If you love the cozy, comforting flavors of cinnamon rolls but want a quicker, less-fuss version, this Cinnamon Roll Cake Recipe is exactly what you need. I absolutely love how this turns out—soft, moist cake with swirls of cinnamon sugar baked right in, topped off with a smooth, sweet glaze that pulls it all together beautifully.
What makes this Cinnamon Roll Cake Recipe so special is how simple it is to make, yet it delivers those classic cinnamon roll vibes without any complicated rolling or rising times. Whether you’re making it for a weekend brunch, a casual dessert, or a special get-together, you’ll find that it satisfies the cinnamon roll craving in a way that’s both easy and totally delicious.
Why You’ll Love This Recipe
- Easy to Make: No yeast or waiting—just mix, swirl, bake, and enjoy.
- Time-Saving: Perfect when you want cinnamon roll flavor without all the prep work.
- Deliciously Moist: Sour cream and melted butter keep the cake tender and flavorful.
- Family Favorite: My family goes crazy for this, and I bet yours will too.
Ingredients You’ll Need
All of these ingredients come together harmoniously to create that perfect cinnamon roll cake texture and flavor. There are a few pantry staples here, but some, like sour cream, really elevate the cake’s moistness.
- All purpose flour: The base of the cake structure; stick to all purpose for the best texture.
- Brown sugar: Adds sweetness with a hint of molasses, essential for that warm cinnamon roll taste.
- Baking powder: Your leavening agent to get the cake light and fluffy.
- Vanilla extract: Brings depth to both cake and cinnamon swirl flavors.
- Eggs: Help bind everything together and give the cake stability.
- Milk: Contributes moisture; whole or 2% works best.
- Sour cream: Adds tenderness and richness that I can’t live without.
- Melted butter: Mixed in the batter and glaze, it boosts flavor and moistness.
- Softened butter (for filling): Creates a luscious cinnamon swirl texture.
- Ground cinnamon: The star spice of the show, don’t skimp!
- Powdered sugar: For a smooth and sweet glaze that melts perfectly over the cake.
- Flour (for filling): Helps thicken the cinnamon filling slightly so it swirls nicely.
Variations
I love making this Cinnamon Roll Cake Recipe my own by switching up a few ingredients here and there—feel free to get creative! These variations let you tailor it for different tastes or dietary needs without losing the cozy cinnamon goodness.
- Gluten-Free Version: I’ve replaced all purpose flour with a gluten-free baking blend, and the texture stays wonderfully soft.
- Apple Cinnamon: Adding small diced apples to the cinnamon filling adds a lovely fruity twist that my family enjoys especially in fall.
- Vegan Adaptation: I’ve swapped eggs for flax eggs and butter for a plant-based alternative with great results.
- Spiced Up: Adding a pinch of nutmeg and cardamom to the cinnamon filling amps up the warm spices beautifully.
How to Make Cinnamon Roll Cake Recipe
Step 1: Prep and Mix Your Cake Batter
Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish—this ensures your cake doesn’t stick and comes out effortless. Then, in a large bowl, combine the flour, brown sugar, baking powder, vanilla extract, eggs, milk, and sour cream. Stir everything until you have a smooth batter. When adding the melted butter, do it gradually while stirring to avoid breaking the batter’s consistency—this tiny step makes a big difference in texture.
Step 2: Create and Swirl in the Cinnamon Filling
Mix together the softened butter, brown sugar, flour, vanilla, and cinnamon in a separate bowl until thick and sugary. Drop spoonfuls of this cinnamon mixture evenly over the cake batter in dollops. Using a butter knife, gently swirl the cinnamon mixture through the batter to create beautiful spirals—don’t overdo it; you want those distinct cinnamon ribbons visible in the final cake.
Step 3: Bake and Glaze to Perfection
Bake your cake for about 35 minutes until the top turns a light golden brown and a toothpick inserted in the center comes out clean. While it cools for 10 minutes, whisk together powdered sugar, melted butter, milk, and vanilla to make the glaze. Pour or drizzle the glaze over the warm cake, letting it melt into every crevice—this is the moment it really transforms into cinnamon roll magic.
Pro Tips for Making Cinnamon Roll Cake Recipe
- Butter temperature matters: Make sure your butter for the filling is softened but not melted; this keeps the swirl texture perfect.
- Don’t over swirl: I learned the hard way—too much swirling blends all the cinnamon filling and you lose those beautiful cinnamon ropes.
- Use a large spoon or ice cream scoop: For even cinnamon filling dollops, this makes a nice consistent swirl pattern.
- Rest before glazing: Letting the cake cool a bit prevents the glaze from soaking in too deeply and keeps it shiny and luscious on top.
How to Serve Cinnamon Roll Cake Recipe
Garnishes
I often sprinkle a tiny pinch of flaky sea salt on top of the glaze—it enhances the sweetness and adds a lovely contrast. Sometimes, I add chopped toasted pecans for a bit of crunch, which my guests always rave about. Fresh whipped cream or a scoop of vanilla ice cream never hurt either, especially for warming days.
Side Dishes
This cake pairs wonderfully with freshly brewed coffee or chai tea for a breakfast treat. If you’re serving it as dessert, a simple bowl of fresh berries or a fruit salad brightens the richness delightfully.
