I’ve always been a cinnamon roll fanatic—the aroma alone feels like a warm hug on a cold morning. But let's be honest, making classic cinnamon rolls from scratch can be a bit of a process. That’s why I started experimenting with ways to capture all the gooey, spiced sweetness of a cinnamon roll without the hassle. And that’s exactly how this Cinnamon Roll Cake came to life in my kitchen.

This recipe is everything I love in a dessert: rich, buttery cake swirled with ribbons of cinnamon sugar and finished with a smooth, creamy glaze that melts right into every crevice. It’s perfect for breakfast, brunch, or an indulgent after-dinner treat. Whether you’re hosting a gathering or just want something cozy and sweet with your coffee, this cake checks all the boxes.

Why You’ll Love This Cinnamon Roll Cake

First, it’s incredibly easy to make—no kneading, rising, or rolling needed. You get all the nostalgic flavors of cinnamon rolls in a fraction of the time. The texture is tender and soft, while the cinnamon-brown sugar swirl adds a slightly crunchy contrast that’s absolutely addictive. And let’s not forget the glaze! It seeps into the warm cake and creates that dreamy, melt-in-your-mouth finish we all crave.

Whether you're a seasoned baker or just starting out, this recipe is foolproof and crowd-pleasing. One slice won’t be enough—trust me.

What Kind of Cinnamon Should I Use for Cinnamon Roll Cake?

When it comes to cinnamon, not all varieties are created equal—and yes, it actually makes a difference. I always reach for Saigon cinnamon (also known as Vietnamese cinnamon) because it’s stronger, sweeter, and more aromatic than the typical ground cinnamon you’ll find in the spice aisle. It really amplifies that warm, bakery-style flavor we all expect from anything cinnamon roll-inspired.

However, if you only have regular ground cinnamon, don’t stress. It will still taste delicious, just a touch milder. If you’re feeling adventurous, try mixing a bit of Ceylon cinnamon with Saigon for a more nuanced spice profile.

Options for Substitutions

One of the best things about this recipe is how flexible it is. You can customize it based on what you have in your pantry or to suit dietary needs. Here are a few smart swaps:

Butter: You can use margarine or a plant-based butter if you’re keeping it dairy-free. Coconut oil also works, though it adds a slight flavor twist.
Milk: Whole milk gives the richest texture, but you can sub in almond, oat, or even buttermilk for a tangy twist.
Flour: All-purpose flour is the go-to, but if you're gluten-free, a 1:1 gluten-free baking blend can be used without compromising structure.
Sugar: White granulated sugar is classic, but brown sugar or coconut sugar works beautifully in the batter for added depth.
Cream Cheese Glaze: If you’re out of cream cheese, a simple vanilla glaze made with powdered sugar, milk, and a splash of vanilla extract will still hit the spot.

With these options, you can make this cake suit your preferences without losing the essence of that classic cinnamon roll flavor.

Ingredients for This Cinnamon Roll Cake

Each ingredient in this recipe plays a key role in building that classic cinnamon roll flavor and soft, moist texture. Here's what you’ll need and why it matters:

All-Purpose Flour – The foundation of the cake, providing structure and softness.
Granulated Sugar – Sweetens the cake batter without overpowering the cinnamon flavor.
Brown Sugar – Used in the cinnamon swirl, it brings moisture and that deep, molasses-rich sweetness.
Butter – Adds richness and flavor to both the batter and the cinnamon swirl.
Eggs – They bind the ingredients and give the cake a tender crumb.
Milk – Keeps the batter smooth and the cake moist. Whole milk is ideal, but any milk works.
Vanilla Extract – Enhances all the flavors and gives the cake a warm, bakery-style aroma.
Baking Powder – Helps the cake rise into a fluffy, light texture.
Salt – Balances the sweetness and boosts the other flavors.
Ground Cinnamon – The star of the show; it's what gives this cake its warm, spiced character.
Powdered Sugar – Forms the base of the creamy glaze.
Cream Cheese – Used in the glaze to bring tangy richness and that iconic cinnamon roll taste.

Each element contributes to that nostalgic, comforting bite. Leave one out, and you’ll miss a key part of what makes this cake magical.

