Cinnamon Roll Cake Recipe

There's nothing quite like the warm, inviting aroma of cinnamon and vanilla filling your home, and this Cinnamon Roll Cake takes that to the next level. Imagine all the gooey, spiced goodness of a classic cinnamon roll, but in the form of a tender, moist cake that's perfect for any occasion.

this Recipe

I first came across this idea when craving cinnamon rolls but lacking the time for all the rolling, rising, and baking. The result was a delightful shortcut that still satisfies that sweet, cinnamon craving. Let’s dive into why you’re going to love this dessert!

Why You'll Love This Cinnamon Roll Cake

Get ready to add this Cinnamon Roll Cake to your list of go-to desserts. It's indulgent yet easy to make and guaranteed to impress everyone at the table.

First off, this cake combines the best parts of a cinnamon roll—the gooey swirls of cinnamon and sugar—with the simplicity of a single-layer cake. No rolling dough or waiting for it to rise.

Another win? It's incredibly versatile. This cake shines as a breakfast treat, a holiday brunch centerpiece, or a comforting dessert after dinner. The drizzle of sweet glaze makes it extra special.

Finally, it’s quick to whip up. You can go from mixing bowl to oven in under 15 minutes, making it perfect for last-minute gatherings or spontaneous baking sessions. And trust me, it’s one of those desserts that everyone will ask for the recipe.

Let’s talk about the simple ingredients that make this cake such a hit!

Ingredients Notes

The beauty of this Cinnamon Roll Cake lies in its pantry-friendly ingredients. You likely have most of these on hand already, making it a great choice for spur-of-the-moment baking.

• All-purpose flour is the base of this cake, providing structure while keeping it light and tender. Be sure to measure it correctly for the best texture—scoop and level, don’t pack!
• Granulated sugar and brown sugar play different roles here. Granulated sugar sweetens the cake batter, while brown sugar in the cinnamon swirl adds a caramel-like depth.
• Cinnamon is the star of the show, lending its signature warm, aromatic spice. Don’t skimp—it’s what makes this cake feel like a giant cinnamon roll!
• Butter is used in both the cake batter and the cinnamon swirl, ensuring a rich flavor and soft texture. Use unsalted butter to control the salt level in your recipe.
• Buttermilk adds a slight tang and keeps the cake moist. If you don’t have buttermilk, a mix of milk and lemon juice or vinegar works as a great substitute.
• Powdered sugar creates the silky glaze that ties everything together. A little milk or cream is all you need to achieve that perfect drizzle consistency.

You’ll also need basic equipment like a mixing bowl, a whisk, and a 9x13-inch baking dish. Let’s move on to how to bring it all together!

How To Make This Cinnamon Roll Cake

Making this Cinnamon Roll Cake is as easy as mixing, swirling, and baking. Here’s a step-by-step guide to ensure your cake turns out perfectly every time.

Start by preheating your oven to 350°F and greasing your baking dish. A light dusting of flour can also help prevent sticking.

In a large bowl, mix your dry ingredients: flour, sugar, baking powder, and salt. In another bowl, whisk together your wet ingredients: melted butter, eggs, vanilla extract, and buttermilk. Gradually combine the two, stirring until just incorporated.

Pour the batter into your prepared baking dish, spreading it evenly. The batter will be thick but should spread easily with a spatula.

For the cinnamon swirl, mix softened butter, brown sugar, and cinnamon in a small bowl until you get a paste-like consistency. Dollop spoonfuls of this mixture over the batter, then use a knife or skewer to swirl it into the cake. This step creates those signature cinnamon roll patterns and flavors.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. While the cake bakes, prepare the glaze by whisking powdered sugar with a splash of milk or cream.

Once the cake is out of the oven, let it cool for about 10 minutes before drizzling the glaze over the top. The glaze will seep into the warm cake, creating an irresistible finish.

In under an hour, you’ll have a cinnamon-scented masterpiece ready to enjoy!

Storage Options

If you have leftovers (though that’s rare!), this Cinnamon Roll Cake stores beautifully for later enjoyment.

To store at room temperature, cover the cake tightly with plastic wrap or foil, and it will stay fresh for up to two days. For longer storage, refrigerate it in an airtight container, where it will last up to a week.

Want to freeze it? Slice the cake into portions, wrap them individually in plastic wrap, and place them in a freezer-safe container or bag. It will keep for up to three months. When you’re ready to enjoy, thaw a slice at room temperature or reheat it in the microwave for a warm treat.

For reheating, a quick 15–20 seconds in the microwave is all it takes to bring back that just-baked texture and flavor.

Variations and Substitutions

This recipe is incredibly adaptable, making it easy to customize based on your preferences or dietary needs.

• Add nuts: Chopped pecans or walnuts sprinkled into the cinnamon swirl add a delightful crunch.
• Make it gluten-free: Swap the all-purpose flour with your favorite gluten-free baking mix. Be sure to use a blend with xanthan gum for the best results.
• Switch up the spice: Add a pinch of nutmeg or cardamom to the cinnamon mixture for a more complex flavor profile.
• Dairy-free option: Substitute the buttermilk with a plant-based milk mixed with a teaspoon of vinegar or lemon juice. Use a dairy-free butter alternative for the cinnamon swirl.
• Mini cakes: Divide the batter into a muffin tin for individual servings. Reduce the baking time to 18–20 minutes, and you’ve got personal-sized treats!

With these ideas, you can make this cake truly your own. Don’t be afraid to experiment—it’s a forgiving recipe that’s hard to mess up.

Now grab a fork and savor every gooey, cinnamon-infused bite of this delectable cake!

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