Name: Cinnamon Roll Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2⅔ cups all-purpose flour (320g); 1 tablespoon baking powder; 1 teaspoon salt; 1⅓ cups granulated sugar (266g); ¾ cup unsalted butter melted (170g); ¾ cup whole milk (180mL); 2 large eggs; 2 teaspoons vanilla extract; ½ cup packed light brown sugar (110g); ¼ cup unsalted butter softened (56g); 2 tablespoons all-purpose flour; 1 tablespoon ground cinnamon; 1 cup powdered sugar (120g); 1½ tablespoons milk; ¼ teaspoon vanilla extract

Jump to Recipe· 4.4 from 25 reviews

If you’re a cinnamon roll fan but sometimes don’t have the time (or patience!) for rolling and waiting, you’re in for a treat. This Cinnamon Roll Cake Recipe gives you that same gooey, cinnamon-swirled goodness in a simple cake form—perfect for breakfast, dessert, or anytime you want a cozy sweet bite. Trust me, this cake is fan-freaking-tastic, and once you try it, you’ll wonder why you haven’t been making it all along!

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Why This Recipe Works

Simple Prep: No dough rolling or intricate layering—just mix, dollop, swirl, and bake.
Perfect Texture: Moist cake base mimics the softness of fresh cinnamon rolls without the heaviness.
Delicious Cinnamon Swirl: The cinnamon filling dolloped and gently swirled throughout gives that classic cinnamon roll flavor in every bite.
Easy Glaze Finish: Drizzled with a simple vanilla glaze that’s just sweet enough without overpowering the cinnamon.

Cinnamon Roll Cake, Easy Cinnamon Roll Cake, No-Fail Cinnamon Roll Cake, Cinnamon Swirl Cake, Breakfast Cinnamon Cake - The image shows three square pieces of cinnamon roll cake with a light brown base and a visible swirl of darker cinnamon filling inside. Each piece is topped with a thick, creamy white icing that spreads unevenly on top. The pieces sit on white plates with delicate gold edges and small floral designs. A white teacup with a gold line on the rim and small floral pattern holds dark brown tea, positioned beside one of the plates. A gold fork rests on a soft pink napkin near the front plate. The background is a white marbled surface, and a tray with more pieces is visible in the back. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this cinnamon roll cake recipe plays a role in creating that iconic taste and texture we all crave—think tender cake, buttery cinnamon swirls, and a sweet finish that ties it all together. I always make sure to get quality butter and fresh cinnamon because you really can taste the difference.

Cinnamon Roll Cake, Easy Cinnamon Roll Cake, No-Fail Cinnamon Roll Cake, Cinnamon Swirl Cake, Breakfast Cinnamon Cake - Flat lay of a small pile of all-purpose flour on a white ceramic plate, a tablespoon of golden baking powder in a small white bowl, a pinch of coarse salt in another small white bowl, a mound of granulated sugar on a white plate, a small white bowl with melted unsalted butter shimmering, a small white bowl of whole milk, two large whole brown eggs with clean shells arranged side by side, a small white bowl holding clear vanilla extract, a small white bowl with packed light brown sugar, a softened slab of unsalted butter on a white plate, a tablespoon of pale all-purpose flour on a white plate, a small white bowl filled with warm ground cinnamon powder, a small white bowl containing powdered sugar, a smaller white bowl with milk for glaze, and a tiny white bowl with vanilla extract—all ingredients shown fresh and natural, perfectly arranged in balanced, symmetrical composition placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Gives the cake structure without being heavy; I like to sift it to avoid lumps.
Baking powder: Helps the cake rise just enough for a soft crumb, mimicking that perfect cinnamony fluffiness.
Salt: Enhances all the sweet flavors and balances the cinnamon’s warmth.
Granulated sugar: Sweetens the cake base perfectly; I stick to regular sugar for a classic texture.
Unsalted butter: Adds richness both melted in the batter and softened in the filling, giving that authentic cinnamon roll taste.
Whole milk: Keeps the cake moist and tender; feel free to experiment with alternatives but whole milk does best here.
Large eggs: Provide structure and moisture, binding the ingredients beautifully.
Vanilla extract: Rounds out the sweet flavors and elevates the cinnamon’s warmth.
Light brown sugar: In the cinnamon filling, it adds a deep molasses-like sweetness that’s signature to cinnamon rolls.
Ground cinnamon: The star of the show for that spicy, sweet warmth you want in every bite.
Powdered sugar: For the glaze—a simple touch that adds sweetness and shine.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this cinnamon roll cake recipe is how easily you can make it your own. I love to switch up the glaze or add nuts in the filling sometimes, but you can really tailor it to your taste or dietary needs.

Variation: I’ve tried adding chopped pecans or walnuts to the cinnamon swirl—adds a lovely crunch that balances the soft cake beautifully.
Dairy-Free Option: Substitute almond milk and a dairy-free butter alternative for a version that still tastes amazing.
Cream Cheese Glaze: Want that classic cinnamon roll vibe? Skip the vanilla glaze and spread cream cheese frosting on top after it cools; it’s heavenly!
Spice It Up: Mix in a pinch of nutmeg or cardamom to the cinnamon filling for an extra cozy flavor twist.

Step-by-Step: How I Make Cinnamon Roll Cake Recipe

Step 1: Prep Your Pan and Ingredients

I always start by preheating my oven to 350°F and greasing a 13×9-inch baking pan thoroughly with baking spray or butter. This cake can stick if you’re not careful! While the oven warms, gather your ingredients and measure everything out. Having them ready prevents scrambling later.

