Homemade Cinnamon Roll Cake
A tender, swirled sheet cake that captures the flavors of cinnamon rolls without the hassle of making dough. Perfect for brunch or dessert.
I first made this cinnamon roll cake on a sleepy Sunday morning when I wanted the warmth of cinnamon rolls without the time-consuming dough. The result? A tender, swirled sheet cake with a gooey cinnamon corridor and a simple icing that tastes like comfort in every bite. It’s perfect for brunch, a bake sale, or any time you want cinnamon-roll flavor with minimal effort. If you enjoy cinnamon-swirled desserts, you might also like this caramel twist: caramel apple cinnamon roll dump cake.
Why you’ll love this dish
This cake captures the best parts of a cinnamon roll — the sweet spice, soft cake crumb, and glossy icing — in a single pan. It’s quicker than rolling individual buns, uses pantry-friendly ingredients, and feeds a crowd. Bake it for weekend brunch, potlucks, or a last-minute dessert when guests pop by.
Benefits at a glance:
- Speed: No yeast or rise time. From bowl to oven in about 15 minutes.
- Budget-friendly: Uses basic pantry staples.
- Crowd-pleaser: Feeds several people and pairs well with coffee or tea.
- Flexible: Easy to adapt to dietary needs or flavor swaps.
Step-by-step overview
You’ll mix dry ingredients, whisk wet ingredients separately, then combine them briefly to keep the cake tender. Pour half the batter, sprinkle the cinnamon-sugar layer, and finish with the rest of the batter. A gentle knife swirl creates the cinnamon-roll effect. Bake until a toothpick comes out clean. While the cake cools slightly, whisk up a simple icing to drizzle over the warm top.
What you’ll need
- 2 cups all-purpose flour (spoon into the cup and level for accuracy; or weigh ~250 g)
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (room temperature for best mixing)
- 1/2 cup unsalted butter, melted and cooled slightly (or melted margarine)
- 2 large eggs (room temperature helps with even mixing)
- 1 tablespoon vanilla powder
- 1 tablespoon ground cinnamon
- 1/2 cup brown sugar (packed, for the cinnamon ribbon)
- 1 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing; add more if you want thinner glaze)
- 1 teaspoon vanilla powder (for icing)
Substitutions/notes:
- Dairy-free: Use almond or oat milk and a plant-based butter.
- Gluten-free: Try a 1:1 gluten-free flour blend, but expect a slightly different crumb.
- For richer icing, swap powdered sugar + milk for 4 oz cream cheese + 1/2 cup powdered sugar.
Step-by-step instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish well.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk the milk, melted butter, eggs, and vanilla until combined.
- Add the wet ingredients to the dry. Stir gently until just combined — a few small lumps are fine. Do not overmix.
- In a small bowl, combine the brown sugar and cinnamon, breaking up any clumps.
- Pour half the batter into the prepared pan and spread evenly. Sprinkle the cinnamon-sugar mixture across the batter.
- Dollop and spread the remaining batter over the cinnamon layer. Use a knife to swirl through the batter to make a marbled, cinnamon-roll effect.
- Bake 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- While the cake is warm, whisk the powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla until smooth. Add a little more milk if you prefer a thinner glaze.
- Drizzle the icing over the warm cake. Let the cake cool at least 15 minutes before slicing so the icing sets slightly.
01Ingredients
Dry Ingredients
Wet Ingredients
Cinnamon Sugar Layer
Icing
02Method
- Preparation
- Assembly
- Baking
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0 OF 10 DONE03Recipe notes
- 01For best results, serve warm and enjoy with coffee or tea. The cake can be stored at room temperature for 1–2 days, or in the refrigerator for up to 4–5 days.
04Nutrition
Per serving- Calories
- 309
- Protein
- 4G
- Net carbs
- 52G
- Fat
- 9G
- Fiber
- 1G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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Best ways to enjoy it
Serve the cake warm for the gooey center, alongside a mug of coffee or a latte. For brunch, pair with scrambled eggs and fresh fruit. For a dessert upgrade, top slices with vanilla ice cream or a dollop of whipped cream. For a themed spread, place smaller squares on a platter with mini muffins and coffee cake slices. If you want a visually fancy presentation, dust lightly with extra cinnamon or chopped toasted pecans before serving.
Storage and reheating tips
Room temp: Store covered at room temperature for 1–2 days in an airtight container.
Refrigerator: Keep up to 4–5 days; bring to room temperature or reheat before serving.
Freezing: Wrap slices tightly in plastic and foil, or freeze whole (well wrapped) for up to 2 months. Thaw overnight in the fridge.
Reheating: Microwave single slices for 10–20 seconds, or reheat in a 350°F oven for 8–10 minutes to refresh the crust. If refrigerated, allow a few extra minutes in the oven.
Food safety note: cool the cake to room temperature before covering tightly to avoid condensation and sogginess.
Creative twists
- Cream cheese glaze: Swap the powdered sugar icing for a tangy cream cheese frosting (4 oz softened cream cheese + 1/2 cup powdered sugar + 1/2 tsp vanilla).
- Nuts & fruit: Add chopped pecans or walnuts to the cinnamon-sugar layer, or fold chopped apples into the batter for an apple-cinnamon cake.
- Maple-cinnamon: Replace vanilla in the icing with 1 tablespoon maple syrup for a fall twist.
- Vegan: Use flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg), plant milk, and vegan butter; use a gluten-free blend if desired.
- Mini version: Bake in an 8×8 pan for a deeper cake or in a muffin tin for cinnamon-roll cupcakes.
For a fruit-forward take, try pairing this idea with rolls like these cherry variations: cherry cinnamon rolls with homemade filling.
Helpful answers
How long does this cake take start-to-finish?
A: Mixing is about 10–15 minutes. Bake 25–30 minutes and cool 15 minutes before icing. Plan ~50–60 minutes total.
Can I make this ahead?
A: Yes. Bake the cake, cool completely, then store chilled up to 4 days. Reheat slices briefly before serving. You can also freeze slices for longer storage.
Can I use self-rising flour instead of all-purpose flour?
A: Not directly. Self-rising flour already contains baking powder and salt. If using it, reduce or omit the baking powder and salt and proceed cautiously — results vary. I recommend sticking to all-purpose for consistent outcomes.
Can I make a cream cheese icing instead of the simple glaze?
A: Absolutely. Beat 4 oz softened cream cheese with 1/2 cup powdered sugar and 1/2 tsp vanilla. Thin with a teaspoon or two of milk if needed.
Is this recipe easily doubled?
A: Yes — use two 9×13 pans and split the batter. Watch bake time; it should be similar but check for doneness.
Conclusion
This homemade cinnamon roll cake is a reliable, quick way to get cinnamon-roll flavor without the fuss. It’s forgiving, adaptable, and ideal for feeding a crowd with minimal time. For a single-serving version, try my Easy Cinnamon Roll Mug Cake. Enjoy baking — and don’t forget the coffee.
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