This cinnamon roll cake gives you the familiar spiral-sweetness of a cinnamon roll in an easy sheet-cake form. No individual rolling, no proofing yeast—just a tender, buttery cake streaked with a cinnamon-brown-sugar ribbon and finished with a glossy glaze. It’s ideal when you want cinnamon-roll flavor without the hassle.
I test recipes with an eye for reliability and approachable technique. This one is forgiving: the batter is simple, the filling is rustic, and the glaze sets up nicely so you can slice the cake without a mess. Follow the steps in order and focus on the little details I call out below.
Serve it warm for that just-baked aroma or bring it to room temperature for easy slicing. The cake keeps well for a few days, which makes it excellent for breakfasts, brunches, and coffee breaks.
What You’ll Need
Ingredients
- 3 cups all-purpose flour — sifted to remove lumps and keep the cake light.
- 1/4 teaspoon salt — balances the sweetness and enhances flavor.
- 1 cup granulated sugar — the primary sweetener in the cake batter.
- 4 teaspoon baking powder — the leavening that gives the cake lift.
- 1 and 1/2 cup milk — provides moisture; use whole milk for best richness.
- 2 large eggs — bind the batter and add structure.
- 2 teaspoon vanilla extract — warm background flavor for the cake.
- 1/2 cup unsalted butter, melted (1 stick) — folded into the batter for tenderness.
- 1 cup unsalted butter, softened to room temperature (2 sticks) — base for the cinnamon filling; room temperature makes it easier to beat.
- 1 cup packed light brown sugar — gives the filling its caramel notes and moisture.
- 2 tablespoon all-purpose flour — helps stabilize the filling so it ribbons instead of soaking through.
- 1 tablespoon ground cinnamon — the signature spice; adjust a bit if you prefer stronger cinnamon flavor.
- 2 cup powdered sugar, sifted — for the glaze; sifting prevents lumps and ensures a smooth finish.
- 5 tablespoon milk — thins the glaze to a drizzling consistency.
- 1 teaspoon vanilla extract — adds warmth to the glaze.
Cinnamon Roll Cake From Scratch in Steps
- Preheat the oven to 350°F (175°C). Grease a 9″x13″ cake pan (or line it with parchment and grease the sides and bottom). Set the pan aside.
- In a large bowl, sift together 3 cups all-purpose flour, 1/4 teaspoon salt, and 4 teaspoons baking powder. Add 1 cup granulated sugar and whisk to combine.
- In a separate bowl, whisk together 1 1/2 cups milk, 2 large eggs, and 2 teaspoons vanilla extract until blended.
- Slowly pour the wet mixture into the dry ingredients and whisk until mostly smooth.
- Gradually whisk in 1/2 cup melted unsalted butter until the batter is smooth and uniform.
- Spread the batter evenly in the prepared 9″x13″ pan. Set the pan aside.
- In a medium mixing bowl, beat 1 cup unsalted butter (softened to room temperature) with an electric mixer until creamy.
- Add 1 cup packed light brown sugar, 2 tablespoons all-purpose flour, and 1 tablespoon ground cinnamon to the butter. Beat until the mixture is fluffy and comes together, about 2 minutes (it may look crumbly at first).
- Drop or spread the cinnamon filling over the cake batter, leaving about a 1-inch border around the edges. Use an offset spatula or rubber spatula to gently swirl the filling into the batter to create ribbons—do not fully mix it in.
- Bake the cake for 28 to 32 minutes, or until a toothpick inserted into the cake portion (avoiding the filling ribbons) comes out clean or with a few moist crumbs.
- Remove the cake from the oven and cool in the pan on a wire rack for 15 minutes.
- While the cake cools, sift 2 cups powdered sugar into a medium bowl. Add 1 teaspoon vanilla extract and 5 tablespoons milk, then whisk until the glaze is smooth and has a drizzling consistency.
- Pour the glaze over the still-warm cake and spread evenly.
