If you’re a fan of cinnamon rolls but dread the hours of proofing dough and rolling out layers, then this Cinnamon Roll Cake will make your day! It’s everything you love about a classic cinnamon roll—the gooey center, the cinnamon-sugar magic, and that luscious glaze—without all the fuss. I’m beyond excited to share this recipe because it’s easy to make and incredibly indulgent. Get ready for a warm, cinnamon-scented home and a cake that’s impossible to resist!
Ingredients for Cinnamon Roll Cake
Cake Base
- 3 cups flour
- 1/4 teaspoon salt
- 1 cup sugar
- 4 teaspoons baking powder
- 1 1/2 cups milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup butter, melted
Cinnamon Topping
- 1 cup butter, softened
- 1 cup brown sugar
- 2 tablespoons flour
- 1 tablespoon cinnamon
Glaze
- 1 cup powdered sugar
- 3 tablespoons milk (or heavy cream)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
How to Make Cinnamon Roll Cake
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch glass baking pan with cooking spray to prevent sticking, and set it aside.
Step 2: Mix the Cake Batter
In a stand mixer or large mixing bowl, combine the flour, salt, sugar, and baking powder. Gradually add the milk, eggs, and vanilla. Once well mixed, slowly pour in the melted butter and blend until you have a smooth batter. Pour the batter into the prepared baking pan.
Step 3: Make the Cinnamon Topping
In another bowl, cream together the softened butter, brown sugar, flour, and cinnamon until smooth and creamy. Drop dollops of the cinnamon mixture over the cake batter, spacing evenly across the pan. Use a knife to swirl the topping into the batter to create that classic cinnamon roll look.
Step 4: Bake to Perfection
Bake the cake at 350°F for 35–50 minutes. A toothpick inserted near the center should come out mostly clean. I find 40 minutes to be just right, but start checking at 35 minutes since ovens can vary.
Step 5: Whisk Up the Glaze
In a medium bowl, whisk the powdered sugar, milk, vanilla, and salt together. Drizzle the glaze evenly over the warm cake, letting it seep into all those cinnamon-filled swirls. Serve warm or at room temperature.
Details and nutritional information
Details:
- Prep Time: 15 minutes
- Cook Time: 35-50 minutes
- Total Time: 50-65 minutes
- Yield: 16 servings
Nutrition (per serving):
- Serving Size: 1 slice
- Calories: 398 kcal
- Sugar: 35g
- Cholesterol: 69mg
Helpful Tips for the Best Cinnamon Roll Cake
- Swirl with Care: Use a knife to gently swirl the cinnamon topping for a marbled effect without mixing it completely.
- Adjust Baking Time: Start checking at the 35-minute mark, as each oven varies. The center should be soft but not gooey.
- Serve It Warm: This cake is heavenly when warm, as the glaze melds with the cinnamon swirls!
Substitutions and Variations
- Milk Options: Substitute with almond milk or oat milk if you prefer a dairy-free version.
- Add Nuts: Chopped pecans or walnuts in the cinnamon topping add a wonderful crunch.
- Extra Spice: For a spicier twist, add a pinch of nutmeg or cloves to the cinnamon topping.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! Bake the cake and allow it to cool before adding the glaze. You can then refrigerate it, covered. When ready to serve, warm up individual slices in the microwave for about 20 seconds and add fresh glaze if desired.
Can I use a different pan size?
For a thicker cake, you could try an 8×8-inch pan and adjust the baking time accordingly. Keep in mind the center will take longer to cook, so lower the temperature slightly and bake for a longer period.
Can I freeze this cake?
Yes, you can freeze it! Wrap individual slices in plastic wrap and store them in an airtight container. When you’re ready for a slice, microwave it straight from the freezer, and it will taste freshly baked!
Storage Instructions
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigeration: This cake can be refrigerated for up to 5 days in a covered container.
- Freezing: Wrap individual pieces in plastic wrap, then place them in an airtight container to freeze for up to 3 months.
This Cinnamon Roll Cake is such a crowd-pleaser—it’s easy, delightful, and truly a must-try. With this recipe, you’re just one bake away from filling your kitchen with that heavenly cinnamon-sugar aroma we all crave. Enjoy, and happy baking!
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Cinnamon Roll Cake: The Ultimate Ooey Gooey Delight!
- Total Time: 50-65 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
This Cinnamon Roll Cake brings the gooey, cinnamon-sugar goodness of classic cinnamon rolls to an easy-to-make cake! With a tender crumb and delicious glaze, this cake is perfect for breakfast, dessert, or any occasion where you want to impress. Serve it warm for the best flavor, and watch it disappear in seconds!
Ingredients
- Cake Base:
- 3 cups flour
- 1/4 teaspoon salt
- 1 cup sugar
- 4 teaspoons baking powder
- 1 1/2 cups milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup butter, melted
- Cinnamon Topping:
- 1 cup butter, softened
- 1 cup brown sugar
- 2 tablespoons flour
- 1 tablespoon cinnamon
- Glaze:
- 1 cup powdered sugar
- 3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C). Grease a 9×13-inch glass baking pan with cooking spray and set aside.
- Make the Cake Batter: In a stand mixer or mixing bowl, combine flour, salt, sugar, and baking powder. Gradually add milk, eggs, and vanilla. Pour in the melted butter and mix until smooth. Pour batter into the prepared pan.
- Prepare the Cinnamon Topping: In a separate bowl, mix softened butter, brown sugar, flour, and cinnamon until creamy. Drop spoonfuls over the cake batter, then use a knife to swirl it through the batter.
- Bake: Bake for 35-50 minutes, or until a toothpick inserted near the center comes out mostly clean. Check at the 35-minute mark to prevent overbaking.
- Add the Glaze: In a small bowl, whisk together powdered sugar, milk, vanilla, and salt. Drizzle the glaze over the warm cake and serve warm or at room temperature.
Notes
- For extra richness, substitute heavy cream for the milk in the glaze.
- Adding chopped nuts like pecans or walnuts to the topping gives a delightful crunch.
- This cake freezes well; slice, wrap, and store in an airtight container for up to 3 months
- Prep Time: 15 minutes
- Cook Time: 35-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 398 kcal
- Sugar: 35g
- Cholesterol: 69mg