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 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?