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I’ll never forget the first time I whipped up this Chocolate Chip Cinnamon Roll Cake on a sleepy Sunday morning. My kitchen smelled like a bakery (yes, really!), and my grandson toddled in, nose twitching, declaring, “Grandma, this is the best smell ever!” Nothing beats that proud grin when you’re serving homemade treats—especially when you’re short on time but still want something that screams “I care!”
Imagine your favorite gooey cinnamon roll—warm, soft, ribboned with sweet spice—morphed into a single, glorious cake. Add pockets of melty mini chocolate chips, and you’ve got a dessert (or breakfast!) so irresistible that your family will ask for it on repeat. It all started last winter when my granddaughter was clamoring for cinnamon rolls. I’d barely made my coffee, but I still wanted to surprise her. I tossed ingredients into one bowl, swirled brown sugar into the batter, sprinkled on chocolate chips, and popped it in the oven. Thirty-five minutes later, we were swooning over warm slices, dunking them into hot cocoa. That morning turned into a new tradition (and let’s be honest, I was too smitten with the ease to go back to fiddly buns).
Why You’ll Love This Chocolate Chip Cinnamon Roll Cake
- Ready in under an hour—weekend magic in no time (yes, really!)
- One-bowl batter means barely any dishes—your sink will thank you
- All the cozy cinnamon-roll vibes with a chocolatey twist
- Perfect for breakfast, brunch, dessert or that “I deserve a treat” moment
- Pantry-friendly ingredients you likely already have
- Effortless yet feels fancy—your guests will think you slaved over it
- Adaptable for dietary needs (gluten-free, dairy-free—you name it)
- Great make-ahead recipe (hello, stress-free mornings!)
Ingredient Notes & Tips
- 2 cups all-purpose flour
– Swap half for whole wheat if you like a nuttier, heartier crumb. (I love that earthy note!) - ¾ cup granulated sugar
– You can use coconut sugar or raw sugar for a deeper flavor. - 2 tsp baking powder
– Aluminum-free if you prefer no “tinny” aftertaste. - ½ tsp salt
– Balances sweetness and brings out cinnamon’s warmth. - 1 tsp ground cinnamon
– Plus an extra dash for the swirl—don’t skimp or you’ll miss that signature spice kick. - 2 large eggs, room temperature
– Let them sit out for 20 minutes so your cake stays tender. - 1 cup milk
– Whole, 2%, or swap almond/cashew milk for dairy-free goodness. - ½ cup melted butter
– Or coconut oil if you’re aiming for a vegan-friendly crumb. - 1 tsp vanilla extract
– Madagascar variety is my go-to for that rich, sweet aroma. - 1 cup mini chocolate chips
– Dark, milk, or a mix—mini chips stay suspended in the batter instead of sinking. - ¼ cup brown sugar
– For the cinnamon swirl. Use light or dark brown—dark is more molasses-y.
Directions
- Preheat & Prep:
Preheat your oven to 350°F. Grease a 9×13-inch pan or line it with parchment paper (makes life easier!). Give it about 10 minutes so the heat is even—your cake will bake beautifully. - Mix Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and 1 tsp cinnamon. Make sure there are no clumps—nobody wants pockets of flour surprise. - Whisk Wet Ingredients:
In a separate measuring cup or bowl, crack in the eggs, then pour in the milk, melted butter, and vanilla. Whisk until silky smooth—this little moment gives your cake a tender crumb. - Combine & Fold:
Pour the wet mix into the dry ingredients. Gently stir with a silicone spatula until just combined. A few lumps are okay—overmixing = tough cake, and we’re here for cozy, not chewy! - Create the Cinnamon Swirl:
In a small bowl, mix the brown sugar and a generous sprinkle of cinnamon. Drop spoonfuls of this sugar-swirly magic across the top of your batter. Grab a butter knife or skewer and drag it in lazy “S” shapes—don’t overthink it, that’s half the fun! - Top with Chocolate:
Scatter the mini chocolate chips evenly. Gently press a few into the batter so they peek through when baked—ooey-gooey pockets await. - Bake to Golden Perfection:
Slide the pan into your oven and bake for 30–35 minutes. You want the top to be light golden and a toothpick in the center to come out with a few moist crumbs (no raw batter, please!). - Cool & Slice:
Let the cake rest in the pan for about 10 minutes. This helps set the swirl and makes slicing neater (well, neater-ish—this cake is a bit charmingly rustic!). Cut into 12–16 squares and serve warm or at room temperature. Trust me, every bite is pure comfort.
