This Cinnamon Roll Cake has all the features of your favorite roll and is made entirely from scratch! Every layer of this cake is made in just minutes using ingredients that you have in your pantry.
So many recipes use a cake mix, a tube of biscuits or even cinnamon rolls. I don’t buy these because I love to make them using real ingredients, like flour and eggs. So I am here to tell you today that it is absolutely possible to make a Cinnamon Roll Cake from scratch, which means that all you need is basic staples and you can make an irresistible treat without sacrificing the taste or having shattered expectations. Because this cake tastes just like a cinnamon roll – everyone’s favorite sweet roll.
Everything comes together so quickly and no special equipment is needed. The base is a delicious yellow butter cake with a perfectly moist and delicate crumb. The cinnamon filling is incredible and as soon as you make it – you will want to put it on everything! The vanilla glaze is the perfect finishing touch on this cake.
The cake layer
- Grease the cake pan and preheat the oven.
- Whisk dry ingredients together. Add wet ingredients (except butter) and whisk well.
- Whisk in melted butter until the cake batter is smooth.
- Pour into the pan and set aside.
The cinnamon filling
- Using an electric mixer, beat butter for about 30 seconds.
- Add flour and cinnamon and mix for 2 minutes until the mixture is fluffy.
- Spread the filling on top of cake batter, keeping 1″ away from the edges.
- Make swirls with spatula or a spoon.
- Bake cake until done.
- Whisk sifted powder sugar with milk and vanilla.
- Spread over still warm cake.
How do I know if the cake is done?
To check if the cake is baked through, insert a toothpick (or dry spaghetti noodle!) into the cake part. If it comes out clean, the cake is done. If it has few crumbs stuck to it, place it back in the oven for 3 to 4 minutes longer.
Can I make it in a bundt pan?
Yes! To make this cake in a bundt pan, pour half of the cake batter into the greased and floured pan, then spread and swirl filling, then topped with remaining cake batter. Bake for 35 to 40 minutes. When done, dress up the cake with glaze.
More sweet recipes:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out! 😀
This Cinnamon Roll Cake has all the features of your favorite roll and is made entirely from scratch! Every layer of this cake is made in just minutes using ingredients that you usually have in your pantry.
- 3 cups all-purpose flour sifted
- 1/4 tsp salt
- 1 cup granulated sugar
- 4 tsp baking powder
- 1 and 1/2 cup milk
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup unsalted butter melted, 1 stick
- 1 cup unsalted butter softened to room temperature, 2 sticks
- 1 cup packed light brown sugar
- 2 Tbsp all-purpose flour
- 1 Tbsp ground cinnamon
- 2 cup powdered sugar sifted
- 5 Tbsp milk
- 1 teaspoon vanilla extract
Grease a 9"x13" cake pan (or line it with parchment paper or aluminum foil and grease the sides and bottom). Set aside.
Preheat the oven to 350 degrees F.
In a large mixing bowl, whisk together flour, salt, sugar and baking powder.
Add milk, eggs and vanilla and whisk until smooth.
Slowly add the melted butter and whisk until everything is smooth.
Spread the batter in the prepared pan. Set aside.
In a medium mixing bowl, beat butter with electric mixer until creamy.
Add sugar, flour and cinnamon and beat until fluffy, about 2 minutes. (It will look crumbly at first but keep beating, it will come together.)
Spread the filling over the cake batter, leaving at least 1 inch of space from the edge of the pan. Swirl gently with a off-set icing spatula or a rubber spatula.
Bake the cake for 28 to 32 minutes or until the toothpick inserted in the cake part comes out clean.
Cool the cake for 15 minutes. Pour the glaze over the cake and spread evenly.
Sift the powdered sugar over a medium mixing bowl.
Add vanilla and milk and whisk together until smooth and drizzling consistency. Spread over still warm cake.
Keeps covered in room temperature for up to 3 days.
- Some of you had a problem with the cinnamon filling burning on the edges of the pan while the cake is not done yet. I am making a not in the recipe not to spread the cinnamon filling all the way to the edge of the cake batter. Leave at least 1 inch of space from the edge. Thank you for the comments and letting me know!
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
This recipe was originally published on October 10th, 2013 and updated on March 22nd, 2020.