Cinnamon Roll Cake
This Homemade Cinnamon Roll Cake dessert has all the flavor of a cinnamon roll but in an easy cake with a vanilla icing drizzled on top!
A CINNAMON ROLL IN CAKE FORM
Are you one of those folks whose eyes glaze over when you see a recipe that has more than 5 ingredients? You completely lose interest and skip on to the next one. I know the feeling! It’s kinda how I felt about this one when I first saw this recipe for Cinnamon Roll Cake. But then I heard all the great reviews everyone was giving it and I knew I had to make it! This cake is really so warm and comforting and is easier to make than you might think!
Woah – this was outstanding. Made it for my girlfriend and she and her friends loved it. Thank you for all your great directions and step by step photos and videos. It made it so much easier for me!
– Trey
FREQUENTLY ASKED QUESTIONS:
Yes technically you could but this recipe was not designed for a boxed cake mix. Boxed cake mixes tend to be a little too soft so they have a hard time holding up to a heavier filling like the one below. So please keep in mind your filling may fall straight to the bottom. If you insist on using a boxed cake mix, you could use a vanilla cake mix and then just make the cinnamon roll filling and swirl it around. Then continue with the rest of the baking instructions.
Yes. You can either make two 8×8-inch pans or just cut the ingredients in half and make one 8×8-inch or 9×9-inch pan. Baking times will vary so you’ll have to play it bey ear. I think it would be a great idea to make one and take one. Keep one at home and give one to a friend.
I don’t recommend it. The problem you run into is that swirl topping could sink and end up becoming a bit of a mess. This cake works best as a 9×13-inch baking dish.
Do not refrigerate it. As with many homemade cakes, if you put it in the refrigerator, it will start to dry it out. Keep it stored (covered) on the counter for up to 2 days. It can be frozen for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- all-purpose flour – I don’t usually sift flour with baked goods but some folks swear by it and think it produces a fluffier cake, so if you have time, then you can certainly sift it. I usually just take a fork and stir the flour a bit in the bowl. Also, do not pack your measuring cup with flour. Use a spoon to full up the measuring cup with flour and shake as you go to level it off. If you pack the measuring cup, you’ll end up with too much flour and your cake will taste dry and be very dense.
- granulated sugar – I have not tried this with any sort of sugar substitute so can’t say for sure how that would work.
- baking powder – it is very important you make sure your baking powder is fresh. Most baked goods do not turn out properly because the baking powder was not fresh or expired.
- eggs – when making baked goods, it helps to have your eggs at room temperature. It just helps them to mix in better with the better and there is a whole bunch of science on how it helps the cake to rise.
- milk – if possible, the milk should be at room temperature as well.
- salted butter – we are not adding additional salt to the cake batter which is usually what you do for cakes so instead, we’re just going to use salted butter. See my post on How to Soften Butter Quickly.
- light brown sugar – when measuring brown sugar, unlike measuring flour, make sure you pack it into the measuring cup.
HOW TO MAKE CINNAMON ROLL CAKE:
Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray (I like the kind that has flour in it.) In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter.)
While your mixer is running, slowly add the 1/2 cup melted butter. Mix just until combined – overmixing flour in baked goods can make it tough and rubbery.
Spread this batter evenly into your baking dish.
Now to make the filling. In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon. Stir until combined well.
Drop the cinnamon filling by spoonfuls onto the cake batter.
Now the artistic part. Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter.
Bake the cake for about 35-40 minutes (it took about 40 minutes in my oven), until a knife inserted into the center comes out clean.
While the cake is baking, make the glaze. Whisk together powdered sugar, milk and vanilla extract in small bowl.
Pour the glaze over the warm cake.
The glaze is gonna settle into all those nooks and crannies.
Serve warm or at room temperature. I think the cake slices up better once it’s cooled down.
CRAVING MORE RECIPES?
- Cinnamon Roll Casserole
- Easy Apple Pie Cinnamon Rolls
- Cinnamon Roll Poke Cake
- Air Fryer Cinnamon Rolls
- Tik Tok Cinnamon Rolls
- Cinnamon Sugar Butter Swim Biscuits
- Oreo Poke Cake
- Italian Love Cake
- Pistachio Cake
Originally published: March 2012
Updated photos (not the recipe): June 2023
Cinnamon Roll 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
For the cake:
- Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray (I like the kind that has flour in it.) In a large bowl (or the bowl of your stand mixer), combine 3 cups all-purpose flour, 1 cup white granulated sugar, 4 teaspoons baking powder, 2 large eggs, 2 teaspoons vanilla extract and 1 1/2 cups milk.