Step 1: Make the Cake Batter

Start by creaming together softened butter and granulated sugar until light and fluffy. This step builds the base of your cake, so don’t rush it—give it a good 2–3 minutes with a hand mixer. Add in the eggs one at a time, then pour in the milk and vanilla extract. Gradually mix in the flour, baking powder, and salt until just combined. Be careful not to overmix—stop as soon as the batter is smooth.

Step 2: Pour Batter Into the Pan

Grease a 9x13-inch baking pan and pour in the cake batter. Smooth the top with a spatula so it’s evenly spread—this helps the cinnamon swirl layer to distribute properly and bake evenly.

Step 3: Make the Cinnamon Swirl

In a small bowl, mix together softened butter, brown sugar, and cinnamon until it forms a thick paste. Dollop spoonfuls of the cinnamon mixture all over the cake batter. Then, using a butter knife, gently swirl the cinnamon mixture into the batter with figure-eight motions. You want ribbons, not full blending.

Step 4: Bake

Bake in a preheated 350°F (175°C) oven for about 35–40 minutes. The top should be golden brown and a toothpick inserted in the center should come out mostly clean (a few crumbs are okay).

Step 5: Make the Cream Cheese Glaze

While the cake is baking, beat together softened cream cheese, powdered sugar, a splash of milk, and a dash of vanilla extract until smooth and pourable. If it’s too thick, add a tiny bit more milk until you get that dreamy drizzle consistency.

Step 6: Glaze and Serve

As soon as the cake comes out of the oven, drizzle the glaze generously over the top while it’s still warm. The glaze will melt into all the crevices, creating that perfect cinnamon roll effect. Slice and serve warm—or let it cool and enjoy it at room temperature.

How Long to Cook the Cinnamon Roll Cake

This cake bakes beautifully at 350°F (175°C) for about 35 to 40 minutes. Start checking it around the 33-minute mark—insert a toothpick into the center of the cake; if it comes out with just a few crumbs (not wet batter), it’s ready. Be careful not to overbake, or the cake can turn dry instead of staying soft and moist like a classic cinnamon roll center.

If your oven runs hot or cold, adjust accordingly, and consider rotating the pan halfway through for even baking.

Tips for Perfect Cinnamon Roll Cake

Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temp for easy mixing and a smooth batter.
Don’t Overmix the Batter: Once the dry ingredients are added, mix just until combined. Overmixing can make the cake dense.
Use Fresh Cinnamon: Spices lose their punch over time. Make sure your cinnamon hasn’t been sitting in the cabinet for years!
Create a Thick Swirl: When adding the cinnamon-sugar mixture, swirl it gently into the batter—too much mixing will make the swirl disappear.
Glaze While Warm: Pour the glaze over the cake right out of the oven so it soaks into the top layer. This gives it that classic gooey cinnamon roll texture.
Let It Rest Before Cutting: Give the cake at least 10–15 minutes to set after glazing. It helps everything firm up slightly for cleaner slices.

These small steps make a big difference and will take your cinnamon roll cake from good to bakery-quality!

Watch Out for These Mistakes While Cooking

Even a simple recipe like cinnamon roll cake has its pitfalls if you're not paying attention. Here’s what to avoid:

Overmixing the Batter: This can make your cake tough instead of soft and fluffy. Mix until just combined—no more.
Uneven Swirling: If you don’t swirl the cinnamon mixture properly, it can sink to the bottom or clump in one area. Use a butter knife and go slow with your figure-eight motions.
Skipping the Glaze While Hot: The cake needs to be warm when you glaze it so the icing seeps in just right. If you wait too long, it won’t melt into the cake.
Underbaking or Overbaking: Pull it too early and it’ll be gummy; leave it too long and it’ll dry out. Stick to the toothpick test around the 35-minute mark.
Using Cold Ingredients: Cold butter or eggs will cause the batter to mix unevenly and may affect the final texture. Always bring them to room temperature first.

Avoid these slip-ups and your cinnamon roll cake will come out heavenly every time.

What to Serve With Cinnamon Roll Cake?

This sweet, spiced cake can easily stand alone, but it also plays well with other breakfast and dessert favorites. Here are some delicious pairings:

Coffee or Espresso

A hot cup of coffee or a foamy latte cuts through the sweetness and completes the cozy cinnamon roll vibe.

Fresh Berries

Strawberries, raspberries, or blueberries add brightness and a little acidity to balance the richness of the cake.

Whipped Cream

Lightly sweetened whipped cream makes this feel even more like a luxurious dessert.

Scrambled Eggs or Omelet

If you're serving this for brunch, pair it with a savory egg dish for balance.

Greek Yogurt Parfait

A scoop of yogurt with granola and fruit adds texture and protein to round out the meal.

Maple-Glazed Bacon

The salty-sweet combo of bacon with maple syrup is a match made in breakfast heaven.

Vanilla Ice Cream

For a dessert-style treat, a scoop of vanilla ice cream melting into a warm slice of cinnamon roll cake is next-level indulgence.

Chai Latte

The warming spices in chai pair beautifully with the cinnamon in the cake for an ultra-cozy flavor combo.

Storage Instructions

Cinnamon Roll Cake stores beautifully—if you have any leftovers, that is. Once cooled completely, cover the cake tightly with foil or plastic wrap, or transfer it to an airtight container. It will keep at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

To reheat, pop a slice in the microwave for about 15–20 seconds to bring back that soft, gooey texture. If you prefer a warm glaze, add an extra drizzle of fresh icing after reheating.

You can also freeze this cake! Slice it into portions, wrap each slice in plastic wrap, then place the slices in a freezer-safe bag. It’ll keep for up to 2 months. Thaw at room temp or microwave straight from the freezer for a quick treat.

Estimated Nutrition

Here’s a general estimate for one serving (assuming 12 servings total):

Calories: 365
Fat: 18g
Saturated Fat: 10g
Carbohydrates: 48g
Sugar: 30g
Fiber: 1g
Protein: 4g
Sodium: 210mg
Cholesterol: 70mg

Please note these values are approximate and can vary based on the exact ingredients and portion sizes used. For lighter versions, you can reduce sugar or substitute lower-fat dairy options.

Frequently Asked Questions

What size pan should I use for cinnamon roll cake?

A standard 9x13-inch baking pan works perfectly. It gives the cake enough space to rise without spilling over and bakes evenly throughout.

Can I make this cake ahead of time?

Absolutely. You can bake it the night before and store it covered at room temperature. Just wait to glaze it until shortly before serving if you want that freshly drizzled effect.

Is it possible to make this recipe gluten-free?

Yes! Just use a 1:1 gluten-free baking flour substitute (one that includes xanthan gum). The texture stays soft and the flavor is just as good.

What kind of milk works best?

Whole milk gives the richest result, but almond milk, oat milk, or even buttermilk are all great alternatives depending on what you have or your dietary needs.

Can I skip the cream cheese in the glaze?

Definitely. You can make a simple glaze with powdered sugar, milk, and vanilla extract—it will still be sweet, smooth, and perfect on top of the warm cake.

How do I know when it’s done baking?

Use the toothpick test. Insert it into the center—if it comes out with just a few moist crumbs (not wet batter), the cake is ready. You’re usually safe between 35–40 minutes.

What’s the best way to reheat leftovers?

Microwave individual slices for 15–20 seconds. If refrigerated, let them sit at room temp for 5–10 minutes before reheating for a softer texture.

Can I double the recipe for a crowd?

Yes, but use two 9x13 pans rather than one larger pan to ensure even baking. You’ll also want to check them individually for doneness.

Conclusion

Cinnamon Roll Cake is the ultimate blend of cozy comfort and sweet indulgence—without the time commitment of traditional cinnamon rolls. It’s quick enough for a casual weekend breakfast, but impressive enough to bring to brunch or serve as dessert. With its buttery cake base, swirls of warm cinnamon sugar, and silky glaze on top, every bite feels like a little celebration. Whether you’re making it for your family, guests, or just yourself (no judgment!), this recipe is guaranteed to earn a permanent spot in your baking rotation.