Oh, let me tell you – this Cinnamon Roll Cake Recipe is an absolute game changer! It’s like having everything you love about gooey, warm cinnamon rolls but in a cake form that’s way quicker to bake and easier to share with a crowd. I whip this up whenever I want that cozy cinnamon goodness without the fuss of rolling and twisting dough, and it never disappoints.
You’ll find that this cake is moist, tender, and bursting with cinnamon swirls in every bite — plus, it’s topped with a luscious glaze that just elevates it to another level. Whether it’s a weekend brunch, a special occasion, or just a treat to make your day better, this Cinnamon Roll Cake Recipe has become my go-to for satisfying those sweet, cinnamon cravings effortlessly.
Why You’ll Love This Recipe
- Effortless Cinnamon Flavor: You get all the warm, sweet swirls of cinnamon rolls packed into a single cake without any rolling or rising.
- Perfect for Any Occasion: This cake shines at breakfast, brunch, or dessert, making it incredibly versatile in your recipe arsenal.
- Family-Friendly Favorite: My family goes crazy for this one, which makes it the ultimate crowd-pleaser.
- Quick and Simple: From mixing to baking, it’s straightforward and doesn’t require fancy equipment or techniques.
Ingredients You’ll Need
Choosing the right ingredients is key to nailing this Cinnamon Roll Cake Recipe. I like to use good-quality vanilla extract and fresh eggs, which really make the flavors pop. The combo of brown sugar and cinnamon brings that classic cinnamon roll vibe in a way that’s simply timeless.
- All-purpose flour: The base of the cake, provides structure and tenderness.
- Brown sugar: Adds that rich caramel flavor essential to cinnamon rolls.
- Baking powder: Helps the cake rise nicely without any yeast.
- Vanilla extract: Gives warmth and depth to the batter and glaze.
- Eggs: Bind everything together and add moisture.
- Milk: Keeps the batter smooth and creamy.
- Sour cream: My secret weapon for extra moistness and a slight tang.
- Melted butter: Mixed into the batter for buttery richness.
- Softened butter: Used in the cinnamon filling to create that luscious swirl.
- Ground cinnamon: Where all the magic happens — make sure it’s fresh!
- Powdered sugar: For the glaze, giving it a sweet, smooth finish.
Variations
I love customizing this Cinnamon Roll Cake Recipe depending on the season or who I’m baking for. It’s super forgiving, so feel free to make it your own by adding little twists or tweaks!
- Nutty Addition: I’ve added chopped pecans or walnuts to the cinnamon filling for a satisfying crunch that my family adores.
- Spiced Up: Try mixing a pinch of nutmeg or cardamom into the batter for a cozy, aromatic twist.
- Gluten-Free: You can swap the all-purpose flour for a gluten-free blend—just watch the baking time as it might vary slightly.
- Vegan Version: Replace eggs with flax eggs and use a dairy-free sour cream and butter alternative; it still comes out amazing.
How to Make Cinnamon Roll Cake Recipe
Step 1: Whisk Together Your Cake Batter
Start by combining your dry ingredients—flour, brown sugar, and baking powder—in a large bowl. Then add the wet ingredients: vanilla extract, eggs, milk, and sour cream. Stir until everything looks smooth and creamy. When you add the melted butter, pour it slowly while stirring gently to prevent the batter from separating. This is a little trick I discovered to keep the texture perfect every time.
Step 2: Layer Your Batter and Cinnamon Swirls
Pour the cake batter evenly into a greased 9×13 baking dish. Now for the fun part—mix your cinnamon swirl filling in a separate bowl. It’s thick, sugary, and smells heavenly. Drop spoonfuls of that cinnamon mixture all over the cake batter, spacing them out evenly. Then, grab a butter knife and gently swirl the filling into the batter, creating those beautiful cinnamon roll-style spirals. Just be careful not to over-mix—you want defined swirls, not a cinnamon blend.
Step 3: Bake and Glaze to Perfection
Pop the cake into a preheated 350°F oven for about 35 minutes. You’ll know it’s done when the top is a light golden brown and a toothpick comes out clean. While it cools for 10 minutes, whisk together the glaze — powdered sugar, melted butter, vanilla, and milk. Pour the glaze generously over the warm cake so it melts into every swirl. Slice while warm and enjoy — it’s downright irresistible!
Pro Tips for Making Cinnamon Roll Cake Recipe
- Slowly Incorporate Butter: Adding melted butter gradually prevents the batter from curdling, which keeps the cake texture silky.
- Don’t Over-Swirl: I used to mix too enthusiastically and ended up losing the cinnamon swirl pattern; now, a gentle swirl keeps that gorgeous marbled look.
- Use Room Temperature Ingredients: It really helps everything come together smoothly and bakes up evenly.
- Check Doneness Early: My oven runs a little hot, so I start checking around 30 minutes to avoid an overly dry cake.
How to Serve Cinnamon Roll Cake Recipe
Garnishes
I usually keep it simple with extra glaze drizzled on top—sometimes adding a small sprinkle of cinnamon or finely chopped nuts for an elegant touch. Freshly whipped cream or a scoop of vanilla ice cream turns it into an indulgent dessert everyone loves.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee or chai tea to balance the sweetness. For brunch, I like serving it alongside fresh fruit or a light yogurt parfait to keep things fresh and bright.
