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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.
for the 1 1/2 cups milk can i replace just a 1/2 cup with heavy whipping cream or even coconut mlk?
I would choose heavy whipping cream over the coconut milk but either will be okay for substitution. I have not tried either. Let me know how it turns out!
Waiting for it to come out of the oven, the cinnamon swirl was a bit thin but swirl Ed it anyway. Can’t wait
Will definitely try and bake this delicious recipe. Just a quick question: What type of flour you prefer to use on this one? Thank you!
I used all-purpose flour for the cake.
Truly a fabulous recipe. I don’t swirl since the batter is rather thick. Instead I hand roll into marble sized pieces and drop as evenly as possible over the entire cake. I try so every piece/bite will have the cinnamon/brown sugar concoction. It’s one of my most requested cakes at work.
I’ve made this cake a few times. I just asked my Son what kind of cake he wanted for his Birthday, and he said the Cinnabon Cake. He says it’s the best cake I’ve ever made. So another one is getting baked today! It really is delicious. I try not to make it too often as I’m in my 60’s and trying to eat healthy, lol!!
Delicious. Warmed a piece in microwave for 10 seconds. Very moist and addicting.
Can this be put together and refrigerated overnight, then bake the next morning?
Yes, that will work great!
Does this turn into a cake like that would be used for a birthday, or a coffee cake? Thanks!
It is more of a coffee cake dessert.
Excellent recipe, thank you for sharing!!!! The cake base is fluffy and just dense enough to support the cinnamon swirl on top. I did 35 minutes on mine (old oven). Perfect way to start this rainy morning in Houston. 😀
Hi, I’m due to make snacks for my 87 year old dad’s Sunday School class next week. I would like to make your blueberry crumb cake and this cinnabon cake. However, I plan to cut the Cinnabon recipe in half and bake in 9×9 pan. Do you think this will affect the recipe? How long should I bake it? Thanks, love your recipes!
It should still be okay. You can always make the full recipe and cut the cake ahead of time saving some slices in the refrigerator or freezing them for later.
The brown sugar mixture was too thick, what is the best way to thin it so I could actually spread and marble it around?
The thickness is what it is supposed to be. You can use a fork or knife to help spread it around.
This is so good! Can I possibly make this in 3 layer cake? Planning to make it with cream cheese frosting
Yes, that would be delicoius! Let me know how it turns out!
Can I possibly stack this for a 2 tier base cake?
Sounds great! Let me know how it turns out!
So good!!!!!! Quick and easy when I crave cinnamon rolls
I have all the ingredients ready to put together
Do you use regular flour or cake flour?
I used regular all purpose flour.
This is the first time I review your recepie. I do a lot of your recepies love them always well explained, I am French so I have a little hard time sometimes but your blog is fantastic. I made the cake today and came out great and so good, I also made one of your other recepies the vegetarian enchiladas also excellent
Can you bake ahead of time (maybe a day or 2)?
Yes, you can! Store at room temperature fo those 2 days.
Do you think I could make this in a standard Bundt pan instead of a 9×13 size pan?
That look so good
Super delicious!! I’ve made this several times…I usually bake it in glass pan and have a gas oven. At 350°, it takes about 38-40 to bake and have the toothpick come out partially clean.
Thank you for this! I’m making it in a glass pan too & “thought 25 min is NOT enough” 😆. I’ll keep it baking & look forward to the end result!!