Cinnamon Roll Cake Recipe

If you’re craving all the cozy, comforting vibes of cinnamon rolls but want something easier to share and whip up in a snap, this Cinnamon Roll Cake Recipe is going to be your new go-to. It’s like having a pan of cinnamon roll magic without all the fuss of rolling dough, and trust me, it comes out perfectly sweet, beautifully swirled, and so satisfyingly soft—your family and friends will be asking for seconds before you know it.

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Ingredients You’ll Need

Building this cake is all about simple ingredients that come together beautifully to create that classic cinnamon roll flavor in an easy cake form. These pantry staples are super easy to find and work in perfect harmony here.

• All-purpose flour: The base of the cake—makes the crumb just right, not too dense.
• Brown sugar: Adds that deep, almost caramel-like sweetness for both the cake and cinnamon swirl.
• Baking powder: Keeps the cake light and fluffy with just the right rise.
• Vanilla extract: Enhances all the warm flavors and gives a subtle aromatic lift.
• Eggs: Bind everything together and add richness.
• Milk: Keeps the batter smooth and moist.
• Sour cream: This little ingredient is a game changer for keeping the cake tender and rich.
• Melted butter: Adds richness and moisture — gradual addition helps create a smooth batter.
• Softened butter: For the cinnamon filling, helps you spread those sweet swirls.
• Ground cinnamon: The star spice that brings warmth and that irresistible cinnamon roll flavor.
• Powdered sugar: For the glaze—gives that sweet, smooth finish you’ll want to drizzle over every slice.

Variations

I love how versatile this Cinnamon Roll Cake Recipe is—you can tweak it just a bit to make it your own or fit the occasion, whether that means adding a nutty crunch, turning it into a healthier treat, or making it extra indulgent.

• Nutty Upgrade: Toss in chopped pecans or walnuts to the cinnamon swirl for some texture—my family goes wild for the added crunch.
• Gluten-Free Version: I once made this with a gluten-free flour blend; just be sure to adjust liquids as needed since gluten-free can sometimes absorb more moisture.
• Maple Glaze Swap: Replace vanilla in the glaze with pure maple syrup for a little earthy sweetness that’s divine.
• Spiced Twist: Mix in a pinch of nutmeg or cardamom with your cinnamon for a subtle but impressive flavor boost.

How to Make Cinnamon Roll Cake Recipe

Step 1: Prep Your Pan and Whisk the Batter

First things first—preheat your oven to 350°F and grease a 9×13 baking dish well so the cake doesn’t stick. Then, grab a large bowl and mix the all-purpose flour, brown sugar, baking powder, vanilla extract, eggs, milk, and sour cream together until you’ve got a silky smooth batter. Here’s a trick I learned: add the melted butter slowly while stirring; pouring it in gradually helps it blend perfectly without separating the batter.

Step 2: Spread and Dollop

Pour your luscious batter into the greased pan and spread it evenly with a spatula. For the cinnamon filling, mix softened butter, brown sugar, flour, cinnamon, and vanilla in a separate bowl until thick and luscious. Then, scoop dollops of this filling all across the top of your cake batter—it might look like a lot, but these pockets of cinnamon goodness are exactly what make this cake irresistible.

Step 3: Swirl it Up and Bake

Now, grab a butter knife and run it through the batter and cinnamon dollops gently in a swirling, circular motion to create that gorgeous marble or spiral pattern. Don’t over-mix—you want defined swirls visible after baking. Pop the pan in the oven for about 35 minutes. You’ll know it’s done when the top is lightly golden and a toothpick comes out clean. I usually peek around 30 minutes to avoid overbaking.

Step 4: Make the Glaze and Serve Warm

While the cake cools a bit (about 10 minutes), whisk together powdered sugar, melted butter, milk, and vanilla for the glaze. Pour it over the warm cake, letting it run into all the swirls and edges. It’s that final touch that transforms this cake into a soft, sticky, melt-in-your-mouth treat. Slice warm, grab a cup of coffee, and enjoy!

How to Serve Cinnamon Roll Cake Recipe

Garnishes

I usually keep it simple with a drizzle of the vanilla glaze, but sometimes I sprinkle extra cinnamon or even a handful of chopped nuts on top for texture and a rustic look. A dusting of powdered sugar just before serving also adds a pretty touch.

Side Dishes

This cake pairs beautifully with fresh fruit like sliced strawberries or a small bowl of mixed berries. If you’re serving brunch, a soft-boiled egg or creamy yogurt on the side balances the sweetness perfectly.

Creative Ways to Present

For special occasions, I’ve served this cake layered in pretty glass trifle bowls, alternating slices with whipped cream and fruit, turning it into a cinnamon roll trifle! It’s always a showstopper and so easy to assemble.

Make Ahead and Storage

Storing Leftovers

Leftovers store best in an airtight container at room temperature for up to two days. If your kitchen is on the warmer side, refrigerate and let the cake come to room temp before serving so it stays moist and soft.

Freezing

I’ve frozen slices wrapped tightly in plastic wrap and then foil for up to a month. When you’re ready, just thaw overnight in the fridge and warm gently the next day—perfect for meal prepping or sudden brunch guests.

Reheating

Reheat slices in the microwave in 15-second bursts to keep them soft and gooey. If you want the edges crispy, a quick warm-up in a toaster oven works wonderfully too.

FAQs

Final Thoughts

This Cinnamon Roll Cake Recipe holds a special place in my kitchen because it brings all those dreamy cinnamon roll flavors together so effortlessly. It’s less work, ready faster, and perfect when you want to impress without the stress. Once you try it, you’ll find it’s a keeper, and honestly, my family absolutely goes crazy for it every time. Give it a go—your sweet tooth will thank you!

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