Cinnamon Roll Cake Recipe

If you’re a fan of indulgent, ooey-gooey treats, then you are in for a real joy ride with this Cinnamon Roll Cake. Imagine all the nostalgia and comfort of classic cinnamon rolls transformed into an effortlessly easy, extra moist cake that you can serve straight from the pan. Swirls of buttery cinnamon sugar ripple through pillowy vanilla cake, all crowned with an irresistibly sweet glaze that melts into every bite. Whether it’s for Sunday brunch, a cozy night in, or to impress your friends at a potluck, this Cinnamon Roll Cake delivers cinnamon roll magic without any yeast dough or complicated steps.

Ingredients You’ll Need

Just a handful of everyday ingredients come together to create something truly special. Each element brings something essential, whether that’s the fluffiness of the cake, the richness of the cinnamon filling, or the pure delight of the glaze. Let’s look at what you’ll need:

• All-purpose flour: Forms the sturdy and tender base for the cake, giving it structure while keeping it soft.
• White granulated sugar: Sweetens the cake and helps it brown just perfectly as it bakes.
• Baking powder: Lifts the cake, making it airy and light with every bite.
• Large eggs: Add richness and help bind the batter beautifully together.
• Vanilla extract: Infuses the cake and the glaze with warm, aromatic flavor.
• Milk: Ensures the cake is extra moist; whole milk works best, but any kind will do in a pinch.
• Salted butter (melted): Pulls together the cake’s texture and adds a rich, mouthwatering flavor, especially when melted right into the batter.
• Salted butter (softened): Combines with brown sugar and cinnamon for those signature swirls of gooey filling.
• Light brown sugar: Adds caramel depth to the cinnamon filling, giving it a true cinnamon roll character.
• All-purpose flour (for filling): Slightly thickens the filling so it holds its place as it bakes into gorgeous ribbons.
• Ground cinnamon: The co-star—generous cinnamon brings unmistakable warmth and a bit of spicy sweetness.
• Powdered sugar: The foundation for your sweet, creamy glaze.
• Milk (for glaze): Loosens the glaze to that perfect pourable, drizzle-able consistency.
• Vanilla extract (for glaze): Echoes the flavor in the cake and adds lovely aroma to the finish.

How to Make Cinnamon Roll Cake

Step 1: Prepare Your Pan and Oven

Preheat your oven to 350°F and grab a 9×13-inch baking dish. Give the pan a generous coating of nonstick spray (the kind with flour is extra insurance) so your Cinnamon Roll Cake releases with ease after baking.

Step 2: Build the Cake Batter

In a large bowl—stand mixer optional!—combine the all-purpose flour, white sugar, and baking powder. Add eggs, vanilla, and milk, mixing just until combined; you want a smooth, thick batter. With the mixer running on low, drizzle in that luscious melted salted butter. Stop as soon as it’s incorporated—overmixing is the enemy of soft cake!

Step 3: Spread the Batter

Pour the batter into your prepared dish and spread it into an even layer. This is your blank canvas for all the cinnamon magic to come.

Step 4: Make the Cinnamon Filling

In a small bowl, blend the softened butter, brown sugar, flour, and cinnamon until completely combined. You want a thick, sandy, and incredibly aromatic mixture—it should look like a cross between cinnamon paste and cookie dough!

Step 5: Swirl in the Cinnamon

Drop spoonfuls of your cinnamon filling all over the cake batter. Then, take a butter knife and swirl the filling around, dragging it through the batter to create deep ribbons and gorgeous marbled patterns throughout the pan.

Step 6: Bake to Perfection

Pop the cake into your preheated oven and bake for 35 to 40 minutes, or until a knife inserted in the center comes out mostly clean. The top should have golden-brown swirls and your kitchen will smell like a warm bakery.

Step 7: Glaze Generously

While the cake is still warm, whisk together the powdered sugar, milk, and vanilla extract until smooth. Pour over the cake so the glaze seeps into all those cinnamon craters, ensuring every bite is perfectly sweet and gooey.

How to Serve Cinnamon Roll Cake

Garnishes

There’s magic in serving Cinnamon Roll Cake just as it is, warm and dripping with glaze. But you can amp up the wow factor by dusting on a pinch of extra cinnamon, scattering a few toasted pecans, or adding a dollop of whipped cream on each slice for a special touch.

Side Dishes

For a breakfast or brunch spread, serve slices alongside a fresh fruit salad, crispy bacon, or a creamy cappuccino. If you want to transform your Cinnamon Roll Cake into dessert, it pairs beautifully with a scoop of vanilla ice cream or a citrusy fruit compote to balance the sweetness.

Creative Ways to Present

Cut the cake into generous squares and serve on a rustic wooden board for a family-style treat, or use a biscuit cutter to make individual rounds for a party. For brunch parties, you can even layer cubes of Cinnamon Roll Cake with whipped cream and berries in parfait glasses for a beautiful trifle-style presentation!

Make Ahead and Storage

Storing Leftovers

Keep any remaining Cinnamon Roll Cake airtight at room temperature for up to 2 days, or in the fridge for up to 4 days. The glaze keeps it moist, so leftovers are just as delightful the next morning.

Freezing

You can freeze cooled, glazed slices of Cinnamon Roll Cake by wrapping them individually in plastic wrap and placing them in a freezer bag. They’ll keep for up to 2 months, ready for a sweet treat anytime cravings strike—just bring to room temperature before serving.

Reheating

For that fresh-from-the-oven experience, warm individual pieces in the microwave for about 20 seconds or pop the whole pan (covered with foil) in a low oven until heated through. The glaze will get irresistibly glossy again!

FAQs

Can I make Cinnamon Roll Cake the night before?

Yes! Prepare the cake, bake as directed, and let it cool completely. Cover tightly and store at room temperature. Glaze it in the morning for extra freshness—perfect for brunch prep.

Can I use unsalted butter instead of salted?

Absolutely. If using unsalted butter, add a small pinch of salt to both the cake batter and filling. This helps balance the sweetness and rounds out the flavors.

Can I add nuts or raisins to the cinnamon filling?

Definitely! Finely chopped pecans, walnuts, or even golden raisins are fantastic mix-ins. Stir them into the cinnamon filling before swirling it into the cake batter for delicious texture and flavor surprises.

Is it possible to make this Cinnamon Roll Cake gluten-free?

Yes, swap in your favorite measure-for-measure gluten-free flour blend for the all-purpose flour. The result is still soft, tender, and every bit as enticing!

What if I want a thicker or thinner glaze?

It’s easy to adjust: for a thicker glaze, add more powdered sugar; for a runnier glaze, whisk in a bit more milk, a teaspoon at a time, until you hit your ideal consistency.

Final Thoughts

This Cinnamon Roll Cake is pure comfort, perfect for sharing or making any day feel like a sweet celebration. One bite and you’ll see—those tender cinnamon swirls and glossy glaze will win over anyone lucky enough to have a slice. Give this recipe a try and let it become an instant classic in your kitchen!

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