Introduction
I’ll never forget the Sunday morning I woke up craving warm, gooey cinnamon rolls but realized I didn’t have the patience—or the three hours—to make them from scratch. That’s when I discovered this incredible cinnamon roll cake recipe that changed my breakfast game forever. This beautiful dessert combines all the flavors of traditional cinnamon rolls with the simplicity of a cake. The swirled cinnamon sugar filling creates those gorgeous spirals you see in the photos, while the cream cheese glaze drizzles over the top like morning sunshine. Whether you’re hosting brunch or simply treating yourself on a lazy weekend, this cinnamon roll cake delivers that bakery-quality experience without the complicated yeast dough process.
What Makes Cinnamon Roll Cake So Special?
The Perfect Marriage of Cake and Cinnamon Rolls
Cinnamon roll cake captures everything we love about cinnamon rolls—the sweet cinnamon swirl, the tender crumb, and that irresistible cream cheese frosting—but in a much simpler form. Instead of rolling and slicing dough, you simply layer cake batter with cinnamon sugar and bake. The result is a stunning cake with beautiful cinnamon swirls throughout that looks like you spent hours in the kitchen.
Why This Cinnamon Roll Cake Recipe Works
This recipe has become my go-to for several reasons. First, it uses basic pantry ingredients that you probably already have on hand. Second, the texture is incredibly moist and tender, thanks to the combination of butter, eggs, and just the right amount of flour. Third, that cinnamon swirl isn’t just on top—it’s marbled throughout the entire cake, ensuring every bite is packed with flavor.
Essential Ingredients for Your Cinnamon Roll Cake
For the Cake Base
- 2 cups all-purpose flour – This forms the structure of your cake
- 1 tablespoon baking powder – Essential for that perfect rise and fluffy texture
- ½ teaspoon salt – Balances the sweetness and enhances flavors
- ½ cup unsalted butter, softened – Creates richness and moisture
- 1 cup granulated sugar – Sweetens the cake base
- 2 large eggs – Binds ingredients and adds structure
- 1 cup whole milk – Keeps the cake moist and tender
- 2 teaspoons vanilla extract – Adds depth and aromatic flavor
For the Cinnamon Swirl
- ½ cup unsalted butter, melted – Helps the cinnamon mixture spread easily
- 1 cup packed brown sugar – Provides that classic cinnamon roll sweetness
- 2 tablespoons ground cinnamon – The star of the show
- 2 tablespoons all-purpose flour – Helps thicken the swirl
For the Cream Cheese Glaze
- 4 ounces cream cheese, softened – Creates that signature tangy sweetness
- 3 tablespoons unsalted butter, softened – Adds richness to the glaze
- 1½ cups powdered sugar – Sweetens and thickens the frosting
- 1 teaspoon vanilla extract – Enhances the overall flavor
- 2-3 tablespoons milk – Adjusts consistency to drizzling perfection
Step-by-Step Instructions for Perfect Cinnamon Roll Cake
Preparing Your Baking Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with butter or non-stick spray, then dust lightly with flour. This ensures your cinnamon roll cake releases easily after baking. I always line the bottom with parchment paper for extra insurance—there’s nothing worse than having part of your beautiful cake stick to the pan.
Making the Cake Batter
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy—this should take about 3-4 minutes with an electric mixer. The mixture should look pale and almost double in volume. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. With your mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the flour mixture. Mix until just combined—overmixing can result in a tough cake.
Creating the Cinnamon Swirl Mixture
While your cake batter rests, prepare the cinnamon swirl. In a medium bowl, stir together the melted butter, brown sugar, cinnamon, and flour until you have a thick, spreadable paste. This mixture should be smooth and well-combined. The flour helps prevent the swirl from sinking to the bottom of the cake.
Assembling Your Cinnamon Roll Cake
Pour half of the cake batter into your prepared pan, spreading it evenly with a spatula. Drop spoonfuls of half the cinnamon mixture over the batter, then use a butter knife to gently swirl it through the batter. Don’t overmix—you want distinct swirls, not a uniform brown cake.
