Cinnamon Roll Cake Recipe

If you’ve ever craved the comforting, warm flavors of cinnamon rolls but wanted something simpler and quicker to whip up, this Cinnamon Roll Cake Recipe is going to become your new best friend. I absolutely love how it captures that classic cinnamon roll goodness in cake form—soft, tender, swirled with cinnamon sugar, and topped with a luscious glaze, all without the fuss of rolling dough endlessly. It’s perfect for busy mornings, brunch gatherings, or just when you want a sweet treat that feels homemade but is easy to pull together.

When I first tried this Cinnamon Roll Cake Recipe, I was blown away by how effortlessly it came together and the way it made my kitchen smell like a cozy bakery. You’ll find that this cake hits all the right notes—moist but sturdy, with those cinnamon swirls melting into every bite. Plus, it’s a crowd-pleaser that my family goes crazy for, especially when it’s served warm with a generous drizzle of glaze.

this Recipe

Ingredients You’ll Need

The magic of this Cinnamon Roll Cake Recipe lies in how these everyday ingredients come together to create something truly delicious. I always recommend using fresh baking powder and good-quality vanilla extract for the best flavor results.

• All-purpose flour: Provides the perfect structure and tenderness to the cake.
• Brown sugar: Adds deep caramel notes and moisture; it’s used in both the cake and cinnamon filling.
• Baking powder: The secret to a light and fluffy cake texture.
• Vanilla extract: Enhances the overall flavor and adds a warm, sweet aroma.
• Eggs: Bind everything together and add richness.
• Milk: Keeps the batter smooth and moist.
• Sour cream: Gives the cake a subtle tang and extra moisture, helping it stay tender.
• Melted butter: Adds richness and helps blend ingredients smoothly without separating the batter.
• Softened butter: Used in the cinnamon filling for that luscious swirl.
• Ground cinnamon: The star spice that creates those irresistible swirls throughout the cake.
• Powdered sugar: Key for the sweet, silky glaze topping that ties everything together.

Variations

I’m all about making recipes your own, and this Cinnamon Roll Cake Recipe is no different. Over time, I’ve experimented with a few tweaks that totally elevate the experience depending on what I have on hand or the season.

• Add nuts: Chopped pecans or walnuts folded into the cinnamon swirl add a delightful crunch; my family loves this twist during the holidays.
• Use cream cheese glaze: Swap out some of the powdered sugar glaze for a quick cream cheese topping to mimic classic cinnamon roll frosting.
• Make it gluten-free: Try a 1:1 gluten-free flour blend to accommodate gluten sensitivities while still enjoying that soft cake texture.
• Pumpkin spice swirl: For fall, mixing a bit of pumpkin pie spice into your cinnamon filling adds warm autumnal flavor.

How to Make Cinnamon Roll Cake Recipe

Step 1: Prepare the Cake Batter and Preheat

Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish. This ensures a non-stick surface and even baking. In a large bowl, combine the flour, brown sugar, and baking powder first—this helps with even distribution of your dry ingredients. Then add the vanilla extract, eggs, milk, and sour cream. Stir everything together well until you get a smooth, thick batter. I like to slowly pour in the melted butter while stirring to make sure it incorporates nicely without separating the batter.

Step 2: Make the Cinnamon Filling and Swirl

In a separate bowl, mix softened butter, brown sugar, flour, vanilla extract, and ground cinnamon until you have a thick, spreadable cinnamon filling. The texture should be a bit thick and sugary, just like traditional cinnamon roll filling. Drop spoonfuls of this mixture evenly on top of your cake batter in the pan. Then, grab a butter knife and gently swirl the cinnamon filling into the batter in a circular, marble-like pattern. This step is key to getting those signature cinnamon roll swirls—make sure not to overdo it, or the flavors will blend too much and lose their definition.

Step 3: Bake and Glaze

Bake the cake for about 35 minutes, or until it’s a pretty light golden brown and a toothpick inserted in the center comes out clean. While the cake cools for about 10 minutes, whisk together powdered sugar, melted butter, milk, and vanilla extract to make the classic glaze. Pour the glaze evenly over the warm cake for that authentic cinnamon roll finish. If your glaze looks too thick, add a splash more milk; if too runny, a bit more powdered sugar will help.

How to Serve Cinnamon Roll Cake Recipe

Garnishes

I keep it simple with the glaze, but sometimes add a sprinkle of toasted chopped pecans or a dusting of extra cinnamon on top. Fresh berries on the side also add a fresh contrast against the richness, and my kids love when I pop a few whipped cream dollops on their slice!

Side Dishes

I like pairing this cake with a hot cup of coffee or chai tea for breakfast, or even with a glass of cold milk for an afternoon treat. If it’s brunch, a side of fresh fruit salad or yogurt balances out the sweetness nicely.

Creative Ways to Present

For special occasions, I’ve served the cake in mini ramekins for individual portions, each topped with a fresh mint sprig—a simple trick to make it look fancy. Layering slices in a trifle bowl with whipped cream and cinnamon-spiced apples is also a fun twist that guests rave about!

Make Ahead and Storage

Storing Leftovers

Your leftover Cinnamon Roll Cake keeps beautifully covered in an airtight container at room temperature for up to 2 days. I usually store mine on the countertop, and if I want to keep it fresh longer, the fridge works fine — just be sure to let it come to room temp before enjoying so it’s nice and soft again.

Freezing

I’ve frozen slices wrapped tightly in plastic wrap and placed in freezer bags. They thaw overnight in the fridge and reheat wonderfully for a quick breakfast. Just be sure to add glaze fresh after reheating for that best homemade taste.

Reheating

I like reheating leftover slices in the microwave for about 20 seconds or warming them in a low oven (around 300°F) for 10 minutes to get that soft, fresh-baked feel again. Avoid overheating or the cake can dry out fast.

FAQs

Final Thoughts

This Cinnamon Roll Cake Recipe has become one of my go-to desserts when I want something that feels indulgent but is surprisingly easy to make. It’s like having your favorite cinnamon roll without all the rolling and waiting, and trust me, it never fails to bring smiles around my kitchen table. I hope you give it a try and find it as comforting and delicious as I do—it just might become your new favorite way to enjoy cinnamon rolls!

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