This easy cinnamon roll cake recipe delivers all the cozy flavors of classic cinnamon rolls in a convenient cake form. With a soft, fluffy base, a rich cinnamon-sugar swirl, and a creamy glaze, it’s perfect for busy mornings or weekend brunches. No yeast, no rolling—just mix, bake, and enjoy!
There’s something magical about the smell of cinnamon wafting through the kitchen in the morning. It’s warm, inviting, and instantly makes you feel at home. If you’ve ever craved the gooey, buttery goodness of cinnamon rolls but don’t have the time (or patience) to roll and shape dough, this easy cinnamon roll cake recipe is your new best friend.
Unlike traditional cinnamon rolls that require yeast, kneading, and rising, this cake version is a breeze. It uses simple pantry staples and comes together in just one bowl. The result? A soft, tender cake layered with a rich cinnamon-sugar filling and topped with a glossy glaze that melts into every nook and cranny. Whether you’re serving it for breakfast, brunch, or a sweet afternoon snack, this cake delivers comfort in every bite.
And the best part? You don’t need any special equipment or baking skills. Just mix, pour, swirl, and bake. In under an hour, you’ll have a golden, fragrant cake that looks as good as it tastes. Let’s dive into how you can make this delicious treat at home—no fuss, no stress, just pure cinnamon roll joy.
Key Takeaways
- No yeast required: This recipe uses baking powder for a quick rise, so you skip the long proofing time.
- One-bowl mixing: Simple preparation means less cleanup and more time enjoying your cake.
- Customizable add-ins: Add nuts, raisins, or cream cheese chunks for extra flavor and texture.
- Perfect for make-ahead: Bake the night before and reheat slices for a warm breakfast treat.
- Kid-friendly and crowd-pleasing: Loved by both kids and adults, it’s ideal for family gatherings or potlucks.
- Glaze options: Choose between a classic powdered sugar glaze or a tangy cream cheese drizzle.
- Bakes in under an hour: From prep to plate, this cake is ready in about 50 minutes.
📑 Table of Contents
Why This Cinnamon Roll Cake Is a Breakfast Game-Changer
Breakfast should be comforting, not complicated. That’s exactly what this cinnamon roll cake delivers. It combines the best parts of a classic cinnamon roll—warm spices, sweet swirls, and a melt-in-your-mouth texture—with the simplicity of a cake. No rolling pins, no waiting for dough to rise, and no sticky fingers.
This cake is perfect for busy weekday mornings when you want something special but don’t have hours to spend in the kitchen. It’s also a hit at weekend brunches, holiday gatherings, or even as a sweet after-school snack. Kids love it, adults rave about it, and cleanup is a breeze thanks to the single-bowl method.
Plus, it’s incredibly versatile. You can make it the night before and reheat slices in the microwave for a warm, gooey treat. Or serve it fresh from the oven with a scoop of vanilla ice cream for an indulgent dessert. Whether you’re feeding a family of four or just treating yourself, this cinnamon roll cake is a reliable, crowd-pleasing option.
Ingredients You’ll Need (All Pantry Staples!)
One of the best things about this recipe is how accessible it is. You likely already have most of these ingredients in your kitchen. Here’s what you’ll need:
For the Cake Base:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk (whole or 2% works best)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/3 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Optional add-ins include chopped pecans, walnuts, or raisins for extra texture and flavor. You can also swirl in a few tablespoons of cream cheese for a tangy twist.
Step-by-Step Instructions (Simple & Foolproof)
This recipe is designed to be as easy as possible. Follow these steps for a perfect cinnamon roll cake every time.
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. This ensures your cake won’t stick and makes slicing a breeze.
Step 2: Make the Cake Batter
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl (or measuring cup), combine the milk, melted butter, egg, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix—this keeps the cake tender.
Step 3: Prepare the Cinnamon Swirl
In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth. The mixture should be thick and spreadable. If it’s too soft, chill it for 5–10 minutes.
Step 4: Layer and Swirl
Pour half of the cake batter into the prepared baking dish and spread it evenly. Drop spoonfuls of the cinnamon mixture over the batter, then top with the remaining batter. Use a butter knife or spatula to gently swirl the cinnamon layer into the batter. Don’t overdo it—just a few swirls create that beautiful marbled effect.
Step 5: Bake to Perfection
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown, and the top should spring back when lightly touched.
Step 6: Make the Glaze
While the cake bakes, whisk together the powdered sugar, milk, and vanilla until smooth. If the glaze is too thick, add a few more drops of milk. If it’s too thin, add a bit more powdered sugar.
