Easy Cinnamon Roll Cake
Our easy cinnamon roll cake recipe has all of the flavors you know and love in classic cinnamon rolls or cinnamon buns but without all the work! It’s a crowd pleaser and great for brunch or dessert. Requires no yeast or proofing dough and easy enough to make anytime. It’s moist, buttery full of flavor, topped with a tasty vanilla glaze although it would also be perfect with a cream cheese glaze. We love it served warm - perfect for any occasion!
Cinnamon Roll Cake Ingredients:
- FLOUR: I use all purpose flour for this recipe and have not tried it with a gluten free flour
- BUTTER: I use unsalted butter for this recipe, melted for the batter and softened for the topping.
- SUGAR: I use brown sugar for the cinnamon swirl topping, granulated sugar for the batter and powdered sugar for the glaze.
- EGGS: You will need two large eggs for this recipe - room temperature
- SPICES: I like to use ground cinnamon for this recipe but if you would like to use a blend of warm spices you can.
- BAKING POWDER & SALT: You will need both for leavening and flavor.
- MILK: I use whole milk for the batter at room temperature to add moisture and richness to it. You will also need it for the glaze.
- VANILLA: I use pure vanilla extract for best flavor.
How to Make This Easy Cinnamon Roll Cake (detailed instructions in recipe card below):
- Prepare Batter: Whisk together dry ingredients, then the wet ingredients in a large bowl. Combine wet and dry ingredients. Transfer batter to prepared pan and smooth top.
- Prepare Cinnamon Swirl Topping: Mix the butter with the sugar, flour and cinnamon, dollop over batter then swirl into batter. Bake until deeply golden brown with some caramelized spots and until baked through.
- Prepare Glaze: While cake is cooling on rack, whisk together the glaze ingredients and spoon or drizzle over warm cake. Allow glaze a few minutes to set then slice and enjoy.
- Serve: This cake is best served warm from the oven, the same day it’s made.
Cinnamon Roll Cake Storage
- STORAGE: This cinnamon roll cake is best served the day it’s made of the best texture. That being said the cake or any leftovers can be stored at room temperature the day it is baked and after that in the fridge in and airtight container for 3-5 days. Enjoy at room temperature or warmed up in the microwave.
- FREEZING: Like I said above, this cake is best eaten when baked but if you chose to freeze it I recommend covering the frosted cake with a double layer of aluminum foil or lid, in a freezer bag, and storing in freezer for 1-3 months. Thaw overnight in the refrigerator before serving. If desired, rewarm slices in the microwave.
More Recipes You Will Love:
- Easy Apple Fritter Cake
- Coffee Cake
- Blueberry Coffee Cake
- Apple Cider Doughnut Bundt Cake
- Sweet Potato Spice Cake With A Caramel Frosting
- Greek Style Apple Cinnamon Cake (Milopita)
Recipe
Yields: 1 (9x13-inch) cake
Servings: 12
Prep Time: 25 mins
Bake Time: 45 mins
Total Time: 65 mins
Ingredients
For the Cake
- 3 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1⅓ sugar
- 2 eggs, room temperature
- 1½ cups whole milk, room temperature
- 1 tablespoon vanilla extract
- 4 tablespoons unsalted butter melted
Cinnamon Swirl Layer
- 1 cup salted butter (2 sticks) softened
- 1 cup light brown sugar packed
- 1 tablespoon cinnamon
- 2 tablespoons flour
Glaze
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla
Directions
- Preheat oven to 350°F and grease a 9 x 13 baking pan with butter or cooking spray.
For the Cake Batter
- In a medium size mixing bowl whisk together flour, baking powder, and salt.
- In separate large mixing bowl whisk together sugar, eggs, milk, and vanilla until smooth.
- Add the dry ingredients into wet ingredients and whisk/or use a spatula to stir until mostly combined.
- Pour melted butter into the batter and mix until incorporated.
- Transfer batter to prepared pan and smooth out evenly.
For the Swirl Topping
- In a medium mixing bowl beat softened butter, brown sugar, flour and cinnamon together smooth. You can use a hand mixer or simply a fork. It will be thick and paste like.
- Drop spoonfuls of the cinnamon mixture evenly on top of the cake batter.
- Run a knife through the top to create the swirls of cinnamon and sugar through the batter.
- Transfer pan to oven and bake in the middle rack for 45-50 minutes or until golden brown and cake is set and pulls away from sides of pan and toothpick comes out clean.
- Once done remove pan from oven and set on cooling rack and allow to cool for 10-15 minutes before adding the glaze.
For the Glaze
- While the cake is cooling make the glaze. Whisk together the powdered sugar, milk and vanilla.
- Spoon or pour glaze on the cake while it’s warm.
- Slice and serve.
Recipe Notes
- This cake is best served warm from the oven, the same day it’s made. That being said the cake or any leftovers can be stored at room temperature the day it is baked and after that in the fridge in and airtight container for 3-5 days. Enjoy at room temperature or warmed up in the microwave.
- For Cream Cheese Frosting: if you prefer a richer topping or glaze you can use a mixer to mix 1 cup powdered, 4 Tablespoons softened butter, 1 teaspoon vanilla, and 4 ounces cream cheese. This will give you a light glaze - double recipe for thicker cream cheese glaze.
