Imagine all the gooey, buttery goodness of a warm cinnamon roll — but in easy, sliceable cake form. That’s exactly what this Cinnamon Roll Cake delivers. It’s tender, rich, and swirled with a luscious cinnamon-sugar filling, then finished off with a silky vanilla glaze that melts right into the warm cake. Perfect for brunch, potlucks, or cozy weekends, it’s a crowd-pleasing bake that tastes like home.
Whether you’re baking for guests or just treating yourself, this is one of those “smells amazing while baking” kind of recipes that fills your kitchen with warm, cinnamon-sugar joy.
Why You’ll Love This Recipe:
• All the flavor of cinnamon rolls, none of the yeast fuss
• Simple batter — comes together in one bowl
• That buttery brown sugar swirl melts right into the cake
• Perfect for breakfast, dessert, or anytime snacking
• Easy to make ahead and even freeze-friendly!
Ingredients:
Cinnamon Swirl:
• ½ cup unsalted butter, softened
• 1 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon
Cinnamon Roll Cake:
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1½ teaspoons vanilla extract
• 1½ cups whole milk, warmed to room temperature
• 6 tablespoons unsalted butter, melted and slightly cooled
Vanilla Glaze:
• 2 cups powdered sugar
• 3–4 tablespoons whole milk
• 1 teaspoon vanilla extract
Instructions:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
Step 2: Make the Cinnamon Swirl
In a small bowl, mix together softened butter, brown sugar, flour, and cinnamon until smooth. If the mixture is too stiff, microwave it in 30-second intervals at 30% power until it’s easily spoonable.
Step 3: Prepare the Cake Batter
In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
Make a well in the center and add eggs, vanilla, and warm milk, then slowly stir in the melted butter until just combined. Don’t overmix!
Step 4: Assemble the Cake
Pour the batter into your prepared dish and smooth it out. Drop tablespoonfuls of the cinnamon swirl mixture across the top, then use a chopstick or the end of a spoon to swirl it into the batter.
Step 5: Bake
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. While the cake is still warm, prepare the glaze.
Step 6: Glaze and Serve
Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle or spread the glaze over the warm cake and let it soak in a bit before slicing.
Tips:
• Make it extra decadent: Add chopped pecans or walnuts to the cinnamon swirl.
• Don’t overmix: Stir just until combined to keep the cake soft and tender.
• Add a hint of spice: A pinch of nutmeg in the batter complements the cinnamon beautifully.
• Shortcut swirl: If you’re short on time, melt the swirl ingredients together to make drizzling easier.
Storage and Reheating:
Refrigerator:
Store covered in the fridge for up to 4 days. Bring to room temp or reheat slightly before serving.
Freezer:
Wrap individual pieces in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and warm briefly in the microwave or oven.
To Reheat:
Microwave slices for 15–20 seconds or pop in a 300°F oven for 8–10 minutes until warmed through.
Warm, buttery, and loaded with cinnamon, this cake brings the comfort of cinnamon rolls without all the rolling and rising. One bite and you’ll see why it’s a family favorite!
