This Cinnabon Cinnamon Roll Cake takes everything I love about a classic cinnamon roll—fluffy texture, buttery cinnamon swirls, and a sweet glaze—and transforms it into a simple, shareable cake. It’s baked in a single pan with no rising time or yeast involved, which makes it perfect when I’m craving that cinnamon roll flavor without the extra work.
Why You’ll Love This Recipe
I love how easy this cake is to put together—no kneading, no rolling, and no waiting for dough to rise. It’s the ultimate cozy bake for brunches, holidays, or weekend treats. The buttery cinnamon swirl melts into the soft vanilla cake, and that creamy glaze on top is just irresistible. Plus, it fills the whole house with a warm, nostalgic aroma that reminds me of the mall Cinnabon stand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cake Batter:
3 cups all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
½ tsp salt
1½ cups milk
2 large eggs
2 tsp vanilla extract
½ cup (1 stick) unsalted butter, melted
Cinnamon Swirl Topping:
1 cup unsalted butter, softened
1 cup light brown sugar, packed
2 tbsp all-purpose flour
1 tbsp ground cinnamon
Glaze:
2 cups powdered sugar
4–6 tbsp milk
1 tsp vanilla extract
Optional: pinch of salt or a splash of cream cheese for tang
Directions
Make the Cake Batter:
I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish. Then, in a large bowl, I whisk together the flour, sugar, baking powder, and salt. I add the milk, eggs, vanilla, and melted butter, mixing until just combined (I make sure not to overmix). Then I pour it into the prepared pan.
Make the Cinnamon Swirl:
In a separate bowl, I cream together the softened butter, brown sugar, flour, and cinnamon. I drop spoonfuls of the cinnamon mixture over the top of the cake batter and use a butter knife to swirl it gently throughout the batter.
Bake the Cake:
I bake the cake for 35–40 minutes, until a toothpick inserted in the center comes out mostly clean (a little cinnamon goo is totally fine). After baking, I let it cool for about 10–15 minutes before adding the glaze.
Make & Drizzle the Glaze:
To make the glaze, I whisk together powdered sugar, milk, and vanilla until it’s smooth and pourable. I drizzle it evenly over the warm cake and let it soak in slightly before slicing and serving.
Servings and timing
Serves: 12
Prep time: 15–20 minutes
Bake time: 35–40 minutes
Total time: About 1 hour
Variations
Extra gooey: I like to pour ¼ cup of heavy cream over the batter before baking to make it extra moist and gooey (a great TikTok hack).
Mini version: When I want a smaller batch, I cut the recipe in half and bake it in an 8×8-inch pan.
Add-ins: Sometimes I mix in chopped apples, raisins, or even swirl in some cream cheese for a richer flavor.
Gluten-free: I’ve used a 1:1 gluten-free flour blend with great results. I just double-check my baking powder brand to make sure it’s gluten-free too.
Nutty twist: Chopped pecans or toasted walnuts are a delicious addition to the cinnamon swirl.
Storage/Reheating
I keep this cake covered at room temperature for 3 to 4 days. When I want a warm slice, I pop it in the microwave for 10–15 seconds. It also freezes well before adding the glaze—perfect for prepping ahead. When I thaw it, I reheat it gently and glaze it just before serving for the best texture.
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FAQs
What makes this cake taste like a cinnamon roll?
The rich cinnamon-butter swirl baked into a soft vanilla cake mimics the filling of a cinnamon roll, and the powdered sugar glaze on top gives it that signature finish.
Can I make this the night before?
Yes, I often bake it the night before and just warm it slightly in the morning. The glaze can be added either fresh or in advance—it stays delicious either way.
How do I make the glaze thicker or thinner?
If I want a thicker glaze, I use less milk. For a thinner drizzle, I add an extra tablespoon of milk at a time until it’s the right consistency.
Can I use plant-based milk or butter?
Yes, I’ve used almond milk and vegan butter with good results. The texture is slightly different but still tasty.
What’s the best way to get that gooey center?
I add heavy cream over the batter before baking or slightly underbake it by a minute or two so the cinnamon swirl stays soft and gooey.
Conclusion
This Cinnabon Cinnamon Roll Cake is one of my favorite bakes when I want something comforting and indulgent without spending hours in the kitchen. It’s simple to make, packed with cinnamon flavor, and always a crowd-pleaser. Whether for breakfast, dessert, or a sweet snack, this cake hits the spot every single time
📖 Recipe:
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Cinnabon Cinnamon Roll Cake
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
This Cinnabon Cinnamon Roll Cake captures the gooey, buttery, cinnamon-rich flavor of classic cinnamon rolls in a simple, one-pan cake—no yeast or rising time required. Topped with a sweet glaze, it’s perfect for brunches, holidays, or cozy treats.
Ingredients
3 cups all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
½ tsp salt
1½ cups milk
2 large eggs
2 tsp vanilla extract
½ cup (1 stick) unsalted butter, melted
1 cup unsalted butter, softened (for swirl)
1 cup light brown sugar, packed (for swirl)
2 tbsp all-purpose flour (for swirl)
1 tbsp ground cinnamon (for swirl)
2 cups powdered sugar (for glaze)
4–6 tbsp milk (for glaze)
1 tsp vanilla extract (for glaze)
Optional: pinch of salt or a splash of cream cheese (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add milk, eggs, vanilla extract, and melted butter. Mix until just combined—do not overmix.
- Pour the batter into the prepared baking dish.
- In a separate bowl, cream together the softened butter, brown sugar, flour, and cinnamon for the swirl.
- Drop spoonfuls of the cinnamon mixture over the cake batter, then swirl it gently with a butter knife.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out mostly clean (some cinnamon swirl is fine).
- Let the cake cool for 10–15 minutes after baking.
- Whisk together powdered sugar, milk, and vanilla extract to make the glaze. Adjust consistency with more or less milk as needed.
- Drizzle the glaze evenly over the warm cake. Allow it to soak slightly before serving.
Notes
For extra gooey texture, pour ¼ cup heavy cream over the batter before baking.
Cut the recipe in half and bake in an 8×8-inch pan for a smaller batch.
Add chopped apples, raisins, or cream cheese for variations.
Use a 1:1 gluten-free flour blend for a gluten-free version—ensure baking powder is also gluten-free.
Chopped pecans or walnuts can be added to the cinnamon swirl for extra crunch.
Store covered at room temperature for 3–4 days, or freeze before glazing.
Microwave individual slices for 10–15 seconds to reheat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
