Easy Cinnamon Roll Cake

If you woke up craving a warm, gooey cinnamon roll but the thought of blooming yeast, kneading dough, and waiting hours for it to rise makes you want to go back to bed, this is your recipe. This Cinnamon Roll Cake is the "sleep-in" version of the classic. We get all that buttery, brown sugar flavor and the sweet vanilla glaze, but in the form of a moist no-yeast breakfast cake that is mixed, baked, and ready to eat in under an hour. It's 100% of the flavor with 10% of the work.

This easy cinnamon roll cake is made with a homemade white cake mixture, a buttery brown sugar and cinnamon swirl marbled throughout, and topped with a sweet vanilla glaze. The result is a moist and fluffy texture with a soft cinnamon-sugar filling and a powdered-sugar glaze that soaks into every bite. Whether you're making a cinnamon roll cake with cake mix for extra convenience, a cinnamon roll cake with cream cheese frosting, or even a gluten free version, this 9x13-inch baking pan format dessert feeds a crowd and disappears fast. It's the perfect easy dessert to make in bulk for birthday parties, family dinners, or any time you need a throw together dessert that tastes homemade from scratch.

Jump to:

• Why You'll Love This Cinnamon Roll Cake
• Ingredients for Cinnamon Roll Cake
• How to Make Cinnamon Roll Cake
• My Top Tips for Cinnamon Roll Cake
• Little Moments in the Kitchen
• Substitutions for Cinnamon Roll Cake
• Variations on Cinnamon Roll Cake
• Equipment for Making Cinnamon Roll Cake
• Storage Tips for Cinnamon Roll Cake
• Adam's Tip for Cinnamon Roll Cake
• FAQ About Cinnamon Roll Cake
• Conclusion
• Related
• Pairing
• recipe

Why You'll Love This Cinnamon Roll Cake

• No yeast, no rising, no rolling. This is a true cake, not actual cinnamon roll dough. You mix the batter, swirl in the cinnamon filling, and bake. Done in under an hour.
• Feeds a crowd easily. One 9x13-inch pan serves 12 to 15 people, making it perfect for potlucks, birthday parties, or family gatherings.
• All the flavor of cinnamon rolls without the work. You get that classic cinnamon-sugar swirl and sweet vanilla icing without spending your morning babysitting dough.

Ingredients for Cinnamon Roll Cake

This recipe makes one 9x13-inch pan, serving about 12 to 15 people. The ingredient list is simple, and you probably have most of these items in your pantry already.

What You'll Need

For the Cake Batter:

• 3 cups all-purpose flour
• ¼ teaspoon salt
• 1 cup granulated sugar
• 4 teaspoons baking powder
• 1 ½ cups whole milk
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup (1 stick) unsalted butter, melted

For the Cinnamon Swirl:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon

For the Vanilla Glaze:

• 2 cups powdered sugar
• 5 tablespoons whole milk
• 1 teaspoon vanilla extract

Why These Ingredients Matter

All-purpose flour creates the cake base. This is a standard white cake recipe that's sturdy enough to hold up the heavy cinnamon swirl without sinking or becoming too dense.

Brown sugar adds depth to the swirl. The molasses in brown sugar gives the cinnamon filling a richer, more caramelized flavor than white sugar alone.

Softened butter makes the swirl spreadable. The butter needs to be soft enough to mix with the brown sugar and cinnamon but not melted, so it creates that marble-effect cinnamon swirl throughout the cake.

How to Make Cinnamon Roll Cake

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or spray it with non-stick baking spray.
2. Make the cake batter. In a large mixing bowl, whisk together the flour, salt, sugar, and baking powder. In a separate bowl, whisk together the milk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Stir in the melted butter until the batter is smooth.
3. Pour half the batter into the pan. Spread half of the cake batter evenly across the bottom of the prepared pan.
4. Make the cinnamon swirl filling. In a medium bowl, mix the softened butter, brown sugar, flour, and cinnamon until well combined and spreadable.
5. Drop spoonfuls of cinnamon filling over the batter. Use a spoon to drop dollops of the cinnamon filling evenly over the batter in the pan. Don't worry about perfect placement, it will swirl naturally.
6. Add the remaining batter. Pour the rest of the cake batter over the cinnamon filling, spreading it gently to cover most of the filling.
7. Swirl the filling through the batter. Use a butter knife or a skewer to gently swirl the cinnamon filling through the batter, creating a marble effect. Don't overmix, you want distinct swirls.
8. Bake. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown.
9. Make the vanilla glaze. While the cake is baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
10. Drizzle the glaze over the warm cake. As soon as the cake comes out of the oven, drizzle the vanilla glaze evenly over the top. The glaze will soak into the warm cake and create a sweet, sticky coating.

