Cinnamon Roll Cake
Warm, buttery, and threaded with a cinnamon-sugar swirl, this Cinnamon Roll Cake delivers everything you love about a gooey cinnamon roll in an easy sheet-cake form. It’s a crowd-pleaser for brunches, potlucks, or a cozy weekend treat—simple to make but decadently comforting. If you like quick single-serve versions, you can also explore a keto cinnamon roll mug cake for an individual twist.
Why make this recipe
- It combines the familiar, irresistible flavors of cinnamon rolls with the ease of a one-pan cake.
- Ready in under an hour from start to finish, making it perfect for last-minute guests.
- The cinnamon swirl plus a simple glaze gives bakery-worthy results with minimal fuss.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
- 1 cup powdered sugar
- 2 tablespoons milk (for glaze)
- 1 tablespoon vanilla extract (for glaze)
Step-by-Step Guide to Making Cinnamon Roll Cake
Overview
This cake is essentially a quick cinnamon-swirl layer trapped between two sheets of simple cake batter, finished with a silky vanilla glaze. Below are the directions as given, followed by detailed tips and explanations for each step so you can nail the texture and swirl every time.
Directions
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Greasing: Use a light coating of butter or a quick spray of baking spray; line the pan with parchment for extra-easy removal if you prefer square, clean slices.
In a large bowl, combine the flour, granulated sugar, baking powder, and salt.
- Dry mix: Sifting the dry ingredients or whisking them well helps ensure the baking powder is evenly distributed and prevents dense pockets.
Stir in the melted butter, milk, eggs, and vanilla extract until just combined.
- Mixing technique: Fold gently until no dry streaks remain. Overmixing develops gluten and can lead to a tougher cake. The batter should be smooth but not beaten.
In a separate bowl, mix the brown sugar and cinnamon together.
- Cinnamon sugar: For a deeper flavor, you can toast the cinnamon briefly in the dry pan (off heat) with the brown sugar—this step is optional but aromatic.
Pour half of the cake batter into the prepared pan. Sprinkle the cinnamon mixture over the batter, then pour the remaining batter on top.
- Layering: Spread the first batter evenly, then crumble or sprinkle the cinnamon sugar evenly. Pour the remaining batter gently so you don’t disturb the layer below too much.
Swirl the batter gently with a knife to create a marble effect.
- Swirl technique: Use a butter knife or thin spatula and make figure-eight motions or S-shaped swirls. Don’t overdo it—aim for visible pockets of cinnamon swirl, not complete blending.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Baking cues: Ovens vary. Start checking at 28 minutes. The top should be golden and spring back slightly when pressed. If the center is still wet, give it a few more minutes and recheck.
For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Glaze consistency: Add milk a teaspoon at a time if it’s too thick; you want a pourable glaze that still holds some shape on the cake.
Drizzle the glaze over the warm cake and let it cool before serving.
- Timing for glaze: Pouring glaze while the cake is warm helps it drizzle into the nooks and accentuate the swirl, but if you wait until fully cooled, the glaze will sit more visibly on top.
Detailed notes for success
- Batter consistency: The batter should be pourable but not runny. If yours seems very thick, a tablespoon or two of additional milk will help achieve the right texture.
- Cinnamon swirl distribution: If you want more pronounced cinnamon ribbons, sprinkle more of the cinnamon-brown sugar mix in the center, or make a simple paste with a teaspoon of melted butter to help it stick to the batter layer.
- Glaze variations: For a richer glaze, substitute half the milk with cream cheese thinned with a bit of milk; for lighter flavor, use lemon zest or a touch of espresso powder.
Storing Leftover Cinnamon Roll Cake
- Room temperature: Store covered at 68–72°F for up to 2 days. Keep it in an airtight container or tightly wrapped to preserve moisture.
- Refrigerator: Keep wrapped in plastic or in an airtight container at about 40°F for up to 5 days; bring to room temperature or warm gently before serving.
- Freezer: Freeze individual slices or the whole cake (well-wrapped) at 0°F for up to 3 months; thaw overnight in the refrigerator before bringing to room temp.
Serving Suggestions for Cinnamon Roll Cake
- Warm slices straight from the pan are best—microwave single slices for 10–15 seconds to revive gooeyness, then drizzle extra glaze or a pat of butter.
