Cinnamon Roll Cake

Cinnamon Roll Cake is everything you love about a warm, gooey cinnamon roll — swirled filling, vanilla glaze, soft buttery crumb — baked right into an easy 9×13 sheet cake. No yeast, no rising time, no fuss.

This is one of those low ingredient recipes desserts dreams are made of. We’re talking pantry staples, one bowl, and about 50 minutes from start to first warm, glazed bite. It’s the kind of flour desserts easy enough for a Tuesday — but impressive enough for a Sunday brunch crowd.

Hey there, I’m Claire Whitmore — a pastry whisperer in Asheville, NC, where butter totally counts as self-care. This Cinnamon Roll Cake recipe came to life on a rainy October morning when I wanted cinnamon rolls but absolutely did not have the patience for yeast dough. Spoiler: it was the best decision I ever made.

Little Snapshot: What This Cinnamon Roll Cake Delivers

This Cinnamon Roll Cake is a no-yeast, big-batch sheet cake made with pantry basics — all-purpose flour, sugar, butter, eggs, and milk — topped with a rich brown sugar cinnamon filling, swirled into the batter, and finished with a pourable vanilla glaze.

It bakes in 35–40 minutes, serves 12, and lands somewhere between “easy weeknight bake” and “crowd-pleasing showstopper.” All that gooey cinnamon flavor, none of the weekend-long commitment.

Nutritional Peek

Here’s an approximate breakdown per serving of this Cinnamon Roll Cake (1 of 12 slices).

Nutrient	Amount Per Serving
Calories	~460 kcal
Carbohydrates	~72g
Protein	~5g
Total Fat	~18g
Saturated Fat	~11g
Sugar	~48g
Fiber	~1g

Nutritional values are estimates based on standard ingredients and may vary slightly depending on brands used.

Ingredients

One of the best things about this flour desserts easy recipe? Every ingredient is something you likely already have on hand.

For the cake base, you’ll need your dry essentials — all-purpose flour, white sugar, and baking powder — plus the wet trio of eggs, vanilla, and milk, all brought together with melted salted butter. For the cinnamon filling, softened butter, brown sugar, a little flour, and ground cinnamon come together into a thick, swirl-ready paste. The glaze is just three ingredients: powdered sugar, milk, and vanilla.

For the Cake

Amount	Ingredient
3 cups	All-purpose flour
1 cup	White granulated sugar
4 teaspoons	Baking powder
2 large	Eggs
2 teaspoons	Vanilla extract
1 1/2 cups	Milk
1/2 cup (1 stick)	Salted butter, melted and slightly cooled (yes, real butter — margarine just doesn’t cut it here)

For the Cinnamon Filling

Amount	Ingredient
3/4 cup (1 1/2 sticks)	Salted butter, softened to room temperature
1 cup	Packed light brown sugar
2 tablespoons	All-purpose flour
1 tablespoon	Ground cinnamon (the good stuff — freshly opened if you can)

For the Glaze

Amount	Ingredient
2 cups	Powdered sugar
5 tablespoons	Milk
1 teaspoon	Vanilla extract

Tools You’ll Actually Use

• 9×13-inch baking dish
• Nonstick cooking spray (flour-based spray works great here)
• Large mixing bowl or stand mixer bowl
• Hand mixer or stand mixer
• Small mixing bowl (for the filling)
• Rubber spatula or wooden spoon
• Butter knife (for swirling)
• Whisk (for the glaze)
• Measuring cups and spoons

Step-by-Step Instructions for Cinnamon Roll Cake

Step 1: Preheat and Prep Your Pan

Preheat your oven to 350°F. Spray a 9×13-inch baking dish generously with nonstick cooking spray — the kind with flour in it works especially well for this cake and keeps every edge from sticking.

Step 2: Mix the Cake Batter

In a large bowl (or the bowl of your stand mixer), combine 3 cups all-purpose flour, 1 cup white granulated sugar, 4 teaspoons baking powder, 2 large eggs, 2 teaspoons vanilla extract, and 1 1/2 cups milk. Mix on medium until everything starts coming together.

With the mixer running on low, slowly drizzle in 1/2 cup melted, slightly cooled salted butter. Mix just until the batter is smooth and combined — stop as soon as you don’t see dry streaks. Overmixing flour-based batters develops too much gluten, which turns your tender cake into something chewy and dense.

Step 3: Pour the Batter

Spread the batter evenly into your prepared 9×13 baking dish. Use a spatula to smooth it all the way to the edges so it bakes evenly from corner to corner.

