Cinnamon Roll Cake Recipe

If you’ve ever wished you could eat a cinnamon roll with all the ease of serving sheet cake, this is your dream come true! Cinnamon Roll Cake takes every swirly, gooey, vanilla-glazed joy of classic cinnamon rolls and transforms it into a gloriously simple, flavor-packed cake form. Imagine tender vanilla cake laced with a brown sugar-cinnamon ripple, finished with a silky sweet icing—each slice promises a bite that’s both comforting and special. Whether you serve it for brunch, holidays, or just because, Cinnamon Roll Cake always draws a crowd and keeps folks coming back for seconds.

Ingredients You’ll Need

All you need are some pantry staples and a little butter to create magic. Every ingredient in this Cinnamon Roll Cake plays a vital role—building layers of flavor, moisture, and that irresistible swirl. Here’s what to grab before you begin:

• All-purpose flour: The backbone of our cake, providing structure and a soft crumb.
• White granulated sugar: Lends gentle sweetness and helps the cake brown beautifully.
• Baking powder: This ensures our Cinnamon Roll Cake rises up fluffy and light.
• Eggs: Two large eggs give richness and help bind everything together for a cohesive, moist cake.
• Vanilla extract: Adds that warm bakery flavor to both the cake and the glaze.
• Milk: Gives our batter just the right consistency and a tender bite.
• Salted butter, melted: Infuses the cake with flavor and moisture—using salted butter gives an extra hint of savory depth.
• Salted butter, softened: The star for the filling, ensuring a perfectly creamy, swirl-able mixture with every touch of your knife.
• Packed light brown sugar: Provides the rich molasses tones in the cinnamon filling that really bring cinnamon rolls to mind.
• Ground cinnamon: The must-have spice for that classic cinnamon roll taste—don’t be shy!
• Powdered sugar: What makes the glaze so luscious and melts over the cake for the perfect finish.

How to Make Cinnamon Roll Cake

Step 1: Prep Your Pan and Set the Stage

Preheat your oven to 350 degrees Fahrenheit for that perfectly even bake. Spray a 9×13-inch baking dish with nonstick spray—if you can, use one that includes flour for absolutely fuss-free cake removal. The prep is fast, but it ensures nothing sticks and your Cinnamon Roll Cake has those crisp, delicious edges.

Step 2: Mix the Cake Batter

Grab a big bowl (or let your stand mixer do the heavy lifting). Combine flour, granulated sugar, baking powder, eggs, vanilla extract, and milk. While mixing, stream in the melted butter. Don’t overwork the batter—mix until just incorporated for the softest crumb in your Cinnamon Roll Cake.

Step 3: Spread the Batter

Pour the vanilla cake batter into your prepared pan and gently level it. Just a quick, even spread is all you need for the perfect base, ready to welcome those cinnamon swirls.

Step 4: Make the Swirled Cinnamon Filling

In a small bowl, stir together the softened butter, brown sugar, flour, and cinnamon until it’s thick, soft, and well mixed. Spoon generous dollops randomly across the cake batter—it doesn’t have to be perfect! Those blobs create the signature marbled cinnamon effect.

Step 5: Swirl It Beautifully

Take a butter knife and create swirling, marbled patterns through the batter and cinnamon mixture. Have fun with it—think figure-eights, waves, or whatever makes you smile. This step makes every slice stunning and ensures the cinnamon flavor weaves into the whole cake.

Step 6: Bake to Perfection

Slide the pan into the oven and bake for 35 to 40 minutes. When a knife poked into the center comes out clean or with just a few moist crumbs, you know your Cinnamon Roll Cake is ready. Your kitchen will smell absolutely amazing at this point!

Step 7: Drizzle the Sweet Vanilla Glaze

While the cake cools slightly, whisk together powdered sugar, milk, and vanilla in a bowl. Adjust the consistency—you want a pourable, velvety glaze. Drizzle it generously over the still-warm cake and watch it seep into the crevices. Let it set up for about 10-15 minutes before slicing, if you can wait that long!

How to Serve Cinnamon Roll Cake

Garnishes

The classic glaze is dreamy all on its own, but feel free to dust the finished cake with extra cinnamon or add a handful of toasted pecans on top. For a fragrant twist, a light orange zest grating just before serving really perks up every bite. Remember: a warm slice with a melty drizzle is as lovely as it gets!

Side Dishes

Cinnamon Roll Cake shines at any brunch table with a big bowl of fresh berries, vanilla yogurt, or even some crisp bacon for balance. For a cozier table, pour mugs of hot coffee or chai, and let everyone dig in—the sweet spice pairs so well with whatever you’re sipping.

Creative Ways to Present

Cut generous squares and stack them on a pretty cake stand, or serve warm individual portions in small bowls with a scoop of vanilla ice cream for a Cinnamon Roll Cake sundae. For parties, wrap slices in parchment and twine for easy grab-and-go treats that feel beautifully homemade.

Make Ahead and Storage

Storing Leftovers

If (and that’s a big if!) you have leftovers, cover the pan with foil or transfer slices to an airtight container. Store at room temperature for up to two days or in the fridge for up to five days. The cake stays tender, and that cinnamon aroma lingers deliciously.

Freezing

Cinnamon Roll Cake freezes surprisingly well. Once fully cooled, wrap slices individually or cover the whole (unglazed) cake tightly in plastic wrap, then foil. Freeze for up to three months. Thaw overnight in the fridge and glaze just before serving to keep things fresh and luscious.

Reheating

Pop a slice in the microwave for 20-30 seconds for a warm, gooey treat, just like fresh-baked cinnamon rolls. If reheating the whole cake, loosely cover with foil and warm gently in a 300-degree oven until just heated through. Don’t forget an extra drizzle of glaze if you’ve got it!

FAQs

Can I make Cinnamon Roll Cake in advance?

Absolutely! This cake keeps well for a day or two, so you can bake it the night before your event. For ultimate freshness, gently warm and glaze just before serving.

Can I swap in other kinds of milk?

Yes! Whatever milk you’ve got—whole, 2 percent, or even an unsweetened non-dairy milk—will work just fine. Each type brings its own little twist, but the cake will still turn out tender and rich.

Is it possible to make Cinnamon Roll Cake gluten-free?

Absolutely! Use your favorite 1:1 gluten-free all-purpose flour blend. Check your baking powder, too, for gluten-free assurance, and you’ll never miss the wheat!

Why do I need both melted and softened butter?

Melted butter goes into the cake batter, making it moist and tender; softened butter is key for a creamy, spreadable cinnamon filling that swirls beautifully and won’t seize up when mixed with sugar.

What’s the best way to get those perfect swirls?

Use a butter knife or even the handle of a wooden spoon, and simply drag it back and forth through the batter. Don’t overthink it—imperfection here just means more delicious pockets of cinnamon in every bite!

Final Thoughts

If you’re craving something cozy, easy, and absolutely crowd-pleasing, this Cinnamon Roll Cake will be your new go-to. It’s every bit as delightful as a bakery cinnamon roll, but with the simplicity of a sheet cake—perfect for sharing with all your favorite people. Go ahead, save yourself some time and still get all the ooey-gooey, cinnamon-swirled goodness. Happy baking!

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