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+ servings
Cake pieces on a parchment paper.
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4.93 from 27 votes

Cinnamon Roll Cake From Scratch

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.
Prep Time15 mins
Cook Time28 mins
Total Time43 mins
Course: Dessert
Cuisine: American
Keyword: cinnamon roll cake
Servings: 15 servings
Calories: 443kcal
Author: Anna


for the cake:

  • 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

for the cinnamon filling:

  • 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

for the glaze:

  • 2 cup powdered sugar sifted
  • 5 Tbsp milk
  • 1 teaspoon vanilla extract


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.



  • 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.


Calories: 443kcal | Carbohydrates: 64g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 71mg | Sodium: 58mg | Potassium: 199mg | Fiber: 1g | Sugar: 43g | Vitamin A: 605IU | Calcium: 93mg | Iron: 1.6mg