- Pair with a cup of strong coffee or chai for breakfast, or serve alongside vanilla ice cream for dessert.
- For a brunch spread, cut into squares and place on a platter with fresh berries, whipped cream, and a small pitcher of extra glaze for guests to self-serve.
Tips to make Cinnamon Roll Cake
- Use room-temperature eggs and milk: They incorporate more smoothly into the batter, producing a lighter crumb.
- Don’t overmix: Combine ingredients until just blended to keep the cake tender.
- Even swirl: Make a few purposeful swirls rather than aggressive mixing—this creates attractive ribbons of cinnamon without deflating the batter.
- Watch baking time: Start testing at 28 minutes; ovens vary and overbaking dries the cake.
Variations
- Bulleted variation: Nutty Twist — Stir 1/2 cup chopped pecans or walnuts into the cinnamon sugar before sprinkling to add crunch and a toasty flavor.
- Paragraph variation: If you prefer a richer, cream-cheese style topping, beat 4 ounces of softened cream cheese with 1/4 cup powdered sugar and a splash of vanilla until smooth; spread on warm (not hot) cake for a silky, tangy finish that mimics classic cinnamon roll icing.
FAQs
Q: How do I keep the cake moist?
A: Avoid overbaking and store the cake covered at room temperature or refrigerated; a light brush of butter or a thin simple syrup on the cut surface can help retain moisture.
Q: Can I use a different pan size?
A: Yes—you can bake this in an 8×8-inch pan for a thicker cake but increase the baking time and check doneness with a toothpick; alternatively, use a 9-inch round and adjust time slightly.
Q: Can I make this gluten-free?
A: Use a 1:1 gluten-free flour blend that includes xanthan gum and measure carefully; the texture will be slightly different but still delicious.
Q: Can I double the recipe?
A: Yes—double the ingredients for a larger crowd and bake in two pans or a larger sheet; monitor baking times.
Q: What if my cinnamon swirl sinks during baking?
A: That usually happens if the swirl layer is too heavy or uneven. Use a lighter hand with the cinnamon-sugar and ensure the batter layers are even; a gentle swirl with a thin knife is key.
Final serving and presentation ideas
- For a cozy presentation, dust the finished glaze with a pinch of cinnamon and top with a few toasted pecan halves.
- Cut into squares and serve on a rustic wooden board with small bowls of jam, whipped cream, and fresh fruit for a brunch buffet.
Notes on scaling and timing
- Prep time: About 15 minutes for mixing and layering.
- Bake time: Approximately 30–35 minutes; start checking early.
- Total time: About 50–60 minutes including cooling and glazing—perfect for a leisurely breakfast or an afternoon treat.
Troubleshooting quick reference
- Dense cake: Likely overmixed or too much flour. Check measuring technique and mix gently.
- Soggy center: Underbaked—return to oven and test in 3–5 minute increments.
- Flat cake: Expired baking powder or overmixing could be the cause; make sure baking powder is fresh.
Conclusion
For a tried-and-true classic with clear step-by-step photos, see Cinnamon Roll Cake – The Country Cook which offers a close variation and helpful visual cues. If you’re interested in a dramatic, large-format version with video guidance, check Giant Cinnamon Roll Cake (Recipe + Video) – Sally’s Baking for inspiration and plating ideas.
Enjoy baking—and don’t be surprised if this Cinnamon Roll Cake becomes the go-to for weekend breakfasts and cozy gatherings.
Print
Cinnamon Roll Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Warm, buttery, and threaded with a cinnamon-sugar swirl, this Cinnamon Roll Cake delivers the delightful flavors of a cinnamon roll in an easy sheet-cake form.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
- 1 cup powdered sugar
- 2 tablespoons milk (for glaze)
- 1 tablespoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, combine the flour, granulated sugar, baking powder, and salt.
- Stir in the melted butter, milk, eggs, and vanilla extract until just combined.
- In a separate bowl, mix the brown sugar and cinnamon together.
- Pour half of the cake batter into the prepared pan. Sprinkle the cinnamon mixture over the batter, then pour the remaining batter on top.
- Swirl the batter gently with a knife to create a marble effect.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the warm cake and let it cool before serving.
Notes
Use room-temperature eggs and milk for a smoother batter. Avoid overmixing to keep the cake tender.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cinnamon roll, cake, dessert, brunch, easy recipe
