Cinnamon Roll Cake Recipe

Love cinnamon rolls but don’t wanna roll dough? Same here. That’s why I make this cinnamon roll cake instead.

It’s soft, sweet, and full of gooey cinnamon swirls. Smells like a bakery, tastes like a cozy hug.

No yeast, no waiting. Just mix, swirl, bake, and drizzle with icing. So simple, so good.

Wanna try it too? I’ll show you how I make it. Let’s bake this cinnamon dream together!

Why You’ll Love This Recipe

• Tastes Like a Cinnamon Roll: All the goodness of a soft, swirled cinnamon roll—but baked in a single pan like cake.
• Family-Friendly: It’s a crowd-pleaser, great for lazy weekend mornings or sharing at gatherings.
• Simple Steps: No rolling or shaping needed. Just mix, layer, and bake.
• Perfect Texture: Moist, fluffy crumb with a buttery cinnamon ripple throughout.
• Make-Ahead Friendly: Stays soft for days, and reheats beautifully.

What You Need to Know Before You Start

Prep Time & Bake Time:

• Prep Time: 20 minutes
• Bake Time: 40–45 minutes
• Total Time: About 1 hour

Servings:
Makes one 9×13-inch cake, which serves about 12 people.

Difficulty:
Easy enough for beginners but satisfying to make for seasoned bakers too.

Required Kitchen Tools

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Whisk or hand mixer
• 9×13-inch baking pan
• Spatula
• Small saucepan (for icing)

Ingredients

For the Cake:

• 1 cup warm milk (about 110°F)
• ½ cup granulated sugar
• 1 tablespoon active dry yeast
• 3 cups all-purpose flour
• ½ cup light brown sugar
• ½ teaspoon salt
• 1 tablespoon ground cinnamon
• ¼ cup melted unsalted butter
• 1 large egg
• 2 teaspoons vanilla extract

For the Cinnamon Filling:

• ¾ cup brown sugar (light or dark)
• 1 tablespoon ground cinnamon
• 6 tablespoons unsalted butter, softened

For the Cream Cheese Icing:

• 4 tablespoons unsalted butter, softened
• 4 ounces cream cheese, softened
• Pinch of salt
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 1–2 tablespoons milk (to thin, if needed)

Variations for Cinnamon Roll Cake

• Add Nuts: Mix chopped pecans or walnuts into the filling for crunch.
• Try Maple Flavoring: Swap vanilla in the icing for maple extract for a fall-inspired touch.
• Use Buttermilk: Replace regular milk with buttermilk for extra tang and tenderness.
• Glaze Instead of Frosting: Prefer a thinner icing? Use just powdered sugar, vanilla, and milk.
• Go Extra Spiced: Add a pinch of nutmeg or allspice to the cinnamon mixture for warmth.

How to Make Cinnamon Roll Cake Step-by-Step Instructions

1. Activate the Yeast

In a large mixing bowl, whisk the warm milk, granulated sugar, and active dry yeast. Let it sit for about 5–10 minutes until it looks foamy. That foam means your yeast is active and ready to go.

2. Mix the Dough

Add in the melted butter, egg, and vanilla extract to the yeast mixture. Stir gently.

In a separate bowl, whisk together the flour, light brown sugar, salt, and ground cinnamon. Slowly add this dry mix to the wet ingredients, stirring until a soft dough forms. It will be a little sticky, and that’s okay.

3. Transfer to the Pan

Grease a 9×13-inch baking pan. Pour or scoop the dough into the pan and smooth it out with a spatula. It should spread evenly but may still feel soft like a thick batter—that’s exactly what you want.

4. Make the Filling

In a small bowl, mix the softened butter, brown sugar, and cinnamon until it forms a smooth, spreadable paste.

5. Swirl in the Cinnamon Filling

Drop spoonfuls of the cinnamon mixture evenly over the surface of the dough. Then, use a butter knife or the tip of a spoon to gently swirl it through the batter, just like you’d swirl a marble cake. Try not to overmix—you want visible swirls when it bakes.

6. Bake the Cake

Place the pan in a preheated 350°F (175°C) oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine).

7. Make the Cream Cheese Icing

While the cake bakes, combine the softened butter, cream cheese, vanilla, and a pinch of salt in a bowl. Beat until smooth using a whisk or hand mixer. Add the powdered sugar and mix until creamy. Thin with milk, 1 tablespoon at a time, until you reach your desired drizzle consistency.

8. Frost the Warm Cake

Once the cake comes out of the oven, let it cool for 10–15 minutes. Then, spread or drizzle the icing over the top. The warmth will help it melt just slightly into the cake, giving that signature gooey cinnamon roll vibe.

How to Serve Cinnamon Roll Cake

This cake is at its best served warm, either straight from the oven or lightly reheated. Here are a few ideas:

• For Breakfast or Brunch: Slice and serve with fresh fruit and a hot cup of coffee.
• As Dessert: Add a scoop of vanilla ice cream on top and drizzle with extra icing.
• For Holidays: Perfect for Christmas morning, Easter brunch, or cozy weekends with family.

Storing Cinnamon Roll Cake

• Room Temperature: Store covered at room temp for up to 2 days. Keep it in an airtight container to prevent drying out.
• Refrigerator: Keeps well in the fridge for up to 5 days. Reheat slices in the microwave for 10–15 seconds before serving.
• Freezing: Freeze individual portions (without icing) wrapped tightly in plastic and foil for up to 2 months. Thaw and add icing just before serving.

Tips and Tricks for Success

• Don’t Overmix: Stir the batter just until combined to keep the cake tender.
• Check for Doneness Early: Start checking the cake around 38 minutes. Oven temps vary, and you don’t want to overbake.
• Let the Cake Cool Slightly Before Icing: This helps the icing melt slightly without disappearing.
• Soft Butter for the Filling: Makes it easier to swirl and ensures it bakes evenly into the cake.

Nutrition (Per Serving — Based on 12 Slices)

Nutrient	Amount
Calories	340 kcal
Total Fat	15g
Saturated Fat	9g
Carbohydrates	47g
Sugar	28g
Fiber	1g
Protein	5g
Sodium	180mg

Note: Nutrition will vary slightly based on specific brands and ingredient swaps.

Cinnamon Roll Cake FAQs

Can I make this cake ahead of time?
Yes. You can bake the cake a day in advance. Just warm it slightly before serving and add icing right before.

Can I use instant yeast instead?
You can. Skip the proofing step and mix it directly with the dry ingredients. The rise time might be a little faster.

How do I keep it soft?
Store it in an airtight container, and don’t skip the icing—it helps lock in moisture.

Can I double the recipe?
Yes, but use two 9×13 pans or a larger sheet pan to avoid overcrowding.

Conclusion

Cinnamon Roll Cake is a simple way to enjoy that comforting swirl of cinnamon, sugar, and buttery icing—without the extra work of making traditional rolls. Whether you’re serving it warm for breakfast or sharing it as dessert, this cake brings a cozy, homemade feel that’s easy to love.

Take your time, enjoy the process, and don’t forget—sometimes the simplest bakes are the most rewarding.