Cinnamon Roll Cake – This is the best cinnamon roll cake for breakfast with a cup of coffee or as a crowd-pleasing dessert. The cake stays soft and moist, features a gooey cinnamon-brown sugar swirl, and is quick and simple to prepare.
***This recipe was originally published on 8/3/2016 and has been updated with new pictures and a video!***
I love turning traditional pastries into simple cakes, and this cinnamon roll cake is the perfect example. It captures all the warm, comforting flavors of a cinnamon roll—brown sugar, cinnamon, and a sweet glaze—but in an easy-to-slice sheet cake. It bakes faster than individual rolls and is ideal for serving a group, bringing a familiar bakery taste to your kitchen without the fuss of yeast dough.
On busy mornings or for a relaxed weekend brunch, this cake is a reliable favorite. The texture is tender and moist thanks to a straightforward cake batter, and the cinnamon-brown sugar swirl creates pockets of gooey sweetness throughout. A light vanilla-cinnamon glaze ties it all together, making each bite feel indulgent without being overly heavy.
Below you’ll find the full recipe with clear steps for preparing the cake and the glaze. The method is beginner-friendly: mix dry ingredients, cream butter and sugar, add eggs and milk, swirl in the cinnamon filling, and bake. Once cooled, drizzle the glaze and slice. The result is a nostalgic, delicious treat that disappears fast at the table.
Make sure the butter is softened before you begin so it creams easily with the sugar. For the swirl, simply sprinkle the cinnamon-brown sugar mixture over the batter and gently swirl with a knife — this creates attractive ribbons of cinnamon and pockets of caramelized sugar. Bake until a toothpick inserted near the center comes out clean. Let the cake cool slightly before applying the glaze so it sets nicely but still soaks into the cake’s surface for extra moisture and flavor.
If you prefer, you can vary the glaze thickness by adding a little more or less milk. For a richer finish, use half-and-half instead of milk. The cake keeps well, covered at room temperature for a day or two, or refrigerated for longer storage. Warm individual slices briefly in the microwave to revive that fresh-baked feel.
Enjoy this cinnamon roll cake warm for breakfast, brunch, or as an easy dessert—it’s a simple way to bring comforting cinnamon-roll flavor to any table.
Cinnamon Roll Cake
Ingredients
For the cake:
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 cup granulated sugar
- 1/2 cup (1 stick) salted butter, softened
- 3 large eggs
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 1 cup packed light brown sugar
- 1 tablespoon ground cinnamon
For the glaze:
- 2 cups powdered (confectioners’) sugar
- 4 tablespoons milk (more or less for desired consistency)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
For the cake
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter and set aside.
- In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and vanilla until light and fluffy.
- Add the eggs one at a time, beating on medium speed until the mixture is creamy and pale in color.
- With the mixer on low, gradually add the dry ingredients, alternating with the milk, until everything is fully incorporated and the batter is smooth.
- Pour the batter into the prepared baking dish and spread it evenly.
- In a small bowl, combine the packed brown sugar and cinnamon. Sprinkle this mixture evenly over the batter. Using a butter knife or skewer, gently swirl the cinnamon sugar through the batter to create a marbled effect.
- Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly before glazing.
For the glaze
- In a bowl, whisk together the powdered sugar, milk, vanilla, and cinnamon until smooth. Adjust the milk to reach your desired consistency.
- Drizzle the glaze over the warm (but not piping hot) cake. Allow the glaze to set slightly before slicing and serving.
Nutrition
Calories: 250 kcal per serving (approximate)
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Dessert
Cuisine: American