Cinnamon Roll Cake

If you love sweet and sticky cinnamon rolls, like Cinnabon, then wait until you try this Cinnamon Roll Cake!

It’s practically a cinnamon roll in gooey delicious cake form with swirls of buttery cinnamon sugar, topped with a sweet vanilla sugar glaze! Just so good!!

Cinnamon Roll Cake is very versatile in that it can be served as a coffee cake for breakfast along with other Breakfast Recipes, or it can be served as a dessert along with Apple Cinnamon Dump Cake or Pineapple Poke Cake with other Dessert Recipes for a sweet dessert bar.

Table of Contents

• Why You’ll Love This Recipe
• Why This Recipe Works
• What Do I Need To Make Cinnamon Roll Cake?
• How To Make A Cinnamon Roll Cake
• How To Make The Cinnamon Swirl
• How To Make The Vanilla Glaze
• Recipe Tips
• Variations
• What To Serve With Cinnamon Roll Cake
• FAQs
• More Recipes
• Recipe
• Reviews

Why You’ll Love This Recipe

• Taste. This cake tastes just like a cinnamon roll with buttery cinnamon swirled throughout and gooey vanilla glaze drizzled on top!
• Easy. It’s an easy sheet pan dessert that yields a generous amount of cake for potlucks, holidays, or parties.
• No Waiting. Serve this delectable cake warm from the oven – there’s no waiting time before you can get stuck in! 

Why This Recipe Works

• Tried and True. This is a tried and tested cake recipe, allowing me to guide you through simple and clear recipe instructions with corresponding in-process images so that there’s zero guesswork on your part!
• Hands Off. Most of the recipe time is dedicated to baking this cinnamon roll cake, which means that you can get on with other things once the preparation is done. 
• Tips and Tricks. Useful tips and frequently asked questions are added in this recipe post for further clarification, making the recipe a breeze to understand and follow. 
• Variations. I’ve included a few ways that you could vary this cinnamon roll cake with simple recipe substitutions and suggestions. 

What Do I Need To Make Cinnamon Roll Cake?

Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

CINNAMON ROLL CAKE INGREDIENTS

• Flour – I’ve used cake flour in this recipe as my experience with it shows that it provides a lovely light and fluffy texture to the cake. Interestingly, cake flour contains less protein which is responsible for the development of gluten in baked goods. Of course, you can also use all-purpose flour if you like. In that case, you can use the same amount without changing the rest of the recipe.  
• Baking powder – I’m in the habit of checking the expiry date on baking powder and soda as this can have a direct impact on the outcome of baked goods and how well they rise.  
• Salt – A small amount helps to elevate the flavors in this cinnamon roll cake.
• Sugar – I use a combination of white granulated sugar and brown sugar in this recipe. The white sugar will provide the cake with the right amount of sweetness while the brown sugar adds a deeper flavor and increases the moisture in the cake. 
• Butter – Melted. If you use salted butter then simply omit the salt called for in the cake batter. 
• Shortening – Melted. The fat in shortening helps to prevent too much gluten development in certain baked goods so that you end up with a light, fluffy, and soft cake. 
• Eggs and Yolk – Bringing eggs to room temperature helps with mixing into the cake batter. I’ve used 2 eggs and 1 yolk for this cinnamon cake roll.
• Vanilla – I love the taste that high-quality vanilla extract provides to baked goods. Feel free to use any brand that you are familiar with or enjoy the most. 
• Buttermilk – This adds incredible flavor to the cake batter and great moisture too. 

CINNAMON SWIRL INGREDIENTS

• Sugar – Brown sugar and granulated sugar have been used to make the cinnamon swirl. The brown sugar adds a lovely depth of flavor and color while the granulated sugar provides sweetness. 
• Flour – You can either use the cake flour used for the cake batter or use all-purpose flour. 
• Cinnamon – This is the hero ingredient of the swirl. Definitely one of my favorite spices for baked treats.
• Butter – Use butter that’s reached room temperature for easy mixing and for a good consistency in the cinnamon swirl. 

GLAZE INGREDIENTS

• Powdered sugar – Measuring the powdered sugar is a good way to prevent an overly sweet glaze or a glaze that dries out as a result of too much sugar added. 
• Milk – Whole milk is perfectly suitable for this glaze. 
• Vanilla – A small amount of vanilla extract added to the glaze really boosts the delicious flavor in this recipe. 

How To Make A Cinnamon Roll Cake

1. In a large mixing bowl combine flour, baking powder, and salt.
2. In a separate large bowl combine butter, shortening, and sugar and whisk until smooth.
3. Add the eggs and whisk until just combined.
4. Add vanilla and mix until incorporated.
5. Next mix in the buttermilk.
6. Add the flour mixture to the wet ingredients and mix until just combined.

1. Transfer the batter to the prepared baking dish. Set aside and prepare the cinnamon swirl.

How To Make The Cinnamon Swirl

1. In a medium-sized mixing bowl add brown sugar, flour, granulated sugar, and cinnamon.
2. Whisk to combine.
3. In a separate microwave-safe bowl, add the butter and microwave for 45 seconds or until completely melted.
4. Add the melted butter to the dry ingredients and whisk to combine.
5. Drizzle over the cake batter and use a butter knife or spatula to swirl it into the batter.
6. Place the pan into the preheated oven on the middle rack. Bake for 51 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Once baked, remove from the oven and place on a wire cooling rack to cool.

