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Cinnamon Roll Cake – Soft, Gooey & Ready in 45 Minutes!
Featured in: Best Brunch Recipes • Easy Cakes • Cinnamon Recipes
Cinnamon roll cake gives you every single thing you love about cinnamon rolls — the soft buttery layers, the gooey cinnamon swirl, the thick vanilla glaze — but in one easy 9×13 pan with zero yeast, zero rolling, and zero rising time. This cinnamon roll cake bakes up tall and tender with pockets of molten cinnamon sugar that melt into the cake, then gets drenched in glaze while it’s still hot so every bite is pure gooey perfection. Ready in just 45 minutes, it’s the ultimate crowd-pleaser for holiday mornings, brunches, potlucks, or whenever you need an impressive dessert that tastes bakery-fresh but is secretly effortless.
Amanda
Published November 17, 2025
Why You’ll Be Obsessed With This Cinnamon Roll Cake
- All the flavor of cinnamon rolls — none of the work
- Gooey cinnamon swirl pockets in every slice
- Soft, moist cake that stays fresh for days
- Thick glaze that soaks in while warm
- Feeds 12–15 people from one pan
- Perfect make-ahead & freezer friendly
Cinnamon Roll Cake Ingredients
Cake Base
- 2¾ cups (330g) all-purpose flour
- 1½ cups (300g) granulated sugar
- 1 cup (240ml) whole milk, room temperature
- ½ cup (115g) unsalted butter, softened
- 4 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Cinnamon Swirl Filling
- ¾ cup (170g) unsalted butter, melted
- 1 cup (200g) packed brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons all-purpose flour
Vanilla Glaze
- 2 cups (240g) powdered sugar
- 5–6 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
How to Make Cinnamon Roll Cake (Step-by-Step)
Step 01
Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
Step 02
Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla and milk.
Step 03
Whisk flour, baking powder, and salt. Fold into wet ingredients until just combined.
Step 04
Spread batter evenly into prepared pan.
Step 05
Mix melted butter, brown sugar, cinnamon, and flour. Drop spoonfuls over batter and swirl gently with a knife.
Step 06
Bake 30–35 minutes until golden and a toothpick comes out clean.
Step 07
Whisk glaze ingredients and pour over hot cake. Let soak 5–10 minutes, then serve warm!
You Must Know
- Don’t over-swirl — you want distinct cinnamon pockets
- Pour glaze while cake is hot for maximum gooeyness
- Let rest 10 minutes before slicing for clean cuts
- Don’t skip the flour in the swirl — it prevents sinking
Storage & Make-Ahead Tips
Room temperature: Cover tightly and keep up to 3 days.
Refrigerator: Up to 5 days. Reheat slices 15–20 seconds in microwave.
Freezing: Wrap individual slices or whole cake (with or without glaze) up to 2 months. Thaw overnight and reheat.
Make-ahead: Bake the night before, cover, and glaze right before serving.
Ingredient Substitutions & Variations
- Cream cheese glaze: Beat 4 oz cream cheese + 1½ cups powdered sugar + milk
- Add-ins: ½ cup chopped pecans or walnuts in the swirl
- Spices: Add ¼ tsp cardamom or nutmeg to the cinnamon filling
- Gluten-free: Use 1:1 gluten-free baking flour
- Dairy-free: Plant butter + almond/oat milk works perfectly
- Apple cinnamon roll cake: Add 1 cup diced apples to the swirl
Serving Suggestions
- Warm slices with coffee or milk for breakfast
- Christmas morning or Easter brunch centerpiece
- Top with vanilla ice cream for dessert
- Potlucks — always the first empty pan!
- Dust with powdered sugar instead of glaze for lighter version
Cultural Context
Cinnamon roll cake is a brilliant American shortcut that takes the beloved Scandinavian cinnamon bun (kanelbulle) and the classic cinnamon roll and transforms them into an easy sheet-pan dessert. Born from busy home cooks who wanted all the comfort and flavor without hours of yeast dough work, this cake has become a staple at church potlucks, holiday breakfasts, and family gatherings across the U.S. — proof that sometimes the simplest ideas become the most loved traditions.
👨🍳 Pro Tips for Perfect Cinnamon Roll Cake
- Use room-temperature ingredients for the smoothest batter
- Don’t over-mix once you add flour — keeps it tender
- Bake until deep golden (not pale) for best texture
- Double the glaze — no one ever complains about too much!
- Let it cool 10 minutes before cutting for clean slices
Frequently Asked Questions
Can I make cinnamon roll cake the night before?
Yes! Bake it, cover tightly, and glaze right before serving for freshest results.
Why did my swirl sink to the bottom?
The swirl was too thin or you over-swirled. The 2 tbsp flour helps keep it suspended.
Can I use a different pan size?
Yes — two 8-inch round pans or a bundt pan work great (adjust bake time).
Helpful Resources
Cinnamon Roll Cake
All the gooey cinnamon roll flavor baked into one easy pan!
⏱️ Prep: 10 mins
🔥 Cook: 35 mins
⏲️ Total: 45 mins
By: Amanda
Category: Breakfast / Dessert
Difficulty: Easy
Yield: 12–15 servings
🧾 Ingredients
Cake
- 2¾ cups flour • 1½ cups sugar • 1 cup milk • ½ cup butter • 4 eggs • 1 tbsp baking powder • 1 tsp vanilla • ½ tsp salt
Cinnamon Swirl
- ¾ cup melted butter • 1 cup brown sugar • 2 tbsp cinnamon • 2 tbsp flour
Glaze
- 2 cups powdered sugar • 5–6 tbsp milk • 1 tsp vanilla
👣 Instructions
- Step 01 Preheat oven to 350°F. Grease 9×13 pan.
- Step 02 Cream butter + sugar. Add eggs, vanilla, milk.
- Step 03 Fold in dry ingredients. Spread in pan.
- Step 04 Mix swirl ingredients. Drop + swirl into batter.
- Step 05 Bake 30–35 min until golden.
- Step 06 Pour glaze over hot cake. Serve warm!
🔢 Nutrition (per serving)
Calories: 420
Carbs: 62g
Fat: 18g
Protein: 5g
Sugar: 45g
Did you make this cinnamon roll cake?
Tag @3recipes and #CinnamonRollCake — we love seeing your bakes!
