Cinnamon Roll Cake | Cinnamon Desserts, Cinnamon Roll Cake, Dessert Recipes

Cinnamon Roll Cake — a single-batch hug from the oven: tender, buttery cake ribboned with a molten cinnamon-sugar swirl and finished with a glossy cream-cheese glaze. Imagine the first slice: steam lifting, the air heavy with warm cinnamon and brown sugar, the cake’s top slightly crackled, the interior soft and pillowy with a moist swirl that delivers a cinnamon kiss in every bite. One forkful yields a contrast of textures — light cake, gooey ribbon, and a silky glaze that melts on the tongue. It’s pure comfort, the kind of treat that makes ordinary mornings feel celebratory and holiday gatherings smell irresistible.

This cake is perfect for slow weekend breakfasts, potlucks, brunches, and holiday coffee hours. Make it when you want the nostalgia of a bakery cinnamon roll without rolling dozens of individual buns. For a sweet weeknight finish or an indulgent brunch centerpiece, this cinnamon roll cake checks every box — quick to put together, dramatic on the table, and guaranteed to gather people around the kitchen.

If you love the idea of playing with cinnamon desserts in different formats, you might enjoy trying a richer twist like a cinnamon roll cheesecake for special occasions; here’s an inspiration to explore: cinnamon roll cheesecake.

Dish Snapshot

• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 50 minutes (including cooling & glazing)
• Servings: 12 generous slices (9×13-inch pan)
• Difficulty Level: Easy — beginner-friendly with a few simple techniques

Nutrition Highlights

Estimated nutrition per serving (1 of 12):

• Calories: ~420 kcal
• Protein: 5 g
• Carbohydrates: 52 g
• Fat: 20 g
• Saturated Fat: 8 g
• Fiber: 1.5 g
• Sugars: 28 g
• Sodium: ~360 mg

These values are approximate and based on standard ingredient profiles (all-purpose flour, whole milk, butter, sugar, cream cheese) using USDA FoodData Central averages for each component. For context on daily calorie and nutrient guidance, resources like the U.S. Dietary Guidelines and health organizations such as the Mayo Clinic can help interpret how an indulgent treat like this fits into balanced eating. If you need precise numbers for dietary tracking, weigh your ingredients and use a trusted nutritional calculator linked to USDA or other verified food databases.

Why You’ll Love It

• Aroma and nostalgia: The smell of cinnamon and butter baking together taps into cozy memories — holidays, baking with family, or Sunday slow mornings.
• Ease and impact: You get the same flavor profile as cinnamon rolls without the time-consuming rolling and rising steps. It’s dramatic but not fussy.
• Crowd-pleaser: Slices are easy to serve, transport, and pair with coffee; it’s perfect for brunches, showers, and casual gatherings.
• Versatile: Keep it simple for weekday treats or dress it up (cream cheese glaze, nuts, fruit) for celebrations.

Method & Process

Ingredients

• For the cake:

  • 2 cups (240 g) all-purpose flour
  • 1 1/2 cups (300 g) granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1 cup (240 ml) whole milk (or 1% for lighter)
  • 1/2 cup (115 g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract

• For the cinnamon swirl:

  • 1 cup (220 g) packed light brown sugar
  • 3 tablespoons ground cinnamon
  • 1/4 cup (57 g) unsalted butter, melted
  • 1 tablespoon all-purpose flour (helps create a slightly ribboned texture)

• For the glaze:

  • 4 ounces (115 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar, sifted
  • 2–3 tablespoons milk (or heavy cream for richer)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt (optional, to balance sweetness)

Optional ingredients / substitutions

• Swap whole milk for buttermilk (adds tenderness and tang) or non-dairy milk (almond, oat) for dairy-free.
• Use coconut oil or neutral vegetable oil instead of butter in the cake for dairy-free; adjust glaze to a non-dairy cream cheese.
• To reduce sugar slightly, cut granulated sugar by 1–2 tablespoons and brown sugar by 2–3 tablespoons — note texture may change slightly.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan with butter or nonstick spray and line with parchment for easier removal.
2. Whisk dry cake ingredients: In a large bowl, combine flour, granulated sugar, baking powder, and salt.
3. Mix wet ingredients: In another bowl, whisk together milk, melted butter, eggs, and vanilla until uniform.
4. Combine: Pour wet into dry and stir gently until just combined. Small lumps are fine — overmixing makes the cake tough.
   • Tip: Use a rubber spatula and scrape the bowl; stop mixing as soon as flour streaks disappear.
5. Make the cinnamon swirl: In a small bowl combine brown sugar, cinnamon, melted butter, and the tablespoon of flour until a spreadable mixture forms.
6. Layer: Spread half of the batter evenly into the prepared pan. Dollop half of the cinnamon mixture in spoonfuls over the batter, then pour the remaining batter over and spoon the remaining cinnamon mixture on top.
7. Create the swirl: Using a butter knife or skewer, gently swirl the top in an “S” pattern — don’t over-swirl or the layers will fully blend.
8. Bake: Place in the preheated oven and bake 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
   • Tip: If the top browns too quickly, tent loosely with foil for the last 5–10 minutes.
9. Cool slightly: Let the cake cool in the pan for 10–15 minutes while you make the glaze.
10. Prepare glaze: Beat cream cheese until smooth; add powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt. Add more milk, 1/2 teaspoon at a time, to reach a pourable consistency.
11. Finish: Pour glaze over the warm (not piping hot) cake, spreading to the edges. Allow glaze to set for 10–20 minutes before slicing.
12. Serve warm or at room temperature.

