Cinnamon Roll Cake — tastes like a warm cinnamon roll, but bakes like a cake! Want more cozy dessert recipes? Sign up for my email list and I’ll send them straight to you!
Overview of Recipe Content
This luscious Cinnamon Roll Cake is ideal for weekend brunch, cozy dessert nights, or holiday gatherings. It delivers that soft, buttery swirl flavor of a cinnamon roll but in a simple, sliceable cake form.
Why you’ll love it:
- All the flavor of a cinnamon roll without all the rolling and fuss
- Perfectly tender crumb with a sweet cinnamon swirl
- Family‑friendly and kid‑approved!
Tastes like: warm soft cake with ribbons of sweet cinnamon sugar and a buttery swirl, just like biting into a gooey cinnamon roll.
Health & seasonal notes:
Not low‑cal, but balanced for sharing. Great for chilly autumn mornings or holiday brunch.
Ingredients
- 3 cups all‑purpose flour
- ¼ tsp salt
- 1 cup granulated sugar
- 4 tsp baking powder
- 1½ cups milk
- 2 large eggs
- 2 tsp vanilla extract
(You’ll also need ingredients for the cinnamon swirl topping—see instructions below!)
Tools needed
- 9×13″ baking pan
- Mixing bowls
- Whisk or electric mixer
- Rubber spatula
- Measuring cups and spoons
Suggested substitutions/additions
- Use half whole‑wheat for a heartier cake
- Swap almond milk + flax egg for dairy‑free
- Add chopped pecans or raisins into the swirl layer for extra texture
How to Make Cinnamon Roll Cake
- Preheat oven to 350 °F (175 °C). Grease and lightly flour a 9×13″ pan.
- Combine dry ingredients in a bowl: flour, salt, sugar, baking powder.
(I always fluff the flour—keeps it lighter and the cake more tender!) - Whisk wet in a separate bowl: milk, eggs, vanilla.
- Mix batter: Pour wet into dry, stir until just combined—don’t overmix.
(Batter should be slightly thick and pourable.) - Prepare the cinnamon swirl:
- ½ cup melted butter
- 1 cup brown sugar
- 2–3 Tbsp ground cinnamon
Mix well.
- Assemble: Pour half the cake batter into your pan. Drizzle half the cinnamon swirl mix over it, gently swirl with a knife. Pour the rest of the batter on top. Drizzle the remaining swirl mixture and swirl again.
(Seeing that gorgeous swirl is so satisfying!) - Bake for 30–35 minutes, until a toothpick inserted near the center comes out clean or with moist crumbs.
- Optional glaze: Whisk 1 cup powdered sugar with 2–3 Tbsp milk or cream and ½ tsp vanilla. Drizzle warm cake with glaze.
Let the cake rest about 10 minutes before slicing into generous squares.
What to Serve with Cinnamon Roll Cake
- Warm drinks: coffee, chai latte, hot cocoa, or even spiced apple cider
- Sides: a scoop of whipped cream or vanilla ice cream if serving as dessert
- Presentation: place on a nice platter, dust with extra cinnamon or powdered sugar, and garnish with fresh berries for color
Tips for Making It Perfect
- Use room‑temperature eggs and milk for smoother batter and better rise.
- Take care not to overmix—too much stirring makes it dense.
- For extra swirl contrast, gently layer the swirl mixture instead of fully stirring it in.
- Test for doneness with a toothpick. If it comes out clean or with a few moist crumbs, you’re good!
- To prep in advance: assemble in the pan and refrigerate up to 2 hrs before baking—just add a few extra minutes to bake time.
Storage Instructions
- Room Temp: Cover loosely and store up to 2 days.
- Fridge: Store in airtight container up to 5 days (bring to room temp before serving).
- Freezing: Wrap individual slices in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge.
Reheat slices in the microwave for ~15 seconds or in the oven at 325 °F for about 10 minutes to refresh that soft crumb.
General Information
Cinnamon‑flavored quick breads and cakes have long been beloved in American homes—this version is inspired by the classic “cinnamon roll” but made smarter and simpler. It’s a welcome addition to Christmas brunch, fall gatherings, or any time you want bakery vibes at home.
Frequently Asked Questions
Q: Can I use cake flour instead of all‑purpose?
A: Yes! Use about 3¼ cups cake flour (or whisk 2 Tbsp cornstarch into AP flour per cup) for a tender, lighter crumb.
Q: Can I make this gluten‑free?
A: Substitute a 1:1 gluten‑free flour blend—texture may be slightly different, but still yummy.
Q: How can I get curvy, pretty swirls?
A: Pour your swirl layer slowly and use the tip of a butter knife in gentle S‑shaped motions—not too much stirring.
Q: Can this be made ahead?
A: Yes—batter can be assembled in the pan and chilled up to 2 hours; then bake just before serving.
Interactive Elements
I’d love to hear from you—please leave a review or comment below if you give this cake a try!
Share your beautiful slice—incredible texture and swirl—tag me on Pinterest or post under https://www.pinterest.com/poulefrecipe/. I can’t wait to see your photos!
Nutritional Information (Approximate per serving, makes ~12 servings)
| Nutrient | Per Serving |
|---|---|
| Calories | ~320 kcal |
| Carbohydrates | ~45 g |
| Protein | ~5 g |
| Fat | ~12 g |
| Sugar | ~22 g |
| Fiber | ~1 g |
| Sodium | ~180 mg |
More Recipes You’ll Love
Here are some other recipes from my blog that pair beautifully with the cozy vibes of this cake:
Conclusion
This Cinnamon Roll Cake brings all the cozy goodness of a cinnamon roll in quick, easy cake form. With buttery swirls, tender crumb, and warm spice, it’s a true comfort classic. If you love this, be sure to also try the Pumpkin Cinnamon Swirl Bread or Chai Spice Coffee Cake. Enjoy every sweet bite—thanks for baking with me!
Interactive Elements (again)
Don’t forget:
- Leave a comment or star review
- Share a picture on Pinterest and tag me at @poulefrecipe
Cinnamon Roll Cake: Irresistibly Delicious & Comforting
- Total Time: 45 mins
- Yield: 12 servings 1x
Description
A soft, buttery Cinnamon Roll Cake that tastes like a cinnamon roll but bakes easily as a cake — perfect for brunch or dessert.
Ingredients
3 cups all‑purpose flour
¼ tsp salt
1 cup granulated sugar
4 tsp baking powder
1½ cups milk
2 large eggs
2 tsp vanilla extract
½ cup melted butter (for swirl)
1 cup brown sugar (for swirl)
2‑3 Tbsp ground cinnamon (for swirl)
1 cup powdered sugar (for optional glaze)
2‑3 Tbsp milk or cream (for glaze)
Instructions
1. Preheat oven to 350 °F (175 °C) and grease 9×13″ pan.
2. Whisk flour, salt, sugar, baking powder.
3. Whisk milk, eggs, vanilla.
4. Combine wet into dry until just mixed.
5. Mix melted butter, brown sugar, cinnamon for swirl.
6. Pour half batter into pan.
7. Drizzle half swirl mix and swirl gently.
8. Add remaining batter, then remaining swirl, swirl again.
9. Bake 30‑35 minutes until toothpick is clean.
10. Optional: whisk powdered sugar, milk/cream, vanilla for glaze and drizzle on warm cake
Notes
Use room‑temperature ingredients for best texture.
Do not overmix the batter.
You can prepare in advance by layering in pan and refrigerating before baking.
Freeze leftover slices wrapped tightly for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Cake, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
- Cholesterol: 55