How To Make The Vanilla Glaze

1. While the Cinnamon Roll Cake is cooling, in a small mixing bowl, add powdered sugar, milk, and vanilla.
2. Whisk together until smooth.
3. Make sure that the cake has cooled so it is warm and not piping hot, usually about 15 minutes.
4. Drizzle the glaze over the warm cake.
5. Cut the cake into 15 pieces and serve warm.

Recipe Tips

• Don’t Overstir. As with any other cake recipe, over stirring the cake batter will result in a crumbly (and possibly rubbery) cake. You only need to stir just until the flour is incorporated, no more. 
• Gluten-Free Baking Time. If you’ve opted to make this cinnamon roll cake gluten-free with your choice of gluten-free flour, just be aware that it’s normal for the cake to require additional baking time than what’s called for in this recipe. You can always test the cake for doneness by inserting a toothpick into the cake which should come out clean if cooked through. 
• Serve Warm or Cold. This cake can be enjoyed warm or at room temperature. Both options are delicious!
• Glaze While Warm. While it’s best not to apply the glaze when the cake is still piping hot, you can do so when it is still slightly warm – some of the glaze will be absorbed by the cake, making it even more moist and flavorful. 
• Tap Tap Tap. To reduce the possibility of bubbles in the cake batter, simply tap the cake pan gently on the countertop prior to baking. 
• Make Ahead. If you’d like to make this cinnamon roll cake in advance, add some toothpicks around the top of the cake before wrapping it in plastic wrap. This will create a little gap between the plastic wrap and the cake, preventing the glaze from sticking to the wrap.  
• Glaze. The sugar glaze is slightly dry to the touch but will be wet on the inside and crack if you press it.  I love the look of the sugar glaze cracking ever so slightly as you cut into the cake and take that first bite!

Variations

• Flour: I’ve only made this cinnamon roll cake with cake flour as it always seems to produce the light and fluffy cake base needed for the cinnamon roll cake. I have seen others make cinnamon roll cake with all-purpose flour and even gluten-free flours such as Bob’s Red Mill. If you want to learn how to make your own cake flour with all-purpose flour and cornstarch then read the FAQs below. 
• Glaze: For an extra burst of cinnamon flavor in this cake, add a small amount of cinnamon into the sugar glaze.
• Cake pan: I’ve used a 10×14 baking pan for this cake but you could also use a 9×13 pan. You will just need to change the oven temperature to 325F instead of 350F and bake for an additional 10-15 minutes or until you pass the toothpick test!
• Boozy cake: If you plan on making a holiday cake for the adults then why not add in some rum into the cake batter?! If you do, factor the amount into the overall liquid quantities permitted in this recipe. For example, you could reduce the buttermilk slightly to accommodate the addition of alcohol. 
• Additional ingredients: Chopped nuts such as walnuts or pecans would be a great way to increase texture. 

What To Serve With Cinnamon Roll Cake

This cinnamon roll cake is totally scrumptious when served warm without the need for adding anything else. That said, if you plan on serving this over the holidays or for a special occasion then a dollop of whipped cream or scoop of vanilla ice cream would be a great addition. 

FAQs

WHAT IS THE TEXTURE OF CINNAMON ROLL CAKE?

This cinnamon roll cake is soft and bouncy with a sweet and buttery cinnamon swirl. It’s then topped off with a sweet sugar glaze! Perfect for a breakfast treat with a freshly brewed mug of coffee! 

HOW DO I STORE LEFTOVER CINNAMON ROLL CAKE?

This cinnamon roll cake can be stored in the refrigerator in an airtight container or wrapped with plastic wrap for up to 3 days.

You can serve it at room temperature after allowing the stored leftovers to sit on the countertop or warm it up in the oven, covered, for a short time. 

CAN I FREEZE THIS CINNAMON ROLL CAKE?

Absolutely! Once completely cooled, you can either top the cinnamon roll cake with glaze and then prepare it for storage in the freezer for up to 3 months or you can simply freeze the cake base and leave the glaze just prior to serving for maximum freshness. 

Thaw the frozen cake in the refrigerator the night before serving it to guests and family. 

A helpful trick to freezing leftover cake is to store individual slices of the cake so that you only need to remove the exact amount later on instead of defrosting the majority of the leftover cake. 

HOW DO I MAKE MY OWN CAKE FLOUR?

Homemade cake flour can be easily made by combining all-purpose flour and cornstarch. Remove 6 tablespoons plus 1-½ teaspoons of all-purpose flour and replace with the same amount of cornstarch. Whisk these two ingredients together before adding them to this recipe. 

CAN I MAKE MY OWN BUTTERMILK FOR THIS CAKE RECIPE?

Absolutely! Remove 3 tablespoons of milk and whisk in 3 tablespoons of white vinegar or lime juice. Allow the mixture to stand for about 5 minutes before adding it to this cake recipe. 

More Recipes

• Cinnamon Swirl Pumpkin Coffee Cake
• Lightened Up Streusel Filled Coffee Cake
• Sopapilla Cheesecake Bars
• Chocolate Cherry Bundt Cake
• Chocolate Mug Cake
• Peach Cobbler Egg Rolls

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