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. I think it would be a great idea to make one and take one. Keep one at home and give one to a friend.
Obviously baking times will vary since it’s a smaller pan. I can’t give you specific baking times though since I haven’t tested that out myself.
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.
If you use unsalted butter do you have to add salt?
Yes, There is about 1/4 teaspoon of salt for every stick (1/4 cup) of butter so you’d want to at least add that amount to compensate
We have a dairy allergy in the household, so we can’t use regular butter. Has anyone tried substituting with coconut oil? How will it come out with another substitute?
I found this recipe a few weeks ago and made it for the second tome today. Easy and delicious. My family loves it. I actually ran out of regular flour and used bread flour and it was super moist!
Sounds very good
M
My son asked for a cinnamon roll birthday cake. This was a hit! I did double the cinnamon filling as others recommended. It was very decadent and buttery (4 sticks!) but also VERY sweet (and we only used about half the glaze). If I make it again, I would decrease some of the sugar. I do think this would also work well as a breakfast or brunch item
Can you make this in 8 inch square pan if you half the recipe?
I talk more about that above in the frequently asked question section 🙂
Just made this afternoon and I’m obsessed! Both my husband and I loved it and will be making for my college kids when they are home this summer. I even sent this recipe to my mom. This was so delicious and easy to make. My new “go to” cake recipe! Thank you!
This is an amazing recipe. So moist and exactly like a cinnamon roll. Very tasty.
Yay! Thank you Tamra! That means so much to hear!
will buttermilk work in place of milk for the cake?
Absolutely amazing, very moist, great flavor, not hard to make at all!
This looks amazing, can’t wait to try it out! Would you advise to bake this in a glass 9×13 dish or can it be baked in a metal 9×13 baking pan? Thanks:)
Can I make this in a disposable foil pan? Will it ruin the cake?
It’s a heavy cake & I haven’t personally tried it to be honest
I don’t recommend it. the middle of mine didn’t get done properly and I have successfully made this in a regular baking dish and it turned out great. I don’t think a disposable aluminum pan distributes the heat evenly and the edges got pretty dark before the middle got done. Plus, I had to keep a pan underneath it because it is a heavier batter and the pan would have bent in half as I tried to move it around.
I subbed a gluten free 1 to 1 flour and it was pure perfection. Highly recommend.
This cake turned out amazing! Thank you! I didn’t adjust anything and I wouldn’t since it turned out so well!
I have made this recipe numerous times using 1/2c butter in the filling. The glaze is all I have to adjust. I use (5) 4.5 in. square baking pans, lined & applied cake goop, baked @ 325° for about 30 mins. Perfect texture and always delicious! I’m about to bake up a batch right now. I’m going to try adding raisins. Maybe even some pecans. Maybe both! Thank you for sharing!
Can you use bread flour for this recipe?
I suppose the cook who posted this recipe has lost interest in their page or fell off the face of the earth. Fingers crossed not the latter
I’ve made this cake many times — the way it was written and also gluten-free (we love cup4cup). It’s absolutely delicious. We doubled the cinnamon mixture last time and thought it brought it to the next level
Did you only double the cinnamon or did you double everything? I can’t imagine using 3 sticks of butter just for the filling
Everyone loved it! Thank you!!!
Delicious, easy and well received- a definite keeper!
Delish!
This was so moist and delicious! Made for a church function and it was all gone by the time I went to grab my dish – ha! They couldn’t stop talking about how good it was. Thank you!!
Same thing happened to me, I just added a bit more milk and put it in the oven anyway. Still came out great!
oh my goodness this is such a soft and sweet delight. I love it.
Is this a white or yellow cake?
Perfect recipe just as it is. Moist and tasty
Well, that is a first for me. Hmmmmm…..I’m not sure what happened honestly
I dont know also what happened, but parts of it got stuck to the baking pan although it was buttered the same way I do for other cakes, so I would generally recommend using baking sheets.
The flavour is amazing, though ❤️
This cake was so delicious!
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
my cinnamon mixture sunk a little too. Next time I will add chopped nuts to the cinnamon mixture.
Made this for a work potluck, it was a huge hit. It looked so pretty too!
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. 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!