:
- Flour – All-purpose works best, but you can use a 1:1 gluten-free blend if needed.
- Butter – For maximum flavor, use real butter instead of margarine.
- Cinnamon – Freshly ground cinnamon has a warmer, richer flavor.
- Milk – Whole milk gives the best texture, but any milk or dairy-free alternative will work.
This combination of ingredients is what gives the cake its light texture, buttery richness, and that signature cinnamon swirl.
Essential Baking Tools
While the ingredients bring flavor, the tools you use ensure the cake bakes perfectly. You don’t need a fancy kitchen setup — just a few basics:
- Mixing Bowls – One large bowl for the cake batter and a smaller one for the cinnamon swirl mixture.
- Hand Mixer or Stand Mixer – Speeds up mixing, but you can also whisk by hand if you don’t mind a little workout.
- Measuring Cups and Spoons – Accuracy is key for baking.
- Rubber Spatula – Perfect for folding batter and scraping every last bit of goodness from the bowl.
- 9×13-inch Baking Pan – The ideal size for this recipe to ensure even baking.
- Toothpick – For checking if the cake is done without cutting into it.
Pro Tip: If you don’t have a 9×13-inch pan, you can split the batter into two 8×8-inch pans. Just remember, smaller pans may require a slightly shorter baking time.
Step-by-Step Guide to Making Cinnamon Roll Cake
Now, let’s get to the fun part — baking!
Step 1 – Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease your baking pan with butter or non-stick spray, then set aside. If you want extra insurance against sticking, you can line the bottom with parchment paper.
This step is crucial — baking is all about timing, and you don’t want to mix your batter only to find out the oven isn’t hot yet. A preheated oven ensures your cake starts baking immediately, which helps it rise evenly.
Step 2 – Make the Cake Batter
In a large mixing bowl, combine flour, granulated sugar, baking powder, and salt. In another bowl, whisk together milk, eggs, vanilla extract, and melted butter until smooth. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
Avoid overmixing — this can make your cake dense instead of fluffy. The batter should be slightly thick but smooth, with no lumps of flour.
Step 3 – Create the Cinnamon Swirl
In a small bowl, beat together softened butter, brown sugar, flour, and cinnamon until well blended. The mixture should be creamy and spreadable. This is the heart of the recipe — the part that turns your cake from “good” to “can I have another slice, please?”
Step 4 – Assemble the Cake
Pour the cake batter evenly into the prepared pan. Drop spoonfuls of the cinnamon mixture over the batter, then use a knife to swirl it in gentle figure-eight motions. Don’t over-swirl — you want pockets of cinnamon, not a completely blended cake.
Step 5 – Bake to Perfection
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine). Keep an eye on it — overbaking will dry it out.
Step 6 – Add the Cream Cheese Glaze
While the cake is still slightly warm, whisk together cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over the cake generously so it seeps into the swirls. This step is pure magic — the glaze melts slightly into the warm cake, making every bite irresistible.
Pro Tips for the Perfect Cinnamon Roll Cake
Making a cinnamon roll cake is pretty straightforward, but these little tips will make the difference between a “good” cake and a “bakery-worthy” one:
- Measure Accurately – Baking is a science. Even a little too much flour can make the cake dry. Use the spoon-and-level method: spoon flour into your measuring cup, then level it off with a flat edge.
- Don’t Overmix the Batter – Stir until just combined. Overmixing develops gluten, which can make your cake chewy instead of tender.
- Use Room Temperature Ingredients – Eggs, milk, and butter blend better when not cold. This ensures a smoother batter and even baking.
- Fresh Cinnamon is Key – Cinnamon loses potency over time. If yours has been sitting in the pantry for years, invest in a fresh jar for maximum flavor.
- Swirl Gently – A few figure-eight motions with a knife are enough. If you over-swirl, the cinnamon layer will blend too much into the batter.
- Glaze While Warm – Drizzling the glaze on a warm cake allows it to melt slightly and soak into the layers, giving you a moist, flavorful bite every time.
Extra Tip: If you want a gooier texture, slightly underbake the cake (check 3–5 minutes early). It will continue cooking a bit from residual heat after being removed from the oven.
Variations to Try
One of the joys of this recipe is how versatile it is. You can easily tweak it for different flavors and occasions:
- Pumpkin Spice Cinnamon Roll Cake – Add 1/2 cup pumpkin puree and 1 tsp pumpkin pie spice to the batter for a fall-inspired treat.
- Apple Cinnamon Roll Cake – Fold 1 cup of diced apples into the batter before baking for a fruity twist.
- Chocolate Cinnamon Swirl Cake – Mix 2 tbsp cocoa powder into the cinnamon swirl mixture for a mocha-like flavor.
- Pecan Cinnamon Roll Cake – Sprinkle 1/2 cup chopped pecans into the cinnamon swirl layer for crunch.
- Maple Glaze Version – Swap the milk in the glaze for pure maple syrup for a cozy, breakfast-style flavor.
These variations make the recipe adaptable for holidays, seasonal baking, or just to keep things interesting for the family.
Storing and Reheating Instructions
Cinnamon roll cake is best enjoyed fresh, but it keeps well for several days with proper storage.
- At Room Temperature – Store in an airtight container for up to 2 days. The glaze may soften the cake slightly over time.
- In the Refrigerator – Keeps for up to 5 days. Refrigeration helps preserve the cream cheese glaze but can firm up the cake, so let it sit at room temperature before eating.
- Freezing – Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating Tips:
- Microwave slices for 15–20 seconds for that “fresh out of the oven” warmth.
- For a crispier edge, warm in a 300°F oven for 8–10 minutes.
Nutrition Information (per serving, based on 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~370 |
| Total Fat | 18g |
| Saturated Fat | 11g |
| Cholesterol | 70mg |
| Sodium | 190mg |
| Carbohydrates | 49g |
| Sugars | 31g |
| Protein | 5g |
Note: Nutrition values will vary depending on portion size and ingredient brands.
FAQs about Cinnamon Roll Cake Recipe
1. Can I make this cake ahead of time?
Yes! You can prepare the batter and swirl, pour it into the pan, cover it tightly with plastic wrap, and refrigerate overnight. The next morning, bring it to room temperature for 20 minutes before baking.
2. Can I freeze cinnamon roll cake?
Absolutely. Wrap slices individually in plastic wrap, then store them in a freezer bag. They keep well for up to 2 months. Just thaw and reheat before serving.
3. Can I make it without cream cheese glaze?
Yes. You can skip the cream cheese and make a simple glaze using just powdered sugar, milk, and vanilla. Or, dust with powdered sugar for a lighter touch.
4. How do I make it extra gooey?
Slightly underbake it by checking it 3–5 minutes early. The residual heat will finish cooking it without drying it out.
5. Can I make it in muffin form?
Yes! Pour the batter into lined muffin tins, swirl with cinnamon filling, and bake for 18–20 minutes. Perfect for grab-and-go breakfasts.
Conclusion
If you love the comforting warmth of cinnamon rolls but dread the time and effort of traditional recipes, this cinnamon roll cake is your new best friend. With a soft, tender crumb, buttery cinnamon swirls, and a creamy glaze, it delivers all the flavor without the fuss. Whether you serve it fresh out of the oven for breakfast, bring it to a potluck, or enjoy a slice with afternoon coffee, this cake is guaranteed to disappear fast.
The best part? It’s a recipe you can make again and again, customizing it for different seasons and occasions. So preheat that oven, gather your ingredients, and treat yourself to a warm slice of cinnamon happiness.
