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· 4.8 from 20 reviews

If you love the rich, comforting taste of cinnamon rolls but don’t have the time or patience to roll each one out individually, you’re going to absolutely adore this Cinnamon Roll Cake Recipe. It’s like all the best parts of a cinnamon roll swirled into a moist, tender cake that’s perfect for breakfast, dessert, or anytime you need a little sweet comfort. Trust me, once you try this, you’ll be making it on repeat — and I’ve got plenty of tips to help you nail it every time.

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Why This Recipe Works

Layered Flavors: The cinnamon filling swirled gently through the batter gives you that classic cinnamon roll taste without the fuss.
Moist, Tender Cake: Using melted butter and whole milk creates a soft crumb that’s just right — not dry or dense.
Easy Assembly: No rolling or shaping required — just dollop, swirl, and bake. Perfect for busy mornings or last-minute treats.
Versatile Glaze: The simple powdered sugar glaze or a cream cheese frosting lets you customize sweetness and richness easily.

Cinnamon Roll Cake, easy cinnamon roll cake, moist cinnamon cake, cinnamon swirl cake, breakfast cake recipes - 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

This Cinnamon Roll Cake Recipe shines because of straightforward, quality ingredients working in harmony. Each one has a reason for being there — from the flour for structure, to the brown sugar and cinnamon bringing depth to the swirl.

Cinnamon Roll Cake, easy cinnamon roll cake, moist cinnamon cake, cinnamon swirl cake, breakfast cake recipes - 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 perfect structure; too much protein (like bread flour) can make it tough, while cake flour might be too delicate.
Baking powder: Provides that gentle lift and softness you want in cake without the heaviness of yeast.
Salt: Balances sweetness and enhances overall flavor.
Granulated sugar: Sweetens and helps create a tender crumb when combined with butter.
Unsalted butter (melted): Adds richness and moisture, plus a lovely buttery flavor.
Whole milk: Fat content here enriches the batter for a moist, soft texture.
Eggs: Bind everything together and provide structure without drying it out.
Vanilla extract: Brings warmth and rounds out the flavors beautifully.
Light brown sugar: The subtle molasses adds moisture and depth to the cinnamon filling.
Cinnamon: The star of the show — use good-quality ground cinnamon for the best flavor punch.
Powdered sugar (for glaze): Creates a smooth, sweet finish that melts into the cake when drizzled warm.

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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 things I love about this Cinnamon Roll Cake Recipe is how easy it is to make it your own — whether that’s tweaking the filling, swapping the glaze, or adding your favorite nuts or fruits. You can make this recipe as simple or as fancy as you like.

Variation: I like adding chopped pecans or walnuts to the cinnamon filling for a little crunch — it’s a texture upgrade that makes every bite interesting.
Dairy-Free: You can swap the whole milk for almond or oat milk and use a vegan butter substitute to make this cake dairy-free without losing moisture.
Spiced Up: Mixing a pinch of nutmeg or cardamom into the cinnamon filling gives a subtle warm spice twist that I sometimes do around the holidays.
Glaze Swap: For a super decadent finish, toss on some cream cheese frosting instead of the glaze I have here — like a cinnamon roll you slice from a cake pan!

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

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). I always grease my 13×9-inch baking pan with a good baking spray that includes flour — it helps prevent sticking without adding extra butter. Getting this right means your cake comes out in one piece every time, which is surprisingly soothing!

Step 2: Mix the Dry Ingredients, Then Add the Wet

In a large bowl, whisk together your flour, baking powder, and salt first — this keeps the leavening even and prevents clumps. Then add the sugar, melted butter, milk, eggs, and vanilla. I like whisking this by hand for a couple of minutes until it’s silky smooth, which makes a big difference in the cake’s texture.

Step 3: Dollop and Swirl the Cinnamon Filling

The cinnamon filling is a simple mix of brown sugar, softened butter, flour, and cinnamon. After dropping small spoonfuls (about a teaspoon each) all over your batter, swirl them gently with a butter knife or skewer. You want a pretty marbled look without breaking up the batter, so slow and gentle wins here.

