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.
Marlene says
The video is different than the recipe as far as spreading the second layer over the cake Kind of disappointing
Marian says
Are you supposed to swirl the cinnamon mixture down into the cake batter or just on top?
Jen says
This was a fabulous recipe! Since they’re just two of us, and we were getting ready to go on vacation, I halved the recipe. The only thing I did different was add a hint of cinnamon to the drizzle. Warm out of the oven and it was amazing.!!!
I will follow, crunchy creamy, sweet!!!
Sunny says
I just loved the cake,,It was delicious!! I baked it about 15 minutes longer than the recipe states..
It’s definitely a keeper !!!
Carina says
I've made this recipe several times. I love it and so does my family. It is amazing with a cup of coffee, a glass of milk, or on its own. I realized I'd never left a review about this cake before, so I figured I'd rectify that oversight before I go and make this cake once again. Thanks for sharing!
Alice says
I’ve made this twice in one week. I’m famous for my homemade cinnamon rolls but my family says this cake is better than my cinnamon rolls! It’s a million times faster and easier! So glad I tried it!
Bodacious Baker says
I was a skeptic, but OMG!!! I make homemade cinnamon rolls and this taste just like them, and in 1/3 of the time!!! SUPER DELICIOUS!!!
Ceci says
Best cake I ever had in my entire life. I’ve made it several times and many friends and family agree with me ❤️👏
Bethany M says
This was amazing! Typically more butter is good but I'll probably cut back next time on the butter in the filling. I sometimes pin my recipes but I actually printed this one to keep handy at all time.
Carina says
Hi Bethany,
You can reduce the butter in the cinnamon filling to one stick and the flour to one tablespoon, leaving everything else the same. If the cinnamon mixture seems too wet with just one tablespoon of flour, go ahead and add the other tablespoon. I find that this part varies for me depending on how humid it is. Sometimes I need both tablespoons but most of the time I don't.
This recipe is absolutely amazing as is and my family loves it either way, I just found it a bit too rich for my personal tastes, so I opted to try with a reduction in the butter and it worked out well with no difference in taste, so I stick with the change. Hope this helps.
Diane Barnard says
Hi, do you spread the glaze on when the cake is warm or wait until it is fully cooled? Thank You.
Anna says
Hi Diane! I pour it over the cake while it's still warm. I hope this helps!
Kobe Galloway says
can you use salted butter
Crystal says
I served this as breakfast for a large group of kids and it was a HIT! I did have to bake it an additional 10 minutes to fully set but it wasn't overbaked or dry. Will definitely make this again.
Anna says
That's awesome! Thank you, Crystal!
Linda G. says
Do you think I can use this recipe to make jumbo muffins?
Jackie says
I followed the exact recipe including putting the filling an inch from the sides of the pan , the center is entirely liquid after nearly and hour in the oven. Is the center supposed to be liquidy and then set once taken out of the oven. I used the 9 x 13 cake pan like the recipe called for. Any information would be greatly appreciated. The house does smell amazing.
Olivia says
This is happening to me too- wondering what will happen when it cools
Susan says
Mine too, about size of a fifty cent piece in the center, just liquid. Baking an extra 12 minutes just dried out the rest of the cake, even though I covered it with foil. We threw it out. Sorry.
Erica says
I love making this cake! Have made it several times, it’s always a hit when I do. I am adapting this revolution make it an Orange Roll Cake for my best friend.
Anna says
Thank you so much, Erica! The orange version sounds delicious!
Trish says
Has anyone tried making this into a 9" round 2-layer cake? (or 8"round 3-layer cake?) I thought I could just use a cream cheese frosting between and on the top layer. Any suggestions? Would it be too heavy to layer?