How-to tips sprinkled in the method:

• Avoid overmixing the batter — it keeps the crumb tender.
• Use room-temperature eggs for better emulsion.
• Cooling slightly before glazing prevents the glaze from running off entirely.

Presentation Tips

• Classic slice: Serve a warm slice on a small plate with the glaze slightly pooled — add a pat of softened butter for extra richness.
• Brunch spread: Pair slices with fresh berries, whipped cream, and a pot of strong coffee or cinnamon-spiced latte.
• For a breakfast board: Thinly sliced apples or pear, toasted pecans, and maple syrup make a lovely accompaniment.
• Make it portable: Cut into squares, wrap individually, and serve at bake sales or potlucks.
• If you want a pancake-style brunch, try pairing this cake’s flavors with lighter breakfast fare like cinnamon roll pancakes for a playful menu.

Storing Leftovers

• Room temperature: Store tightly covered at room temperature for 1–2 days. Keep the cake in an airtight container or wrapped with plastic wrap to prevent drying.
• Refrigerator: For longer freshness, refrigerate in an airtight container for up to 4–5 days. Bring back to room temp or warm briefly before serving.
• Freezer: Wrap tightly in plastic wrap and foil or place in a freezer-safe container. Freeze up to 3 months. Thaw overnight in the fridge and reheat slices in a low oven (300°F/150°C) or microwave in short intervals.
• Safety note: If your glaze contains cream cheese and you keep the cake at room temperature for extended periods in warm climates, refrigerate to maintain safety and quality.

Pro Tips & Tricks

• For a more pronounced swirl, increase the cinnamon-sugar ribbon to 1 1/4 cups brown sugar and an extra tablespoon of cinnamon; it will be gooier and more roll-like.
• Use fresh-ground cinnamon — it makes a noticeable difference in aroma and depth.
• If you want a cakey (not gooey) swirl, mix the cinnamon filling with a little extra flour (1–2 tablespoons) to firm it up.
• Check doneness by probing near the center and also one inch from an edge — swirls and fillings can make the center seem wetter even when done.
• To prevent sogginess: allow the cake to set for 10–15 minutes before glazing so the glaze doesn’t completely soak in.

Creative Twists

1. Vegan version:

   • Swap eggs with 1/2 cup unsweetened applesauce per egg or 2 tablespoons flaxseed meal + 6 tablespoons water for 2 eggs.
   • Use non-dairy milk and melted coconut oil; replace cream cheese glaze with a powdered-sugar-and-plant-milk glaze or a cashew-based frosting.

2. Gluten-free:

   • Use a 1:1 gluten-free baking flour blend that contains xanthan gum. Bake similarly but watch doneness — gluten-free batters sometimes bake faster at the edges.

3. Apple-pecan swirl:

   • Fold 1 cup finely diced apples (peeled) and 1/2 cup chopped toasted pecans into the cinnamon ribbon for texture and a fruity note.

4. Maple-bacon indulgence:

   • Drizzle maple syrup into the glaze and top slices with crumbled candied bacon for a sweet-savory brunch hit.

5. Pumpkin spice version (seasonal):

   • Replace 1/2 cup of milk with 1/2 cup pumpkin puree and add 1 tsp pumpkin pie spice to the batter for autumn flair.

Frequently Asked Questions

Q: Can I make this ahead for a party?
A: Yes — bake the cake the day before, keep it covered in the refrigerator, and warm slightly before serving. Add the glaze just before serving for the freshest look.

Q: My cake was too dense. What happened?
A: Likely overmixing or using cold ingredients. Use room-temperature eggs/milk and mix just until combined. Also check your baking powder for freshness.

Q: Can I skip the cream cheese glaze?
A: Absolutely — a simple powdered sugar glaze or warm vanilla icing works well. For a lighter finish, sift a bit of powdered sugar on top before serving.

Q: How do I make the swirl more visible?
A: Dollop the cinnamon mixture in thinner lines across the batter and swirl minimally — or use a piping bag to lay a more defined ribbon before topping with batter.

Q: Is there a low-sugar option?
A: You can reduce granulated sugar slightly and use a sugar substitute designed for baking or replace part of the sugar with applesauce; expect changes in color, texture, and moisture.

Conclusion

If you’re craving the cozy, cinnamon-scented joy of a bakery cinnamon roll without the fuss of individual buns, this Cinnamon Roll Cake is an effortless, show-stopping solution that fills your kitchen with warmth and invites people to linger. Try it for your next brunch, holiday morning, or simply because a weekday deserves a little celebration. For another cake-style take on cinnamon rolls, see this homestyle version at Cinnamon Roll Cake – The Country Cook, and to explore a copycat-style approach inspired by a famous chain, check this detailed recipe at Cinnabon Cinnamon Roll Cake Recipe – Allrecipes.

Share your tweaks and photos — I’d love to hear how you make this recipe your own.