by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
Cinnamon Roll Cake is a cinnamon roll turned into a gooey gooey delicious cake! Swirled with buttery brown sugar cinnamon and topped with a glaze… this is the BEST cake EVER!
We love all things cinnamon roll at our house! You should also try: Quick 45 minute Cinnamon Rolls, Cinnamon Roll Cupcakes, and Baked Cinnamon Roll Oatmeal!
CINNAMON ROLL CAKE
This cinnamon roll cake first made its debut on the blog in 2012. One of the first and BEST recipes here on the blog. But the pictures just weren’t doing it any justice. An gooey gooey Cinnabon cinnamon roll turned into a cake!? You know this HAS to be good! The best part is every time I make it, I have all of the ingredients on hand. This is a warm cake that gets swirled with buttery cinnamon brown sugar and baked to perfection. You put the glaze on the warm cake and it seeps into the brown sugar. I am telling you, this cake is to die for. We make it all of the time as a family and my kids beg me for it all of the time. We serve it right out of the oven and it is gone in a matter of minutes!
HOW DO YOU MAKE CINNAMON ROLL CAKE?
- With an electric mixer or stand mixer, combine the flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once that is combined, you slowly stir in 4 T melted butter. Pour the batter into a greased 9×13 inch pan.
- In a medium sized bowl, mix the softened butter, brown sugar, cinnamon and nuts if you are using them. Drop evenly over the cake better in your 9×13 inch pan. Use a knife to marble and swirl over the cake.
- Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center.
- Make the glaze by adding the powdered sugar, milk and vanilla to a medium sized bowl. Whisk until smooth and drizzle over warm cake. Serve warm or at room temperature.
CAN I ADD NUTS TO MY CAKE?
The recipe has an option to add nuts with the butter cinnamon brown sugar mixture. You can add chopped pecans or even walnuts for an even better cake!
HOW DO I TELL IF THE CAKE IS DONE?
Stick a toothpick in the center and if it comes out clean it is done. The cake will be slightly brown and the edges will slightly pull away from the sides.
Watch the video below to see how the cake is made!
Cinnabon Cinnamon Roll Cake
Ingredients
- 3 cups flour
- ¼ tsp salt
- 1 cup sugar
- 4 tsp baking powder
- 1½ cup milk
- 2 eggs
- 2 tsp vanilla
- 4 T butter melted
- 2 sticks 1 cup butter, softened
- 1 cup brown sugar
- 1 T cinnamon
- ⅔ cups nuts optional
Glaze:
- 2 cups powdered sugar
- 4-5 T milk
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees. With an electric mixer or stand mixer, combine the flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once that is combined, you slowly stir in 4 T melted butter. Pour the batter into a greased 9×13 inch pan.
- In a medium sized bowl, mix the softened butter, brown sugar, cinnamon and nuts if you are using them. Drop evenly over the cake better in your 9×13 inch pan. Use a knife to marble and swirl over the cake.
- Bake for 25-30 minutes or until toothpick comes out nearly clean from center.
- Make the glaze by adding the powdered sugar, milk and vanilla to a medium sized bowl. Whisk until smooth and drizzle over warm cake. Serve warm or at room temperature.
Nutrition
Serves: 16
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Made for the first time and it is so good. Question should I put this in the fridge because it has milk for the icing?
These do not have to be stored in the refrigerator but it would not hurt at the same time.
This is really yummy! Thanks! 🙂
I’m trying this right now, wish me luck ! It sure looks delicious!
Can this cake be frozen?
Yes, you can freeze this cake for 1 month. Simply, place in an airtight container or plastic bag. When ready to reheat, thaw in the refrigerator or counter overnight. You can also reheat in the oven frozen at 350 degrees Fahrenheit for 45 minutes or until warmed up.
Hi Alyssa! My husband was craving for Cinnabon and I’ve been waiting to try your recipe. It was so easy to make, moist and delicious too! We loved it and it’s a perfect winter dessert😋💗Thank you for sharing such a fab recipe.
Do you put 2 tsp of vanilla flavoring in the cake mix and another tsp in the glaze for a tototal of 3 for the whole cake?
Yes, that is correct. 2 tsp in the cake mix and 1 tsp in the glaze.
Is the batter supposed to be thick? It was hard to swirl the cinnamon mixture in.
Yes, it will be a little thick but fluffy.
My entire family loves this!
What does “4T” mean ? Teaspoon ? Tablespoon ?
The uppercase T means Tablespoon and the lowercase t means teaspoon.
Very delicious cake, it’s a keeper!!
Absolutely delicious, my wife’s new favorite
Thank you for the recipe! I will definitely try it.
I have one question: what is T?
A large or uppercase T stands for Tablespoon. A lowercase or small t stands for teaspoon. Hope that helps!
Delicious but it took much longer than 25 to 30 minutes I would say 50 min is more accurate. And our oven runs fine. Maybe if you split the batter into two pans, 25 to 30 min should be spot on. Also the video seemed to show only 2 tsp of baking powder and the recipe calls for 4. I still used 4 as per the recipe. But it really does taste like cinnabon once its done.
so 4 tablespoons melted butter for the cake mixture and the 2 sticks are for the cinnamon mixture according to the measures on the stick of butter 1 stick is equivalent to 1 cup
1 stick of butter is equal to 1/2 cup, 2 sticks is 1 cup!
Making this right now. The batter is thick like a heavy pancake batter. I hope this is normal?
OMG!!!!!! this will be made. Thank You
Is the batter supposed to come out like a ball of dough! I thinned it to make it pourable. Haven’t tried it yet and it seems jiggly in the pan but tooth pick comes out clean.
Sounds great! Let me know how it turns out!
I have made this several times and it is ALWAYS a winner! I have also made it with gluten free flour and it is delicious! Still moist and you can hardly tell the difference between the 2. Great find!
Amazing!!! Made this with Cup4Cup gluten free flour (I have Celiac and can’t eat gluten) and it was so good! I was worried because my “cake batter” was much more like dough when I placed it in the pan. (Maybe a GF thing?) Half way through cooking it looked scary, but once fully cooked it looked amazing and tasted even better! I used a cream cheese frosting from another recipe (big cream cheese fan), and I also halved the recipe and used an 8×8 glass pan.
I made this cake just this week for the Chicago Bears…and it got rave reviews! I made two cakes – one exactly as this recipe states. For the 2nd cake, I decided to google “Cinnabun Frosting” and found a great copy cat cream cheese frosting. The cake that had the cream cheese frosting won by a landslide vs. the icing that is called for in this recipe. But both are DELICIOUS, so thank you very much for sharing this recipe!!
Delicious!!! I COMPLETELY forgot to add in the eggs but it turned out great anyway – so a little note: if you don’t have eggs, don’t let it stop you from making it!