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A plate with a slice of cinnamon roll cake with a cup of coffee in the back.
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Cinnamon Roll Cake

Perfect for laid-back brunches or a mid-morning treat, this Cinnamon Roll Cake boasts all the iconic flavors of homemade cinnamon rolls swirled into a tender-crumbed cake.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings
Calories 427kcal
Author John Kanell

Equipment

  • 9x13" baking pan
  • Mixing Bowls

Ingredients

For the Cake:

  • 2⅔ cups all-purpose flour (320g)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1⅓ cups granulated sugar (266g)
  • ¾ cup unsalted butter melted (170g)
  • ¾ cup whole milk (180mL)
  • 2 large eggs
  • 2 teaspoons vanilla extract

For the Cinnamon Filling:

  • ½ cup packed light brown sugar (110g)
  • ¼ cup unsalted butter softened (56g)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ground cinnamon

For the Glaze:

  • 1 cup powdered sugar (120g)
  • 1½ tablespoons milk
  • ¼ teaspoon vanilla extract

Instructions

For the Cake:

  • Preheat the oven to 350F. Grease a 13x9-inch baking pan with baking spray.
  • In a large mixing bowl, stir together flour, baking powder, and salt. Add sugar, melted butter, milk, eggs, and vanilla. Whisk together until smooth. Pour the batter into the prepared pan.

For the Filling:

  • In a small bowl, stir together all ingredients until well combined. Drop small dollops all over the top of the batter. Using the tip of a butter knife swirl the filling into the batter.
  • Bake for 30 to 35 minutes or until the center springs back when gently pressed and the edges are golden brown. Let cool slightly on a wire rack for at least 15 minutes.

For the Glaze:

  • In a medium bowl, whisk together all ingredients until combined. Drizzle over the warm cake. Let cool a bit before slicing and serving.

Notes

  • Dollop size matters. It’s important to keep the dollops of cinnamon filling fairly small, about 1 teaspoon sized. I noticed that bigger dollops are too heavy and sink in the oven, leaving craters in the top of the cake.
  • Don’t overbake. Keep a close eye on the cake during the final minutes of baking. Removing it when just done ensures a moist crumb, just like the center of a cinnamon roll.
  • Rest before slicing. Allow the cake to cool in the pan for at least 15-20 minutes before slicing. This helps the flavors meld and makes slicing cleaner and neater.
  • Swirl gently. When blending the cinnamon swirl into the batter, use a skewer or knife and swirl gently, ensuring a beautiful marbled effect without overmixing.
  • Swap the topping. While the thinner glaze is quite delicious and very easy to make, if you want to mimic cinnamon rolls more classically, let the cake cool and spread cream cheese frosting over the top before serving.

Nutrition

Calories: 427kcal | Carbohydrates: 65g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 324mg | Potassium: 90mg | Fiber: 1g | Sugar: 42g | Vitamin A: 547IU | Vitamin C: 0.02mg | Calcium: 108mg | Iron: 2mg