A warm, soft cinnamon roll cake makes any day feel like a small holiday.
introduction
This simple cinnamon roll cake is a sweet, soft cake with a swirl of cinnamon sugar and a light glaze on top. It feels like a cinnamon roll but bakes like a cake. Many people love it for breakfast, brunch, or as an easy dessert. If you like cinnamon treats, you may also enjoy a version made into rolls like the fun birthday idea found in a recipe for birthday cake cinnamon rolls. This cake is great for sharing and for busy mornings when you want warm cinnamon flavor with little fuss.
Why You’ll Love This Cinnamon Roll Cake
You will love this cinnamon roll cake because it gives you the taste of a cinnamon roll with less work. It bakes in one pan, so you do not need to roll dough or make many pieces. The cake stays soft and moist. The cinnamon swirl in the middle adds a warm, sweet layer. The glaze on top melts into the cake, making it more tender. The cake is easy to slice and serve. Kids and adults both enjoy its sweet cinnamon taste.
Why Make This Recipe
Make this recipe when you want something homey and fast. It is great for weekends, small parties, or cozy mornings. The steps are simple. You use common pantry items like flour, sugar, milk, and cinnamon. You do not need special tools or skills. The result looks special but is easy to make. This recipe is forgiving, so small changes do not break it.
What You Need for Cinnamon Roll Cake
You need a few pans and tools:
- 8×8 or 9×9 baking pan
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Small bowl for cinnamon filling
- Spoon or spatula to spread batter and filling
- Oven and cooling rack
You also need the ingredients listed below. Most items are common in a home kitchen. If you have a hand mixer, it helps but is not required.
How to Make Cinnamon Roll Cake
The method is simple in four parts: make batter, mix the cinnamon filling, layer and swirl, then bake and glaze. First, you make a quick cake batter that is light and slightly sweet. Next, you stir together the cinnamon sugar mixture that becomes the swirl. Then you pour half the batter into the pan, add the cinnamon layer, and pour the rest of the batter on top. Use a knife to make a loose swirl so the cinnamon runs through the cake. Bake until golden and set. After the cake cools a bit, pour a thin glaze over it. The glaze soaks in and adds shine and extra sweetness.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup milk (whole or 2% works)
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Cinnamon filling:
- 1/3 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons melted butter
Glaze:
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Note: You can change sugar amounts to taste. For a lighter cake, reduce sugar by a few tablespoons.
Directions:
- Preheat the oven to 350°F (175°C). Grease an 8×8 or 9×9 inch pan and line with parchment if you like.
- In a large bowl, beat the eggs with the sugar until smooth. Add the oil and milk, and mix well. Stir in the vanilla.
- In another bowl, whisk the flour, baking powder, baking soda, and salt. Add the dry mix to the wet mix and stir until just combined. Do not overmix.
- In a small bowl, mix the brown sugar, granulated sugar, cinnamon, and melted butter to make the cinnamon filling. It should look like wet sand.
- Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle the cinnamon filling over the batter in an even layer.
- Spoon the remaining batter on top of the cinnamon layer. Use a knife or spatula to gently swirl the batter and cinnamon so some cinnamon moves into the top layer. Do not fully mix.
- Bake for 28 to 35 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs. The cake should be golden on top.
- While the cake cools for 10 minutes, mix the glaze. Stir powdered sugar with 1 tablespoon milk and vanilla. Add more milk if needed to make a pourable glaze.
- Pour the glaze over the warm cake. Let it cool more on a rack before slicing. Serve warm or at room temperature.
Best Ways to Serve Cinnamon Roll Cake
Serve slices warm for the best melt-in-your-mouth feel. A scoop of vanilla ice cream pairs well for a dessert version. For breakfast or brunch, serve with a cup of coffee or hot tea. You can also top a slice with a bit more butter or cream cheese frosting for a richer taste. Cut small squares for snack plates or serve larger slices for a dessert. This cake works well on a picnic, at a potluck, or any casual get-together.
How to Store Cinnamon Roll Cake
Let the cake cool completely before storing. Store in an airtight container at room temperature for up to 2 days. For longer life, keep it in the fridge for up to 5 days. To freeze, cut the cake into slices and wrap each piece in plastic and foil. Freeze for up to 2 months. Thaw in the fridge or at room temperature. Reheat slices in the microwave for 12–20 seconds for a warm treat.
