Cinnamon Roll Cake Recipe

There’s nothing like the comforting scent of cinnamon wafting through your home to make any day feel special. This Cinnamon Roll Cake combines the best parts of a classic cinnamon roll—sweet, buttery, and cinnamon-spiced—with the simplicity of a cake. It’s an indulgent treat that’s perfect for breakfast, dessert, or anytime you want a little something sweet.

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The first time I made this cake, it was for a lazy Sunday brunch. It instantly became a family favorite, with everyone asking for seconds—and the recipe! Let me show you why this Cinnamon Roll Cake deserves a permanent spot in your recipe rotation.

Why You'll Love This Cinnamon Roll Cake

Get ready to meet your new favorite comfort dessert. This Cinnamon Roll Cake is the perfect mix of indulgent and easy, making it a must-try for bakers of all levels.

First off, it’s quick and fuss-free. Unlike traditional cinnamon rolls, there’s no need to knead dough or wait for it to rise. You’ll have this cake in the oven in under 20 minutes, perfect for when you’re short on time.

It’s a crowd-pleaser, too. The moist cake base, swirled with gooey cinnamon-sugar filling and topped with a luscious glaze, is irresistible to both kids and adults.

The recipe uses pantry staples, so there’s no need for a last-minute grocery run. Chances are, you already have everything you need to whip up this delicious cake.

Finally, it’s versatile. Whether you want to serve it warm with coffee, as a sweet brunch centerpiece, or even as a dessert with a scoop of vanilla ice cream, this cake fits the bill perfectly.

Ingredients Notes

The beauty of this Cinnamon Roll Cake lies in its simplicity. Let’s talk about what makes each ingredient shine.

Flour forms the structure of the cake. All-purpose flour works perfectly here, giving the cake a tender crumb while supporting the rich cinnamon swirl.

Sugar plays two roles in this recipe. Granulated sugar sweetens the cake base, while brown sugar adds depth and caramel-like richness to the cinnamon filling.

Butter is the key to flavor and texture. Use unsalted butter to control the salt levels, and make sure it’s softened for easy mixing.

Cinnamon is the star of the show. Its warm, spicy aroma is what gives this cake its signature flavor. Freshly ground cinnamon will yield the best results.

Milk adds moisture and helps create a smooth batter. Whole milk is ideal for richness, but any milk you have on hand will work.

Eggs bind the cake together and contribute to its fluffy texture. Be sure to use room-temperature eggs for even mixing.

Powdered sugar is the base for the glaze. Mixed with a splash of milk and a hint of vanilla, it creates the perfect sweet drizzle to top the cake.

How To Make This Cinnamon Roll Cake

Making this Cinnamon Roll Cake is a breeze, even for beginner bakers. Let’s break it down step by step.

Start by preheating your oven to 350°F and greasing a 9x13-inch baking dish. This ensures your cake won’t stick and makes for easy cleanup.

In a large mixing bowl, combine your dry ingredients: flour, sugar, baking powder, and a pinch of salt. Stir well to ensure everything is evenly distributed.

In a separate bowl, whisk together the wet ingredients—milk, eggs, and melted butter. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the cake dense.

Pour the batter into your prepared dish and smooth it out with a spatula. Now comes the fun part: the cinnamon swirl. In a small bowl, mix softened butter, brown sugar, and cinnamon until you have a paste. Drop spoonfuls of this mixture over the batter and use a knife to swirl it into the cake.

Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. While it’s baking, prepare your glaze by whisking together powdered sugar, milk, and vanilla.

Once the cake is out of the oven, let it cool for 10 minutes before drizzling the glaze over the top. Slice and serve warm for the ultimate treat.

Storage Options

This Cinnamon Roll Cake stores beautifully, making it a great make-ahead option. Here’s how to keep it fresh:

For short-term storage, cover the cake tightly with plastic wrap or aluminum foil and leave it at room temperature for up to two days.

If you need to store it longer, transfer the cake to an airtight container and refrigerate it for up to a week. The glaze might harden slightly in the fridge, but a quick zap in the microwave will bring it back to life.

To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag. The cake can be frozen for up to three months. Thaw at room temperature or warm in the oven before serving.

Variations and Substitutions

This recipe is incredibly flexible, allowing you to get creative and make it your own.

For a nutty twist, sprinkle chopped pecans or walnuts over the cinnamon swirl before baking. The crunch adds a delightful texture to the soft cake.

If you’re a chocolate lover, try adding mini chocolate chips to the batter or sprinkling them into the cinnamon filling.

Looking for a healthier version? Swap out half the butter for unsweetened applesauce and use whole wheat flour in place of all-purpose.

Want to take it up a notch? Add a cream cheese frosting instead of the glaze for an extra indulgent touch.

For a holiday spin, mix in a pinch of nutmeg and cloves with the cinnamon for a festive flavor profile.

The possibilities are endless, so don’t be afraid to experiment and make this recipe uniquely yours.

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