Would you like to save this?
We'll email this post to you, so you can come back to it later!
This Cinnamon Roll Cake blends the warm, gooey swirl of a cinnamon roll into an easy cake that’s perfect for brunch or a sweet dessert.
I’ve always loved a cozy weekend brunch, and turning my favorite bakery-style cinnamon swirl into a homemade cake was one of those lightbulb moments that felt as comforting as a soft blanket. This Cinnamon Roll Cake is unique because it’s a one-pan wonder—no yeast fuss, no lengthy proofing—just a tender crumb laced with cinnamon swirl and finished with a dreamy cinnamon glaze. Whether you’re craving a delicious flavor for holiday gatherings or a casual Saturday treat, this recipe is here to brighten your kitchen and fill your home with that classic baking aroma.
Why You’ll Love This Recipe
• No yeast required—skip the rising time and get right to baking.
• Ready in under 1 hour—your brunch plans stay on track.
• Classic cinnamon swirl flavor—just like a cinnamon roll, but simpler.
• Perfect for customizing—swap in add-ins or dietary tweaks.
• Crowd-pleaser—friends and family will rave at your next brunch.
• Homemade goodness—no store-bought shortcuts here.
• Versatile dessert—serve warm with coffee or chilled with a side of ice cream.
• Simple ingredients—pantry staples you probably already have.
Ingredients
• 2 cups (250 g) all-purpose flour (or white whole wheat for nuttiness)
• 1 cup (200 g) granulated sugar
• 1 tbsp baking powder (check the date for fresh lift)
• ½ tsp salt
• ½ cup (115 g) unsalted butter, melted and slightly cooled (Kerrygold works beautifully)
• ¾ cup (180 ml) whole milk (you can use almond milk for a dairy-free twist)
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• ¼ cup (50 g) light brown sugar, packed
• 1 tbsp ground cinnamon (freshly ground for best aroma)
• ¼ cup (60 ml) sour cream or Greek yogurt for extra moisture
For the cinnamon glaze:
• 1 cup (120 g) powdered sugar, sifted
• 2 tbsp milk or half-and-half
• ½ tsp ground cinnamon
• Pinch of salt
Directions
- Preheat & prep. Preheat your oven to 350°F (175°C). Grease a 9×9-inch square pan—or line it with parchment for easy removal—then set aside.
- Mix dry ingredients. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. This ensures an even crumb.
- Combine wet ingredients. In a separate bowl, whisk melted butter, milk, eggs, vanilla, and sour cream. Pour into the dry mix and stir gently until just combined—don’t overmix!
- Swirl mixture. Transfer half the batter to your pan. In a small bowl, stir brown sugar and cinnamon until uniformly sandy. Sprinkle the cinnamon swirl mix evenly over the batter layer. Top with remaining batter, spreading to cover.
- Bake to golden. Bake on the center rack for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The edges should start to pull away slightly from the pan.
- Cool briefly. Let the cake rest in the pan for 10 minutes—this helps it set and makes it easier to slice. Then transfer to a wire rack.
- Whisk the glaze. While the cake cools, whisk powdered sugar, milk, cinnamon, and salt until smooth. Adjust milk to reach your desired drizzly consistency.
- Glaze & serve. Drizzle the cinnamon glaze over the warm cake, letting it ooze into those crevices. Slice into squares and enjoy with your favorite coffee or tea.
Servings & Timing
Yield: Makes 9–12 squares
Prep Time: 15 minutes prep (including swirl assembly)
Bake Time: 30–35 minutes
Cool & Glaze Time: 15 minutes
Total Time: About 1 hour
Variations
• Chocolate Swirl: Replace ground cinnamon with 2 tbsp cocoa powder for a mocha twist.
• Apple Cinnamon: Fold in 1 cup diced apples to the batter for extra texture.
• Maple Glaze: Swap milk in the glaze with pure maple syrup for autumn vibes.
• Gluten-Free: Use a 1:1 gluten-free flour blend and add ½ tsp xanthan gum.