Pour the remaining cake batter over the first layer, spreading carefully to cover the cinnamon swirl. Drop the remaining cinnamon mixture on top and create those beautiful swirls again with your knife. The pattern you create now will be visible on the finished cake, so have fun with it!
Baking the Cinnamon Roll Cake to Perfection
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched. Be careful not to overbake, as this can dry out your cake.
Let the cake cool in the pan for about 15-20 minutes. This cooling time allows the cake to set properly and makes it easier to cut clean slices.
Preparing the Cream Cheese Glaze
While your cinnamon roll cake cools, make the glaze. Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing on low speed to prevent a sugar cloud in your kitchen. Add the vanilla extract and enough milk to reach your desired consistency—it should be thick enough to cling to the cake but thin enough to drizzle.
Glazing Your Cinnamon Roll Cake
Once the cake has cooled slightly but is still warm, drizzle the cream cheese glaze generously over the top. The warmth of the cake will help the glaze seep into the nooks and crannies, creating pockets of sweet, tangy goodness. Use a spoon or piping bag for controlled drizzling, or simply pour it over for a more rustic look.
Tips for the Best Cinnamon Roll Cake Every Time
Temperature Matters for Cinnamon Roll Cake Success
Always use room temperature ingredients for the cake batter. Cold eggs and milk can cause the butter to seize up, resulting in a lumpy batter and uneven texture. Take your ingredients out of the refrigerator about an hour before baking.
Don’t Overmix the Batter
When combining wet and dry ingredients, mix only until you no longer see streaks of flour. Overmixing develops the gluten in the flour, which can make your cinnamon roll cake tough and dense instead of tender and fluffy.
Create Beautiful Swirls in Your Cinnamon Roll Cake
For those Instagram-worthy swirls, use a butter knife or skewer to create figure-eight patterns through the batter. Don’t swirl too much, though—you want distinct ribbons of cinnamon, not a muddy mixture.
Nutritional Information for Cinnamon Roll Cake
Per serving (1 slice, recipe makes 12 servings):
- Calories: 425
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 185mg
- Total Carbohydrates: 58g
- Dietary Fiber: 1g
- Sugars: 42g
- Protein: 4g
Note: Nutritional values are approximate and will vary based on specific ingredients used.
Serving Suggestions for Your Cinnamon Roll Cake
Perfect Occasions for Cinnamon Roll Cake
This versatile cake shines at breakfast gatherings, brunch parties, holiday mornings, or afternoon tea. I’ve served it at Easter brunch, Christmas morning, and countless birthday breakfasts. It’s also wonderful for potlucks—it travels well and always disappears quickly.
What to Serve with Cinnamon Roll Cake
Pair your cake with hot coffee or tea for a classic combination. For something special, serve it alongside fresh fruit salad to balance the sweetness. A dollop of whipped cream or vanilla ice cream transforms it into an elegant dessert. During fall, I love serving it with warm apple cider or pumpkin spice lattes.
Delicious Variations of Cinnamon Roll Cake
Apple Cinnamon Roll Cake
Fold 1 cup of diced apples tossed with a tablespoon of flour into the cake batter before layering. The apples add moisture and a fruity dimension that complements the cinnamon beautifully.
Pecan Cinnamon Roll Cake
Add ½ cup of chopped pecans to the cinnamon swirl mixture for added crunch and nutty flavor. You can also sprinkle pecans on top of the glaze for extra texture and visual appeal.
Chocolate Chip Cinnamon Roll Cake
Stir ½ cup of chocolate chips into the batter or sprinkle them between the layers. The chocolate melts slightly during baking, creating pockets of gooey chocolate throughout the cake.
Maple Cinnamon Roll Cake
Replace the vanilla extract in the glaze with maple extract, and drizzle with pure maple syrup before serving. This variation is perfect for fall mornings and pairs wonderfully with bacon.
