Cinnamon Roll Cake is one of those comforting desserts I like to make when I want the cozy flavor of cinnamon rolls without spending hours working with yeast dough. I get a soft vanilla cake swirled with buttery cinnamon filling and topped with a sweet glaze that melts right into every bite. It feels perfect for breakfast, brunch, or dessert, and I love how simple it is to prepare.

Why You’ll Love This Recipe

I love this recipe because it gives me all the warm cinnamon roll flavors in an easy cake form. The batter comes together quickly, and I do not need to wait for dough to rise. I also enjoy how soft and moist the cake stays, while the cinnamon swirl creates rich pockets of flavor throughout. Another reason I keep making it is because it works well for family gatherings, holidays, or even a simple weekend treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

all-purpose flour
granulated sugar
baking powder
salt
milk
eggs
vanilla extract
unsalted butter

For the cinnamon filling:

unsalted butter
brown sugar
all-purpose flour
ground cinnamon

For the glaze:

powdered sugar
milk
vanilla extract

Directions

I start by preheating the oven to 350°F and greasing a baking dish.
In a large bowl, I mix the flour, sugar, baking powder, and salt.
I add the milk, eggs, vanilla, and melted butter, then stir everything together until smooth.
I pour the cake batter into the prepared baking dish.
In another bowl, I combine softened butter, brown sugar, flour, and cinnamon to create the filling.
I drop spoonfuls of the cinnamon mixture over the cake batter and swirl it gently with a knife.
I bake the cake for about 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake cools slightly, I whisk together the powdered sugar, milk, and vanilla for the glaze.
I drizzle the glaze over the warm cake before serving.

Servings and timing

Servings: 12 slices
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

I sometimes add chopped pecans or walnuts to the cinnamon filling for extra crunch. When I want a richer flavor, I mix a little cream cheese into the glaze. I also enjoy adding raisins to the swirl mixture for a more classic cinnamon roll taste. During the holidays, I like to sprinkle a pinch of nutmeg or pumpkin spice into the filling for extra warmth.

storage/reheating

I store leftover Cinnamon Roll Cake in an airtight container at room temperature for up to two days. If I want it to last longer, I keep it in the refrigerator for up to five days. To reheat, I warm individual slices in the microwave for about 15 to 20 seconds so the glaze softens and the cake tastes freshly baked again.

FAQs

Can I make Cinnamon Roll Cake ahead of time?

Yes, I can bake the cake a day in advance and keep it covered at room temperature or in the refrigerator until ready to serve.

Can I freeze Cinnamon Roll Cake?

Yes, I like to freeze slices individually in airtight containers for up to three months. I thaw them overnight in the refrigerator before reheating.

What type of pan works best for this recipe?

I usually use a 9×13-inch baking dish because it gives the cake enough space to bake evenly.

Can I use a boxed cake mix?

Yes, I can use a vanilla or yellow cake mix as a shortcut, then add the homemade cinnamon swirl and glaze.

How do I know when the cake is fully baked?

I check the center with a toothpick, and if it comes out clean or with a few crumbs, the cake is ready.

Conclusion

Cinnamon Roll Cake is one of my favorite easy desserts because it combines the soft texture of cake with the rich flavor of cinnamon rolls. I love how simple it is to prepare while still tasting special enough for gatherings or holidays. Whether I serve it warm for breakfast or as an after-dinner treat, it always brings comforting flavor to the table.

Cinnamon Roll Cake