Creative Ways to Present
For special occasions, I’ve layered slices between sheets of wax paper and presented them on a tiered cake stand for a stunning cinnamon-inspired dessert spread. You can even cut small squares and serve them as bite-size treats at parties—always a hit!
Make Ahead and Storage
Storing Leftovers
I store leftover slices wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days—this keeps the cake soft and flavorful without drying out.
Freezing
If you want to freeze it, I find wrapping individual slices in foil and then placing them in a freezer bag works best. It can keep well for up to 2 months without sacrificing taste or texture.
Reheating
When reheating, a quick zap in the microwave for about 20 seconds revives that soft, gooey texture I love. If you prefer, warming in a low oven (around 300°F) wrapped in foil for 10-15 minutes works beautifully too.
FAQs
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Can I use a different type of flour in this Cinnamon Roll Cake Recipe?
Absolutely! While all-purpose flour is what I use for the best texture, you can substitute with a gluten-free flour blend if needed. Just watch the moisture levels and baking time since alternative flours absorb liquids differently.
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Is it possible to make this Cinnamon Roll Cake Recipe dairy-free?
Yes! Swap the butter for a dairy-free margarine or coconut oil, and use dairy-free milk and sour cream alternatives like almond milk or coconut yogurt. The cake still comes out moist and flavorful with these swaps.
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How long does this cake stay fresh?
Stored at room temperature in an airtight container, the cake stays fresh for 2-3 days. If you want it longer, freezing is your friend — just make sure to wrap slices well to avoid freezer burn.
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Can I make this Cinnamon Roll Cake Recipe ahead of time?
Definitely! You can bake it the day before and keep it covered at room temperature. Adding the glaze right before serving keeps it fresh and prevents it from soaking into the cake too much.
Final Thoughts
I absolutely love how this Cinnamon Roll Cake Recipe brings the magic of classic cinnamon rolls into a simpler, faster format without sacrificing any of the comfort or flavor. It’s become my secret weapon when I want to impress guests, satisfy a sweet craving, or just enjoy a warm, cinnamon-y hug in cake form. I promise, once you try it, you’ll reach for it again and again — and I can’t wait for you to enjoy it as much as my family does!
Print
Cinnamon Roll Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cinnamon Roll Cake is a delightful twist on traditional cinnamon rolls, delivering all the warm, spicy flavors of cinnamon swirls in an easy-to-make cake form. It’s soft, moist, and topped with a luscious vanilla glaze, making it the perfect treat for breakfast, brunch, or dessert.
Ingredients
Cake Batter
- 3 cups all purpose flour
- 1 cup brown sugar
- 4 teaspoons baking powder
- 1 tablespoon vanilla extract
- 2 eggs
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup melted butter
Cinnamon Filling
- 3/4 cup butter, softened
- 1 cup brown sugar
- 3 tablespoons flour
- 1/2 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
Glaze
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1/4 cup milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F and grease a 9×13 baking dish to prevent sticking during baking.
- Make the Cake Batter: In a large bowl, combine the flour, brown sugar, baking powder, vanilla extract, eggs, milk, and sour cream. Stir these ingredients together until you have a smooth batter.
- Add Melted Butter: While continuously stirring, slowly pour in the melted butter a little at a time. This helps blend the butter thoroughly without causing the batter to separate.
- Transfer Batter to Pan: Pour the prepared batter into the greased baking dish and spread it evenly into the pan.
- Prepare Cinnamon Filling: In a medium bowl, mix together softened butter, brown sugar, flour, vanilla extract, and ground cinnamon until you achieve a thick, sugary mixture.
- Add Cinnamon Filling Dollops: Spoon dollops of the cinnamon filling evenly across the surface of the cake batter, covering the entire top of the batter.
- Swirl the Filling: Using a butter knife, run it through the batter and cinnamon filling to create swirls or a marble effect, being careful not to overmix and lose the distinct cinnamon areas.
- Bake the Cake: Bake in the preheated oven for 35 minutes. You’ll know it’s done when the top is a light golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool for about 10 minutes before adding the glaze to prevent it from melting off.
- Make and Apply the Glaze: Whisk the powdered sugar, milk, melted butter, and vanilla extract in a medium bowl. Pour the glaze evenly over the cooled cake, spreading it to cover entirely.
- Serve: Slice the cinnamon roll cake and enjoy it warm for the best flavor.
Notes
- This cinnamon roll cake is easier and quicker to make than traditional cinnamon rolls, with all the delicious cinnamon flavor you’ll love.
- You can store any leftovers in an airtight container for up to 3 days, and warm slices slightly before serving.
- For a richer flavor, consider using full-fat sour cream and butter.
- If you prefer, add chopped nuts like pecans or walnuts to the cinnamon filling for added texture.
Nutrition
- Serving Size: 1 slice
- Calories: 577 kcal
- Sugar: 57 g
- Sodium: 203 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 84 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 92 mg
