Our easy Cinnamon Roll Cake recipe has all of the flavors of a cinnamon roll but without all the work! It’s a crowd pleaser and great for lunch or dessert.
Any occasion is worthy of Cinnamon Roll Cake
Any occasion is worthy of Cinnamon Roll Cake It’s easy enough to make anytime, and as much as I love traditional cinnamon rolls, these have that great flavor without the rising, rolling and overall time commitment. It’s appropriate for breakfast or a mouthwatering dessert. I love making it for holidays, baby showers, or any special occasion.
Check out all of my cake recipes like Sour Cream Coffee Cake, Orange Olive Oil Cake, or Fresh Apple Cake!
Ingredients Needed:
How to make a Cinnamon Roll Cake:
Make Batter: Combine flour, sugar, baking powder, salt, egg, milk, and vanilla. Stir in the melted butter then pour into greased 8×8 baking dish.
Cinnamon Swirl Topping: Mix butter, brown sugar, flour, and cinnamon together. Drop small spoonfuls of the cinnamon swirl topping evenly over the top of the batter. Using a knife, swirl through the cake to disperse it throughout the batter.
Bake: Place in oven at 350°F for 32-37 minutes, until an inserted toothpick comes out clean. Make cream cheese frosting and drizzle on top of warm cake. Enjoy this homemade cinnamon roll cake with a fresh fruit salad or strawberry banana smoothie.
Storing and Freezing Instructions:
To store: Cinnamon roll cake is best served the day it’s made. It will dry out the longer it sits, just like regular cinnamon rolls. Store in an airtight container in the fridge.
To Freeze: Cover frosted cake with a double layer of aluminum foil or lid, and freezer for up to 3 months. Thaw overnight in the refrigerator before serving. If desired, rewarm slices in the microwave on half power.
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Recipe
Cinnamon Roll Cake
Ingredients
Cinnamon Roll Cake:
- 1 1/2 cups all-purpose flour , or cake flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup butter , melted
Cinnamon Swirl:
- 1/2 cup butter , softened
- 1/2 cup light brown sugar
- 1 Tablespoon all-purpose flour
- 1 Tablespoon ground cinnamon
Cream Cheese Frosting:
- 1 cup powdered sugar
- 2 Tablespoons butter , softened
- 4 ounces cream cheese
- 1-2 Tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease an 8×8'' baking dish.
- Cake Batter: In a large bowl, combine the flour, sugar, baking powder, salt, milk, egg and vanilla. Stir in melted butter. Pour mixture into prepared pan and smooth into an even layer.
- Cinnamon Swirl: Combine ½ cup butter, ½ cup brown sugar, 1 Tablespoon flour, and 1 Tablespoon ground cinnamon, mixing until smooth.
- Swirl into cake: Drop small spoonfuls of the mixture evenly over the top of the cake batter. Use a knife to swirl through the cake and disperse the mixture throughout the cake batter.
- Bake 30-37 minutes or until a toothpick inserted in the center comes out clean. Drizzle cream cheese frosting over warm cake. Serve warm.
- Cream Cheese Frosting: Cream the butter and cream cheese together. Add powdered sugar, vanilla, and enough milk to make a smooth, soft frosting. Drizzle frosting over the cake with a spoon, or use a ziplock bag and snip a hole out of one of the corners to pipe the frosting on.
- Serve: This cake is best served warm from the oven, the same day it's made.
Notes
Nutrition
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I originally shared this recipe October 2017. Updated August 2020 and December 2024.
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Can this recipe be made in a bundt pan, of course modifying slightly for pan size.
Hello! I would love to use the recipe to make a whole cake. Would I just double the recipe?
Thank you!
Yes, if you want to bake in a 9×13”cake, double the recipe. Enjoy!
I made this by the recipe the first time and really liked it. The next time I made it, I tried it with Bread Flour. To me, the bread flour made it taste more like cinnamon rolls. Very addicting!
I have baked many different cakes in my life but this one definitely made it to my top 3. My husband kept asking me for a cake that isn’t too sweet and came across this recipe. After reading all the reviews and seeing some complain about dryness. I made the following changes. I added 2/4 cup milk and 1/4 cup sour cream and 2 eggs. I mixed all the wet ingredients first then added my dry ingredients. The cake batter came out perfect, not too thick and not too runny. With the cinnamon mix you have to make sure the butter is soft and not fully melted which makes it easy to swirl in the cake. I baked it in the oven for 30 minutes. When making the frosting it’s best to use the same bowl as the cinnamon mix as it will take the flavour to a different level. Also if you don’t like your icing too sweet add 1/2 cup powdered sugar and 1 teaspoon sour cream. The consistency will be a little runny but the flavour is something else. I served my husband one slice without icing and one with icing. He loved the one plain one the most while I enjoyed the icing one more. If you are looking to have this cake for couple days, it’s best to store it without the icing then warm it for 15-20 seconds then add your icing. Hope this helps
Yes, i reccomend this recipe.
Of course i usually modify things.
I used a quarter cup sour cream to the remaing amount half cup of milk.
I did the same by adding a dollop of sour cream to the cinnamon mixture.
It lightened everything up.
And i didn’t have any cream cheese so again i used sour cream with the powder sugar.
Thank you for the recipe.
Great recipe!! Definitely satisfies that cinnamon roll craving, and whips up quickly! I made the recipe as written twice in the last two weeks, and it came out perfect both times. I made the cream cheese frosting in the cinnamon sugar bowl like othered suggested, and WOW!! Definitely added another layer of flavor!
Okay. This is the best thing ever. Moist. Delicious. Pockets of cinnamon sugar are amazing. Icing=bomb.
This is honestly the best ever ! Not dried out at all !!
Can this cake be rewarmed in a low temp oven?
This cake is best fresh from the oven the day it’s made but you can warm it up slowly in the oven!
Such an easy recipe for getting that cinnamon roll craving satisfied!! I love eating cinn rolls but they’re such a time filler to make- this was an excellent alternative. It’s definitely not dry! Will make again for sure!
Just made it. Kiddos love it. Was to tired to make cinnamon rolls. Quick and easy.