Cinnamon Roll Cake
Hello, friends! This Cinnamon Roll Cake is a delightful twist on a classic breakfast treat, turning the flavors of gooey cinnamon rolls into an irresistibly soft and fluffy cake. With swirls of buttery cinnamon filling baked right into the layers and topped with a luscious cream cheese glaze, this dessert is as beautiful as it is delicious.
Perfect for brunch, a fuss-free dessert, or afternoon tea time, this warm treat is guaranteed to impress. Plus, the prep time is simple, and it uses no cake mixes—just homemade flavor.
Best Cinnamon Roll Cake Recipe
In this post, I’ll guide you through the steps to create this easy cinnamon roll cake recipe. From preparing the cinnamon swirl to assembling and baking, this recipe is a breeze. Whether you’re a seasoned baker or new to desserts, this cake is perfect for special occasions, holidays, or simply satisfying a craving.
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This recipe yields 8–10 servings. Total time, ingredients, and step by step instructions can be found at the bottom of this post on the recipe card for this warm cake.
Preparing for Baking
Preheat your oven to 350°F (175°C). Line an 8” or 9” springform cake pan with parchment paper and spray it with nonstick cooking spray. If using an 8” pan, ensure it’s at least 3 inches deep to prevent overflow.
Position the parchment paper over the pan, and cut slits of the parchment paper towards the center around the edges of the diameter of the pan, which will help the paper fold neatly around the curved edge.
Spray the pan with oil and fit the paper on the bottom of the pan and up the sides. Then cut off the overhanging paper from the top.
Cut two long strips of parchment wide enough to cover the sides of the pan. Spray with oil and stick them on the sides. Set it aside.
Cinnamon Swirl
To prepare the cinnamon swirl, combine softened butter, brown sugar, half tablespoon ground cinnamon, and flour in a large bowl. Do not use melted butter. Beat the mixture with an electric mixer for 1–2 minutes until smooth. Transfer the mixture to a piping bag or a Ziplock bag, and snip the end with scissors to create a small opening.
Cake Batter
In a medium bowl, whisk together flour, baking powder, baking soda, quarter teaspoon salt, and cinnamon. Set aside.
In a large mixing bowl or the bowl of a stand mixer, beat the butter on medium speed for 30 seconds. Add the sugar and vanilla bean seeds, and continue to beat for 2 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
Add eggs one at a time, mixing until each is fully incorporated. Mix in the vanilla extract and sour cream until smooth.
Gradually add half of the dry ingredients to the wet ingredients, followed by the buttermilk, and finally the remaining dry ingredients. Mix on low speed until just combined. Avoid overmixing to keep the cake tender.
Assembling the Cake
Pour half of the batter into the prepared pan, smoothing it out with a spatula. Pipe a swirl of the cinnamon filling on top. Spread the remaining batter over the cinnamon swirl and smooth it out.
Pipe another swirl of the cinnamon filling on top of the cake batter, then gently tap the pan on the counter to release air bubbles.
Baking the Cinnamon Roll Cake
Bake the cake in the preheated oven for 40–45 minutes. If the top begins to brown too quickly and the center isn’t set, cover the cake loosely with aluminum foil. The cake is done when a toothpick inserted into the center comes out clean.
If there’s melted butter leaking, place a pan underneath the cake pan to catch any butter.
Remove the cake from the oven and let it cool completely in the pan before frosting.
Cream Cheese Glaze
This is like a cream cheese frosting, but just a little thinner. In a small bowl, beat the cream cheese and butter with a hand mixer for 30 seconds. Add powdered sugar and mix on low until combined. Stir in the milk and quarter teaspoon vanilla extract. Adjust the consistency as needed by adding more powdered sugar for thickness or milk for a thinner glaze.
Serving
Once the cake has cooled, frost it with the cream cheese glaze. Use a knife to slice and serve this delightful treat. Perfect for a cozy morning, a fuss-free dessert, or even as a creative twist on a birthday cake, this recipe is bound to please!
Storage
Store the cake in an airtight container in the fridge for up to 4 days. Let it come to room temperature before serving. For longer storage, freeze leftovers—either whole or in slices—and thaw overnight in the fridge or at room temperature for a few hours.
Tips and Tricks
- Room Temperature Ingredients: Ensure all ingredients, especially butter, eggs, sour cream, and buttermilk, are at room temperature. This helps the batter mix evenly and results in a lighter, fluffier cake
- Avoid Leaks: If using a springform pan, some butter from the cinnamon filling may leak during baking. To prevent mess, place a baking sheet under the pan.
- Properly Line the Pan: Use parchment paper to line the bottom and sides of your springform pan to prevent sticking and leakage.
- Use a Deep Pan: If using an 8″ pan, make sure it’s at least 3 inches deep to prevent overflow during baking.
- Avoid the Edges: When piping the cinnamon swirl over the batter, keep it slightly away from the edges to avoid butter leakage during baking.
- Baking Time: Oven times may vary, so rely on visual and texture cues rather than just the clock. The cake is ready when a toothpick inserted into the center comes out clean.
- Smooth Glaze Application: If your glaze feels too thick to drizzle easily, warm it slightly in the microwave for 5 seconds or add a tiny splash of milk until it reaches the perfect consistency.
