There’s something magical about the scent of cinnamon filling the kitchen — warm, buttery, and inviting. Cinnamon Roll Cake captures that same nostalgic aroma and flavor but in the simplicity of a soft, moist cake. Imagine a cinnamon roll and a butter cake joining forces to make the coziest dessert imaginable — that’s what this recipe is all about. Perfect for breakfast, brunch, or an evening treat with coffee, this cake brings the comfort of a bakery classic straight to your home oven.

This recipe has been a family favorite in our home for years. It started on a chilly Sunday morning when I wanted cinnamon rolls but didn’t have the time for yeast dough. Instead, I poured my cinnamon roll dreams into a simple batter, layered with cinnamon sugar swirls, and baked it to golden perfection. The moment the warm glaze hit the fresh cake, the aroma of cinnamon and vanilla filled the air — pure comfort.

Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 large eggs
2 teaspoons vanilla extract
1/2 cup unsalted butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup melted butter (for swirl)
1 cup powdered sugar
2 tablespoons milk (for glaze)
1/2 teaspoon vanilla extract (for glaze)

Instructions:

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan or round cake pan.
Make the Batter: In a large mixing bowl, combine flour, sugar, baking powder, and salt. Add milk, eggs, vanilla, and melted butter. Mix until the batter is smooth and creamy.
Prepare Cinnamon Swirl: In a small bowl, stir together brown sugar, cinnamon, and 1/4 cup melted butter.
Layer and Swirl: Pour half the batter into the pan, drizzle half the cinnamon mixture, then pour the remaining batter on top. Finish with the remaining cinnamon swirl mixture, using a knife to gently swirl through the layers.
Bake: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden brown and the kitchen will smell divine.
Make the Glaze: While the cake cools slightly, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
Glaze and Serve: Drizzle the glaze over the warm cake. Let it set for 10 minutes before slicing. Serve warm for the best gooey cinnamon experience.

Tips & Tricks

For an extra moist texture, replace half the milk with sour cream or Greek yogurt.
Add a pinch of nutmeg or cardamom for depth of flavor.
If you love extra cinnamon, double the swirl mixture.

Variations

Apple Cinnamon Roll Cake: Add thin slices of apple between the batter layers for a fruity fall twist.
Pecan Roll Cake: Sprinkle chopped toasted pecans over the swirl for crunch.
Cream Cheese Frosting: Swap the glaze for a rich cream cheese topping for bakery-style decadence.

Cinnamon Roll Cake

A soft, buttery cake swirled with cinnamon sugar and topped with creamy vanilla glaze — like a cinnamon roll in cake form.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 10 slices

Course: Breakfast, Dessert

Cuisine: American, Bakery

Calories: 310

Ingredients Equipment Method Notes

Ingredients

Cake Batter

2 cups all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
0.5 tsp salt
1 cup milk
2 large eggs
2 tsp vanilla extract
0.5 cup melted butter

Cinnamon Swirl

0.75 cup brown sugar
1 tbsp ground cinnamon
0.25 cup melted butter

Glaze

1 cup powdered sugar
2 tbsp milk
0.5 tsp vanilla extract

Equipment

Mixing bowls
Baking pan
Wire rack
Whisk

Method

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Combine dry ingredients in a bowl. Add milk, eggs, vanilla, and melted butter. Mix until smooth.
Stir together brown sugar, cinnamon, and melted butter for the swirl.
Layer batter and swirl mixture in pan, using a knife to create cinnamon streaks.
Bake 35–40 minutes until golden. Cool slightly.
Mix powdered sugar, milk, and vanilla for glaze. Drizzle over warm cake.

Notes

For best flavor, serve warm with extra glaze drizzle.

Serving Suggestions
Serve this cake slightly warm with a cup of coffee, a chai latte, or even a glass of cold milk. For brunch gatherings, cut the cake into small squares and dust with powdered sugar for a café-style presentation.

Storage Information
Store leftovers in an airtight container at room temperature for up to 3 days. If refrigerated, warm slices in the microwave for 10–15 seconds before serving. The glaze softens beautifully when reheated. You can also freeze the cake (unglazed) for up to 2 months.

FAQ
Can I make this ahead of time?
Yes! Bake it the night before and glaze it fresh in the morning.

Can I use a boxed cake mix?
You can — use a yellow or vanilla cake mix and add the cinnamon swirl mixture. It’s a quick shortcut for busy mornings.

Is this like a coffee cake?
Yes, it’s very similar! Think of it as a hybrid between coffee cake and a cinnamon roll — sweet, spiced, and oh-so-tender.

History / Fun Facts
Cinnamon rolls date back centuries, with roots in Sweden (“kanelbullar”) where they’re celebrated every October on Cinnamon Roll Day. The American adaptation — rich, frosted, and indulgent — has evolved into cakes, breads, and even pancakes. This Cinnamon Roll Cake is the modern home baker’s answer to the time-honored cinnamon roll: all the flavor, none of the kneading.

The beauty of this recipe is its simplicity. You can whip it up in less than an hour, and it tastes like a weekend treat from your favorite bakery. The glaze melts into the warm cake, seeping into every cinnamon swirl, and that first bite — soft, buttery, and lightly spiced — instantly feels like a cozy morning hug.

So next time you crave cinnamon rolls but want something simpler, remember this cake. It’s not just dessert; it’s comfort baked into every swirl.

Cinnamon Roll Cake – The Cozy Twist You’ll Love