Step 4: Bake and Cool

Bake your cake for 30 to 35 minutes. The smell is incredible — but don’t rush to open the oven! When the top springs back lightly to the touch and a toothpick inserted comes out mostly clean, you’re golden. Once out, cool the cake on a wire rack for at least 15 minutes before glazing. Patience pays off here, making slicing much neater.

Step 5: Drizzle the Glaze

Whisk powdered sugar, milk, and vanilla until smooth and drizzle over the warm cake. This glaze is thin and sweet, melting beautifully into the warm swirls beneath. If you choose to swap with cream cheese frosting, wait until the cake is fully cool to prevent melting.

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Tips from My Kitchen

Dollop Size Matters: I learned the hard way that too-large cinnamon filling dollops sink and leave holes, so keep them about a teaspoon each for perfect swirls.
Don’t Overbake: Watch closely towards the end — take it out as soon as the center springs back to keep that tender, moist crumb.
Swirl Gently: Use a light swirling motion with a butter knife or skewer for pretty marbling without overmixing the batter.
Rest Before Slicing: Let the cake cool at least 15–20 minutes in the pan to set and make slicing cleaner — trust me, this makes a huge difference.

How to Serve Cinnamon Roll Cake Recipe

Cinnamon Roll Cake, easy cinnamon roll cake, moist cinnamon cake, cinnamon swirl cake, breakfast cake recipes - 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 just the powdered sugar glaze, but I love adding a light dusting of extra cinnamon or even some chopped toasted pecans on top for a little crunch and a festive touch. Fresh berries on the side also brighten things up if you want a pop of color and freshness.

Side Dishes

This cake is a star all on its own, but if you’re having it for breakfast or brunch, a cup of strong coffee or a fresh fruit salad pairs beautifully. For dessert, a scoop of vanilla ice cream or a dollop of whipped cream is heavenly.

Creative Ways to Present

For special occasions, I like to bake this cake in a decorative bundt pan and drizzle glaze over the shape for a stunning effect. Another fun idea is to layer it with cream cheese frosting between thinner cake layers for a cinnamon roll cake layer cake — perfect for birthdays!

Make Ahead and Storage

Storing Leftovers

I keep leftover cinnamon roll cake covered tightly at room temperature for up to two days. This keeps the glaze from hardening too much and the cake stays soft. If you want to refrigerate it, wrap it well to prevent drying — but I honestly prefer eating it fresh!

Freezing

This cake freezes beautifully. I slice it first, then wrap individual pieces tightly in plastic wrap and foil before freezing. That way, you can pop a slice in the toaster oven for a quick sweet treat anytime — it honestly tastes as fresh as the first day.

Reheating

Reheat slices gently in the microwave for about 20 seconds or in a toaster oven set to 300°F until warm and soft. I find the glaze softens nicely with gentle heat, but avoid overheating to keep that melt-in-your-mouth texture.

FAQs

Can I use a different type of flour for the Cinnamon Roll Cake Recipe?

All-purpose flour works best for balance between structure and tenderness. You could try whole wheat flour, but I’d suggest using only half whole wheat and half all-purpose to avoid a dense texture. Cake flour might make it a bit too delicate and lose the structure needed for this cake.
How do I prevent the cinnamon filling from sinking to the bottom?

Dolloping small amounts—about a teaspoon per spot—and swirling gently helps the filling stay suspended in the batter while baking. Larger dollops tend to be heavier and will drop during baking, which also creates those unwanted craters on top.
Can I make this cake ahead for a party or brunch?

Absolutely! It tastes great fresh but if you make it a day ahead, cover it tightly and keep it at room temperature to preserve moisture, then add the glaze just before serving for the best look and flavor.
What’s the best glaze to use if I want a classic cinnamon roll taste?

While the powdered sugar glaze is simple and delicious, spreading cream cheese frosting over the cooled cake really captures that classic cinnamon roll vibe. It’s a bit richer and almost irresistible if you’re looking to indulge.

Final Thoughts

This Cinnamon Roll Cake Recipe holds a special place on my kitchen counter for rainy mornings, casual brunches, and just-because treats. It’s one of those recipes that feels fancy but is surprisingly simple to throw together — and everyone always asks for the recipe. I can’t wait for you to try it and hear how much you love it, too. Grab your whisk and pan, swirl on that cinnamon goodness, and enjoy — your new favorite cinnamon roll is waiting!