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This cinnamon roll cake has all the flavor of a classic cinnamon roll, but it’s easier to make and perfect for breakfast, brunch, or dessert.

piece of cinnamon roll cake on blue plate with little milk bottles

The recipes I come back to time and again are the ones made with simple, familiar ingredients, and the kind that I know will be a hit with my family. This cinnamon roll cake checks both boxes. I made it last weekend when my kids were home, and it was gone in no time. I prepped the dry ingredients the night before, so on Sunday morning, all I had to do was mix, bake, and serve. It’s just as delicious reheated, so it can easily be made ahead and warmed in the microwave before serving. If you’re looking for an easy cinnamon roll cake that tastes like it came from a bakery, this one’s for you.

cinnamon roll cake batter ingredients and batter in mixing bowl

How This Cinnamon Roll Cake Comes Together

This recipe is made in three simple steps. First, there’s the cake batter, which comes together quickly with basic pantry ingredients. Next is a buttery brown sugar mixture that’s swirled into the batter before baking. This is what gives the cake that classic cinnamon roll flavor. Once the cake is out of the oven, a sweet glaze is drizzled over the top. Don’t be intimidated by the steps…they’re easy to follow, and the result is well worth it.

cinnamon roll cake recipe topping ingredients and batter in baking dish

Bake This Cake!

  • Preheat oven to 350 degrees F. Spray a 9 x 13 inch glass baking pan with cooking spray or Baker’s Joy. Set aside.
  • In the bowl of a stand mixer, or a large mixing bowl, add the flour, salt, sugar, baking powder, milk, eggs, and vanilla.
  • Mix on medium speed until well combined. Make sure to scrape the bowl.
  • Slowly mix in the melted butter. Continue mixing until all the butter is incorporated.
  • Pour the batter into the prepared 9×13 pan. Spread to the sides.
  • Prepare the topping: in a small bowl or large measuring cup, mix 1 stick of very soft butter, brown sugar, flour, and cinnamon together until well combined and creamy.
  • Drop evenly over the batter in the baking pan by tablespoonfuls. Use a knife to marble/swirl through the cake.
  • Bake for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean. The cake should be golden brown on the top and sides.
  • While the cake is baking: prepare the glaze. In a small bowl, combine the powdered sugar, milk, and vanilla together with a whisk or large spoon.
  • Remove the cake from the oven. While still hot, pour the glaze over the entire cake.
  • Serve warm.
cinnamon roll cake in 9x13 pan before and after baking

Cinnamon Roll Cake Tips

  • This homemade cinnamon roll cake makes a 9 x 13 inch pan and easily serves 12, making it a great option for family gatherings or holiday mornings. It slices neatly, and the texture stays soft even after reheating.
  • I always prepare my baking pans with Baker’s Joy, which helps the cake release easily with no sticking.
  • Because it uses simple pantry staples, this gooey cinnamon roll cake is a reliable last-minute option for breakfast, brunch, or even dessert. It can be made ahead and gently warmed before serving, which makes it both practical and delicious.
cinnamon roll cake recipe with glaze pouring on cake

Small Batch Option

This cake feeds a crowd. If you don’t need a full 9 x 13 pan, this recipe can be easily halved and baked in an 8 x 8 inch dish. The steps are exactly the same, and the baking time stays about the same as well…just keep an eye on it and test for doneness with a toothpick. This smaller version is perfect for a cozy weekend breakfast or when you’re baking for just a few people.

piece of homemade cinnamon roll cake on blue plate with little milk bottle
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What Readers Are Saying

“This is a great cake. Have made it a few times now & the family & coworkers all enjoyed it.” ~Carrol

cinnamon roll cake recipe with glaze in 9x13 baking dish

This cinnamon roll cake is easy, comforting, and always a hit. Whether you’re serving it for a special occasion or just a quiet morning at home, it’s a tried and true recipe you’ll turn to again and again.

pieces of homemade cinnamon roll cake from scratch on blue plates

FAQ’s

Yes. You can bake the cake the night before, cover it tightly, and warm individual pieces in the microwave the next morning. The texture stays soft, and the glaze holds up well.

Store any leftovers covered at room temperature for up to 2 days. For longer storage, place the cake in the refrigerator. Warm pieces briefly in the microwave before serving.

Yes. Once cooled completely, cut into individual servings. Place the pieces in a sturdy, freezer-safe container. Freeze for up to 2 months. Thaw and warm before serving.

This cake is meant to be sweet, just like a classic cinnamon roll. However, you could slightly reduce the sugar in the batter or glaze if you prefer a less sweet version. Keep in mind that this may slightly alter the texture and flavor.

piece of homemade cinnamon roll cake on blue plate with little milk bottle

Cinnamon Roll Cake Recipe

5 from 2 votes
This cinnamon roll cake has all the flavor of a classic cinnamon roll, but it's easier to make and perfect for breakfast, brunch, or dessert.
Prep Time 25 minutes
Cook Time 30 minutes
Servings 12 servings
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Ingredients
 

CAKE

  • 3 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 cups milk
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup butter (melted) (1 stick)

TOPPING

  • 1/2 cup butter (softened) (1 stick)
  • 1/2 cup brown sugar
  • 1 tablespoon all purpose flour
  • 2 teaspoons cinnamon

GLAZE

  • 2 cups powdered sugar
  • 5 tablespoons milk
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350 degrees F. Spray a 9 x 13 inch glass baking pan with cooking spray or Baker’s Joy. Set aside.
  • In the bowl of a stand mixer, or a large mixing bowl, add the flour, salt, sugar, baking powder, milk, eggs, and vanilla.
  • Mix on medium speed until well combined. Make sure to scrape the bowl.
  • Slowly mix in the melted butter. Continue mixing until all the butter is incorporated.
  • Pour the batter into the prepared 9×13 pan. Spread to the sides.
  • Prepare the topping: in a small bowl or large measuring cup, mix 1 stick of very soft butter, brown sugar, flour, and cinnamon together until well combined and creamy.
  • Drop evenly over the batter in the baking pan by tablespoonfuls. Use a knife to marble/swirl through the cake.
  • Bake for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean. The cake should be golden brown on the top and sides.
  • While the cake is baking: prepare the glaze. In a small bowl, combine the powdered sugar, milk, and vanilla together with a whisk or large spoon.
  • Remove the cake from the oven. While still hot, pour the glaze over the entire cake.
  • Serve warm.

Notes

I prepare my baking pans with Baker’s Joy. To make the day before: bake cake and add glaze. Let cool completely. Cover with foil. Store overnight at room temperature. To serve, warm the entire cake (covered with foil) in the oven. Or warm individual pieces in the microwave. 
Nutrition Facts
Cinnamon Roll Cake Recipe
Serving Size
 
1 piece
Amount per Serving
Calories
465
% Daily Value*
Fat
 
18
g
28
%
Cholesterol
 
72
mg
24
%
Sodium
 
340
mg
15
%
Potassium
 
120
mg
3
%
Carbohydrates
 
72
g
24
%
Fiber
 
1
g
4
%
Sugar
 
47
g
52
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Ann Drake
Like this recipe?Follow me at @onsuttonplace

If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!

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8 Comments

  1. This will be perfect for Mother’s Day next week. THANK YOU!

    Reply

  2. Oh Ann… I cannot wait to make this! Looks absolutely delicious😋

    Reply

  3. I can’t wait to try this. I have the most success with your recipes. Your blueberry coffee cake is a favorite but I need to find a way to get the center cooked while not making the rest of it dry. Do you have any ideas? God Bless

    Reply
  4. Marjorie McLellan says:

    5 stars
    My family loves this cake. So did our friends.

    Reply

  5. This is a great cake. Have made it a few times now & the family & coworkers all enjoyed it.

    Reply
    1. Ginda Woodruff says:

      I always put 1 or2 stainless knives in the center of dense or chilled casseroles. Lay them across the casserole. Draws heat to the center

      Reply
  6. Lucy Amelia says:

    Thanks Ann for yet another amazing looking recipe! I especially like your notes on cutting the recipe down. These days it’s mostly my husband and I at home with an occasional grandchild who comes for a sleepover. Love finding recipes for 2.
    Can’t wait to give this one a try!
    Lucy Amelia

    Reply

  7. I love these cinnamon roll cakes! I am not good with yeast and trying to get breads to bake
    properly so I LOVE finding these yummy alternatives! Thanks so much for sharing this
    and for test driving the recipe for all of us, Ann!

    xox
    A

    Reply