Success | Cinnamon desserts, Cinnamon roll cake, Fun baking recipes
A soft, swirled cake that blends the flavors of cinnamon rolls with the ease of a sheet cake, finished off with a sweet vanilla glaze.
My first time baking this cinnamon roll–style cake, the whole house smelled like a bakery for hours — warm butter, toasted cinnamon and a sweet vanilla glaze. This dessert is the perfect hybrid between a sheet cake and an oversized cinnamon roll: soft, swirled with a gooey cinnamon layer and finished with a simple glaze that soaks into the cake. It’s ideal for weekend brunches, a cozy dessert after a weeknight meal, or any time you want a crowd-pleasing bake that looks fancier than it is. If you like cinnamon-forward, easy-to-share sweets, you might also enjoy this twist on a fall favorite, the caramel apple cinnamon roll dump cake.
Why you’ll love this dish
This cinnamon roll cake gives you the best parts of a cinnamon roll — the spiral of cinnamon sugar, a tender crumb and a sweet glaze — without the fuss of rolling and proofing yeast dough. It’s faster, uses pantry-friendly ingredients, and scales easily for a crowd. Make it when you want dessert that looks homemade but comes together in one pan.
Beyond taste, the cake is:
- Time-efficient: no yeast or long rises.
- Versatile: great for breakfast, coffee breaks, potlucks, or birthdays.
- Kid-approved: sweet and soft with a fun swirled look.
- Budget-friendly: mostly staples you likely have on hand.
How this recipe comes together
Before you start, here’s a quick overview so the process feels simple:
- Whisk the wet and dry batter components separately and fold them together for a tender cake.
- Pour half the batter into a prepared pan.
- Sprinkle a cinnamon-sugar layer and dot with butter; pour remaining batter on top.
- Swirl the filling gently with a knife to create visible ribbons.
- Bake until golden and a toothpick comes out clean.
- Cool slightly, then drizzle with a vanilla glaze that soaks into the warm cake.
This high-level view helps you scan the steps and feel confident before measuring a single cup.
What you’ll need
- 2 cups all-purpose flour (substitute: 1:1 gluten-free flour blend for GF)
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk (or almond milk for dairy-free)
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted and cooled (or coconut oil)
- 1 tbsp vanilla extract
For the cinnamon swirl:
- 3/4 cup packed brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup (1/2 stick) chilled butter, cut into small pieces (or dairy-free spread)
For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or cream (or dairy-free milk)
- 1/2 tsp vanilla extract
Notes: Use room-temperature eggs for better emulsification. If you want extra gooey pockets, increase the brown sugar by 2 tbsp.
Also helpful for baking inspiration: check baking ideas in this collection: easy baking recipes and inspiration.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment for easier removal.
- In a large bowl, whisk flour, granulated sugar, baking powder, and salt until combined.
- In a separate bowl, whisk milk, eggs, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir until just incorporated. Do not overmix.
- Spread half the batter into the prepared pan in an even layer.
- In a small bowl, combine brown sugar and cinnamon. Sprinkle this evenly over the batter in the pan. Dot the cinnamon mixture with the chilled butter pieces.
- Spoon the remaining batter over the cinnamon layer. Use an offset spatula to smooth.
- Take a knife and drag it through the batter in a few long S-shaped swirls to create ribbons of cinnamon throughout.
- Bake for 30–40 minutes, or until the top is golden and a toothpick inserted into the center comes out with moist crumbs (not raw batter).
- While the cake cools for 10–15 minutes, whisk the glaze ingredients until smooth. Add more milk a teaspoon at a time for desired drizzling consistency.
- Drizzle the glaze over the warm cake. Let it set for 15–20 minutes before cutting.
Keep your slices generous; the cake stays moist and improves in flavor after a few hours.
Cinnamon Roll Style Cake
- Prep
- 15 MIN
- Cook
- 40 MIN
- Total
- 1 HR 10 MIN
- Serves
- 12
01Ingredients
For the cake
For the cinnamon swirl
For the glaze
02Method
- Preparation
- Layering
- Baking
- Glazing
Tap a step when it's done. The next one lights up.
0 OF 12 DONE03Recipe notes
- 01Store leftovers at room temperature for up to 2 days or in the fridge for up to 5 days. Wrap tightly for freezing up to 3 months. Reheat as needed.
How did it turn out?
No ratings yet. Tap a star to be the first.
Snap a photo and tag @recipe_smoke1 so I can see how yours came out.
Best ways to enjoy it
Serve warm or at room temperature. For a brunch spread, pair slices with:
- Fresh berries or stewed apples for brightness.
- A dollop of Greek yogurt or mascarpone for tang and creaminess.
- A hot cup of coffee or chai — the spices match beautifully.
For a celebratory presentation, dust the edges with powdered sugar, pipe a little extra glaze in a decorative swirl, and garnish with toasted pecans for crunch.
Storage and reheating tips
Room temperature: Store leftovers covered tightly at room temperature for up to 2 days.
Refrigerator: Place in an airtight container and refrigerate up to 5 days. Bring to room temperature before serving; the butter in the filling will firm up cold.
Freezing: Wrap tightly in plastic wrap and foil, or store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge then warm gently.
Reheating: Warm individual slices for 12–20 seconds in the microwave, or 8–10 minutes at 325°F wrapped in foil in the oven until warmed through.
Food safety: If your glaze contains dairy and the cake will be out for a gathering longer than 2 hours at room temperature, move extras to the fridge to avoid spoilage.
Different ways to try it
- Apple-cinnamon version: Fold 1–1½ cups peeled diced apples into half the batter before layering.
- Nuts and streusel: Sprinkle chopped pecans and a quick streusel (brown sugar, flour, butter) over the cinnamon layer.
- Cream cheese swirl: Beat 4 oz cream cheese with 2 tbsp sugar and swirl small dollops into the batter with the cinnamon.
- Vegan swap: Use flax eggs, dairy-free butter, and plant milk; replace milk with oat or soy for richer texture.
- Mini cakes: Bake in a muffin tin for portable cinnamon roll cupcakes—reduce bake time to 18–22 minutes.
Helpful answers
How long does it take from start to finish?
A: Plan about 15 minutes prep and 35 minutes bake time, plus cooling and glazing—roughly 70 minutes total.
Can I make this ahead for a party?
A: Yes — bake it the day before, store covered in the fridge, and glaze just before serving or warm it slightly and glaze for a fresh appearance.
Can I use self-rising flour?
A: Not directly. Self-rising flour already contains leavening and salt; use it only if you adjust or omit baking powder and salt. I recommend sticking to all-purpose for consistent results.
How do I get pronounced cinnamon swirls?
A: Use denser batter and don’t over-smear after pouring. Fewer, confident swirls with a knife create visible ribbons.
Conclusion
This cinnamon roll cake delivers the same cozy flavors as classic cinnamon rolls with far less effort — one-pan, quick prep, and maximum comfort. For a similar take that layers seasonal fruit with cinnamon roll flavors, see this twist on the idea at Cinnamon Roll Cake – The Country Cook. Looking for more? Try my Homemade Cinnamon Roll Cake.
Dessert
Dessert
Dessert
