Cinnamon Roll Cake Recipe

If you’re someone who loves the comforting, sweet aroma of cinnamon rolls but isn’t always up for the lengthy rolling and shaping process, this Cinnamon Roll Cake Recipe is a total game-changer. It has all of those ooey-gooey flavors and tender swirls we adore, but baked in a sheet cake form that’s way simpler and faster to whip up. I absolutely love how this cake turns out—soft, buttery, with just the right amount of cinnamon spice—and it works fantastically for weekend breakfasts, brunch gatherings, or even a cozy dessert after dinner.

When I first tried this cinnamon roll cake recipe, I was hooked immediately. The blend of sour cream and melted butter makes the cake unbelievably moist, and the cinnamon filling is thick and luscious, creating swirled pockets of cinnamon magic throughout. You’ll find that it’s perfect for when you want that cinnamon roll flavor without the fuss, and the glaze on top is simply the icing on the cake—literally! Whether you’re baking for your family or hosting friends, this cake never disappoints.

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Ingredients You’ll Need

Each ingredient in this cinnamon roll cake recipe plays a special role in creating that tender crumb and rich cinnamon flavor you expect from a classic cinnamon roll—but in cake form. I always recommend using fresh spices and good-quality brown sugar to really boost the flavor.

• All purpose flour: Provides the perfect structure without being too dense.
• Brown sugar: Adds moisture and that deep caramel flavor essential to cinnamon rolls.
• Baking powder: Helps the cake rise nicely and stay fluffy.
• Vanilla extract: Enhances the overall flavor with warm sweetness.
• Eggs: Bind everything together and add richness.
• Milk: Keeps the batter smooth and tender.
• Sour cream: My secret to moist, soft cake with a subtle tang.
• Melted butter: Adds buttery richness and helps blend the batter smoothly.
• Softened butter (for cinnamon filling): Creates that luscious, gooey texture in the cinnamon swirl.
• Ground cinnamon: The star spice that fills the cake with warm, cozy flavor.
• Powdered sugar: For that classic, sweet glaze on top of the cake.

Variations

I love how versatile this cinnamon roll cake recipe is, and I often customize it depending on the season or what I have on hand. Feel free to experiment with these variations to make it your own—you might discover a new favorite!

• Gluten-Free Version: I swapped the all-purpose flour for a gluten-free blend once, and it worked great with just a slightly different texture.
• Apple Cinnamon Twist: Adding small, peeled apple chunks into the cinnamon filling adds a fresh fruity layer that my family went crazy for.
• Spiced Up: Mixing in a pinch of nutmeg or cardamom with the cinnamon adds a warm complexity I especially enjoy during the holidays.
• Less Sweet: If you prefer, reduce the sugar slightly; I sometimes do this when serving it alongside a sweeter glaze or cream cheese frosting.

How to Make Cinnamon Roll Cake Recipe

Step 1: Prepare Your Oven and Pan

First things first—preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish well, either with butter or a non-stick spray. This step is important because it helps the cake release cleanly, and there’s nothing worse than spending time on a beautiful cake that sticks to the pan!

Step 2: Mix the Cake Batter

Grab a large mixing bowl and combine your all-purpose flour, brown sugar, and baking powder. Then add in the vanilla extract, eggs, milk, and sour cream. Stir everything together until you have a smooth, luscious batter—no lumps! Now, here’s a little trick I learned: slowly pour in the melted butter while mixing. Adding it bit by bit helps the fat incorporate evenly, preventing the batter from splitting or getting greasy. It works like magic every time!

Step 3: Spread the Batter and Add Cinnamon Filling

Pour the batter into your prepared baking dish and smooth it into an even layer with a spatula. Now for the star of the show: the cinnamon filling. Mix the softened butter, brown sugar, flour, vanilla extract, and ground cinnamon in a medium bowl until thick and spreadable. Scoop spoonfuls of this cinnamon mixture onto the batter, distributing dollops evenly across the surface.

Step 4: Create Those Gorgeous Cinnamon Swirls

Take a butter knife or skewer and gently swirl the cinnamon filling into the cake batter. I usually make spiral or figure-eight motions to create distinct swirls without fully mixing it in; you want those defined pockets of cinnamon goodness throughout the cake, not a blended cinnamon batter. Be careful not to overmix—keep it light and artistic!

Step 5: Bake

Pop your cake into the preheated oven and bake for about 35 minutes. You’ll know it’s done when the top turns a light golden brown and a toothpick inserted into the center comes out clean. I love that hint of crust on top—so inviting and perfect for that contrast in texture.

Step 6: Whip Up the Glaze

While the cake cools for about 10 minutes (just enough to handle it safely), whisk together powdered sugar, milk, melted butter, and vanilla extract for the glaze. Drizzle the glaze generously all over the top, letting it drip deliciously down the sides. This shiny topping takes the cinnamon roll cake to the next level—trust me, you don’t want to skip this step!

Step 7: Slice and Enjoy Warm

Slice up the cake into squares and serve it while it’s still warm for that melty, gooey experience. It’s one of those treats that tastes even better fresh out of the oven, though leftovers are still fantastic (more on that later!).

How to Serve Cinnamon Roll Cake Recipe

Garnishes

I usually keep garnishes simple because the cake itself is already quite indulgent. A light dusting of cinnamon or a sprinkle of chopped pecans adds a delightful crunch and extra warmth to the flavor. Sometimes, for a special touch, I add a few dollops of whipped cream or a scoop of vanilla ice cream on top—pure bliss!

Side Dishes

This cinnamon roll cake is rich and flavorful enough to stand on its own, but I love pairing it with fresh fruit like berries or orange slices to balance the sweetness. A hot cup of coffee or chai tea makes the perfect pairing, especially in the mornings or for afternoon snack time.

Creative Ways to Present

For brunch parties or holidays, I’ve tried cutting the cake into mini squares and serving them on a tiered dessert stand—looks super pretty and lets everyone try a small portion alongside other pastries. Wrapping slices individually in parchment paper with a cinnamon stick tied on top also makes a fun gift or party favor!

Make Ahead and Storage

Storing Leftovers

I usually store leftover cinnamon roll cake in an airtight container at room temperature for up to two days—that way, it keeps its softness without drying out. If your kitchen is warm, I recommend storing it in the fridge but bring it back to room temp before serving for the best texture.

Freezing

If you want to make this ahead for a big batch, it freezes really well. After the cake has completely cooled and been glazed, wrap it tightly in plastic wrap and then foil. When thawed overnight in the fridge, it tastes almost as fresh as the day you made it!

Reheating

To reheat slices, I pop them in the microwave for 15-20 seconds or gently warm them in a low oven wrapped in foil. This revives that fresh-baked softness and melts the glaze slightly—delicious every time!

FAQs

Final Thoughts

This Cinnamon Roll Cake Recipe has become a go-to when I want all the cozy cinnamon goodness without hours in the kitchen. It’s one of those humble yet impressive treats that delights everyone and comes together simply with pantry staples. I hope you enjoy making and sharing it as much as I do—it’s a warm hug in cake form!

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