Step 2: Mix the Cake Batter

In a large bowl, I whisk together flour, baking powder, and salt first to make sure everything’s evenly distributed. Then, I add the sugar, melted butter, milk, eggs, and vanilla extract. Whisk it all until it’s smooth and lump-free. A lovely, pourable batter is your goal here.

Step 3: Make the Cinnamon Filling Dollops

Next, in a small bowl, stir the softened butter, brown sugar, cinnamon, and flour together until fully combined. I like to keep the dollops about a teaspoon size—any bigger and they tend to sink during baking, which leaves some craters in the cake surface (not my favorite look).

Step 4: Assemble and Swirl

Pour the cake batter into your prepared pan and drop the cinnamon filling dollops evenly over the top. Using the tip of a butter knife or skewer, gently swirl the filling just a little into the batter. You want that pretty marbled look without overmixing or losing the layers of cinnamon goodness.

Step 5: Bake to Perfection

Bake for 30 to 35 minutes until the edges look golden and the center springs back to the touch. Don’t overbake—you want the crumb moist, just like the center of a cinnamon roll. When in doubt, start checking around 28 minutes.

Step 6: Glaze and Cool

Mix the powdered sugar, milk, and vanilla for the glaze until smooth. Drizzle it generously over the warm cake. Let the cake cool at least 15 minutes before slicing so the flavors meld and the glaze sets a bit.

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Tips from My Kitchen

Small Dollops Matter: I learned the hard way that bigger swirls sink and make ugly holes—keep dollops roughly teaspoon-sized.
Watch Your Bake Time: The difference between moist and dry is seconds here; start checking at 28 minutes to avoid overbaking.
Gentle Swirling: Don’t over-mix the cinnamon filling into the batter—a few soft swirls keep the marbled magic intact.
Cooling Helps: Letting the cake rest before slicing keeps it from crumbling and enhances flavor melding.

How to Serve Cinnamon Roll Cake Recipe

Cinnamon Roll Cake, Easy Cinnamon Roll Cake, No-Fail Cinnamon Roll Cake, Cinnamon Swirl Cake, Breakfast Cinnamon Cake - The image shows a close-up of a square piece of cinnamon roll cake with three layers: a light golden brown cake base with swirls of dark cinnamon running through the middle, topped with a thick, white creamy icing that smoothly covers the top and slightly drips down the sides. The piece sits on a small, white plate with delicate floral and butterfly decorations and a thin gold rim. In the background, there is a white plate with several more pieces of the same cake stacked slightly on top of each other. To the right, a white teacup with a gold rim and small bee design is filled with dark tea. A gold fork lies on a soft pink cloth to the side, and all items rest on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple with the vanilla glaze drizzle, but sometimes a dusting of cinnamon sugar or a handful of toasted nuts on top adds a lovely touch. For special occasions, a spread of cream cheese frosting gives that classic bakery vibe everyone loves.

Side Dishes

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream if you’re enjoying it as a dessert. For breakfast, I love serving it alongside fresh fruit or a cup of strong coffee to balance the sweetness.

Creative Ways to Present

For a brunch spread, I’ve arranged slices on a wooden board with fresh berries and sprigs of mint—it’s simple but looks gorgeous. Another fun way is to cut the cake into rectangles and serve it in mini portions with little forks, perfect for parties or potlucks.

Make Ahead and Storage

Storing Leftovers

After the cake cools completely, I cover it tightly with plastic wrap or store it in an airtight container at room temperature. It stays moist and delicious for about 2 days—though honestly, it rarely lasts that long in my house!

Freezing

If you want to freeze leftovers (or make ahead), wrap the cooled cake tightly in plastic wrap and then foil. It freezes well for up to 3 months. When I thaw, I let it come to room temp and add a little extra glaze if needed to freshen it up.

Reheating

Reheat slices gently in the microwave for 15-20 seconds or warm in a low oven (about 300°F) wrapped in foil for 10 minutes. This keeps the cake soft and the cinnamon swirl gooey, almost like fresh-baked!

FAQs

Can I use a different type of flour for the cinnamon roll cake?

All-purpose flour works best for texture and structure, but you can substitute with a gluten-free blend if you need to—just make sure it’s a 1:1 baking blend. The cake might be a bit crumblier but still delicious.
What happens if I over-swirl the cinnamon filling?

Over-swirl, and you’ll lose the distinct ribbons of cinnamon goodness—plus, the filling might melt into the batter too much, making the cake less visually appealing and less flavorful in parts. Gentle swirls are best.
Can I make this cake dairy-free or vegan?

Yes! Swap the butter for dairy-free margarine or coconut oil, use plant-based milk, and replace eggs with flax eggs or commercial egg replacers. The texture will be slightly different, but the cinnamon flavor shines through.
Is there a way to make this cake less sweet?

You can reduce the sugar a bit in the batter or use a lighter glaze. Keep in mind the cinnamon swirl has brown sugar, so the overall sweetness is balanced; cutting too much might change the texture.

Final Thoughts

This Cinnamon Roll Cake Recipe is hands-down one of my favorites to quickly satisfy that cinnamon roll craving without the fuss. It’s warm, cozy, and mouth-wateringly good—plus, easy enough for you to whip up on any morning or dessert emergency. I can’t recommend making this one enough; bake it for your next get-together or a lazy weekend, and watch it disappear fast!