• Vegan: Substitute eggs with flax eggs and use dairy-free butter & milk.
• Nutty Crunch: Sprinkle chopped pecans or walnuts atop the glaze before it sets.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days—though it rarely lasts that long! For longer storage, wrap slices tightly in plastic and freeze up to 1 month. Thaw in the fridge or at room temp, then warm gently in a 300°F oven for 5–7 minutes to revive that just-baked softness.
Notes
• Too dense? Make sure your baking powder is fresh—older leaveners lose power.
• Loving the swirl? Gently press the sugar-cinnamon layer into the batter so it doesn’t float.
• Pour-over icing tip: If glaze drips off too fast, chill for a couple minutes to thicken.
• Test toothpick at 30 minutes—you want some moist crumbs, not total dryness.
FAQs
Q: Can I make this ahead?
A: Absolutely—bake the cake the night before, store airtight, then glaze right before serving.
Q: Why isn’t my cake rising?
A: Check your baking powder’s age. It should fizz when dropped in warm water.
Q: How do I get a defined swirl?
A: Don’t overmix the batter after adding your cinnamon-sugar layer—gently fold it in.
Q: Can I use dark brown sugar instead?
A: Yes, dark brown adds deeper molasses notes—totally delicious!
Q: Is the glaze necessary?
A: It’s the sweet finish that marries cake and cinnamon swirl—highly recommended.
Q: What pan size works best?
A: A 9×9 or 8×8 pan gives the right thickness; larger pans yield thinner cake.
Q: Can this be doubled?
A: Double all ingredients and bake in a 9×13 pan, adding 5–10 minutes to bake time.
Q: Any tips for dairy-free bakers?
A: Full-fat coconut milk and vegan butter keep the texture rich—no compromise.
Conclusion
Between the buttery cake, rich cinnamon swirl, and silky cinnamon glaze, this Cinnamon Roll Cake truly hits all the sweet dessert notes we crave at brunch. Give it a try—slice off a piece, pour your coffee, and savor that homemade delicious flavor. Drop a comment below if you loved it or share your own twists; I’d adore hearing about your baking wins!
Cinnamon Roll Cake
Ingredients
- 2 cups all-purpose flour all-purpose flour or white whole wheat for nuttiness
- 1 cup granulated sugar granulated sugar
- 1 tbsp baking powder baking powder check the date for fresh lift
- 1/2 tsp salt salt
- 1/2 cup unsalted butter unsalted butter melted and slightly cooled
- 3/4 cup whole milk whole milk you can use almond milk for a dairy-free twist
- 2 large eggs large eggs room temperature
- 2 tsp pure vanilla extract pure vanilla extract
- 1/4 cup light brown sugar light brown sugar packed
- 1 tbsp ground cinnamon ground cinnamon freshly ground for best aroma
- 1/4 cup sour cream sour cream or Greek yogurt for extra moisture
- 1 cup powdered sugar powdered sugar sifted
- 2 tbsp milk milk or half-and-half
- 1/2 tsp ground cinnamon ground cinnamon
- Pinch salt salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch square pan—or line it with parchment for easy removal—then set aside.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. This ensures an even crumb.
- In a separate bowl, whisk melted butter, milk, eggs, vanilla, and sour cream. Pour into the dry mix and stir gently until just combined—don’t overmix!
- Transfer half the batter to your pan. In a small bowl, stir brown sugar and cinnamon until uniformly sandy. Sprinkle the cinnamon swirl mix evenly over the batter layer. Top with remaining batter, spreading to cover.
- Bake on the center rack for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The edges should start to pull away slightly from the pan.
- Let the cake rest in the pan for 10 minutes—this helps it set and makes it easier to slice. Then transfer to a wire rack.
- While the cake cools, whisk powdered sugar, milk, cinnamon, and salt until smooth. Adjust milk to reach your desired drizzly consistency.
- Drizzle the cinnamon glaze over the warm cake, letting it ooze into those crevices. Slice into squares and enjoy with your favorite coffee or tea.
