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.
Made this cake and it was a hit! I’m making it again for our Halloween party.
Simply amazing. After a stressful day we were looking for a decadent treat that was easy to make. This fit the bill and received rave reviews from even the pickiest family member. It was shared with neighbours who also raved and asked for the recipe. Perfect all around!
This recipe sounded and looked very delicious!! But, I do have to say, that when I made it, I decided to DOUBLE the glaze that goes on top after it was done baking. Now, don’t get me wrong, I love, love, love sweet treats. But this was definitely TOO sweet. Also, I ran out of powdered or confectioners sugar in the middle of making the glaze, and it was a bit gritty. But if you have the right amount of powdered sugar, you will surely be fine! Or as my grandfather says (if it is too sweet), “Cut the top off.” Lol. But yes, if you really, and I mean really, like very sweet things, then you should consider doubling it, but as for me, I will not next time. Overall, this was a very nice and appetizing sweet treat for me.
Stay safe everyone!
Just made this for the first time. Unfortunately my son got Covid and My mom and I were put on quarantine along with him. So we had been talking about this but with work never had time. SO today since we are both working from home. I put my mom to baking with me and this was an amazing, best thing I have ate in awhile that was sweet. It was easy she did the cake and I did the filling. Thank you so much for sharing this recipe with us. I love Cinnamon so much. I need to find a good coffee cake recipe so if you have one let me know.
Do you know if i could bake this in 2 round pans and make it into a layered cake?
I could have eaten the whole thing. Delicious cake. I shared with my parents and neighbors. Loved by all. And SO easy to make. Thank you!
You are the best Kathy – thank you!!
Delicious.
I halved the ingredients and cooked in an 8-inch round pan. Added 1/3 cup of crushed pecans.
Hello, I like anything cinnamon and really like to try this. I was wondering if I can half the portion and bake on 8×8 baking tray? I have a small oven and don’t have a 9×13 dish.
Using the make from scratch recipe it is delicious! Would not recommend using the cake mix. Tasted great but was a mess to serve.
So fun and easy to bake. My first time was a little rough but it has begun to taste so good. This is such an easy and delicious recipe. I am so excited to share it with extended family. Thanks for posting this!
If I’m making it the night before for breakfast the next day should I wait to put the glaze on in the morning?
My second try with this recipe…. I’m in love.
It is ai easy to make, the texture and flavor are great. You just can’t get enough of it.
So easy to make something so delicious. My family loved it. I did cut the glaze topping in half. This way the icing glaze wouldn’t over power the cinnamon cake. It is so moist and yummy. Will make again for sure.
This is a great recipe…. so yummy!
This is delicious! Totally recommend this recipe.
It’s not going to last very long in our house.
BEST cake ever!!!!!
The glaze was a little too sweet so we improvised by putting some cocoa powder and some salt in and it tastes much better!!!!
Thanks for the tip it really helped!!
Easy to put together and a tasty final product. Not overly sweet, as I worried it might be. A crowd pleaser, for sure.
AMAZING!!!!!!!!!!!!
I took a bite and came to comment!
Wooooooooow! Thank you for sharing!!!!
I added the cinnamon filling to have of the cake. — then I added 4tbsp of cream cheese to the rest of the filling and added that to the other side of the cake.
Wooooooow! Just wow and thank you!!
Made the cinnamon roll cake today. It’s so good.
And easy to make. Will be making this again. I also think it would be great with chopped nuts and on top.
Great. Easy to n make and bake. I like and my wife likes it. Next time chopped walnuts are going in.
Easy to prepare and absolutely delicious.
Easy to make and very YUMMY!!!
Was delicious!! Husband wants me to make it for our seasonal friends,
My friend found your recipe and asked me to make it for her. When I was mixing everything together, I was a little worried because the batter looked a little too runny, but I knew I had followed the directions. I’m glad I read the comment about allowing the cake to bake longer because mine too an extra 10 minutes in my oven.
I dropped the cake off (still quite warm) and hoped she liked it. SHE LOVED IT! She said the cake was everything she imagined! I’m definitely adding this to our dessert rotation.