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.
If you love cinnamon desserts, like this cake, you will love our Cinnamon Roll French Toast Casserole and the Cinnamon Sugar Mini Donut Muffins!
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.
Instructions:
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.
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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.
The glaze
- 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:
Cinnamon Roll Cake From Scratch
Ingredients
for the cake:
- 3 cups all-purpose flour sifted
- ¼ teaspoon salt
- 1 cup granulated sugar
- 4 teaspoon baking powder
- 1 and ½ cup milk
- 2 large eggs
- 2 teaspoon vanilla extract
- ½ cup unsalted butter melted, 1 stick
for the cinnamon filling:
- 1 cup unsalted butter softened to room temperature, 2 sticks
- 1 cup packed light brown sugar
- 2 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
for the glaze:
- 2 cup powdered sugar sifted
- 5 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
to make the cake:
- 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.
to make the glaze:
- 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.
Video
Notes
- 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.
Nutrition
This recipe was originally published on October 10th, 2013 and updated on March 22nd, 2020.
Clint Carothers says
I made this several times, my daughter's favorite cake and one she wants every year for her birthday. Instead of the glaze recipe, I make a buttercream icing that I either spread on when the cake is still warm or put a big scoop of it on top of a piece and microwave it for 15 seconds or so. It takes this cake to another level!!
Lorna Poaster says
Just made this for Mother’s Day brunch. Wow! This is the best cinnamon dessert ever! Followed recipe to the letter and it came out perfect! Didn’t cut into squares. Just let people scoop out what they wanted. It literally melts in your mouth. So many compliments! So pleased with this recipe, everyone came back for seconds and even thirds! This will be a regular staple in my brunch offerings in the future.
Anna says
Wow! That's absolutely fantastic! I am so glad it was such a hit! Thank you for giving it a try, Lorna!
Lolo says
I made this cake and it was really tasty and hit with the family only problem I had was the middle part of the cake with cinnamon was abit gooey and i even cooked it for longer then the stated time on recipe but didn’t help ... so not sure what happened there any ideas ? Could it Have been me usinb a small baking tray ? Or too much butter ?
Anna says
Hi Lolo! Maybe the filling just gathered in that spot. I can't tell exactly.
Michelle says
Hi!
I love this cake, I've made it for many a brunch occasion, and always to rave reviews. Would this work OK if I cut the recipe in half?
Anna says
Hi Michelle! I think it should be just fine!
Michele says
I made this cake and it was incredible! So I tried it again the other day using a bundt pan as you suggested was possible. Mine totally fell apart because the center was too soft and the bottom layer, though cooked completely, was drenched with butter. Any tips if someone else tries the bundt pan? I know I’ll make it again, but I’ll stick with the 9x13 instead.
Jenn says
What a wonderful recipe! I found that wrapping individual pieces and keeping them in the freezer makes it easy to keep on hand for enjoying with coffee/tea. It microwaves beautifully! Yum!
Anna@CrunchyCreamySweet says
Thank you so much, Jenn! I am so glad you love it! I love your tip about freezing pieces. Genius!
VK says
Hi - I can't seem to find a link to the video. Can you please send? I look forward to making it this weekend. Thanks!
AMANDA says
absolutely the best, i am a mom o 16 yr old boy i take three of his friends home from school i took this yesterday fresh. They loved it one comment was why does it have to be soooo goooood!!!!!!!!
THANK YOU
THIS IS A FAMILY HEIRLOOM
Anna@CrunchyCreamySweet says
Hi Amanda! Yay! That's so awesome! THANK YOU!! I am so happy to know you made this recipe and everyone loved it. 😀
Janet says
I doubled the recipe for a large family, it came out great,, smelled heavenly, tasted great. A little dry the second day but was fine when microwaved 15 seconds. Fyi a small piece goes a long way. Next time I won't double it...Lol
Wana Darwisj says
Just made this.. It's yummy and I can't stop eating.. Thanks for sharing 🙂
Kellie says
I can't wait to make this!
Jamie Hakes Millard says
This was amazingly delicious. I might try just using 1 and 1/2 sticks of butter in the filling next time because it was oozing through the bottom of the cake a lot.
Denise Stewart says
This cake is amazing! I made it last night and it was the biggest hit! It just melts in your mouth! I was curious if you have tried reducing the butter at all and replacing 1 stick of butter with 1 c. of applesauce? I'm so happy I came across your blog... your recipes look so good! Thank you for sharing!!!
PJ says
Absolutely delicious, I have made it on four seperate occasions now. I half the batch since.their is only two people eating and it is more than enough food. I have only finished it off in one sitting twice
Jennifer says
Hi, I need some help with this cake! I made this yesterday per the instructions and the filling came out a big old mess. When i spread the filling on top of the cake batter, and then swirled/marbled it in, it really did no good at all. The filling sat on top of the cake as it baked, and did not seep into the cake at all. Essentially, I ended up with a yellow cake and a crispy cooked cinnamon brown sugar crust on top. I was hesitant to put the vanilla glaze on top of all this mess. Judging by the photo, it looks like you may have layered some of the batter, then put the filling, and then put the rest of the batter on top prior to marbling. Suggestions, anyone??
CrunchyCreamySw says
Hi Jennifer! I am so sorry you had problems with this cake. The filling should sink into the cake during baking. I didn't layer it. I spread it over the batter (as seen in photos).
Jennifer says
Hmm, I wonder why my filling did not sink in...it bubbled up and oozed all over the place, like I was cooking caramel or something! 🙂 Maybe I'll try layering mine to see how it comes out!
Hiedie says
I didnt sift my flour the first time and my rack was too high and thats what happened to me to. the second time i sifted my flour and lowered my rack and came out perfect
Anna@CrunchyCreamySweet says
Thank you for sharing, Hiedie!
Suzie says
Hi there. This cake looked great in the pictures, but I had the exact same trouble as Jennifer on 5/26/14. Completely liquid caramel-like layer on top of the cake layer (as cake was baking) hardened to a grainy, crunchy layer. I followed the instructions exactly except that I didn't assemble the wet/dry elements of the batter until I was ready to put the whole thing together. Maybe that's the issue? Maybe it's important that the cake batter begin to rise in the pan before you add the spoonfuls of filling, so that they more or less stay in place? But it strikes me that the filling might need more flour or something to keep its body - otherwise, in a 350-degree oven, I don't see how it would fail to liquify and just run all over the place. Maybe there's a reason cinnamon buns have a yeated dough... ?
Sharon says
Sooo good!!! I love cinnamon so I added a few teaspoons extra. Also instead of the confection sugar glaze. I sprinkled a cinnamon sugar mix on top of cake before baking
Anna says
Thank you so much, Sharon!
Muriah says
I made this yesterday, to have with my coffee this weekend. It is WONDERFUL! Someone at work had made a cinnamon roll cake and I loved it, so I searched the recipe and found yours, and I'm glad I did! The cake itself has such a moist and crumbly texture, I can see myself using the base recipe for other types of cakes. The ONLY thing I'd do different next time is add a little more sugar to the cinnamon mixture, probably some white sugar along with the brown. I'll shut up now so I can enjoy my cake n coffee;)