If you dream of capturing all the gooey, cinnamony magic of a classic cinnamon roll—without the hassle of rolling, cutting, and waiting for dough to rise—let me introduce you to Easy Cinnamon Roll Cake. This delightful recipe skips the fuss but delivers every bit of that cozy, homey sweetness, swirling layers of soft cake and cinnamon through a luscious drizzle of glaze. It’s perfect for brunches, afternoon treats, or even a make-ahead dessert that has everyone coming back for seconds (and thirds!).
Ingredients You’ll Need
One of the best things about Easy Cinnamon Roll Cake is that it’s built on pantry staples. Every ingredient plays a unique part: creating that tender crumb, infusing warmth and aroma, or bringing everything together with a glossy finish.
- All-purpose flour: Gives the cake its deliciously soft, pillowy texture—avoid overmixing for the perfect tender crumb.
- Granulated sugar: Adds sweetness and a lightness to the base of the cake.
- Baking powder: The leavener that helps the cake rise beautifully, keeping things fluffy.
- Salt: Just enough to balance the sweetness and intensify all those warm flavors.
- Milk: Binds ingredients together and keeps the cake moist—whole milk works best for richness.
- Large eggs: Give the cake structure and that little bit of richness we all love.
- Vanilla extract: Boosts the cake’s flavor and gives it a wonderful, depthful aroma.
- Unsalted butter (melted): Brings buttery richness to every bite without overpowering the cinnamon swirl.
- Unsalted butter (softened): Essential for the cinnamon swirl; it melts into luscious pockets within the cake.
- Light brown sugar (packed): Infuses the swirl with deep, caramel notes and that signature stickiness.
- All-purpose flour (for the swirl): Helps the cinnamon mixture come together and not dissolve into the batter too quickly.
- Ground cinnamon: The heart of the recipe; opt for fresh, sweet-smelling cinnamon for best flavor.
- Powdered sugar: The base of the glaze; makes it perfectly smooth and sweet.
- Milk (for the glaze): Loosens the glaze so it pours gracefully over the cake.
- Vanilla extract (for the glaze): Adds the final lovely whiff of vanilla to the finished cake.
How to Make Easy Cinnamon Roll Cake
Step 1: Prepare Your Baking Dish and Oven
The very first step to Easy Cinnamon Roll Cake bliss is prepping your baking dish. Preheat your oven to 350°F (175°C) and make sure to generously grease a 9×13-inch pan. This prevents sticking and makes cleanup a breeze later—plus, you’ll get those irresistible golden edges everyone loves.
Step 2: Mix the Cake Batter
Grab your largest mixing bowl and combine the flour, granulated sugar, baking powder, and salt. Give them a quick stir so everything’s evenly distributed. Next, add the milk, eggs, vanilla extract, and melted butter. Stir until smooth, but be careful not to overmix—just enough to banish streaks of flour for a tender crumb. Pour the batter evenly into your prepared dish.
Step 3: Make the Cinnamon Swirl
In a separate bowl, beat together the softened butter, brown sugar, flour, and ground cinnamon until creamy and well-combined. This mixture should hold its shape, almost like cookie dough. Drop generous spoonfuls all over the cake batter, then gently use a butter knife to swirl the cinnamon mixture through the batter. Swirl as much or as little as you like for those signature ribbons of cinnamon.
Step 4: Bake to Perfection
Slide the pan into your oven and bake for 35–40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out with just a few moist crumbs—or clean—never with wet batter. The cake will puff up and develop beautiful golden swirls as it bakes, filling your kitchen with the most comforting aroma.
Step 5: Whip Up the Vanilla Glaze
While the cake bakes, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Wait until the cake has cooled just slightly, then drizzle the glaze lavishly over the top. The glaze will soak into the warm cake in some spots, leaving a glossy sheen in others—complete cinnamon roll perfection.
Step 6: Serve and Savor
Cut into generous squares and serve the Easy Cinnamon Roll Cake warm for optimal gooey texture, or let it cool fully for neat, tender slices perfect for packing into lunchboxes or surprising guests. It’s as dreamy with a cup of coffee as it is for an after-dinner treat.