Step 4: Make the Cinnamon Filling

In a small bowl, combine 3/4 cup softened salted butter, 1 cup packed light brown sugar, 2 tablespoons all-purpose flour, and 1 tablespoon ground cinnamon. Stir until it forms a thick, uniform paste — it should be spreadable but hold its shape.

Step 5: Add the Filling to the Batter

Drop the cinnamon filling by spoonfuls over the top of the cake batter. You want to distribute it as evenly as possible so every slice gets plenty of that gooey swirl.

Step 6: Swirl It Like You Mean It

Take a butter knife and drag it through both the cinnamon filling and the cake batter in swirly, figure-eight patterns all across the pan. You’re going for a beautiful marble effect — think cinnamon roll cross-section, but in a pan.

Step 7: Bake Until Golden

Slide the pan into your preheated 350°F oven and bake for 35–40 minutes. Your kitchen is going to smell absolutely dreamy. The cake is done when a knife or toothpick inserted into the center comes out clean — no wet batter clinging to it.

Step 8: Make the Glaze

While the cake is still warm, whisk together 2 cups powdered sugar, 5 tablespoons milk, and 1 teaspoon vanilla extract in a bowl or measuring cup. Want it thicker? Add a bit more powdered sugar. Want it thinner and more drizzle-y? Add a splash more milk.

Step 9: Glaze and Serve

Pour the glaze over the warm Cinnamon Roll Cake and let it cascade over the top. This cake is delicious warm and at room temperature — though I find it slices cleaner once it’s had a chance to cool down a bit. Good luck waiting that long.

Claire’s Pro Tips for the Best Cinnamon Roll Cake

This easy big batch dessert is pretty forgiving, but a few little tricks make it go from great to absolutely unforgettable. Here’s what I’ve learned from making this more times than I can count.

Start with these and you’ll be golden — literally and figuratively.

Make sure your butter for the filling is truly softened. Not melted, not cold — room temperature soft. If it’s too firm, the filling won’t stir together smoothly. If it’s melted, it’ll sink right through the batter instead of swirling beautifully on top.

Use the flour-infused nonstick spray. It’s a small thing that makes a big difference, especially along the edges and corners of a 9×13 pan where the sugary filling tends to stick.

Let it cool before slicing. I know, I know — the warm cake smells incredible and willpower is hard. But even just 15–20 minutes of cooling helps the glaze set and the slices hold together cleanly. Totally worth it.

Don’t skip the glaze while the cake is warm. Pouring the vanilla glaze onto a warm cake lets it seep into all those gorgeous swirled crevices. Magic happens. Cold cake + glaze just doesn’t have the same effect.

Quick Fixes for Cinnamon Roll Cake

My cake came out dense and rubbery.

This almost always means the batter was overmixed. Once the butter is in, mix only until smooth — a few seconds past “combined” is already too long. Next time, switch to low speed and keep an eye on it.

The filling sank to the bottom of the cake.

This usually happens if the filling butter was melted rather than softened. A properly softened, thick filling stays on top and swirls through the batter rather than sinking through it. Make sure your butter is at a true room-temperature softness — it should leave an indent when pressed but not feel greasy.

The center is still jiggly after 40 minutes.

Every oven runs a little differently! Go ahead and bake in 5-minute increments, testing each time with a clean knife or toothpick. The cake is done when nothing wet clings to the tester. If the edges are browning but the center needs more time, tent loosely with foil.

My glaze is too thick to pour.

Add milk one teaspoon at a time and stir well between each addition. Glazes can go from thick to thin fast, so go slow. You want it to pour in a steady ribbon, not plop in chunks.

The cake is dry.

Two likely culprits: overbaked or too much flour. Make sure you’re measuring flour by spooning it into the cup and leveling off rather than scooping (which packs it in). Also check your oven temp with an oven thermometer — ovens can run hotter than they say.

Variations and Fun Twists

One of the best things about this flour desserts easy recipe is how well it takes to variations. Here are a few of my favorites:

Apple Cinnamon Roll Cake: Fold 1 cup of finely diced peeled apple into the cake batter before baking. The fruit adds a cozy autumnal sweetness that pairs beautifully with the cinnamon swirl.

Brown Butter Glaze: Brown your glaze butter before mixing it in for a nutty, caramel depth that takes this cake straight to dessert heaven. Skip the milk-based glaze and drizzle the browned butter over the warm cake instead.

