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.
I made this over the weekend. My husband, son, mom, and a few of hubby’s coworkers had it and everyone loved it. I did reduce the butter in the cinnamon filling to 1 stick and also cut the glaze in half. The cake was super moist and flavorful. I have a feeling I will be making this fairly often. Thanks for the tasty recipe.
I am so happy everyone really enjoyed this! You are so sweet to come back and leave a comment. I really appreciate it!
Made this today and it is awesome!’ I’m going to make it for my ladies breakfast at church on Monday !!
What can I use instead of milk to make this dairy free
I’m not familiar with dairy free baking or cooking. You would also have to figure out a substitute for the butter as well since that is a dairy product. I’m sure there are dairy free options out there, I’m just not familiar with them – sorry!
I am lactose intolerant so I use Lactaid milk or almond milk in all my cooking and baking since I cannot use anything like milk. I also use the lactaid cottage cheesem, and sour cream with great results in other recipes.
Absolutely loved this recipe, I made it into muffins it turned out fabbb
Notes for those that plan on doing the same: fill the cupcake paper thingys most of the way up, I’d say about 3/4, try layering or sort of sandwiching the cinnamon mixture in between for a more structured finish otherwise it will boil over and make the tops not so pretty, cook time at 350 deg. Is only about 20-25 min depending on your oven of course
Delicious!!! I wanted to bake this in an 8in round pan so I just halved the recipe and baked for 25-30 minutes. Came out so moist and fluffy, lots of cinnamon flavor! Super easy to throw together and quite forgiving (I eyeballed most measurements). I’ve already made it twice!
Delicious, it’s hard to stop eating!
Looooooooved it. Turned out perfectly.
Delicious!! As a non-baker its level of difficulty is a 3/5 since I’m not the best at measurements, and anything baking related lol. FYI the cakes texture is spongy almost like a tres leche consistency, but the flavors sooo good! Overall 8.5/10!
can I make this cake two days in advance and leave of the fridge and re-warm in the oven so it’s still soft
It gets dry in the fridge like most homemade cakes.
Hello! Am I able to make this into mini loaves? Thanks in advance!
I have not tested that Amber – sorry! If you try it, please let me know!
Hands down the best homemade cake I have ever made or eaten in my life. Took it to a church potluck and I had to hand out your recipe to no less than 20 people! So good – thank you so much!
can this be made a day ahead of time?
Yes but don’t refrigerate or it will dry out. Keep covered at room temperature.
Love this cake recipe! Quick and easy with ingredients I always have on hand. First time making last week I used almond milk and Country Crock subbing the butter since I’m in a low saturated fat diet per my cardiologist. This cake was so moist and full of that wonderful cinnamon flavor. I’m in the process right now of making this cake again since I didn’t bring the eggs and milk to room temperature first time around. I’m also experimenting by adding ground walnuts to the top swirl? Oh!! It’s going be delicious!!
Absolutely delicious! I think this is the first cake I made from scratch that wasn’t as dry as the dessert. LOL – so good and a huge hit!
My husband loves when I make this cake! Great recipe that stays moist for days! It actually tastes better the longer you let it sit in my opinion.
Made it several times. Simple and crowd pleaser
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.
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! 🙂
Hi,
I’m excited to try this recipe! Do you know how long it stays fresh at room temperature?
Thanks!
Jennifer
Hi Jennifer, as long as you have it properly covered, it can stay good for about 3 days. Just don’t pop it in the fridge or it will dry out lie most homemade cakes 🙂
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!
I really enjoyed it and both of my daughters really enjoyed it. Thank you for the recipe.
just pure pleasure, making, baking and eating this cake, it is so so good, and a very easy recipe to follow.
It’s beautiful and smell really good.
I’d love to make it but I’m a bit scared about converting to metric
I understand! I am completely unfamiliar with metric. Perhaps someone on the internet has already converted a similar recipe. It might be worth Googling!
Could you make this in a bundt or round cake pan
I don’t recommend it.
What kind of milk do you use??
For all recipes I always use a 2% or higher fat milk.
Just made this amazing cake .It smells so yummy in here .And so simple to make very easy and so delish highly recommend this cake to everyone ..What are waiting for the perfect cake is this one make it today 🙂
This is my all-time favorite cake. I try to make special cakes for my family members on their birthdays. Today I am modifying this recipe by adding fresh strawberries for my husband’s birthday.
Ooooh strawberries sounds lovely!! Thanks so much Carrie – it truly makes my day to hear that!
I made this a few weeks ago for a church event…it was delicious and every loved it. I want to make it ahead of time for Easter weekend. How should I store it and how long do you think it would stay fresh. Refrigerate/freeze? Yes or No? Thanks for your help!
Personally I think cakes will always taste best when fresh. Just my personal preference. I’ve actually never stored this cake because it never lasts that long – ha! You can certainly make it ahead of time & store in the fridge. It can also be frozen for up to 3 months 🙂
Absolutely Delicious!!!!!
I made this last night for a dinner group.
Everyone raved over how good it was, and everyone asked for the recipe!!
I’m still thinking about it…
Do you think I could just the recipe in half for 2 of us?
Thank you so much Brandie!!!!
Every recipe of yours that I have made, has been really good!
Thank you!
We love this cake! It is delicious, and turns out perfect every single time!
Absolutely fantastic cinnamon cake, tastes so delicious my whole family loves it including my 2 little picky eaters
So delicious! I actually cut the cake recipe in half but accidentally forgot to half the cinnamon paste. I also completely melted the butter before mixing with the sugar & cinnamon …
I honestly didn’t think it would turn out but it was amazing. Oh yeah I didn’t frost it because of the extra sugar & cinnamon paste.
We all loved it. So moist. Will be making it again for sure.
Can this also be made in a bundt pan? Would the measurements remain the same?
Hi Erica, no unfortunately this wouldn’t turn out well in a bundt pan. I’m sorry!
Absolutely beautiful ❤️ love every bit of this recipe
Wonderful! Thank you so much Sonia!!
very good cake
Really good recipe and easy to whip up last minute!
Well Brandie, you did it again. This is to die for! The cake was so fluffy and the topping divine . I made it for a man who was missing his mother’s cinnamon rolls.. it was a hit! Of course I knew it would be. I haven’t tried any of your recipes that weren’t. Keep it up, girl!!
Made this last night and it is delicious! The only issue I had is that the cinnamon filling didn’t swirl when I tried to mix it around with the butter knife. It was kind of thick so I just cut it up a bit to mix it around the cake. Didn’t seem to affect the taste but I didn’t get the pretty swirl look I was hoping for. Do you think I could use melted butter in the cinnamon filling as well? I’m thinking maybe if it’s a little more liquidy, I would be able to do the swirl.
fun and easy recipe and the cake turned out amazing
This looks absolutely scrumptious! I do make cinnamon rolls, but a cinnamon roll cake is the best of both worlds. I would like to add raisins. Would I need to make any adjustments to this recipe? I look forward to making this cake TONIGHT!
omg this recipe was amazing! I saw it on Pinterest and had to try it! It is the best thing I’ve ever made and it is so awesome! totally would try it
I made using 1/2 of a yellow cake mix, and halved all other ingredients. Put in a 7″ springform pan. Baked in my air fryer at 350 for 25 minutes. Delicious!
I made this for the second time!!! Absolutely delicious!!
I make this cake all the time! It’s such a hit and never disappoints!
I just made this and it was AMAZING! I cannot wait to go somewhere and take this. Thank you for this delicious recipe!!!
So if I up the amount of servings, wouldn’t I have to use a larger pan?