Quick Tip: Don't skip the glaze while the cake is still warm. It soaks in better and creates that signature cinnamon roll texture.

Little Moments in the Kitchen

The first time I made this, Adam watched me pour the cake batter into the pan and then start dolloping big spoonfuls of the cinnamon filling on top. He looked confused and said, "Mom, you're supposed to mix that in first, right?" I told him no, we're going to swirl it through the batter so it makes pretty patterns. He grabbed the butter knife and helped me swirl, though his swirls were more like tornadoes. "This looks like a marble countertop," he said proudly.

When the cake came out of the oven and I poured the vanilla glaze over the top, the whole kitchen smelled like a bakery. Adam grabbed a fork and tried to dig in immediately, but I made him wait five minutes so he wouldn't burn his mouth. After his first bite, he grinned and said, "This is what cinnamon rolls would taste like if they were a cake!" Grandma Viola laughed and said, "In my day, we called this a quick bread. No yeast, no waiting, just mix and bake. It's the smart baker's secret."

If you love easy cinnamon desserts like this, you'll also want to try our Churro Stuffed Cheesecake Bites. They're another cinnamon-sugar favorite.

Substitutions for Cinnamon Roll Cake

• Whole milk: Use 2% milk, buttermilk, or even half and half for a richer cake. Non-dairy milk works too.
• Butter: Use vegetable oil in the cake batter if you prefer. In the cinnamon swirl, stick with butter for the best flavor and texture.
• All-purpose flour: Use a 1:1 gluten free flour blend for a gluten free cinnamon roll cake. The texture will be slightly different but still delicious.
• Vanilla glaze: Swap it for a cream cheese frosting by mixing 4 ounces of softened cream cheese, 2 cups of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract.

Variations on Cinnamon Roll Cake

• Cinnamon Roll Cake with Cake Mix: Use a box of white or yellow cake mix instead of the homemade batter. Prepare according to package directions, then layer and swirl with the cinnamon filling as directed.
• Cinnamon Roll Cake with Cream Cheese Frosting: Replace the vanilla glaze with a thick cream cheese frosting for a richer, tangier topping that tastes like classic cinnamon roll icing.
• Cinnamon Roll Birthday Cake: Bake this in two 9-inch round pans instead of a 9x13-inch pan. Layer the rounds with extra cream cheese frosting in between and frost the outside for a stunning birthday cake.
• Cinnamon Roll Bundt Cake: Pour half the batter into a greased bundt pan, add the cinnamon swirl, top with the remaining batter, swirl gently, and bake for 45 to 50 minutes.
• Cinnamon Roll Poke Cake: After baking, poke holes all over the cake with a wooden spoon handle. Pour sweetened condensed milk mixed with cinnamon over the top, let it soak in, then add the glaze.

If you love easy sheet pan desserts, try our Classic Magic Bars. They're another crowd-pleaser.

Equipment for Making Cinnamon Roll Cake

• 9x13-inch baking pan: The standard size for this recipe. Glass or metal both work well.
• Large mixing bowls: One for the dry ingredients, one for the wet ingredients.
• Whisk and spatula: For mixing the batter and spreading it evenly in the pan.
• Butter knife or skewer: For swirling the cinnamon filling through the batter.
• Small bowl: For mixing the vanilla glaze.

Storage Tips for Cinnamon Roll Cake

• Room temperature: Cover the pan tightly with plastic wrap or foil and store at room temperature for up to 2 days.
• Refrigerator: Store covered in the refrigerator for up to 5 days. The glaze will harden slightly when chilled, but it softens again at room temperature.
• Freezer: Wrap individual slices in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature or microwave for 20 to 30 seconds.
• Pro Tip: This cake is delicious cold, at room temperature, or gently warmed in the microwave for 15 seconds.

For more easy homemade desserts, check out our Oreo Dump Cake. It's another no-fuss favorite.

FAQ About Cinnamon Roll Cake

Conclusion

Here's to staying in your pajamas and still eating like a queen! I hope this stress-free cake satisfies your deepest cinnamon roll cravings without wrecking your lazy Sunday morning vibe.

If you try this recipe, let me know how it turns out! And if you come up with any fun variations (hello, chocolate chip swirl?), I want to hear about it. For more easy desserts that taste homemade, check out our Baked Apple Crumble. Tag me on social media or leave a comment below. Happy baking, and enjoy every cinnamon-swirled, glaze-drizzled bite!

Related

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Pairing

These are my favorite dishes to serve with Cinnamon Roll Cake:

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