- Allow the glaze to set, then cover and store the cake at room temperature for up to 3 days.
Why This Recipe Works
This cake borrows the texture of a quick cake and the flavor profile of a cinnamon roll. The batter is a straightforward chemical-leavened cake, so you get consistent rise without yeast. The brown-sugar butter filling has enough flour to bind it, which helps it hold as ribbons instead of sinking entirely into the batter. That swirl gives you contrast: pockets of cinnamon-sweet ribbons against a tender, neutral cake crumb.
Melting half of the butter into the batter keeps the cake tender, while the softened butter in the filling gives it body and allows the sugar and cinnamon to suspend in little clumps that bake up chewy and caramelized. The glaze is a classic powdered-sugar pour that sets to a shiny finish and adds the final sweet note.
Budget & Availability Swaps
If you’re shopping on a budget or short on items, there are straightforward swaps that won’t ruin the bake:
- Milk: Use any regular dairy milk you have on hand; lower-fat milks thin the batter slightly but the cake will still work. If using plant milks, pick one without strong flavors.
- Butter: You can substitute an equal amount of neutral oil for the melted butter in the batter if needed, though the flavor will be less rich. For the filling, using stick butter gives structure; margarine will change texture slightly.
- Baking powder: Make sure it’s fresh—if it’s old, the cake will be dense. If you’re out, now’s not the time to experiment; this is a key ingredient.
Equipment Breakdown
You don’t need fancy gear for this cake. Here’s what helps and why:
- 9″x13″ cake pan: The recipe is calibrated for this size; using a different pan will change bake time and thickness.
- Mixing bowls: One large for dry ingredients and one for wet ingredients keeps mixing tidy and prevents overworking.
- Electric mixer: Helpful for creaming the filling quickly, though you can do it by hand if your butter is very soft.
- Offset spatula or rubber spatula: For spreading batter and making gentle swirls without overmixing.
- Sifter: Useful to aerate the flour and powdered sugar; you can also use a fine mesh sieve.
Steer Clear of These
Small mistakes change texture and appearance, so avoid these common pitfalls:
- Overmixing the batter: Once wet and dry are combined, whisk until mostly smooth—don’t overwork it or the cake will be dense.
- Fully mixing the filling into the batter: The ribbons are intentional. If you fully incorporate the filling, you’ll lose the swirl effect and the contrast in texture.
- Skipping the flour in the filling: That tablespoon or two stabilizes the mixture. Without it, the filling can thin and sink too far into the cake.
- Relying on an old leavener: Stale baking powder = flat cake. Test it if you’re unsure.
Variations for Dietary Needs
There are ways to adapt this cake for special diets, but conversions can affect texture and flavor. Here are practical options to try carefully:
- Dairy-free: Substitute plant-based milk and a non-dairy buttery spread. Use the oil swap for the melted butter in the batter if needed. The filling depends on a creamed butter texture, so choose a spread that creams well.
- Lower-sugar: You can reduce the granulated sugar in the batter slightly, but keep the brown sugar in the filling—it’s essential for that caramelized flavor. Reducing too much will change balance.
- Egg substitution: If you must replace eggs, use a reliable binder like a commercial egg replacer or a flax/chia egg, but expect a difference in crumb and color.
Behind-the-Scenes Notes
I make this cake when I want the charm of a cinnamon roll with less hands-on time. During testing, the most successful tactic was leaving the filling deliberately rustic. If you spread it too evenly, it blends in; if you drop it in dollops and swirl once, you get obvious ribbons that look like rolls when sliced.
Timing matters. Pulling the cake when a toothpick into the cake portion has a few moist crumbs keeps it tender; overbaking dries it out. The glaze poured over a warm but not piping-hot cake sets into a shiny, slightly firm top that’s easy to slice. If you glaze a very hot cake, the glaze will run off.
Refrigerate, Freeze, Reheat
Storage is straightforward. Cover the cake and keep it at room temperature for up to 3 days as the recipe instructs. If your kitchen is warm, refrigerate and bring to room temperature before serving to restore tenderness.
To freeze: wrap individual slices tightly in plastic and place them in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Reheat gently in a low oven (300°F / 150°C) for 8–10 minutes if you want it warm; microwaving works for single slices but softens the glaze.
Your Top Questions
Can I make this ahead?
Yes. Bake and glaze the cake, then store it covered at room temperature for up to 3 days. For longer storage, freeze slices as described above.
Why did my filling sink?
Often because it was too thin or the batter was under-leavened. Make sure the filling includes the 2 tablespoons flour called for and that you leave a 1-inch border when spreading so the cake can rise around it.
Can I double the recipe?
Yes, but bake in appropriately sized pans and watch bake time. Doubling into a single very large pan will require testing with a toothpick and may change bake time substantially.
Bring It Home
This cake is one of those recipes you’ll return to when you want a comforting, cinnamon-sweet treat without the fuss. It’s dependable, straightforward, and forgiving. Focus on the few technique points: sifted flour, gentle batter mixing, and creating visible ribbons with the filling. Follow the exact ingredient list and steps above and you’ll get a tender cake with cinnamon-sugar pockets and a glossy glaze that everyone will reach for.
Take it to brunch, serve it at a family gathering, or keep a pan for slow weekend breakfasts. Warm it slightly, pair with coffee, and enjoy the scent and simplicity—this is cinnamon roll joy made accessible.
Cinnamon Roll Cake From Scratch
Ingredients
Ingredients
- 3 cupsall-purpose floursifted
- 1/4 teaspoonsalt
- 1 cupgranulated sugar
- 4 teaspoonbaking powder
- 1 and 1/2 cupmilk
- 2 large eggs
- 2 teaspoonvanilla extract
- 1/2 cupunsalted buttermelted 1 stick
- 1 cupunsalted buttersoftened to room temperature 2 sticks
- 1 cuppacked light brown sugar
- 2 tablespoonall-purpose flour
- 1 tablespoonground cinnamon
- 2 cuppowdered sugarsifted
- 5 tablespoonmilk
- 1 teaspoonvanilla extract
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9"x13" cake pan (or line it with parchment and grease the sides and bottom). Set the pan aside.
- In a large bowl, sift together 3 cups all-purpose flour, 1/4 teaspoon salt, and 4 teaspoons baking powder. Add 1 cup granulated sugar and whisk to combine.
- In a separate bowl, whisk together 1 1/2 cups milk, 2 large eggs, and 2 teaspoons vanilla extract until blended.
- Slowly pour the wet mixture into the dry ingredients and whisk until mostly smooth.
- Gradually whisk in 1/2 cup melted unsalted butter until the batter is smooth and uniform.
- Spread the batter evenly in the prepared 9"x13" pan. Set the pan aside.
- In a medium mixing bowl, beat 1 cup unsalted butter (softened to room temperature) with an electric mixer until creamy.
- Add 1 cup packed light brown sugar, 2 tablespoons all-purpose flour, and 1 tablespoon ground cinnamon to the butter. Beat until the mixture is fluffy and comes together, about 2 minutes (it may look crumbly at first).
- Drop or spread the cinnamon filling over the cake batter, leaving about a 1-inch border around the edges. Use an offset spatula or rubber spatula to gently swirl the filling into the batter to create ribbons—do not fully mix it in.
- Bake the cake for 28 to 32 minutes, or until a toothpick inserted into the cake portion (avoiding the filling ribbons) comes out clean or with a few moist crumbs.
- Remove the cake from the oven and cool in the pan on a wire rack for 15 minutes.
- While the cake cools, sift 2 cups powdered sugar into a medium bowl. Add 1 teaspoon vanilla extract and 5 tablespoons milk, then whisk until the glaze is smooth and has a drizzling consistency.
- Pour the glaze over the still-warm cake and spread evenly.
- Allow the glaze to set, then cover and store the cake at room temperature for up to 3 days.
Notes
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.
