Make dessert sweeter with a Cinnamon Roll Cake that’s full of cinnamon flavor and topped with a dreamy icing.

Slice of cinnamon cake with glaze on a stack of plates.

If you’re like me, you probably have a soft spot for cake recipes that remind you of some of your other favorite desserts. This one hits all the right notes!

It has the warm, sweet spice of a cinnamon roll with the ease of a simple cake recipe. The texture is just right—slightly spongy, a little dense, and full of rich flavor.

Whether you’re whipping this up for a brunch party, a family gathering, or just because, it’s sure to be a crowd-pleaser.

Looking for more easy cake recipes? Try our lemon raspberry bundt cake, lemon poke cake, and coconut cake recipes!

Ingredients You’ll Need

This cake recipe uses pantry staples to create its signature flavor and texture.

For the Cake:

1 cup (226g) unsalted butter, melted
1 cup (200g) granulated sugar
3 large eggs
2 teaspoons vanilla extract
3 cups (375g) all-purpose flour
1 cup (240ml) milk
1 ½ tablespoons baking powder
¼ teaspoon salt

For the Cinnamon Swirl:

½ cup (113g) unsalted butter, softened
1 cup (200g) light brown sugar
2 tablespoons all-purpose flour
1 ½ tablespoons ground cinnamon

For the Glaze:

2 cups (240g) powdered sugar
5-6 tablespoons milk (adjust for consistency)
1 teaspoon vanilla extract

How to Make a Cinnamon Roll Cake

If you’d like a printable version of this recipe, all the ingredients and instructions are available for print further down the page.

Preheat your oven to 350°F (175°C), and grease a 9×13-inch baking pan.

In a large bowl, mix together the melted butter, sugar, eggs, and vanilla until smooth. Add the flour, baking powder, and salt, mixing until combined. Slowly pour in the milk, stirring until the batter is smooth.

Now for the best part! In a small bowl, mix together the softened butter, brown sugar, flour, and cinnamon. Use a fork or spoon to mash everything together until it’s smooth and spreadable.

Pour the batter into your prepared pan and spread it out evenly with a spatula. Once that’s done, grab the cinnamon mixture and drop spoonfuls of it across the top of the batter.

Use a knife or skewer to swirl the cinnamon mixture through the cake batter. I like to create big, bold swirls so every slice has plenty of flavor.

Cinnamon filling swirled into cake batter.

Bake for 25-35 minutes. I usually check mine around the 30-minute mark by inserting a toothpick into the center. If it comes out clean (or with just a few crumbs), it’s ready. The top should be a light golden brown.

While the cake is still baking, mix up the glaze. In a small bowl, combine the powdered sugar, milk, and vanilla extract.

Start with 4 tablespoons of milk and add more if needed to get the consistency you like. Aim for a smooth, pourable glaze that’s not too runny.

Once the cake comes out of the oven, let it cool for about 10 minutes. You want it warm but not piping hot before adding the glaze. Drizzle the glaze over the top using a spoon or just pour it straight from the bowl.

And that’s it! This cinnamon roll cake is ready to slice and serve.

Storing and Freezing

Storing: Cover the cake and refrigerate for up to 5 days.

Freezing: Wrap individual slices in plastic wrap and freeze in an airtight container for up to 2 months. Thaw at room temperature and enjoy!

Close up view of cinnamon roll cake next to a fork.

Can I use a different type of sugar for the swirl?

Yes, dark brown sugar will work for a richer molasses flavor.

Why does my cake have a dense texture?

This recipe is meant to have a slightly dense texture, similar to a cinnamon roll. However, overmixing can make it denser than intended—be sure to mix just until combined.

Can I make this cake ahead of time?

Absolutely! Bake the cake the day before and store it, unglazed, at room temperature. Add the glaze just before serving for the freshest look and taste.

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