Variations
- Chocolate Cinnamon Roll Cake: Add 2 tablespoons of cocoa powder to the cinnamon swirl mixture for a chocolatey twist and drizzle the cake with a chocolate glaze instead of the cream cheese glaze.
- Pumpkin Spice Cinnamon Roll Cake: Substitute 1/4 cup of the buttermilk with canned pumpkin puree. Add 1 teaspoon of pumpkin pie spice to the batter and the cinnamon swirl for autumnal warmth.
- Maple Cinnamon Roll Cake: Replace the vanilla extract in the glaze with 1 teaspoon of maple extract for a cozy maple flavor. Drizzle the baked cake with maple syrup before adding the glaze for extra sweetness.
- Apple Cinnamon Cake: Add 1 cup of finely chopped apples (like Granny Smith) to the batter.
- Caramel Pecan Cake: Stir ½ cup of chopped pecans into the cinnamon swirl mixture. Drizzle caramel sauce over the top along with the cream cheese glaze for a decadent treat.
Why You’ll Love This Cinnamon Roll Cake
This Cinnamon Roll Cake captures the warm, spiced flavors of classic cinnamon rolls in an easy-to-make cake. No yellow cake mix here—just homemade goodness with all the flavor and none of the fuss. Whether paired with coffee for breakfast or served as dessert at a birthday or gathering, it’s a versatile recipe that turns leftovers into a treat everyone will fight over!
If you love this recipe you’ll love these other recipes!
- Coffee Cake
- Pecan Pie Cake
- Chai Cake
- Cinnamon Roll Cake
- Cinnamon Roll Cupcakes
- Carrot Cake Cheesecake
- Caramel Cake
- Almond Cake
I can’t wait to see your creations! Share your photos and feedback with me on Instagram or Facebook. Let’s make every bite a delicious memory!
Cinnamon Roll Cake
Ingredients
Cinnamon Swirl
- 6 tbsp unsalted butter room temperature (85 grams)
- ½ cup brown sugar 110 grams
- ½ tbsp cinnamon powder
- 1 tbsp all-purpose flour
Cake Batter
- 1¾ cup all-purpose flour 223 grams
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon powder
- ¾ cup unsalted butter room temperature 170 grams
- 1¼ cup granulated sugar 250 grams
- 1 vanilla bean seeded or 2 tsp vanilla extract
- 3 large eggs room temperature
- ½ tbsp vanilla extract
- ⅓ cup sour cream 80 grams
- ¼ cup buttermilk 60 ml
Cream Cheese Glaze
- 2 tbsp cream cheese 28 grams
- 1 tbsp unsalted butter 14 grams
- ½ cup powdered sugar 62 grams
- ½ tbsp milk
- ¼ tsp vanilla extract
Instructions
Baking Prep
- Pre-heat the oven to 350ºF.
- Line a 8” or 9” springform cake pan with parchment paper and spray it with oil. If using a 8″ pan, make sure it’s at least 3 inches deep.
Cinnamon Swirl
- Place the butter, brown sugar, cinnamon powder, and flour together in a bowl. Beat the mixture using an electric mixer for 1 to 2 minutes, until smooth. Place the mixture in a piping bag, or in a ziplock bag, and snip the end with scissors.
Cake Batter
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set it aside.
- In a large mixing bowl, or in the bowl of a stand mixer, beat the butter at medium speed for 30 seconds.
- Add the sugar and the vanilla bean seeds to the bowl, and beat together with the butter for another 2 minutes, until the mixture is light and fluffy.
- Scrape the bowl every so often to ensure everything is getting nicely incorporated together.
- Add the eggs, one at a time, mixing until incorporated before adding the next egg.
- Add the vanilla and mix to combine.
- Add the sour cream and mix until incorporated.
- Add half of the dry ingredient mixture to the bowl and mix on low to combine.
- Pour the buttermilk in and mix.
- Add the remaining dry ingredient mixture and mix on low to combine. You can also use the spatula instead of the mixer to fold the batter during this final stage. Avoid over mixing, to prevent the cake from turning out dry.
To Assemble
- Pour half of the batter on the bottom of the prepared pan. Use a spatula to spread it evenly.
- Pipe a swirl of the cinnamon filling on top of the batter.
- Top with the remaining batter and use a spatula to smooth it out.
- Pipe another swirl of the cinnamon mixture over the batter. Tap the pan against the counter a few times.
Baking
- Bake the cake in pre-heated oven for about 40 to 45 minutes. If the top of the cake is browning too much towards the end, and the center is not yet cooked, cover it with a piece of aluminum foil.
- You will know the cake is done baking when you touch the top of the cake and doesn’t feel soft or jiggly underneath. Insert a toothpick in the cake, and should come out clean, without any gooey batter attached.
- Remove the cake from the oven and let it cool down completely.
Cream Cheese Glaze
- In a small bowl, add the cream cheese and butter. Beat with a hand mixer for 30 seconds.
- Add the powdered sugar and mix on low.
- Add the milk and vanilla, mix to combine.
- If the glaze is too runny, add more powdered sugar and stir. And if the glaze is too thick, add a bit more milk, one teaspoon at a time until the perfect consistency is achieved.
To Serve
- Once the cake has cooled down, drizzle the glaze on top, slice and serve.
