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!
FREQUENTLY ASKED QUESTIONS (FAQ’S):
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.
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 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. 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?
Originally published: March 2012
Updated photos (not the recipe): June 2023
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 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.
I'm making it right now to take to some special folks tomorrow! Can't wait to try it!
Not really that complicated, even though it has three steps, and I had two helpers!
I added a little almond flavored sugar syrup to the glaze mixture for a little bit of a nutty taste; next time I might add hazelnut to the cinnamon filling.
This is just awesome! It will go awesome with our chili this weekend while camping 🙂
Thanks!
We need to give your hubby a gold star!! What a guy! So sweet!! Sometimes we gotta give our men direction on what we want. I'm so proud he went for it & had success – thank you so much for letting me know. Happy Birthday!!
Today is my birthday. Last night my husband asked what I wanted. He had already gotten me a few presents so why not have him make me breakfast! Right?! He let me sleep in and I left the page up on my computer for him to see this morning. He made it all by himself. Did not bother me or ask for me help at all! I woke up to breakfast and coffee at the table. Thank you so much for your step by step directions even my hubby could follow. And he don't bake! He did a great job, it was soooo good!!!
I made the cinnamon roll cake yesterday and the husband LOVES it. I thought I might share some of the cake, but I guess not. Went to get a piece for lunch and it is half gone! thanks for the recipe.
I have made your bun cake, and it is so good. Your picture of the cinnamon roll cake is gorgeous and I can't wait to make it. Thanks!
I saw this on pinterest & copied down the recipe immediately! I'm yet to make it but after your review I'm definitely going to try. It's been sitting in my inbox like, pick me!! 🙂 Looks mazing!
WOW! This cake looks amazing! I am def making this for brunch. Yum!
You're so funny! =) I know ALL ABOUT the eyes glazing over cause 'there's too many ingredients' kinda thing…sometimes a little extra time is worth it, and if you say so about this recipe, I'm certainly gonna trust you on that. YUM!
This is worth any extra time and effort to arrive at this yumminess.
This is a great idea! Makes things bit easier 🙂
Wow, that looks fantastic! I am a cinnamon addict, so this is perfect for me.
The next time I make this I plan on either putting in the cinn. mixture or sprinkle on top some pecans.So good!
Wow does this look delicious. Well worth the effort and ingredients I would say. Come visit this week. We have some wonderful things to share.
How gooey and yummy does this look, all i need is milk and a big piece of cake.
Okay, this looks and sounds amazing! I LOVE cinnamon rolls, but I'm a chicken when it comes to baking them. It's a fear of yeast that I just haven't overcome yet. (i'm working on it)….
I am definitely bookmarking this and making it very very soon, like maybe this weekend. Thanks for sharing.
Lol, that is a lot of ingredients but it looks like the extra time is totally worth it! This would be great for a lazy Sunday morning!
This cake looks wonderful…..BUT it's going to be hard to beat your "Honey Bun Cake" which has become a favorite at our house! BTW I finally got to try the "Butter Topped Biscuits" & they were a hit, as are so many of your recipes. (Everything I have tried have been great!) Thanks for sharing!! Susan
Hello. How are you? Is there anyway I can get the recipe for the honey bun cake
I am just swooning looking at this – SO delicious!
Mary x
Why would you need to scoop out a piece? Don't you just get a large fork and pull up the tray? 🙂 Seriously, this looks delicious and not too complicated. Way better than a box mix!
This is an exquisite dessert/breakfast dish – looks truly delicious my friend 😀
Bookmarked!
Cheers
Choc Chip Uru
Latest: Lemon Meringue Tart
Susan, thank you so very much!! The honey bun cake is a big favorite in our house too. I'm SO happy you love it as much as we do!! Thank you for such a sweet comment!
Oh my goodness! This sounds fantastic! I think it would definitely be worth the time. 🙂
I missed this on Pinterest – holy cow this looks wonderful!