Storage and Make-Ahead Tips for Cinnamon Roll Cake
How to Store Cinnamon Roll Cake
Cover the cake tightly with plastic wrap or aluminum foil and store at room temperature for up to 2 days, or refrigerate for up to 5 days. The cake actually tastes even better the next day as the flavors meld together.
Freezing Cinnamon Roll Cake
This cake freezes beautifully! Wrap individual slices or the entire cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. Refresh the glaze if needed before serving.
Making Cinnamon Roll Cake Ahead
You can prepare the dry ingredients and cinnamon swirl mixture the night before. In the morning, simply mix the wet ingredients, combine everything, and bake. For truly make-ahead mornings, bake the cake the day before and glaze it just before serving.
Troubleshooting Common Cinnamon Roll Cake Issues
Why Is My Cinnamon Roll Cake Dry?
Overbaking is the most common culprit. Check your cake at 35 minutes—it should be barely set in the center. Also, make sure you’re measuring flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.
My Cinnamon Swirl Sank to the Bottom
This happens when the cinnamon mixture is too liquid. Make sure you’re including the flour in the swirl mixture, as it helps suspend the swirl throughout the cake. Also, don’t make the swirls too thin—they should be thick ribbons.
The Glaze Is Too Thick or Too Thin
Adjust the consistency with milk or powdered sugar. Add milk one teaspoon at a time if too thick, or powdered sugar one tablespoon at a time if too thin. The glaze should flow slowly off a spoon.
Frequently Asked Questions About Cinnamon Roll Cake
Can I use a different pan size for cinnamon roll cake?
Yes, but adjust the baking time accordingly. A 9-inch square pan will need about the same time, while two 8-inch round pans will need about 28-32 minutes. Watch for the toothpick test to determine doneness.
Can I make this cinnamon roll cake without eggs?
You can substitute each egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes). The texture will be slightly different but still delicious.
Is there a substitute for cream cheese in the glaze?
If you don’t have cream cheese, make a simple powdered sugar glaze with butter, powdered sugar, vanilla, and milk. It won’t have that tangy flavor, but it will still be sweet and delicious.
Can I reduce the sugar in this recipe?
You can reduce the sugar in the cake by up to ¼ cup, but I don’t recommend reducing the cinnamon swirl sugar, as it creates the signature flavor. The glaze can easily be adjusted to taste.
How do I know when my cinnamon roll cake is done?
The cake should be golden brown on top, spring back when lightly touched, and a toothpick inserted in the center should come out clean or with just a few moist crumbs attached.
Can I make this as a bundt cake?
Absolutely! Grease a bundt pan well and layer the batter and swirl the same way. Baking time may increase to 45-50 minutes. Let it cool for 15 minutes before inverting onto a serving plate.
Conclusion
This cinnamon roll cake recipe has become a cherished staple in my home, and I hope it becomes one in yours too. The beauty of this recipe lies not just in its gorgeous swirls and irresistible flavor, but in its ability to bring people together. Whether you’re serving it to overnight guests, bringing it to a potluck, or simply enjoying a slice with your morning coffee, this cake creates moments worth savoring.
The best part about perfecting your cinnamon roll cake technique is that you get to eat your practice attempts! Don’t worry if your first swirls aren’t perfect—they’ll still taste amazing. As you make this recipe again and again, you’ll develop your own rhythm and style, perhaps adding your favorite mix-ins or adjusting the cinnamon to your preference.
I encourage you to make this cake your own. Try the variations, experiment with the glaze, and don’t be afraid to get creative with your swirls. Some of my favorite baking memories involve teaching my kids how to create those beautiful patterns in the batter, their faces lighting up when the finished cake emerged from the oven.
So preheat that oven, gather your ingredients, and get ready to fill your kitchen with the most incredible cinnamon aroma. Your family and friends will think you’ve been baking all day, and you can smile knowing this impressive cake came together in less than an hour. Happy baking!