Creative Ways to Present
For birthdays or special brunches, I like to serve this cake on a beautiful cake stand with fresh cinnamon sticks and flowers around it—it makes a stunning centerpiece. You can also cut the cake into squares and serve on individual dessert plates with a drizzle of caramel sauce for an extra indulgence.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container at room temperature for up to 2 days. After that, refrigeration helps keep it fresh, but I always bring it back to room temp before serving to recapture that soft texture.
Freezing
I’ve frozen slices wrapped tightly in plastic wrap and foil—when thawed overnight in the fridge, they still taste fantastic. Just make sure to glaze after thawing for that fresh-from-the-oven feel.
Reheating
To reheat, I zap a slice in the microwave for about 15-20 seconds or pop it in a warm oven at 300°F for 5-7 minutes. This brings back the softness and warms the cinnamon swirl perfectly.
FAQs
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Can I make the Cinnamon Roll Cake Recipe dairy-free?
Absolutely! You can swap the butter for dairy-free margarine or coconut oil, replace the milk with almond or oat milk, and use a dairy-free yogurt or sour cream alternative. Just keep in mind that the texture might differ slightly but it will still be delicious.
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What’s the best way to prevent the cinnamon filling from sinking to the bottom?
The trick is to swirl the cinnamon filling into the batter gently and evenly just before baking, and avoid overmixing. Also, using a slightly thick cinnamon mixture with flour helps it stay suspended during baking.
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Can I double this recipe for a larger cake?
You can! Just double all ingredients and bake in a larger pan (like a 9×15 inch) or split between two pans. Watch your baking time closely, as it might vary slightly depending on thickness.
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Is this recipe suitable for beginner bakers?
Definitely. This Cinnamon Roll Cake Recipe is quite straightforward with no tricky steps. The most important part is to not over swirl the filling, which is easy to manage with a little practice.
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How do I know when the cake is done baking?
The cake is ready when the top is lightly golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs, never wet batter. This usually takes about 35 minutes.
Final Thoughts
If you want that cinnamon roll flavor without all the fuss, this Cinnamon Roll Cake Recipe should be your go-to. I can’t tell you how often I’ve made this when friends drop by or when I’m craving something sweet and comforting fast. It’s honestly one of those recipes that feels special yet is incredibly simple, and I wholeheartedly recommend giving it a try—you’ll love how it fills your kitchen with that warm, inviting aroma and how every bite tastes like a little hug. Happy baking!
Print
Cinnamon Roll Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cinnamon Roll Cake combines the classic flavors of cinnamon rolls with the ease of cake baking. Featuring a tender, moist cake swirled with a rich cinnamon filling and topped with a smooth vanilla glaze, this dessert is perfect for breakfast or a sweet treat any time of day.
Ingredients
Cake Ingredients
- 3 cups all-purpose flour
- 1 cup brown sugar
- 4 teaspoons baking powder
- 1 tablespoon vanilla extract
- 2 eggs
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup melted butter
Cinnamon Filling
- 3/4 cup butter, softened
- 1 cup brown sugar
- 3 tablespoons flour
- 1/2 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
Glaze
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1/4 cup milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9×13-inch baking dish well to prevent sticking.
- Make Cake Batter: In a large bowl, combine the all-purpose flour, brown sugar, baking powder, vanilla extract, eggs, milk, and sour cream. Stir vigorously to form a smooth, well-blended batter.
- Incorporate Melted Butter: Slowly pour the melted butter into the batter while stirring continuously to ensure the butter is evenly incorporated without causing the batter to separate.
- Pour Batter into Pan: Transfer the cake batter into the greased baking dish and spread it evenly to form a uniform layer.
- Prepare Cinnamon Filling: In a medium bowl, mix together softened butter, brown sugar, flour, vanilla extract, and ground cinnamon until thick and well combined.
- Add Cinnamon Filling to Batter: Drop spoonfuls of the cinnamon filling across the surface of the cake batter, distributing them evenly throughout.
- Create Swirls: Take a butter knife and run it through the cinnamon filling and cake batter in a swirling or spiral motion to create a marbled effect. Do not overmix, preserving distinct swirls.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 35 minutes. The top should be light golden brown, and a toothpick inserted into the center should come out clean.
- Cool Before Glazing: Allow the cake to cool for about 10 minutes after baking, which prevents the glaze from melting excessively.
- Prepare and Apply Glaze: Whisk together powdered sugar, melted butter, vanilla extract, and milk until smooth. Pour the glaze evenly over the warm cake, spreading gently to coat the entire surface.
- Serve: Slice the cinnamon roll cake and enjoy it warm for best flavor and texture.
Notes
- This cinnamon roll cake can be easier and less time-consuming than traditional cinnamon rolls, without sacrificing flavor.
- Make sure not to over swirl the cinnamon filling into the batter to maintain beautiful cinnamon layers.
- The cake is best enjoyed warm but can be stored covered at room temperature for up to two days.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
Nutrition
- Serving Size: 1 slice
- Calories: 577 kcal
- Sugar: 57 g
- Sodium: 203 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 84 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 92 mg
