Homemade Cinnamon Roll Cake (+Video)
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!

CAN I SUBSTITUTE WITH A BOXED CAKE MIX?
Yes you could. 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. I think a butter pecan, white and yellow boxed cake mixes would all work as well.

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 t 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.
- 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?
Originally published: March 2012
Updated photos (not the recipe): June 2023

Homemade Cinnamon Roll Cake (+Video)
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 1/2 cups milk
- 1/2 cup (1 stick) salted butter, melted (slightly cooled)
For the cinnamon filling:
- 3/4 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 can vary quite a bit depending on which brands were used.
Can I make this the night before and bake it in the morning?
Thanks. I love all your recipes
Hi Sherry – thanks so much! Unfortunately no you couldn’t. Once you’ve mixed the baking powder in, it becomes activated and it can’t just sit in the fridge overnight or the cake won’t rise properly when you go to bake it.
I think it is whatever you feel comfortable doing. Is there a reason you’re not sure whether to do it the night before or in the morning? Are you worried about consistency or whether it’s safe to leave out? Just wanting to understand better so I can better answer your question.
Can I save this overnight? If so what is the best way? So delicious!
Honestly, I would just cover and leave it out on the counter if it’s just one night. Sometimes putting a cake in the refrigerator can dry it out. It does freeze well though. 🙂 Hope that helps!
Can’t wait to make this cake! my friend made it, and it’s delicious !!
I made this recipe with my nursing home residents and it was absolutely delicious. Everyone loved it!
Awww I absolutely LOVE hearing that Shannon – thank you so much!!
Made this a few weeks ago..had a senior moment and forgot the eggs..it was delicious anyway!
Lol! I’m just happy to hear it still turned out ok! 🙂
The best cake ever!
I made this in a half batch today. It is very good and about the perfect size for just me and my husband to have for the rest of the week!
I made this cake tonight for the first time and my son and I loved it. He’s already talking about having it again sometime soon.
I’ve made this cake about five times, each for a friend’s birthday and it’s always so well received. Amazing recipe, for this next one (that’s in the oven right now) I added a dash of ground cloves, nutmeg, and extra cinnamon for a friend who dearly loves fall…and so far from what I’ve tasted it adds more warmth to it! Super excited. Will experiment with a cream cheese frosting for the next one. Happy baking and thanks for such a lovely and universal recipe!