Cinnamon Roll Cake

My simple homemade cinnamon roll cake is perfect for lazy brunches or whenever you need a tasty partner for your morning coffee. Perfectly moist, tantalizingly sweet, and oh-so-cozy, this generously glazed cake recipe is certain to become a family favorite. For more easy cake recipes, check out my homemade easy Banana Cake recipe, Sopapilla Cheesecake recipe, or Honey Bun Cake recipe next.

What You Need To Make This Recipe

Baking powder — this raising agent is what helps the cinnamon bun cake puff up during baking. If you haven’t used any in a while, give it a quick test by mixing a small spoonful with a splash of hot water. If it bubbles and fizzes, it’s still active; if not, it’s time to replace it. Whole milk — using whole milk ensures a tender crumb. If you want to store the cake to serve later, swap ¼ cup of the milk for sour cream and whisk it with the rest of the milk before adding it to the batter. This addition will ensure a perfectly moist cake for up to 2 days. Eggs — use large eggs. If you’re using liquid eggs from a carton, you’ll need a scant ½ cup. Vanilla extract — feel free to swap in an equal amount of vanilla paste. Light brown sugar — you can use dark brown sugar if that’s what you have on hand. Just note that it will have a more pronounced molasses flavor than the light variety. Powdered sugar — also known as icing sugar or confectioners’ sugar, this powdery sweetener is essential for a smooth, glossy glaze. If you’re fresh out, you can easily make homemade powdered sugar!

How To Make Cinnamon Roll Cake

1. Preheat the oven to 350F. Grease a 13×9-inch baking pan with baking spray. In a large bowl, stir together the flour, baking powder, and salt.
2. Add sugar, melted butter, milk, eggs, and vanilla to the bowl with the dry ingredients. Whisk together until smooth.
3. Pour the batter into the prepared cake pan and spread into an even layer.
4. In a small bowl, make the cinnamon filling by stirring together the brown sugar, butter, flour, and cinnamon until well combined.
5. Drop small dollops of the cinnamon sugar mixture all over the top of the cake batter.
6. Using the tip of a butter knife, swirl the cinnamon mixture into the batter. Bake for 30 to 35 minutes or until the center of the cake springs back when gently pressed and the edges are golden brown. Let cool slightly on a wire rack for at least 15 minutes.
7. In a medium bowl, whisk together all of the glaze ingredients until combined and smooth.
8. Drizzle the sweet glaze over the warm cake. Let cool a bit before slicing and serving.

Pro Tips For Making This Recipe

Dollop size matters. It’s important to keep the dollops of cinnamon filling fairly small, about 1 teaspoon sized. I noticed that bigger dollops are too heavy and sink in the oven, leaving craters in the top of the cake. Don’t overbake. Keep a close eye on the cake during the final minutes of baking. Removing it when just done ensures a moist crumb, just like the center of a cinnamon roll. Rest before slicing. Allow the cake to cool in the pan for at least 15-20 minutes before slicing. This helps the flavors meld and makes slicing cleaner and neater. Swirl gently. When blending the cinnamon swirl into the batter, use a skewer or knife and swirl gently, ensuring a beautiful marbled effect without overmixing. Swap the topping. While the thinner glaze is quite delicious and very easy to make, if you want to mimic cinnamon rolls more classically, let the cake cool and spread cream cheese frosting over the top before serving.

If you’ve tried this Cinnamon Roll Cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!