Easy Tips to Make Cinnamon Roll Cake
- Do not overmix the batter. Mix until ingredients are just combined.
- Use room temperature eggs and milk for a smooth batter.
- If your cinnamon layer seems dry, add a bit more melted butter to help it spread.
- For a deeper cinnamon flavor, add 1/4 teaspoon nutmeg or a pinch of ground cloves.
- If you like a thick glaze, use less milk. For a thinner glaze, add more milk one teaspoon at a time.
- Use a toothpick to check doneness. If it comes out mostly clean, the cake is done.
- Let the cake rest 10 minutes before glazing so the glaze soaks in better.
Try These Variations of Cinnamon Roll Cake
- Apple Cinnamon: Add small chopped apples to the cinnamon layer for a fruit touch.
- Maple Glaze: Use maple syrup instead of vanilla in the glaze.
- Cream Cheese Frosting: Spread a simple cream cheese frosting over the cooled cake.
- Nutty: Add chopped nuts like pecans or walnuts to the cinnamon layer for crunch.
- Mini Bundles: Bake the batter in a muffin tin to make mini cinnamon cakes.
For a cookie-style cinnamon treat, you might also like the idea of soft cinnamon roll cookies that give cinnamon roll flavor in a small cookie form. These are a fun way to share the same taste in a different shape.
Common Questions About Cinnamon Roll Cake
Q: Can I use a different pan size?
A: Yes. A 9×9 pan will work fine. If you use a larger pan, the cake will be thinner and will bake faster. Reduce bake time by a few minutes and check with a toothpick.
Q: Can I use self-rising flour?
A: You can, but skip the baking powder and baking soda called for in the recipe. Measure carefully and expect a slightly different texture.
Q: Can I make this dairy-free?
A: Yes. Use any plant milk and a dairy-free butter or oil for the batter and cinnamon filling. The texture may vary slightly but will still be tasty.
Q: Can I make this ahead?
A: Yes. You can bake it a day ahead, store it covered at room temperature, and add glaze before serving. You can also freeze slices for later.
Q: How do I keep the cake moist?
A: Do not overbake. Store in an airtight container to keep moisture in.
Final Thoughts
This cinnamon roll cake is a simple way to enjoy warm cinnamon flavor without the extra work of making individual rolls. It is quick to make, easy to store, and loved by many. The recipe uses common ingredients and simple steps, so it is perfect for cooks of any skill. Try the variations to make it your own. Serve it warm with coffee for a cozy start to the day or as a sweet end to a meal.
Ready to Give It a Try?
Gather your ingredients and try this cake on a weekend morning. It bakes fast and gives you a warm, sweet treat to share. The swirl of cinnamon and the soft crumb make it a crowd-pleaser. Keep the tips and serving ideas in mind to get the best result.
Conclusion
If you want another clear step-by-step version of a cinnamon roll cake to compare methods or get more ideas, check this helpful recipe for a Cinnamon Roll Cake recipe on The Country Cook.
Print
Cinnamon Roll Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple, soft cinnamon roll cake that is quick to prepare and bake, offering the delicious taste of cinnamon rolls without the fuss.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup milk (whole or 2% works)
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons melted butter
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk for glaze
- 1/4 teaspoon vanilla extract for glaze
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch or 9-inch pan and line with parchment if desired.
- In a large bowl, beat the eggs with sugar until smooth, then add oil and milk, mixing well. Stir in vanilla.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Stir the dry ingredients into the wet ingredients until just combined.
- In a small bowl, mix brown sugar, granulated sugar, cinnamon, and melted butter to create the cinnamon filling.
- Pour half of the batter into the prepared pan and spread evenly. Sprinkle the cinnamon filling on top.
- Spoon the remaining batter over the filling and use a knife to swirl the batter and cinnamon layer together gently.
- Bake for 28-35 minutes or until a toothpick comes out clean or with a few moist crumbs.
- While the cake cools, prepare the glaze by mixing powdered sugar, 1 tablespoon of milk, and vanilla. Add more milk if needed for a pourable consistency.
- Pour the glaze over the warm cake, then let it cool before slicing. Serve warm or at room temperature.
Notes
For a deeper cinnamon flavor, consider adding nutmeg or ground cloves. Adjust sugar levels according to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg