There’s something about the smell of warm cinnamon and vanilla drifting through the house that can instantly turn a rough day around. But making traditional cinnamon rolls from scratch? That’s a time-consuming feat many of us just can’t swing on a busy weekday. Enter the cinnamon roll cake all the gooey, buttery, cinnamon-sugar goodness of classic rolls, baked into an easy, sliceable cake. No kneading. No waiting for dough to rise. Just pure comfort. Whether you’re feeding a crowd or treating yourself, this recipe makes it simple to bring that nostalgic, bakery-style flavor home fast.
Why You’ll Love This Recipe
You Crave Cozy Without the Chaos
You’ve had those mornings sticky flour everywhere, timers beeping, dough that refuses to rise. All you wanted was that sweet, cinnamon-laced bite, but got stress instead. I get it. As a mom of three and someone who’s burned more than a few pans of rolls trying to multitask, I created this shortcut cinnamon roll cake out of pure necessity (and maybe a little desperation).
This Cake Is the Shortcut You Deserve
This cinnamon roll cake gives you all the rich flavor of your favorite bakery treat in half the time. The tender vanilla cake base carries the buttery cinnamon swirl like a dream, and the silky glaze brings it all together. It’s rich, comforting, and always a hit whether served warm at brunch or cold with a midnight cup of tea.
And yes, it uses real butter, a soft brown sugar cinnamon filling, and that irresistible vanilla glaze because shortcuts should still taste homemade.
You might also love the flavors in our Spiced Maple Muffins or the ease of our Buttery Coffee Cake Bars.
Ingredients Breakdown & Prep Tips
The Only Ingredients You’ll Need
This cake comes together with pantry basics and no fancy tools. Here’s what you need, and a few suggestions to make it even easier:| For the Cake |
|---|
| 3 cups all-purpose flour |
| 1 cup white granulated sugar |
| 4 teaspoons baking powder |
| 2 large eggs |
| 2 teaspoons vanilla extract |
| 1 ½ cups milk |
| ½ cup salted butter, melted and slightly cooled |
| For the Cinnamon Filling |
|---|
| ¾ cup salted butter, softened |
| 1 cup light brown sugar, packed |
| 2 Tablespoons all-purpose flour |
| 1 Tablespoon ground cinnamon |
| For the Glaze |
|---|
| 2 cups powdered sugar |
| 5 Tablespoons milk |
| 1 teaspoon vanilla extract |
Tips:
- Use room-temperature eggs and milk for a more even batter.
- For deeper cinnamon flavor, try Ceylon cinnamon if available.
- Melted butter should be slightly cooled so it doesn’t scramble the eggs.
Prep Method With Sensory Cues
- Preheat your oven to 350°F and grease a 9×13” baking dish.
- Make the cake batter: In a large bowl, whisk together flour, sugar, and baking powder. Add in eggs, milk, vanilla, and melted butter. Mix until smooth.
- Prepare the cinnamon filling: In a medium bowl, cream together softened butter, brown sugar, flour, and cinnamon. It should be thick and spreadable.
- Layer and swirl: Pour cake batter into the pan, then dollop the cinnamon filling all over the top. Use a knife to swirl it gently through the batter.
- Bake for 35–40 minutes until golden brown and a toothpick comes out mostly clean.
- Glaze it up: While the cake is warm, whisk together glaze ingredients and drizzle generously over the top.
Need a fall-friendly loaf option? Try this Pumpkin Cream Cheese Bread moist and layered just like your favorite coffeehouse treat.
| Nutrient | Per Serving |
|---|---|
| Protein | 7g |
| Carbs | 12g |
| Fat | 6g |
Avoid These Mistakes
Common Mistakes & Easy Fixes
Even simple cakes have their quirks. Here’s how to sidestep the most common cinnamon roll cake blunders:
1. Swirling too aggressively
Overmixing the cinnamon swirl into the batter can muddy the layers. You want ribbons, not a fully blended batter. Use a light hand one or two swipes with a butter knife is perfect.
2. Using cold butter in the filling
Cold butter won’t blend smoothly and leaves clumps. Make sure it’s room temp so your cinnamon sugar mixture spreads like soft frosting.
3. Baking it too long
Cakes with sugary fillings can overbake fast. Start checking at 35 minutes you’re looking for a golden top and a few moist crumbs on the tester.
4. Glazing when it’s cold
The glaze should melt slightly into the cake not sit on top like icing. Drizzle while it’s still warm for that sticky, glossy finish.
Pro Tips to Get It Right
Let the batter rest
A 5-minute rest after mixing allows the flour to hydrate and makes for a more tender crumb.
Try swirling in both directions
A horizontal and vertical swirl gives beautiful marbling with every slice.
These tips also apply to swirled breads like our Cinnamon Sugar Sourdough or decadent desserts like Apple Crisp, where texture is everything.
FAQ Section
Can I make cinnamon roll cake ahead of time?
Yes, you can! Bake it a day in advance and keep it covered at room temp. Warm individual slices in the microwave before serving.
What’s the best way to swirl the cinnamon filling?
Use a butter knife and drag it gently through the batter in figure-eight motions. Don’t overmix — you want beautiful ribbons, not full blending.
Can I freeze cinnamon roll cake?
Absolutely. Wrap individual slices in plastic wrap and store in a freezer-safe container. Reheat in the microwave or oven when ready to enjoy.
Can I use unsalted butter instead?
Yes, just add a small pinch of salt (about 1/4 teaspoon) to balance the flavors if using unsalted butter in the cake or filling.
CONCLUSION
There’s nothing quite like the magic of a freshly baked cinnamon roll cake rich, gooey, and full of love. Whether you’re sharing it with family at brunch or sneaking a slice at midnight, it’s a reminder of the simple joys that come from your own oven.
If this dish brings back a memory, pass it on. Someone you love might need it today.
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Cinnamon Roll Cake Recipe You’ll Make on Repeat
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
All the gooey comfort of cinnamon rolls in an easy, no-rise cake.
Ingredients
For the cake:
3 cups all-purpose flour
1 cup white granulated sugar
4 teaspoons baking powder
2 large eggs
2 teaspoons vanilla extract
1 ½ cups milk
½ cup (1 stick) salted butter, melted (slightly cooled)
For the cinnamon filling:
¾ cup salted butter, softened to room temperature (1 1/2 sticks)
1 cup packed light brown sugar
2 Tablespoons all-purpose flour
1 Tablespoon ground cinnamon
For the glaze:
2 cups powdered sugar
5 Tablespoons milk
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F and grease a 9×13” baking dish.
In a large bowl, mix flour, sugar, and baking powder.
Add eggs, milk, vanilla, and melted butter. Stir until smooth.
In another bowl, blend softened butter, brown sugar, flour, and cinnamon.
Pour batter into the pan and dollop the cinnamon mixture over the top.
Swirl the filling gently with a butter knife.
Bake for 35–40 minutes until golden and mostly set.
Whisk glaze ingredients and drizzle over warm cake.
Notes
Make sure butter is softened for the filling, not melted.
For deeper flavor, try using Ceylon cinnamon.
This cake keeps well at room temp for 2–3 days
- Prep Time: 10min
- Cook Time: 40min
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg