Cinnamon Roll Cake Recipe

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This warm and cozy cinnamon roll cake has a delectable cinnamon swirl and an easy three-ingredient vanilla glaze. Serve it for breakfast with a warm cup of coffee or dessert with a scoop of caramel ice cream.

A close up view of a piece of cinnamon roll cake on a plate with a fork.

This buttery cake bursting with cinnamon and vanilla is always a huge hit with family and friends. This cake is ideal for brunch, family reunions, birthdays, graduation, and pool parties. If you like this cake, try olive oil cake, sour cream coffee cake, and cream cheese pound cake.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

Vanilla extract: The pure stuff, please
Milk: Whole milk is best
Butter: Use unsalted or salted, but if using salted butter, omit the added salt.
Powdered sugar: Also known as confectioner’s sugar.

How To Make Cinnamon Roll Cake

This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.

Mix the softened butter, brown sugar, flour, and cinnamon for the swirl. If it is not fluid enough, pop it in the microwave for 30-second intervals at 30% power until it is smooth enough.

Some of the steps to making a cinnamon roll cake. Mix the softened butter, brown sugar, flour, and cinnamon for the swirl. Whisk the flour, baking powder, salt, and granulated sugar in a large bowl.

Whisk the flour, baking powder, salt, and granulated sugar in a large bowl. Make a well in the flour mixture and add the eggs, vanilla extract, and milk. Stir to combine while drizzling in the melted butter.

Some of the steps to making cinnamon roll cake. Make a well in the flour mixture and add the eggs, vanilla extract, and milk. Stir to combine while drizzling in the melted butter.

Stir just until combined and pour the batter into a greased 9×13-inch baking dish. Drop rounded tablespoonfuls of the cinnamon swirl over the cake batter. Swirl the cinnamon mixture into the cake using a chopstick or the straight end of a narrow wooden spoon.

Some of the steps to making a cinnamon roll cake. Drop rounded tablespoonfuls of the cinnamon swirl over the cake batter. Swirl the cinnamon mixture into the cake using a chopstick or the straight end of a narrow wooden spoon.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Whisk the powdered sugar, milk, and vanilla extract until smooth. Spread over the warm cake. Cut and enjoy!

An overhead view of a cinnamon roll cake in a white 9x13-inch baking dish.

Preparation Tips

Remove the butter for the cinnamon swirl portion of the cake from the refrigerator two hours in advance. It should be pretty soft.
If the cinnamon swirl is too thick, microwave for very short intervals at reduced power until smooth and fluid enough to swirl.
Don’t get too hung up on the swirl portion of the cake. Use a chopstick or a similar object and make figure 8s or S shapes. Don’t overswirl the mixture, or it will disappear into the cake.

Frequently Asked Questions

What can I do if my cinnamon swirl mixture is too thick?

If it is too thick, pop it in the microwave for 30-second intervals at 30% power until it is smooth and fluid enough to swirl.

How can I tell when the cake is done?

The cake is done when set, and a toothpick inserted in the center comes out clean.

How do you store cinnamon roll cake?

Store it covered on the counter at room temperature for up to 3 days. If a more extended period is desired, wrap it well and freeze it for up to 2 months.

A piece of cinnamon roll cake on a plate with a fork in front of the baking dish with the cake in it.

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