Delicious Cinnamon Roll Cake

This Cinnamon Roll Cake captures the tender, swirled goodness of classic cinnamon rolls in an easy-to-make cake form. It’s wonderfully moist and fluffy with a swirl of cinnamon sugar running through it and finished with a smooth vanilla glaze. Perfect for breakfast, brunch, or dessert, it delivers all the warmth and comfort of cinnamon rolls without the time-consuming rolling of individual buns.

My family fell in love with this cake the first time I made it on a lazy weekend morning. Now it’s a requested treat every time I want something special but easy.

Ingredients

• Three cups of all-purpose flour: for a tender crumb be sure to spoon and level for accuracy
• One cup white granulated sugar: provides sweetness and structure
• Four teaspoons baking powder: help the cake rise nicely so check it’s fresh for best puff
• Two large eggs: bind everything together and add richness
• Two teaspoons vanilla extract: bring warmth and aroma—choose a good quality for noticeable flavor
• One and a half cups milk: keeps the batter moist and tender whole milk is my go-to for richness
• Half a cup salted butter: melted and slightly cooled enriches the batter and makes it tender
• For the cinnamon filling: three-quarters cup softened salted butter: gives body and creaminess
• One cup packed light brown sugar: adds deep caramel notes to the cinnamon filling
• Two tablespoons all-purpose flour: help thicken the cinnamon mixture preventing it from sinking too much
• One tablespoon ground cinnamon: is key for that classic warm spice flavor fresh cinnamon is best for aroma
• For the glaze: two cups powdered sugar: form a smooth sweet finish
• Five tablespoons milk: thin the glaze just right so it pours easily
• One teaspoon vanilla extract: deepens the glaze flavor making every bite more decadent

Instructions

Prepare the Cake Batter:

Preheat your oven to 350 degrees Fahrenheit and generously grease a 9 by 13-inch baking dish with a nonstick cooking spray that contains flour. This prevents sticking and helps the cake release easily. In a large mixing bowl or stand mixer bowl combine the flour sugar and baking powder. Add the eggs vanilla extract and milk. Mix these ingredients just until combined. Slowly pour in the melted and slightly cooled butter while mixing continues. Be careful not to overmix as this can make the cake tough. The batter should be smooth but not runny.

Pour Batter into Pan:

Transfer the batter evenly into the prepared baking dish. Use a spatula to smooth the top out to create an even surface where the cinnamon swirl will sit.

Prepare the Cinnamon Filling:

In a small bowl mix the softened butter with the packed brown sugar all-purpose flour and ground cinnamon until the mixture forms a thick spread. This cinnamon filling will be spooned on top of the batter.

Add Cinnamon Filling to Batter:

Drop spoonfuls of the cinnamon sugar filling evenly over the batter. With a butter knife gently swirl the cinnamon mixture into the batter. Use a light hand so that the filling creates a marbled pattern rather than completely blending in. This swirl will mimic the look and flavor of cinnamon rolls.

Bake the Cake:

Place your baking dish in the preheated oven. Bake for approximately 35 to 40 minutes. You’ll know it’s done when a thin knife or skewer inserted in the center comes out clean or with just a few moist crumbs. Keep an eye on it as baking times may slightly vary depending on your oven’s heat distribution.

Prepare the Glaze:

While the cake is baking whisk together the powdered sugar milk and vanilla extract in a bowl. The glaze should be smooth and pourable. Adjust the thickness by adding more powdered sugar to thicken or a little extra milk to thin it out until you get the desired consistency.

Glaze and Serve:

Once the cake comes out of the oven let it cool for a few minutes but serve while still warm to enjoy the softest texture. Pour the glaze evenly over the cake then slice and serve. If you prefer easier slicing allow the cake to cool completely before glazing.

My favorite part is the cinnamon filling swirl. It reminds me of cozy weekend mornings when the smell of cinnamon rolls would fill our kitchen and signal a slow and happy start to the day. Making this cake always brings back that warm family feeling.

Storage Tips

Store leftover cake tightly covered at room temperature for up to three days. Avoid refrigerating as it can dry out the cake. For longer storage wrap tightly and freeze in portions for up to two months. Thaw at room temperature and refresh with a quick warm-up in the oven.

Ingredient Substitutions

You can swap whole milk for any milk you have on hand including plant-based milks like almond or oat but it may slightly change the texture  Unsalted butter can be used by adding a pinch of salt to balance flavors  Light brown sugar can be replaced with dark brown sugar for a deeper molasses flavor or with coconut sugar for a different sweetness profile  Feel free to add a pinch of nutmeg or cardamom to the cinnamon filling for a unique twist

Serving Suggestions

This cake pairs beautifully with a cup of coffee or a mug of warm chai tea  Top slices with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert option  It’s also lovely alongside fresh fruit such as berries or sliced apples to balance the sweetness

This cake is a simple way to enjoy the best of cinnamon rolls in less time and with less effort. It brings warmth and sweetness to any occasion.

FAQs about Recipes

→ What gives the cake its cinnamon swirl?

A mixture of softened butter, light brown sugar, flour, and ground cinnamon, gently swirled into the batter to create the signature marbled effect.

→ Can I use a different type of sugar for the filling?

Light brown sugar is recommended for its moisture and rich flavor, but dark brown sugar can be used for a deeper molasses taste.

→ How should I store the cake after baking?

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

→ What is the best way to serve this cake?

Serve warm to enjoy the soft texture and melty glaze, or at room temperature for easier slicing and handling.

→ Can I make this cake gluten-free?

Substitute all-purpose flour with a gluten-free baking blend, ensuring the blend contains xanthan gum for structure.