Easy Cinnamon Roll Cake Recipe
If you love the gooey flavors of classic cinnamon rolls but dread the time and fuss of yeast dough, this Easy Cinnamon Roll Cake is about to become your new best friend. Imagine everything you adore about cinnamon rolls—tender crumb, swirls of brown sugar and cinnamon, generous drizzle of vanilla glaze—in a fuss-free, one-bowl cake that’s ready in under an hour. Whether it’s for a cozy breakfast, a quick dessert for a crowd, or a sweet brunch centerpiece, this cake delivers the magic of cinnamon rolls in the easiest, most irresistible way.
Ingredients You’ll Need
Every ingredient in this Easy Cinnamon Roll Cake pulls its weight to create a dessert with just the right balance of sweetness, softness, and spice. Embrace the simplicity—each item ensures your cake bakes up rich, moist, and beautifully fragrant.
- All-purpose flour: The sturdy foundation that keeps the cake tender but firm enough to hold those cinnamon swirls.
- Granulated sugar: Sweetens the cake without overpowering the cinnamon flavors.
- Baking powder: Essential for giving the cake its lovely lift and fluffy texture.
- Salt: Just a little to balance flavors and enhance every sweet, buttery bite.
- Milk: Makes the batter creamy and soft, helping everything come together effortlessly.
- Large eggs: Provide structure and moisture, giving the cake a rich, custardy crumb.
- Vanilla extract: Adds warmth and aromatic depth—don’t skip it!
- Unsalted butter, melted: Brings unbeatable richness and helps form a smooth, cohesive batter.
- Brown sugar, packed: The base of our cinnamon swirl, for that signature caramelized sweetness.
- Ground cinnamon: The star spice; choose fresh for the boldest flavor.
- Unsalted butter, softened: Blends best with sugar and cinnamon, making that swirl deliciously crumbly.
- Powdered sugar: Creates a smooth, sweet glaze that melts over the warm cake.
- Milk (for glaze): Controls the consistency of your drizzle—start with less and add as needed.
- Vanilla extract (for glaze): Gives your glaze extra flavor oomph.
How to Make Easy Cinnamon Roll Cake
Step 1: Prep Your Pan and Oven
Set yourself up for baking success by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan—this ensures your Easy Cinnamon Roll Cake pops out perfectly, every gooey swirl intact. Nonstick spray or a bit of softened butter works wonders.
Step 2: Whisk the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. These basics form the backbone of a tender cake, and whisking now ensures you don’t bite into an unexpected clump later.
Step 3: Add Wet Ingredients
Now pour in the milk, crack in the eggs, tip in the vanilla extract, and stream in the melted butter. Stir everything together until you have a smooth, cohesive batter—some lumps are okay, don’t overmix. The result should look luxuriously creamy and pale, ready to cradle all that cinnamon goodness.
Step 4: Build the Cinnamon Swirl
In a separate bowl, stir together the brown sugar, cinnamon, and softened butter until crumbly but still moist. This mixture will create those classic cinnamon roll pockets. Drop spoonfuls across the batter in your pan, spacing out the mixture so you’ll get a bite of cinnamon in every square.
Step 5: Swirl and Marble
Take a butter knife and drag it through the batter, swirling as you go. This is where the magic happens—the more creative your swirling, the prettier your final Easy Cinnamon Roll Cake will look. Aim for visible cinnamon ribbons snaking through the pan.
Step 6: Bake to Perfection
Pop the pan in your preheated oven and bake for 35 to 40 minutes. The top should turn golden and a toothpick inserted near the center comes out clean. If your house smells like a bakery, you’re on the right track! Let the cake cool just slightly to set while you make the glaze.
Step 7: Whip Up the Glaze
In a small bowl, whisk together the powdered sugar, 2 to 3 tablespoons of milk, and vanilla extract. The glaze should be smooth, pourable, and glossy—easy to drizzle over the still-warm cake, where it sinks into every swirl and crevice.
Step 8: Drizzle and Serve
Generously drizzle the glaze over the entire cake. Slice into squares while still warm for that classic cinnamon roll experience, or let it cool if you prefer a firmer slice. Either way, you’re moments away from bliss!
