Imagine the mouthwatering aroma of cinnamon rolls drifting through your kitchen—but instead of individual rolls, it’s all baked into one warm, buttery, cinnamon-swirled cake. This Cinnamon Roll Cake is a perfect blend of fluffy cake and gooey cinnamon filling, finished with a sweet vanilla glaze that melts right into every bite. It’s like having your favorite cinnamon buns in sliceable, cake form.

Whether you’re whipping it up for brunch, a holiday breakfast, or just a cozy weekend treat, this recipe checks all the boxes. It’s easy to prepare, loved by kids and adults alike, and doesn’t require any yeast or long rising times. Plus, the ingredients are pantry staples, so chances are you already have everything you need to get started.

What sets this cake apart is its versatility. You can enjoy it warm straight from the oven or let it sit overnight and let the flavors meld beautifully. It’s tender, sweet, and loaded with cinnamon goodness—perfect with your morning coffee or as a decadent dessert. Get ready to impress your family and friends with this simple yet sensational Cinnamon Roll Cake!

Why You’ll Love This Recipe

No yeast required – Skip the proofing and kneading; this cake is quick and easy with baking powder as the leavening agent.
Perfectly gooey cinnamon layer – That rich, buttery cinnamon swirl gives every bite a melt-in-your-mouth texture.
Pantry staple ingredients – You likely already have everything in your kitchen.
Great for any occasion – Breakfast, brunch, dessert, or a special treat—it fits every moment.
Freezes beautifully – Make it ahead and enjoy it anytime with minimal effort.

Ingredients

Cake Batter:

All-purpose flour
Milk
White sugar
Eggs
Baking powder
Vanilla extract
Salt
Butter (melted)

Cinnamon Layer:

Butter (softened)
Brown sugar
All-purpose flour
Ground cinnamon

Glaze:

Confectioners’ sugar
Milk
Vanilla extract

Variations

Add nuts: Chopped pecans or walnuts in the cinnamon layer add crunch and richness.
Cream cheese glaze: Swap the vanilla glaze for a tangy cream cheese version for extra decadence.
Maple twist: Add a dash of maple extract to the glaze for a fall-inspired flavor.
Fruit swirls: Mix in diced apples or raisins into the cinnamon layer for added texture and taste.
Gluten-free: Use a gluten-free all-purpose flour blend to accommodate dietary needs.

How to Make the Recipe

Step 1: Prepare the Batter

In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, eggs, vanilla extract, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined.

Step 2: Make the Cinnamon Layer

In a separate bowl, mix together the softened butter, brown sugar, flour, and cinnamon until it forms a thick paste.

Step 3: Assemble the Cake

Pour the batter into a greased baking dish. Drop spoonfuls of the cinnamon mixture over the top, then use a knife or skewer to swirl it into the batter.

Step 4: Bake

Bake in a preheated oven at 350°F (175°C) for 30–35 minutes or until a toothpick inserted into the center comes out clean.

Step 5: Add the Glaze

While the cake is still warm, mix the confectioners’ sugar, milk, and vanilla extract until smooth. Drizzle over the cake and let it soak in slightly before serving.

Tips for Making the Recipe

Don’t overmix the batter—this keeps the cake tender and fluffy.
Use room temperature eggs and milk for a smoother batter.
Soften the butter for the cinnamon layer but don’t melt it—it helps hold the swirl.
Let the cake cool slightly before glazing for the perfect absorption.
For clean slices, wait 10–15 minutes after baking before cutting.

How to Serve

Serve this cake warm for the ultimate gooey experience, or let it cool for a firmer texture. Pair it with:

A hot cup of coffee or tea
A scoop of vanilla ice cream for dessert
Fresh berries for a brunch presentation
A dollop of whipped cream

Make Ahead and Storage

Storing Leftovers

Store the cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Freezing

Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature or gently reheat.

Reheating

Warm slices in the microwave for 15–20 seconds, or place in a 300°F oven for 5–10 minutes for a just-baked feel.

FAQs

1. Can I make this cake ahead of time?

Yes, it stores well and can even be frozen. Make it the day before and reheat when ready to serve.

2. Can I use a different type of flour?

Yes, you can use whole wheat or gluten-free flour blends, though the texture may vary.

3. What size baking dish should I use?

A 9×13 inch baking dish works best for even baking and proper rise.

4. Can I add cream cheese to the glaze?

Absolutely! Just blend in 2–3 tablespoons of softened cream cheese for a richer glaze.

5. Can I make it dairy-free?

Substitute dairy milk and butter with plant-based alternatives like almond milk and vegan butter.

6. What if I don’t have brown sugar?

You can mix white sugar with a bit of molasses as a substitute.

7. Is this cake overly sweet?

It is sweet, like a cinnamon roll. You can reduce the sugar slightly if preferred.

8. Can I make this in muffin tins?

Yes! It turns into fun cinnamon roll cupcakes. Just adjust the baking time accordingly.

9. Can I double the recipe?

Yes, just use a larger baking dish and extend the baking time slightly.

10. What’s the best way to swirl the cinnamon layer?

Use a butter knife to gently swirl through the batter in a figure-eight motion for even distribution.

Conclusion

This Cinnamon Roll Cake brings together everything you love about cinnamon rolls—sweetness, spice, and gooey swirls—in a much simpler and faster form. With no need for yeast or rising time, it’s perfect for satisfying cravings on the spot. Whether you’re serving it for brunch or dessert, its rich flavor and beautiful swirl make it a standout treat every time. Keep it classic or add your own twist—either way, it’s guaranteed to impress.