There's nothing quite like the warm, comforting aroma of cinnamon and sugar baking in the oven, especially when it's a Cinnamon Roll Cake. Imagine all the rich, gooey goodness of classic cinnamon rolls, but in the form of a soft, moist cake. It's the perfect treat for breakfast, brunch, or even dessert!

I first tried this recipe on a chilly Saturday morning when I was craving cinnamon rolls but didn't have the patience to wait for dough to rise. This easy alternative came to life, and it’s been a family favorite ever since. Let’s dive in!

Why You’ll Love This Cinnamon Roll Cake

Get ready to fall head over heels for this sweet and indulgent cake! The Cinnamon Roll Cake has all the deliciousness of traditional cinnamon rolls, with none of the fuss. Here’s why it’s bound to become a staple in your kitchen:

First, it’s incredibly simple to make. No yeast, no kneading, and no waiting – just mix, swirl, and bake. Perfect for when you’re short on time but still want something special.

Second, it’s bursting with flavor. The buttery cinnamon-sugar swirl melts into the cake, creating pockets of gooey, caramelized goodness in every bite.

This recipe is also versatile and crowd-pleasing. Serve it warm for a cozy breakfast, or pair it with a scoop of vanilla ice cream for a decadent dessert. It’s always a hit at potlucks and holiday gatherings.

Finally, it’s a make-ahead marvel. The cake stays moist for days, and the flavors only deepen with time. It’s just as delicious reheated as it is fresh out of the oven.

Ingredients Notes

The magic of this cake lies in its simple, everyday ingredients that come together to create something extraordinary. Let’s take a closer look at what you’ll need:

All-purpose flour: Forms the foundation of the cake, giving it structure and a soft, tender crumb. You can substitute with a gluten-free blend if needed.
Granulated sugar and brown sugar: Granulated sugar sweetens the batter, while brown sugar adds depth and richness to the cinnamon swirl.
Unsalted butter: Provides richness and a melt-in-your-mouth texture. Be sure to use unsalted butter so you can control the salt level.
Cinnamon: The star of the show! Its warm, spicy flavor is essential for that classic cinnamon roll taste.
Milk: Keeps the cake moist and light. Whole milk works best, but you can use any milk you have on hand.
Powdered sugar and cream: These combine to make the luscious glaze that drips over the cake, soaking into the swirls and adding an irresistible sweetness.

For this recipe, no special equipment is needed – just a mixing bowl, a whisk, and a baking dish!

How to Make This Cinnamon Roll Cake

Creating this cake is as easy as swirling and baking. Let me walk you through the steps:

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. This ensures the cake doesn’t stick and allows for an easy release.

Step 2: Mix the Batter

In a large bowl, whisk together flour, granulated sugar, baking powder, and a pinch of salt. Add in the milk, eggs, and melted butter, stirring until smooth. Pour the batter into your prepared baking dish.

Step 3: Create the Cinnamon Swirl

In a smaller bowl, mix softened butter, brown sugar, and cinnamon until you have a thick, spreadable paste. Drop spoonfuls of this mixture over the batter, then use a knife to swirl it in. Don’t overmix – you want distinct swirls for that beautiful marbled effect.

Step 4: Bake

Place the dish in the oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly puffed.

Step 5: Glaze

While the cake is baking, whisk together powdered sugar, cream, and a splash of vanilla extract. Once the cake is out of the oven and slightly cooled, drizzle the glaze generously over the top. Let it seep into the swirls for extra moisture and sweetness.

This whole process takes under an hour, start to finish – perfect for a spontaneous sweet treat!

Storage Options

This Cinnamon Roll Cake stores beautifully, making it an ideal make-ahead option. Here’s how to keep it fresh:

At room temperature: Store the cake in an airtight container for up to 3 days. The glaze helps keep it moist.
In the refrigerator: For longer storage, refrigerate the cake. Wrap it tightly with plastic wrap and keep it for up to a week. Just reheat slices in the microwave for 10–15 seconds to revive its gooey texture.
In the freezer: Want to save some for later? Freeze individual slices in airtight containers for up to 3 months. Thaw overnight in the fridge and warm them up before serving.

Variations and Substitutions

This recipe is wonderfully adaptable, so feel free to make it your own! Here are some ideas to get you started:

Add nuts: Sprinkle chopped pecans or walnuts into the cinnamon swirl for a bit of crunch.
Make it fruity: Fold in diced apples or raisins to the batter for an extra layer of flavor.
Go dairy-free: Use almond milk and dairy-free butter for a lactose-friendly version that still tastes amazing.
Switch up the glaze: Instead of a vanilla glaze, try a cream cheese frosting for an even richer finish.
Try a smaller size: Bake the batter in an 8x8-inch pan for a thicker cake and adjust the baking time to 40–50 minutes.

This Cinnamon Roll Cake is pure comfort in every bite. Whether you're baking it for a cozy family breakfast or a festive celebration, it's sure to win over hearts and taste buds alike. So preheat that oven and let the magic happen!