How to Serve Easy Cinnamon Roll Cake
Garnishes
A sprinkle of chopped pecans or walnuts on top before baking isn’t just a tip—it’s pure genius if you love a little crunch. Dusting with extra cinnamon or finishing with a pinch of flaky sea salt can elevate your Easy Cinnamon Roll Cake to bakery-level beautiful.
Side Dishes
This cake pairs perfectly with a fresh fruit salad, a dollop of lightly sweetened whipped cream, or even vanilla ice cream. If you’re serving brunch, a cold glass of milk or a hot cup of coffee makes every bite that much cozier.
Creative Ways to Present
If you’re entertaining, try cutting the cake into mini squares for a dessert tray, or layering slices with whipped cream and berries in parfait glasses for an elegant twist. You can even add a drizzle of caramel or chocolate sauce over the glaze for a truly decadent touch. Easy Cinnamon Roll Cake is as versatile as it is delicious!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the cake tightly with plastic wrap or transfer to an airtight container. It will keep fresh on your counter for up to two days, or in the refrigerator for up to five days. The flavors actually deepen as it sits!
Freezing
Want to bake ahead? Once the Easy Cinnamon Roll Cake is completely cooled, cut it into squares and wrap each piece individually in plastic wrap, then place in a freezer bag. They’ll stay delicious for up to three months—just thaw at room temperature or pop into your microwave for a quick fix of sweet comfort.
Reheating
To restore that “just-baked” taste, zap individual slices in the microwave for about 15 to 20 seconds. If you’re warming a larger portion, a few minutes in a 275°F oven revives both the texture and aroma. Don’t forget a fresh swirl of glaze if you’re feeling fancy!
FAQs
Can I make Easy Cinnamon Roll Cake gluten-free?
Absolutely! Swap the all-purpose flour with your favorite gluten-free baking blend (make sure it includes xanthan gum for best results). The cake will come out just as soft and swirl-filled as ever.
Can I use a different size pan?
You can bake this recipe in smaller square pans or a round cake pan, but you may need to adjust baking times. Just keep an eye on the cake and test with a toothpick for doneness.
Do I have to use the glaze?
The glaze is part of the classic Easy Cinnamon Roll Cake experience, but if you prefer less sweetness or want a lighter treat, you can enjoy the cake plain or with a simple dusting of powdered sugar on top.
Can I add extras to the filling?
Definitely! Try tossing in chopped toasted nuts, raisins, or even mini chocolate chips with the brown sugar–butter–cinnamon mixture for fun texture and surprise flavors in every bite.
Is it okay to make Easy Cinnamon Roll Cake the night before?
Yes, this cake keeps well, so you can bake it the night before an event. Just store at room temperature, tightly covered, and add glaze fresh in the morning for the loveliest result.
Final Thoughts
If you’ve ever craved cinnamon rolls without the fuss, let this Easy Cinnamon Roll Cake become your signature treat. Try it once and you’ll see why it’s adored for both its simplicity and over-the-top deliciousness. Pour yourself a mug of coffee, slice up something sweet, and savor the swirl-filled magic of this irresistible cake—you’ll want to make it again and again!
Print
Easy Cinnamon Roll Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the flavors of a classic cinnamon roll in cake form with this easy and delicious recipe. Perfect for breakfast or dessert, this cinnamon roll cake is sure to become a family favorite.
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1 1/2 cups milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted
Cinnamon Swirl:
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/2 cup unsalted butter, softened
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add wet ingredients: Stir in the milk, eggs, vanilla, and melted butter until a smooth batter forms.
- Prepare cinnamon swirl: In a separate bowl, mix together the brown sugar, cinnamon, and softened butter until crumbly.
- Assemble and bake: Pour the batter into the prepared pan, top with spoonfuls of the cinnamon mixture, swirl with a knife, and bake for 35-40 minutes.
- Make the glaze: While the cake cools slightly, whisk together powdered sugar, milk, and vanilla.
- Glaze and serve: Drizzle the glaze over the warm cake, slice, and enjoy!
Notes
- For extra indulgence, top the cake with chopped pecans or walnuts before baking.
- This cake is best served warm but can be reheated in the microwave for a fresh-from-the-oven taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 33 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg
