Cinnamon Roll Cake

This homemade Cinnamon Roll Cake is the perfect mash-up of gooey cinnamon rolls and soft, buttery sheet cake, basically, the best of both worlds in one tasty treat!

Ingredients to Make Cinnamon Roll Cake Recipe

This scratch made Cinnamon Roll Cake is a perfect treat for breakfast and brunch or enjoy it as a sweet dessert. This coffee cake recipe encapsulates the spicy essence of cinnamon rolls transforming it into a cake. The cake itself is dense, soft and moist, with a rich, butter cake base. It’s swirled with a buttery cinnamon-sugar mixture that melts into the batter, creating a marbled effect with a flavor that’s reminiscent of cinnamon rolls. The flavor is warm and comforting, with a deep cinnamon sweetness that’s enhanced with a touch of vanilla.

Checkout this quick list of ingredients you’ll need to gather to make a Easy Cinnamon Roll Cake Recipe: (Scroll down for full printable recipe card.)

• Flour – All purpose flour forms the base of the cake batter.
• Sugar – Granulated sugar for sweetness.
• Leavening – Baking powder, baking soda and salt give lift to the batter.
• Liquid – Whole milk and sour cream add moisture.
• Butter – Salted butter or unsalted butter for richness,
• Flavoring – Vanilla extract for creamy floral notes.
• Whole Eggs – Large eggs bind the cake batter.
• Cinnamon Filling – Butter, light brown sugar, all purpose flour and ground cinnamon.
• Vanilla Glaze – Powdered sugar, heavy cream or milk and vanilla extract.

How to Make the BEST Cinnamon Roll Cake Recipe

• Prepare Pan and Heat Oven – Preheat oven to 350°F. Spray a13x9-inch baking pan with baking spray.
• Sift the Dry Ingredients – Use a whisk to sift together flour, sugar, baking powder, baking soda and salt.
• Wet Ingredients – Use a whisk to combine the milk, sour cream, melted butter, vanilla extract and eggs.
• Cake Batter – Add the wet ingredients to the sifted dry ingredients mixing by hand until fully combined. (You can also use an electric mixer on medium speed.)
• Transfer to Pan – Pour the batter into the baking pan.
• Make the Cinnamon Swirl – Mix together softened butter, brown sugar, flour, and cinnamon together in a medium bowl until smooth.
• Combine – Drop tablespoon dollops on top of the cake batter in the baking pan. Use the tip of a knife to swirl the cinnamon mixture into the cake batter to create a marble effect.
• Oven – Transfer to the oven and bake per the recipe until a toothpick inserted into the center of the cake portion comes back clean.
• Make the Cream Glaze – Stir together the powdered sugar, cream and vanilla extract until smooth. Drizzle over warm cake. Cut into squares and enjoy warm.

Kitchen Equipment to Make Cinnamon Roll Cake

• One 13×9-inch pan or baking dish.
• Measuring cups and spoons.
• Large bowl and medium bowl and small bowl to make the glaze.
• Balloon whisk to soft the dry ingredients.
• Large spoon or rubber spatula to scrape down the mixing bowl.
• Stand mixer or hand mixer.
• Wire rack for cooling the cake.

Recipe Variations, Tips and Substitutions

• Add the Vanilla Glaze While the Cake is Warm – This cake is most delicious served while warm after being topped with the smooth vanilla cream glaze that’s drizzled over the top after removing it from the oven so that it soaks ever so slightly into the cake.
• Nuts – You may like to include nuts such as chopped walnuts or pecans to the cake batter or add finely chopped nuts to the cinnamon swirl or top.
• Alternate Glaze – You can omit the glaze and opt for a cream cheese frosting.

Storage and Leftovers

• Leftovers – Store leftover Cinnamon Roll Cake in an airtight container at room temperature, if you plan to eat it all within 2-3 days.
• Chilled – If you plan on enjoying it longer, store it chilled in the fridge for up to one week.
• Freezer – If you need to store leftovers for a longer period, freezing is a good option. To do so, wrap the cake tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag or container. This will help protect it from freezer burn. Cinnamon roll cake can be frozen for up to 2-3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight or at room temperature for a few hours.
• Reheating – It’s not necessary to reheat this cake but you totally can! Reheat in single servings gently in the microwave prior to serving.

When to Serve Cinnamon Roll Cake

• Breakfast or Brunch A cozy option alongside coffee or tea, perfect for weekend mornings, holidays, or breakfast get-togethers.
• Dessert – Serve warm with a scoop of vanilla ice cream or a drizzle of glaze after dinner for a comforting treat.
• Coffee Breaks or Afternoon Snacks -A great midday pick-me-up that pairs beautifully with a hot drink.
• Holidays and Special Occasions – Think Christmas morning, Easter brunch, Mother’s Day, or even birthday breakfasts, it feels indulgent without being over-the-top.
• Potlucks or Casual Gatherings – Easy to transport and always a crowd-pleaser.

More Sheet Cake Recipes to Make

• Rich and fudgy Texas Sheet Cake.
• My Coconut Cream Cake recipe is a fan favorite.
• Rocky Road Fudge Poke Cake is moist and delish.
• This Hummingbird Cake Poke Cake is a spin on a Southern favorite.
• Chocolate Dump Cake is made and baked in the same pan!
• Scratch made Easy Carrot Cake.
• Pineapple Upside Down Cake made with fresh pineapple.
• Vintage Oatmeal Cake with a Coconut Pecan Icing.
• Rhubarb Dump Cake from Noshing with the Nolands.

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Helpful Kitchen Items:

• Mixing Bowls
• Whisks
• Measuring Set
• 13×9-inch Pan