Cream Cheese Glaze: Swap the powdered sugar glaze for a cream cheese version — beat 2 oz softened cream cheese with 1 cup powdered sugar and 2–3 tablespoons milk. Tangy, rich, and so worth it.

Gluten-Free Version: Sub your favorite 1:1 gluten-free all-purpose flour blend for the regular flour in both the cake and the filling. The texture will be slightly different but still wonderfully tender.

Mini Cinnamon Roll Cakes: Pour batter into a greased muffin tin, drop small spoonfuls of filling on top, swirl, and bake at 350°F for about 18–22 minutes. Perfect individual portions for brunches or gifting.

Serving, Storage and Reheating

This Cinnamon Roll Cake is absolutely dreamy served slightly warm — cut into generous squares and served alongside a hot cup of coffee or a cold glass of milk. It makes a stunning centerpiece for brunch tables and works just as well as a cozy weeknight dessert.

If you actually have leftovers (which, honestly, I doubt), store the cake covered tightly at room temperature for up to 3 days. The glaze will absorb into the cake slightly over time, which — full disclosure — makes it even more moist and delicious on day two.

To reheat, pop a slice in the microwave for 15–20 seconds. It comes back to life beautifully — soft, warm, and just as fragrant as it was fresh from the oven. You can also warm slices in a 300°F oven for about 8 minutes if you prefer.

No-Waste Kitchen Magic

Got a little leftover cake that’s starting to dry out? Don’t throw it away — crumble it up and use it as a topping for vanilla ice cream or yogurt parfaits. The cinnamon crumbles are absolutely incredible layered with whipped cream and fresh berries.

Leftover glaze can be stored in a sealed jar in the fridge for up to a week. Warm it briefly in the microwave and drizzle it over oatmeal, pancakes, or even toast for a weekday treat that feels a little indulgent.

If the cake has truly dried out, crumble it into a bowl, mix with a spoonful of softened cream cheese or buttercream, and roll into cake pops or truffles. Roll them in crushed graham crackers or cinnamon sugar for a fun second-life snack.

You might also love this gooey strawberry earthquake cake — another swirled, no-fuss sheet cake with the same cozy big-batch energy. And if you’re on a cinnamon kick, these easy cinnamon sugar blondies are basically best friends with this recipe.

FAQs

Can I make this Cinnamon Roll Cake ahead of time?

Yes, absolutely! You can bake the cake a day ahead, let it cool completely, and store it covered at room temperature overnight. Add the glaze right before serving so it stays fresh and glossy. It’s actually a great make-ahead option for brunches and holiday mornings.

Can I freeze Cinnamon Roll Cake?

You can freeze the unglazed cake! Let it cool completely, wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 2 months. Thaw overnight at room temperature, then warm slightly and add fresh glaze before serving.

How do I know when Cinnamon Roll Cake is done baking?

Insert a thin knife or toothpick into the center of the cake — it should come out clean with no wet batter clinging to it. The edges will also start to pull away slightly from the sides of the pan, and the top should look set and golden. Start checking at 35 minutes since every oven is a little different.

What’s the best way to store Cinnamon Roll Cake?

Cover the pan tightly with plastic wrap or transfer slices to an airtight container. Store at room temperature for up to 3 days. Refrigerating it can dry it out, so room temp is truly the sweet spot here. If your kitchen runs warm, the fridge is fine — just bring slices to room temperature before serving.

Why should I use salted butter in this Cinnamon Roll Cake?

Salted butter gives both the cake and the filling a subtle depth that balances the sweetness of the brown sugar and glaze beautifully. If you only have unsalted butter, just add a pinch of salt to the batter and filling separately. But honestly — salted butter is the way to go here.

Make This Cinnamon Roll Cake Your Own

I hope this Cinnamon Roll Cake becomes one of those recipes you come back to again and again — for lazy Sunday mornings, holiday brunches, and every cozy moment in between.

I’d love to see your spin on this Cinnamon Roll Cake! Drop a comment below with your photos — did you try the cream cheese glaze? Add apples? Make it in a muffin tin? I genuinely want to know how you made it your own. This Cinnamon Roll Cake is so versatile; I bet you’ve already got a delicious variation in mind.

I’m Claire Whitmore — a dessert daydreamer from Asheville, NC. For me, baking isn’t about perfect pastries — it’s about the joy of sharing something sweet (and maybe sneaking an extra drizzle of glaze when nobody’s looking).