There's nothing quite like the comforting aroma of cinnamon and sugar baking in the oven. This Cinnamon Roll Cake is the ultimate mash-up of two beloved classics: soft, gooey cinnamon rolls and a rich, moist cake. It’s a cozy dessert (or indulgent breakfast!) that’s guaranteed to impress.

I first made this recipe on a chilly Sunday morning, craving the flavors of cinnamon rolls but without the hassle of yeast dough. The result was so good that it quickly became a family favorite. Ready to transform your kitchen with the magic of cinnamon? Let’s dive in!

Why You'll Love This Cinnamon Roll Cake

Get ready to fall head over heels for this delectable Cinnamon Roll Cake. It’s the perfect treat for any occasion, and once you try it, you’ll be hooked.

First, it’s incredibly easy to make. You get all the indulgent flavors of traditional cinnamon rolls without the hours of kneading, rising, and rolling. Just mix, swirl, and bake—perfect for busy mornings or last-minute gatherings.

The texture is absolutely dreamy. This cake is moist and tender, with cinnamon swirls that melt in your mouth. Every bite is like sinking your teeth into a freshly baked cinnamon roll, only better.

It’s also incredibly versatile. Serve it as a decadent breakfast treat, a crowd-pleasing dessert, or even a sweet snack with a cup of coffee. The cream cheese glaze takes it to the next level, adding just the right amount of tangy sweetness.

Lastly, this recipe is perfect for sharing. Whether you’re hosting a brunch or bringing dessert to a potluck, everyone will rave about this irresistible cake.

Ingredients Notes

The beauty of this Cinnamon Roll Cake lies in its simple, pantry-friendly ingredients. Here’s what you’ll need:

All-Purpose Flour: This creates the perfect structure for the cake. Be sure to measure it accurately to avoid a dense texture.
Granulated Sugar: Adds just the right amount of sweetness to balance the cinnamon filling.
Butter: Both the cake batter and cinnamon swirl call for melted butter, which creates a rich, tender crumb and adds depth of flavor.
Brown Sugar: Combined with cinnamon, it forms the gooey, irresistible filling that gives the cake its signature flavor.
Ground Cinnamon: The star of the show! Use fresh, high-quality cinnamon for the best results.
Milk: Helps create a smooth, pourable batter. Whole milk works best, but you can substitute with 2% or plant-based milk if needed.
Eggs: Essential for structure and moisture. Let them come to room temperature before mixing for better incorporation.
Cream Cheese: The base of the glaze. Make sure it’s softened for a smooth, lump-free finish.

No special equipment is needed—just a mixing bowl, whisk, and a 9x13-inch baking dish.

How To Make This Cinnamon Roll Cake

Making this cake is simpler than you might think. Follow these steps for a perfect, bakery-worthy result:

Start by preheating your oven to 350°F and greasing a 9x13-inch baking dish. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and a pinch of salt. Add the wet ingredients—milk, eggs, and melted butter—and stir until smooth. Pour the batter into your prepared dish.

Next, prepare the cinnamon swirl. In a small bowl, combine melted butter, brown sugar, and cinnamon. Using a spoon or a piping bag, swirl this mixture into the cake batter, creating beautiful, marbled patterns.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown and your kitchen will smell heavenly.

While the cake cools slightly, make the cream cheese glaze. Beat together cream cheese, powdered sugar, and a splash of vanilla extract. Slowly add milk until the glaze reaches your desired consistency.

Drizzle the glaze generously over the warm cake, letting it seep into the swirls. Slice and serve immediately or let it cool for a firmer texture.

Storage Options

This Cinnamon Roll Cake stores beautifully, making it a great make-ahead option.

Room Temperature: Cover the cake tightly and keep it at room temperature for up to 2 days.
Refrigerator: For longer storage, refrigerate the cake in an airtight container for up to 5 days. The glaze will set slightly but remain delicious.
Freezer: To freeze, slice the cake into individual portions and wrap each one in plastic wrap, followed by aluminum foil. Store in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.

To reheat, simply warm slices in the microwave for 20-30 seconds for that fresh-from-the-oven taste.

Variations and Substitutions

This recipe is endlessly adaptable, so don’t hesitate to make it your own!

Add Nuts: Sprinkle chopped pecans or walnuts into the cinnamon swirl for extra crunch.
Pumpkin Spice Twist: Replace half the cinnamon with pumpkin spice for a seasonal variation.
Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Dairy-Free Adaptations: Swap the milk with almond or oat milk and use a dairy-free cream cheese for the glaze.
Extra Toppings: Garnish with a dusting of powdered sugar, a sprinkle of cinnamon, or even a handful of mini chocolate chips.

Experimenting with flavors and textures is part of the fun. You might just discover a new family favorite!

With its heavenly aroma, irresistible flavor, and melt-in-your-mouth texture, this Cinnamon Roll Cake is sure to become a staple in your kitchen. Happy baking!