- While your mixer is running, slowly add 1/2 cup (1 stick) salted butter, melted. Mix just until combined (overmixing flour in baked goods can make it tough and rubbery.)
- Spread this batter evenly into your prepared baking dish.
For the filling:
- In a small bowl, combine 3/4 cup salted butter, softened to room temperature, 1 cup packed light brown sugar, 2 Tablespoons all-purpose flour and 1 Tablespoon ground cinnamon. Stir until combined well.
- Drop the cinnamon filling by spoonfuls onto the cake batter.
- Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter.
- Bake the cake for about 35-40 minutes (it took about 40 minutes in my oven), until a knife inserted into the center comes out clean.
For the glaze:
- Whisk together 2 cups powdered sugar, 5 Tablespoons milk and 1 teaspoon vanilla extract in a bowl. If you want it thicker, add more powdered sugar and if you want it thinner, add more milk.
- Pour the glaze over the warm cake. This cake can be served warm or at room temperature but I think it's easier to slice if you allow it to cool first.
Video
Notes
- I think you could get away with only using one stick of butter in the cinnamon/sugar filling mixture.
- Serve warm or at room temperature.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Sounds great! How long can it sit at room temperature after baking? Thanks!
I will leave it out a couple of days honestly and I haven’t had issue but some people prefer to pop it into the refrigerator after a few hours.
Any recommendations/adjustments for high altitude (I live at 7,000 ft elevation)?
I’m sorry, I’m not familiar with high altitude baking. What do you normally do?
Made for husband’s birthday, was absolutely delicious.
I have a question! I have made this so many times and it is always a huge hit!!! Have you or anyone else ever tried cooking almost fully, but not quite and then finishing the next day before adding the glaze!? Or is it best to finish, glaze and keep overnight?
Yay!! So happy you love it!! With most baked goods, you definitely want to fully bake it. It’s honestly best to just fully make it that night and cover it well to serve the next day 🙂
Oh my gosh, this was heavenly!!! My husband couldn’t stop carrying on about how good it was so he took some into work and everyone wants me to make one for their work party, ha! Thank you so much!!
Wow! Sometimes homemade cakes can taste dry but not this one. Took it to a get together & it was a huge hit! Nothing left!!
Excellent! Big hit and I came home with an empty baking dish!
This is a very delicious cake. I’ve made it twice. The second time I doubled the cinnamon in the filling. It was even better. I was wondering if I could add a little pumpkin puree to give it an autumn flair. If so, what alterations should I make?
Do you think it would work to make the cake & put in fridge at night, then bake in the morning?
The filling may sink, I’m not sure to be honest since I haven’t tested that out
Made this for a work potluck, it was a huge hit. It looked so pretty too!
wow, this is a keeper. My only problem was the cinnamon miixture sunk to the bottom. Do you have any ideas why?
Mary
my cinnamon mixture sunk a little too. Next time I will add chopped nuts to the cinnamon mixture.
An amazing recipe!!!
Has anyone tried baking in two smaller pans, like 8×8? Or adjusting the recipe for that size? If so share how. THANK YOU!
DELICIOUS!!!! Easy to make.
This recipe was great and definitely a crowd pleaser.
I used a cream cheese frosting instead of the glaze as a personal preference and it was very good that way.
I attempted to make it as cupcakes – standard size – they baked for about 20 minutes each batch – made 24 cupcakes. I wouldn’t recommend them as cupcakes though because the topping swirled through melts, collapses into deep crevices, and spills over the top of the cupcake rims. I just sort of scooped the delicious gooey mess back on top of my cupcakes and reformed them a bit while they were warm but they are not pretty cupcakes (tasty, but not pretty). I would stick to a cake pan or 13×9 or something that doesn’t rise to the rim of the pan for these in the future. Some day I may try again by adding the topping to the cupcake liners first and then putting batter on top before swirling…maybe that would prevent the overflow…could also create a collapsed gooey mess that gets stuck in the liner though – attempt at your own risk haha.
Will definitely be making these again though – way faster than making full cinnamon rolls and just as tasty.
I need to slice then freeze this lovely cake for my high teas. Have you done this successfully?
Very good cake! Turned out perfectly and I came home with an empty dish and a ton of people asking for the recipe!
this is the best cinnamon cake ever, my go to, its a win everytime,
Love this recipe. So easy to follow and tastes amazing!