Cinnamon Roll Cake takes everything you love about a classic cinnamon roll — the buttery cinnamon-sugar swirl, the soft crumb, the sweet glaze on top — and turns it into a single pan cake, no yeast, no rolling, and no waiting around for dough to rise. A simple batter is swirled with a rich cinnamon-butter mixture, baked until golden, and finished with a smooth vanilla glaze poured right over the top.
Making it at home means you get real butter, real cinnamon, and a glaze made from scratch instead of the overly processed versions found in packaged cinnamon rolls. It also means this comes together in a fraction of the time a traditional yeasted cinnamon roll would take.
✅ Quick Tip: Read through the full recipe before you start. Swirling the cinnamon mixture into the batter properly is what gives you those signature ribbons throughout the cake, so it helps to know the technique ahead of time.
A soft, tender cake swirled with a rich cinnamon-butter mixture and finished with a smooth vanilla glaze, baked in a single pan with no yeast or rising time required. Quick to prepare and full of classic cinnamon roll flavor, it's an easy make-ahead treat for breakfast or dessert.
Preheat the oven to 175°C (350°F). Grease a 9x13 inch (23x33 cm) baking pan.
Mix the dry cake ingredients. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Mix the wet ingredients. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
Combine. Pour the wet ingredients into the dry ingredients and stir just until combined and no dry streaks remain. Pour the batter into the prepared pan and spread evenly.
Make the cinnamon swirl. In a bowl, beat the softened butter, brown sugar, flour, and cinnamon together until smooth and well combined.
Swirl it in. Drop spoonfuls of the cinnamon mixture evenly over the batter, then use a knife or skewer to swirl it through the batter in a marbled pattern. Avoid overmixing — you want distinct ribbons, not a fully blended batter.
Bake for 28–32 minutes, until a toothpick inserted into the center comes out clean and the top is golden.
Cool. Let the cake cool in the pan for at least 15 minutes before glazing.
Make the glaze. Whisk the powdered sugar, milk, and vanilla extract together until smooth and pourable, adjusting the milk amount as needed.
Glaze and serve. Pour the glaze evenly over the warm cake, letting it soak in slightly before slicing and serving.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
You can add a handful of chopped pecans or walnuts to the cinnamon swirl mixture for extra crunch. If you prefer a thicker glaze that sets rather than soaks in, let the cake cool completely before glazing instead of glazing it warm. A cream cheese glaze (cream cheese, powdered sugar, milk, vanilla) can also be used in place of the simple vanilla glaze for a richer topping.