How to Serve Easy Cinnamon Roll Cake
Garnishes
A simple glaze is classic, but you can take Easy Cinnamon Roll Cake to the next level with a handful of chopped pecans, a dusting of extra cinnamon, or even a dollop of whipped cream. Fresh fruit like sliced strawberries or blueberries makes a colorful and refreshing addition, or try a final sprinkle of sparkling sugar for a bakery-style finish.
Side Dishes
Balance the cake’s sweet, spiced goodness with sides like crisp bacon, scrambled eggs, or fresh fruit salad for brunch. If you’re serving it as a dessert, vanilla ice cream or a spoonful of Greek yogurt pairs beautifully, cutting the richness and complimenting all the warm flavors.
Creative Ways to Present
For a festive twist, cut the cake into mini squares and serve on a platter lined with parchment for a brunch buffet. You can also bake the cake in muffin tins for individual “cinnamon roll cupcakes.” If making ahead for a party, drizzle extra glaze right before serving for that just-baked look and feel—no one will guess it’s not fresh from the oven!
Make Ahead and Storage
Storing Leftovers
Easy Cinnamon Roll Cake keeps gloriously moist for several days. Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge if you want to keep it a bit longer. You’ll notice the flavors get even cozier after a day as the cinnamon and vanilla deepen.
Freezing
To freeze, let the cake cool completely, then wrap tightly in plastic or foil and slip it into a zip-top freezer bag. It freezes well for up to three months. For ultimate convenience, cut into individual squares before freezing so you can pop out just what you need for a quick treat.
Reheating
Reheat slices in the microwave for 15–20 seconds or until just warmed through for that gooey, cinnamon roll sensation. If you’ve frozen the cake, thaw overnight in the fridge and reheat as above. Want to refresh the glaze? Drizzle a little extra icing on before serving for that “just made” look.
FAQs
Can I use a different size pan for Easy Cinnamon Roll Cake?
You can! A 9×13-inch pan is perfect for a thick, tender crumb, but you can use two 8×8-inch pans or even bake in muffin tins for individual servings. Just keep in mind the baking time may change—start checking for doneness at the 25–30 minute mark.
Can I make Easy Cinnamon Roll Cake dairy-free?
Yes, simply substitute your favorite dairy-free milk and a vegan butter alternative. Just make sure the substitutes are unsalted and suitable for baking to keep the flavors balanced and the texture just right.
What should I do if my glaze is too thick or too thin?
If it’s too thick, add extra milk a teaspoon at a time until it’s pourable. If it’s too thin, add extra powdered sugar in small increments until it’s the perfect consistency to drizzle smoothly over your cake.
Can I add nuts or raisins?
Absolutely! Chopped pecans, walnuts, or even raisins stirred into the cinnamon swirl or sprinkled over the top before baking add awesome texture and extra flavor—just like bakery-style cinnamon rolls.
How far in advance can I make Easy Cinnamon Roll Cake?
This cake stays soft and flavorful for several days, so you can bake it up to 2 days ahead of serving. Glaze just before serving for the freshest look and taste. It’s also freezer-friendly if you need to make it even further in advance!
Final Thoughts
If you’re looking for a no-fail, crowd-pleasing recipe, Easy Cinnamon Roll Cake will absolutely become a favorite in your kitchen. Give it a try and watch how quickly it steals the show at your next brunch or family gathering—everyone loves that nostalgic cinnamon swirl and sweet glaze. Savor every bite!
Print
Easy Cinnamon Roll Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the irresistible flavors of a classic cinnamon roll in cake form with this easy recipe. A moist, tender cake with a cinnamon swirl and sweet glaze, perfect for brunch or dessert.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups milk
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup unsalted butter, melted
For the Cinnamon Swirl:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
For the Glaze:
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a separate bowl, mix the softened butter, brown sugar, flour, and cinnamon until well combined and creamy. Drop spoonfuls of the cinnamon mixture evenly over the cake batter, then use a knife to swirl it gently into the batter.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, whisk together the powdered sugar, milk, and vanilla extract until smooth to make the glaze.
- Let the cake cool slightly, then drizzle the glaze evenly over the warm cake. Serve warm or at room temperature.
In a large bowl, mix the flour, sugar, baking powder, and salt. Stir in the milk, eggs, vanilla, and melted butter until smooth. Pour the batter into the prepared baking dish.
Notes
- For an extra indulgent version, top with chopped pecans before baking.
- This cake is great for brunch or dessert and stays moist for several days when covered.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34g
- Sodium: 190mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
