Homemade Cinnamon Roll Cake
This Cinnamon Roll Cake brings all the classic flavors of gooey cinnamon rolls into a quick and easy-to-make cake. Soft, sweet, and packed with buttery cinnamon swirls, this cake is perfect for breakfast, brunch, or dessert. Drizzled with vanilla icing, every bite melts in your mouth. Bonus? No yeast or rising time required!
Why You’ll Love This Cinnamon Roll Cake
- All the flavor of cinnamon rolls without the work of rolling dough.
- Easy pantry ingredients you probably already have on hand.
- Perfect for feeding a crowd—great for potlucks, brunches, or holiday mornings.
- Moist and gooey texture with a golden, buttery topping.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 cup white granulated sugar
- 4 teaspoons baking powder
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups milk
- 1/2 cup (1 stick) salted butter, melted and slightly cooled
For the Cinnamon Swirl:
- 3/4 cup salted butter, softened (1 1/2 sticks)
- 1 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
For the Vanilla Icing:
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Prepare the cake batter: In a large mixing bowl, combine flour, sugar, and baking powder. Add eggs, vanilla extract, milk, and melted butter. Mix until smooth and well combined. Pour the batter evenly into the prepared baking dish.
- Make the cinnamon swirl: In a separate bowl, mix softened butter, brown sugar, flour, and cinnamon until smooth and creamy. Drop spoonfuls of the mixture evenly over the cake batter.
- Swirl it in: Use a butter knife to swirl the cinnamon mixture gently through the batter, creating a marbled effect.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Make the icing: While the cake is baking, whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth.
- Drizzle the icing over the warm cake right out of the oven for that signature cinnamon roll glaze effect.
Tips for the Best Cinnamon Roll Cake
- Let the cake cool slightly before slicing so the swirls stay defined.
- Use full-fat milk for a richer texture and flavor.
- To reheat, microwave slices for 15–20 seconds for a gooey, fresh-from-the-oven experience.
- Want extra indulgence? Serve with a scoop of vanilla ice cream.
Storage
Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm individual servings in the microwave before enjoying.
Nutrition Facts
Servings: 12
Calories: 538 kcal
Carbohydrates: 82 g
Protein: 5 g
Fat: 21 g
Saturated Fat: 13 g
Cholesterol: 81 mg
Sodium: 203 mg
Fiber: 1 g
Sugar: 56 g
Make It a Brunch Favorite
This Cinnamon Roll Cake is a guaranteed hit at baby showers, family gatherings, or cozy weekend brunches. Its tender crumb, warm cinnamon flavor, and rich icing make it an irresistible centerpiece that everyone will come back for seconds (or thirds!).