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.
This is amazing. I am eating it for breakfast at the moment. I took a few shortcuts because I have two toddlers and not alot of time to focus on baking. Instead of cake from scratch I used a French Vanilla box cake mix. Following some advice on one of the reviews I used just one stick of butter for the filling. For the icing I made extra because I love the icing. It took 40 minutes to bake at 350. I let it cool about 30 minutes then took a wooden coffee stir stick and poked some holes throughout the cake before I poured the icing. I ate some last night and it was great warm. After sitting and soaking in all the icing overnight it was even better than it was yesterday.
Absolutely DELICIOUS!! I loved it and so did my family!!!! Easy to make too.
I’ve made this many times, and it is excellent, but you MUST reduce the butter in the swirl to 1/2 cup (1 stick) or the swirl will sink to the bottom. The original recipe called for a full cup, and they reduced it, but not quite enough.
Made this for the first time. Simple enough, turned out great, can’t wait to dive in!!
Loved this cake I helped my wife make it for my birthday and it was great she’s not a baker but she did a Fab job
I went with another commenter’s recommendation to use 1 stick of butter in the filling instead of 1 1/2….. next time I will use the full amount as called for in the actual recipe, I found the filling to be more like cookie batter instead of cake batter and I think the extra 1/2 stick would have made it thinner…It was hard mostly impossible to swirl being so thick.
My family loved it! I had the kids help in 3 stages and they were so proud of the outcome!
This was perfect. I made the filling first so it was ready to go. New favorite. Thanks!
Hi Brandie! I LOVE your recipes! There are only 2 of us; Can I halve this recipe? If so; what adjustments do I need to make?
Hi Jennifer, I have done it twice halved, and just cut the ingredients in half and baked it in an 8×8 pan. Delish! Cut your cooking time down to about 30 min and check it with a toothpick from there
I never write reviews but I got such raves from my family that I had to take the time to thank you. I am gluten intolerant and I used Bob’s Red Mill 1 to 1 GF flour. I replaced 1/2 cup of the milk with buttermilk. I used only one stick of butter in the cinnamon mixture; I froze the stick, grated it and then mixed it with the sugar and flour. I then sprinkled that crumbly mixture on top of the cake and then swirled it in and it did not sink in as some of the reviewers noted. I only used one cup of sugar for the glaze and replaced the other cup with 1/2 cup of cream cheese. My boys said it was one of the best cakes they ever had, and they both had seconds. Thank you for sharing such a delicious recipe!
I lOVED these!!! I made them into muffins and they turned out amazing!
Thank you for the amazing recipe 🙂
How did you swirl the brown sugar mix into the muffins? I was thinking about making muffins but didn’t know the best way to do that
Big hit with the family!! They loved it!!
I’ve made this before,it was delicious and got rave reviews when I brought it to my brother-in-law and sister-in-law’s house for dessert. Now I am making it for a work party and i am sure they will love it as well!
Love hearing that Melissa – thank you so much!
Wow Brandie! Your Southern pecan pound cake, Ground Beef Stroganoff, and homemade chicken and dumplings are already staples in our home. This is about to become another! Perfect paired with a cup of coffee! I love your recipes so much! They are always delicious. Thanks!
What a yummy recipe! I am gluten & dairy free, so I usually make easy 1:1 substitutions in standard recipes with rice flour & almond milk. This was no exception & it turned out perfect. I also use my own homemade vanilla which gives my recipes that extra kick. I used about 1/2-3/4 of the glaze to cut the sugar a bit. My next venture is to try to cut the sugar in the recipe down a bit more….because I couldn't stop eating it & neither could my husband…he usually can back away from desserts. Maybe I need to halve the recipe & make a smaller cake instead? HA!
I just made this 3/17/2014, it was pretty easy and tasted good, but the only thing i would recommend to others that try it, is when you make the glaze/icing, put about half the vanilla extract it calls for, it's really over powering, but of course it's about your taste 🙂
Delicious!
So good I can't wait to go home and have some more this evening!!
Can you make you put this together the night before and bake it in the morning?
Making the cake now!! The house smells soo delicious can't wait to dig in!!!
I took this to lunch at my Aunties and everyone loved it. My filling sank a little to the bottom but it was still absolutely yummy!
I made this but cut all the sugar in half (except glaze) and it’s still amazing.
I mad this twice. I am s glad you mentioned the part about it sinking. The first time I made this, mine was all jiggly, I ended up throwing it out. I made it again, and had parts that were really bubbly. My recipe is the exact same-except it said bake at 350 for 28/32 min? no way. I had to go to 40 43 minutes. I was waiting fr the bubbly to stop bubbling–lol. I figured out if you don't swirl this properly-you get clumps that don't bake–I am guessing. It is a really great tasting cake-I just need t make sure I have the proper cooking time down, and then I will make this all the time.
I just made this cake and it's delicious!
I think the problem some might be having with the sinking filling is due to the fact the cake sits out while you make the filling. I make my filling first so it's ready to go as soon as the cake batter is mixed. Haven't had any problems….
Possibly, I think it has a lot to do with the swirling. If you don't even that swirl affect out, it sits at the bottom and will not bake evenly-just my own opinion.
I have done this cake second time now and it is big hit in all my neighbourhood. :-))) so moist and delicious! !!!!! Thank you for sharing this recipe.
Bump for this, excellent recipe. I did make one adjustment, I added a block of softened cream cheese to the glaze… it steps the recipe up a notch.