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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).
  • 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.
  • 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.
  • 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.
  • Drop spoonfuls of this cinnamon filling evenly over the cake batter.
  • 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.

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.