This Cinnamon Roll Cake is an easy recipe that brings sweet cinnamon swirl and creamy cinnamon glaze together into a crowd-pleasing brunch or sweet dessert delight.
What is a Cinnamon Roll Cake? Well, imagine your favorite cinnamon roll, only bigger, taller, and baked as a cake—layered with rich swirls of cinnamon sugar, topped with velvety glaze, and perfect for sharing. Unlike a traditional sticky roll that you have to roll, slice, and twist, this recipe simplifies the process by pouring a tender vanilla cake batter right over a spiced cinnamon swirl mixture. It’s an ideal homemade treat for weekend brunch gatherings, holiday mornings, or whenever you’ve got a craving for that homemade cinnamon roll flavor without the fuss of rolling dough. I first tested this recipe on an early-fall Sunday, inspired by the aroma of apple pie in my grandmother’s kitchen, and since then it’s become my go-to crowd-pleaser—especially when friends drop by for coffee and casual conversation.
Why You’ll Love This Recipe:
- Effortless cinnamon swirl magic—no dough rolling required
- Perfect for brunch, birthday breakfast, or a sweet dessert finale
- Uses simple pantry staples you likely have on hand
- Drizzled with a homemade cinnamon glaze that sets in minutes
- Slice-and-serve convenience—great for gifting or potlucks
- Crowd-pleasing aroma that fills the whole house in under an hour
- Customizable with nuts, fruit, or even caramel drizzle
- Crunchy sugar topping option for that bakery-inspired finish
Ingredients:
- 2 cups (250g) all-purpose flour (spooned and leveled)—substitute with 1:1 gluten-free blend for GF version
- 1 cup (200g) granulated sugar
- 2 tsp baking powder (aluminum-free)
- ½ tsp fine sea salt
- 1 cup (240ml) whole milk (or almond milk for dairy-free)
- ½ cup (115g) unsalted butter, softened (Kerrygold if you can find it)
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract (Nielsen-Massey recommended)
- ¾ cup (150g) brown sugar, packed
- 2 tbsp ground cinnamon (Ceylon cinnamon for milder sweetness)
- 3 tbsp unsalted butter, melted (for cinnamon swirl)
- 1 cup (115g) powdered sugar, sifted
- 2–3 tbsp cream cheese (optional, for tangier glaze)
- 2–3 tbsp milk or cream (to thin glaze as needed)
Tip: Let eggs sit at room temp for 20 minutes so the cake crumb stays tender—cold eggs can tighten the batter.
Directions:
- Preheat and Prep
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan (or 9×9-inch square pan) with butter and dust lightly with flour—tap out excess. - Whisk Dry Ingredients
In a large bowl, whisk flour, granulated sugar, baking powder, and salt until uniform—this helps the cake rise evenly. - Cream Butter and Eggs
In another bowl, beat softened butter with eggs and vanilla until fluffy, about 2 minutes; scrape sides once for an even mix. - Combine Wet and Dry
Alternate adding milk and flour mixture to the creamed bowl, beginning and ending with flour—stir just until combined to keep it tender. - Layer the Cinnamon Swirl
Mix brown sugar, cinnamon, and melted butter in a small bowl until crumbly; sprinkle half over the pan bottom, pour batter on top, then evenly scatter the rest—skip swirling to keep sharp cinnamon layers. - Bake to Golden Perfection
Bake 30–35 minutes, checking at 25 minutes with a toothpick—it should emerge with a few moist crumbs. The edges will caramelize slightly. - Prepare the Glaze
As the cake cools 10 minutes, whisk powdered sugar with cream cheese (if using) and 2 tbsp milk until smooth—add more milk for your ideal drizzle. - Glaze and Serve
Remove cake from pan, set on a wire rack with parchment below, then drizzle glaze in zigzags—let it firm up another 10–15 minutes before slicing.
Servings & Timing:
Makes: 10–12 slices
Prep Time: 15 minutes (plus 20 minutes for ingredients to warm)
Bake Time: 30–35 minutes
Cooling & Glazing: 20 minutes
Total Time: about 1 hour 10 minutes
Variations:
- Apple Pie Twist: Stir 1 cup diced apples into the batter for extra warmth.
- Pecan Crunch: Top with toasted pecans before baking for a nutty layer.
- Vegan Swap: Use flax eggs, plant-based butter, and almond milk; add ½ tsp extra baking powder.
- Maple Drizzle: Replace cinnamon glaze with a maple-syrup icing.
- Chocolate Swirl: Mix ¼ cup cocoa powder into half the batter for a mocha marble.
- Espresso Kick: Dissolve 1 tsp instant espresso powder in the milk before mixing.
Storage & Reheating:
Store slices at room temperature (airtight) for up to 2 days or in the fridge for 4 days. To freeze, wrap unglazed pieces in plastic and foil; freeze up to 2 months. Thaw overnight in the fridge, then warm at 300°F for 5–7 minutes and re-glaze if desired.
Make-Ahead Tip: Bake the cake a day ahead, keep it unglazed in the fridge, then warm slightly and add fresh glaze before serving.
Notes:
Sprinkling the cinnamon sugar rather than swirling gives each bite those neat, distinct layers I love. If your pan leaks, wrap it in heavy-duty foil. For a super-smooth glaze, sift powdered sugar twice. Pro tip: If you forget to soften butter, zap stick ends in short bursts of your microwave—works like a charm!
FAQs:
Q: Can I use a bundt pan instead of a springform?
A: Yes—bake 5 minutes less and use nonstick spray; flip carefully for a decorative ring.
Q: Why did my cinnamon swirl sink?
A: Too much sugar on top can weigh down the batter—stick to measurements and avoid over-swirling.
Q: How do I make this dairy-free?
A: Swap butter for vegan margarine, milk for oat or almond milk, and skip the cream cheese.
Q: Can I prep the cinnamon sugar the night before?
A: Definitely—store it in an airtight container at room temp and bring to room temp before layering.
Q: Is there a gluten-free version?
A: Use a 1:1 gluten-free blend and add ½ tsp xanthan gum if it’s not included.
Q: My cake turned out dry—what went wrong?
A: Check oven temp with a thermometer; even small variances dry cakes. Don’t overmix or bake just until moist crumbs cling to the toothpick.
Q: How do I transport to a potluck?
A: Bake in a disposable foil pan, cover with foil, and keep it cushioned in an insulated bag—serve at room temp.
Conclusion:
This Cinnamon Roll Cake takes the comforting flavors of a classic cinnamon bun—warm, sugary swirls and luscious glaze—and transforms them into an easy-to-slice cake that’s perfect for brunch, dessert, or any sweet celebration. Give this homemade favorite a try, share how you jazzed it up, and leave your feedback below. If you’re craving more, hop over to my Maple Pecan Coffee Cake or Soft Vanilla Bundt recipes—happy baking!
Cinnamon Roll Cake
Ingredients
- 2 cups all-purpose flour all-purpose flour spooned and leveled
- 1 cup granulated sugar granulated sugar
- 2 tsp baking powder baking powder aluminum-free
- 1/2 tsp fine sea salt fine sea salt
- 1 cup whole milk whole milk or almond milk for dairy-free
- 1/2 cup unsalted butter unsalted butter softened (Kerrygold if you can find it)
- 2 large eggs large eggs room temperature
- 2 tsp pure vanilla extract pure vanilla extract (Nielsen-Massey recommended)
- 3/4 cup brown sugar brown sugar packed
- 2 tbsp ground cinnamon ground cinnamon (Ceylon cinnamon for milder sweetness)
- 3 tbsp unsalted butter unsalted butter melted (for cinnamon swirl)
- 1 cup powdered sugar powdered sugar sifted
- 2-3 tbsp cream cheese cream cheese (optional, for tangier glaze)
- 2-3 tbsp milk or cream milk or cream (to thin glaze as needed)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan (or 9×9-inch square pan) with butter and dust lightly with flour—tap out excess.
- In a large bowl, whisk flour, granulated sugar, baking powder, and salt until uniform—this helps the cake rise evenly.
- In another bowl, beat softened butter with eggs and vanilla until fluffy, about 2 minutes; scrape sides once for an even mix.
- Alternate adding milk and flour mixture to the creamed bowl, beginning and ending with flour—stir just until combined to keep it tender.
- Mix brown sugar, cinnamon, and melted butter in a small bowl until crumbly; sprinkle half over the pan bottom, pour batter on top, then evenly scatter the rest—skip swirling to keep sharp cinnamon layers.
- Bake 30–35 minutes, checking at 25 minutes with a toothpick—it should emerge with a few moist crumbs. The edges will caramelize slightly.
- As the cake cools 10 minutes, whisk powdered sugar with cream cheese (if using) and 2 tbsp milk until smooth—add more milk for your ideal drizzle.
- Remove cake from pan, set on a wire rack with parchment below, then drizzle glaze in zigzags—let it firm up another 10–15 minutes before slicing.
