Cinnabon Cinnamon Roll Cake with soft swirls of cinnamon, buttery richness, and a sweet glaze. A quick and indulgent treat!
Have you ever craved a cinnamon roll so bad but then remembered the whole process—kneading dough, letting it rise, rolling it out? Yeah, I’ve been there. One chilly Saturday, I was in the mood for something cozy and cinnamon-y but had zero patience for dealing with yeast. That’s when this Cinnabon Cinnamon Roll Cake came into my life.
It started as an experiment. I thought, “What if I skip all the hard parts and just pour the cinnamon swirl into a cake batter?” Genius, right? My kitchen smelled like one of those mall bakeries—the kind where the cinnamon roll scent practically drags you over by the nose. My family? Hovering like I’d promised them golden tickets.
By the time it came out of the oven, we were all diving in while it was still warm. The buttery cinnamon swirls, that gooey glaze dripping over the edges—it felt indulgent but in a totally manageable way. No dough drama. No stress. Just pure cinnamon roll vibes in cake form.
Why You’ll Love This Cinnabon Cinnamon Roll Cake Recipe?
So why is this Cinnabon Cinnamon Roll Cake such a winner? Let me spell it out:
- No Fuss, No Yeast: It’s got all the cinnamon roll flavor without the dough hassle.
- Quick Fix: Ready in just 35 minutes, which is perfect for satisfying those spur-of-the-moment cravings.
- Rich and Moist: The cinnamon swirl keeps the cake buttery soft and full of flavor.
- Customizable: Add nuts, extra cinnamon, or even swap the glaze for cream cheese frosting.
- Perfect for Sharing: Brunch, holidays, or just because—it’s always a hit.
Ingredient Notes:
Every ingredient here pulls its weight. Let’s talk about what makes this cake magic:
- Flour, Sugar, and Baking Powder: The cake’s foundation. Reliable and simple—just like this recipe.
- Milk and Eggs: These make the batter rich and smooth. Use room-temperature ingredients for best results.
- Butter: Melted butter in the batter and softened butter in the swirl make this cake melt in your mouth.
- Brown Sugar and Cinnamon: These two are the heart of the recipe, creating that iconic cinnamon roll flavor.
- Optional Nuts: Walnuts or pecans add crunch, but you do you.
- Powdered Sugar Glaze: Sweet and simple, it ties everything together.
Pro Tip: Don’t skimp on the cinnamon—it’s what gives this cake its warm, comforting flavor.
How To Make Cinnabon Cinnamon Roll Cake?
Let’s break it down. This Cinnabon Cinnamon Roll Cake is easier than you think:
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Preheat and Prep
Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan. This is the boring but necessary part—nobody wants cake stuck to the pan! -
Make the Batter
Whisk together the flour, sugar, salt, and baking powder in a bowl. Add the milk, eggs, and vanilla, and mix until smooth. Stir in the melted butter—this step makes the batter velvety and rich. Pour it into your prepared pan, spreading it evenly. -
Create the Cinnamon Swirl
Mix softened butter, brown sugar, cinnamon, and nuts (if using) in a separate bowl. Drop spoonfuls of this mixture over the batter, then use a knife to swirl it in. There’s no need to stress about perfect swirls—they’re supposed to look a little messy! -
Bake to Perfection
Bake for 25–30 minutes, or until a toothpick comes out with a few crumbs (not wet batter). At this point, your house will smell ridiculous. Like, “Is this what heaven smells like?” ridiculous. -
Make the Glaze
While the cake bakes, whisk powdered sugar, milk, and vanilla until smooth. Adjust with a little extra milk if needed—it should be pourable but thick enough to cling to the cake. -
Glaze and Serve
As soon as the cake comes out of the oven, drizzle the glaze over it while it’s still warm. Let it seep into the swirls and crevices. Slice it up and dive in while it’s still warm for maximum gooeyness.
Storage Options:
Got leftovers? (Although, honestly, good luck with that.) Here’s how to keep them fresh:
- Room Temperature: Cover tightly with foil or plastic wrap, and it’ll stay soft for 2 days.
- Refrigerator: Store in an airtight container in the fridge for up to 5 days. Warm slices in the microwave for that just-baked vibe.
- Freezer: Wrap individual slices in plastic wrap, then store them in a freezer bag. They’ll last up to 2 months. Thaw and warm before serving.
Variations and Substitutions:
Want to put your own spin on this cake? Here are a few ideas:
- Add Nuts: Walnuts or pecans give the swirl extra crunch.
- Double the Cinnamon: If you’re a cinnamon superfan, add an extra teaspoon to the swirl.
- Cream Cheese Glaze: Swap the classic glaze for cream cheese frosting for a tangy twist.
- Gluten-Free: Use a 1:1 gluten-free flour blend—it works just as well.
What to Serve with Cinnabon Cinnamon Roll Cake?
This cake is incredible on its own, but if you want to go all out:
- Coffee or Tea: A slice of cake with a warm drink? Perfection.
- Fresh Fruit: Sliced bananas or strawberries add a fresh touch.
- Vanilla Ice Cream: Serve a warm slice with a scoop for an over-the-top dessert.
- Whipped Cream: A dollop makes it feel even more special.
Frequently Asked Questions:
Can I make this cake ahead of time?
Absolutely! It’s even better the next day. Just warm it up a little before serving.
Do I have to add nuts?
Nope! The nuts are optional, so skip them if you’re not a fan.
How do I get perfect swirls?
Use a knife and gently drag it through the batter. Don’t overthink it—those rustic swirls are part of the charm.
What do you think? Ready to bake this Cinnabon Cinnamon Roll Cake? Let me know how it turns out—or if you put your own spin on it! I’d love to hear about your favorite tweaks and toppings.
Cinnabon Cinnamon Roll Cake
Ingredients
- 3 cups flour
- 1/4 tsp salt
- 1 cup sugar
- 4 tsp baking powder
- 1 1/2 cups milk
- 2 eggs
- 2 tsp vanilla
- 4 tablespoons butter melted
- 1 cup unsalted butter softened (equivalent to 2 sticks)
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- 2/3 cup nuts optional, such as walnuts or pecans
Glaze:
- 2 cups powdered sugar
- 4-5 tablespoons milk
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350°F (175°C). Lightly coat a baking pan measuring 9×13 inches, with oil or cooking spray.
- In a mixing bowl combine the flour, salt, sugar and baking powder.
- Add the milk, eggs and vanilla to the ingredients and mix until you have a batter.
- Gently incorporate the butter into the mixture before pouring it into the pan.
- In a bowl combine softened butter, brown sugar, cinnamon and nuts (if desired) for the filling.
- Evenly distribute spoonfuls of the filling mixture over the cake batter.
- Use a knife to swirl and create marbling patterns throughout the batter.
- Bake in your preheated oven for 25 to 30 minutes. Until a toothpick inserted into the center of the cake comes out mostly clean.
- While the cake is baking, prepare the glaze by whisking sugar, milk and vanilla until you achieve a smooth consistency.
- Once you remove the cake from the oven drizzle the glaze over it while it’s still warm.
- Allow some time for the cake to cool slightly before serving. Enjoy either warm or at room temperature.
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