Step 7: Glaze and Serve
Once the cake is out of the oven, let it cool for 10–15 minutes. Drizzle the glaze over the warm cake. The heat will help it seep into the cracks, creating that irresistible sticky sweetness. Serve warm or at room temperature.
Tips for the Best Cinnamon Roll Cake
Even simple recipes can benefit from a few pro tips. Here’s how to make sure your cake turns out perfectly every time.
Use Room Temperature Ingredients
Make sure your egg and butter are at room temperature. This helps them blend smoothly into the batter, creating a more even texture.
Don’t Overmix the Batter
Once you add the wet ingredients to the dry, stir just until combined. Overmixing can lead to a dense, tough cake.
Swirl Gently
When swirling the cinnamon mixture, use a light hand. Too much swirling can cause the layers to blend completely, losing that beautiful marbled look.
Check for Doneness Early
Ovens vary, so start checking your cake at the 30-minute mark. A toothpick should come out clean or with a few moist crumbs—not wet batter.
Let It Cool Slightly Before Glazing
If the cake is too hot, the glaze will melt and run off. Letting it cool for 10–15 minutes ensures the glaze sets beautifully.
Store and Reheat Like a Pro
Store leftover cake in an airtight container at room temperature for up to 3 days. To reheat, microwave a slice for 15–20 seconds or warm it in a 300°F oven for 5–10 minutes.
Variations and Customizations
One of the joys of this recipe is how easy it is to customize. Here are a few fun twists to try:
Add Nuts or Dried Fruit
Sprinkle chopped pecans, walnuts, or raisins into the cinnamon swirl for extra crunch and sweetness.
Try a Cream Cheese Swirl
Drop small pieces of softened cream cheese into the batter before swirling. It adds a rich, tangy contrast to the sweet cinnamon.
Make It Gluten-Free
Use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture will be nearly identical.
Dairy-Free Option
Swap the butter for coconut oil or vegan butter, and use almond or oat milk instead of dairy milk.
Double the Glaze
If you’re a glaze lover (and who isn’t?), double the glaze recipe and drizzle it generously over each slice.
Serving Suggestions and Pairings
This cinnamon roll cake is delicious on its own, but it pairs beautifully with a few extras. Serve it warm with a cup of coffee or tea for a cozy morning treat. Add a dollop of whipped cream or a scoop of vanilla ice cream for a dessert-like experience.
For brunch, pair it with fresh fruit, yogurt, or scrambled eggs for a balanced meal. It also makes a great addition to a holiday breakfast spread alongside pancakes, muffins, or quiche.
If you’re bringing it to a potluck or party, slice it ahead of time and transport it in a covered dish. The glaze will keep it moist, and the cake travels well.
Why You’ll Keep Coming Back to This Recipe
This cinnamon roll cake isn’t just easy—it’s addictive. The combination of soft cake, gooey cinnamon swirl, and sweet glaze hits all the right notes. It’s the kind of recipe you’ll find yourself making again and again, whether it’s for a special occasion or just because.
It’s also incredibly forgiving. Even if your swirls aren’t perfect or your glaze is a little runny, the cake will still taste amazing. And because it uses basic ingredients and simple techniques, it’s perfect for bakers of all skill levels.
Plus, it’s a great way to satisfy that cinnamon roll craving without the hassle. No yeast, no rolling, no waiting. Just mix, bake, and enjoy. It’s comfort food at its finest.
So the next time you’re craving something sweet and satisfying for breakfast, skip the store-bought rolls and whip up this easy cinnamon roll cake instead. Your family (and your taste buds) will thank you.
Frequently Asked Questions
Can I make this cinnamon roll cake ahead of time?
Yes! You can bake the cake the night before and store it covered at room temperature. Reheat slices in the microwave for 15–20 seconds to restore the warm, gooey texture.
Can I freeze this cake?
Absolutely. Let the cake cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature and reheat before serving.
What can I substitute for milk?
You can use any milk alternative like almond, oat, or soy milk. Just make sure it’s unsweetened to avoid altering the flavor.
Can I use oil instead of butter?
Yes, you can substitute melted coconut oil or vegetable oil for the butter in the batter. For the cinnamon swirl, butter is recommended for flavor, but oil can work in a pinch.
Why did my cake turn out dense?
This usually happens from overmixing the batter or using expired baking powder. Make sure your baking powder is fresh and stir the batter just until combined.
Can I make this in a different pan size?
You can use a 9×9-inch pan, but the cake will be thicker and may need 5–10 extra minutes to bake. Adjust baking time accordingly and check for doneness with a toothpick.