Variations & Flavor Twists
- Cherry Almond: Fold in ½ cup dried cherries and swap vanilla for ½ tsp almond extract. Give your taste buds a tangy-nutty surprise.
- Maple Glaze: Whisk 1 cup powdered sugar with 2–3 tbsp real maple syrup and a splash of milk. Drizzle generously over warm cake for a sweet, sticky finish.
- Vegan Swap: Use two flax “eggs” (2 tbsp flaxseed meal + 6 tbsp water), almond milk, and coconut oil. Replace chips with chopped dates or vegan chocolate.
- Gluten-Free: 1:1 GF flour blend works like a charm—double-check that your baking powder is gluten-free, too.
- Nutty Crunch: Stir in ½ cup chopped pecans or walnuts for a toasty crunch that’s addictive.
- Citrus Zing: Add 1 tsp orange zest to the batter and use cardamom in your sugar swirl instead of cinnamon. Fresh and unexpected!
Storage & Reheating Tips
Leftovers? Ha! That rarely happens, but if it does, cover the cake tightly and store at room temperature for up to 2 days. For longer stints, wrap individual slices in plastic wrap and pop them in a freezer bag for up to a month.
To reheat, thaw at room temp or revive that just-baked vibe in your toaster oven at 300°F for 5–7 minutes. If you want that extra-moist, brushed-with-love feel, mix equal parts water and sugar, boil until the sugar dissolves, cool, and lightly brush slices right after baking (total pro tip!).
Let’s Chat!
There you have it—my all-time favorite Chocolate Chip Cinnamon Roll Cake that’s equal parts cozy comfort and effortless fun. I’d love to know: Did your family fight over the last piece? Have you tried a fun variation I haven’t thought of yet? Drop your thoughts or questions below—and hey, if you snap a pic of your cake, tag me on social media so I can cheer you on. Happy baking, friends!
Chocolate Chip Cinnamon Roll Cake
Ingredients
- 2 cups all-purpose flour swap half for whole wheat for nuttiness
- 3/4 cup granulated sugar
- 2 tsp baking powder (aluminum-free, if you prefer)
- 1/2 tsp salt
- 1 tsp ground cinnamon plus extra for swirl
- 2 large eggs room temperature
- 1 cup milk whole or 2%, or almond milk for dairy-free
- 1/2 cup melted butter or coconut oil for a vegan twist
- 1 tsp vanilla extract (Madagascar for richest flavor)
- 1 cup mini chocolate chips (dark, milk, or a mix)
- 1/4 cup brown sugar for that cinnamon roll swirl
Instructions
- Preheat oven to 350°F and grease a 9×13-inch pan (or line with parchment).
- In a large bowl, whisk flour, sugar, baking powder, salt, and cinnamon until evenly blended—no clumps allowed!
- Crack eggs into a measuring cup, add milk, melted butter, and vanilla. Whisk until the mixture looks silky.
- Pour wet ingredients over dry. Stir gently with a silicone spatula until just combined.
- In a small bowl, toss brown sugar with 1 tsp cinnamon. Drop spoonfuls of the sugar mix over batter. Drag a knife or skewer in lazy “S” shapes to swirl.
- Scatter mini chocolate chips evenly over the top, gently pressing a few into the surface.
- Slide into the oven and bake 30–35 minutes. A toothpick inserted at center should come out with just a few moist crumbs.
- Let the cake rest 10 minutes in the pan—this sets the swirl. Slice into squares and serve warm or at room temperature.
