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This image shows a top-down view of a baked cinnamon roll cake in a black rectangular pan, topped with glaze, over a white marble countertop.

Cinnamon Roll Cake Recipe

This Cinnamon Roll Cake is a dreamy, easy-to-make treat that swirls all the best parts of a cinnamon roll into a soft, fluffy cake. With a rich cinnamon-sugar filling and a sweet vanilla glaze, it’s perfect for breakfast, brunch, or a comforting dessert.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 538 kcal

Equipment

  • 9x13-inch baking dish
  • Mixing bowls (large and small)
  • Stand mixer or hand mixer
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Butter knife
  • Whisk

Ingredients
  

Cake

  • 4 tsp baking powder
  • 3 cups all-purpose flour
  • ½ cup salted butter, melted
  • 2 tsp vanilla extract
  • 1 cup white granulated sugar
  • 2 large eggs
  • 1½ cups milk

Glaze

  • 5 tbsp milk
  • 2 cups powdered sugar
  • 1 tbsp vanilla extract

Cinnamon filling

  • 1 cup packed light brown sugar
  • ¾ cup salted butter, softened to room temperature
  • 1 tbsp ground cinnamon
  • 2 tbsp all-purpose flour

Instructions
 

  • Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick spray (preferably one with flour).
    This image shows a top-down view of a black 9×13-inch nonstick baking dish sprayed with flour-based nonstick spray over a white marble surface.
  • In a large bowl or a stand mixer, combine 3 cups of all-purpose flour, 1 cup of granulated sugar, 4 teaspoons of baking powder, 2 large eggs, 2 teaspoons of vanilla extract, and 1½ cups of milk.
    This image shows flour, sugar, baking powder, eggs, vanilla, and milk gathered in a clear glass bowl on a white marble countertop.
  • With the mixer running, slowly pour in ½ cup of melted salted butter and mix just until everything is combined, being careful not to overmix.
  • Spread the batter evenly into the prepared baking dish.
    This image shows a black baking dish filled with evenly spread cinnamon roll cake batter on a clean white marble surface.
  • In a small bowl, mix ¾ cup softened salted butter, 1 cup packed light brown sugar, 2 tablespoons all-purpose flour, and 1 tablespoon ground cinnamon until well combined.
    This image shows a bowl of smooth white glaze made from powdered sugar, milk, and vanilla extract on a marble counter.
  • Drop spoonfuls of this cinnamon filling evenly over the cake batter.
    This image shows a baking dish with cinnamon filling dolloped over the batter, ready to be swirled, on white marble.
  • Using a butter knife, swirl the filling through the batter to create a marble effect.
  • Bake for about 35–40 minutes or until a knife inserted into the center comes out clean.
  • While the cake is baking, whisk together 2 cups powdered sugar, 5 tablespoons milk, and 1 teaspoon vanilla extract to make the glaze, adjusting the consistency with more sugar or milk as needed.
  • Once the cake is done, pour the glaze over the warm cake and allow it to cool slightly before slicing and serving.
    This image shows the warm cinnamon roll cake in a black pan, freshly glazed and cooling slightly on a marble countertop.

Notes

  • To prevent overmixing, stop blending the batter as soon as the ingredients are incorporated and no dry streaks remain.
  • For a deeper cinnamon flavor, you can add a pinch of nutmeg or cardamom to the filling mixture.
  • If you prefer more pockets of gooey cinnamon, double the filling recipe and swirl in layers.