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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.

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. Itโs 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 oneโs for you.

How This Cinnamon Roll Cake Comes Together
This recipe is made in three simple steps. First, thereโs the cake batter, which comes together quickly with basic pantry ingredients. Next is a buttery brown sugar mixture thatโs 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. Donโt be intimidated by the steps…theyโre easy to follow, and the result is well worth it.

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 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 Bakerโs 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.

Small Batch Option
This cake feeds a crowd. If you donโt 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.

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

This cinnamon roll cake is easy, comforting, and always a hit. Whether youโre serving it for a special occasion or just a quiet morning at home, itโs a tried and true recipe youโll turn to again and again.

FAQ’s
Cinnamon Roll Cake Recipe
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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!

This will be perfect for Mother’s Day next week. THANK YOU!
Oh Annโฆ I cannot wait to make this! Looks absolutely delicious๐
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
My family loves this cake. So did our friends.
This is a great cake. Have made it a few times now & the family & coworkers all enjoyed it.
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
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
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