Imagine the warm, sweet aroma of fresh-baked cinnamon rolls wafting through your kitchen — now picture that same magic in an easy-to-make, fluffy sheet cake. This Cinnamon Roll Cake has all the irresistible flavors of your favorite breakfast pastry: buttery cinnamon swirls, tender crumb, and a creamy glaze that seeps into every bite.

Perfect for holiday brunches, weekend baking, or simple crowd-pleasing dessert ideas, this cake delivers the comfort of a homemade cinnamon roll without the hours of kneading and proofing. One bite and you’ll understand why this recipe is destined to be on repeat.

Why You’ll Love This Recipe

Cinnamon roll flavor without the fuss of yeast dough.
One-bowl cake batter for minimal cleanup.
Beautiful marbled swirl for an eye-catching presentation.
Perfect for sharing at potlucks, brunches, or holidays.
Kid-approved and family-friendly.
Stays moist for days thanks to the buttery cinnamon filling.

Ingredient Breakdown

For the Cake:

All-Purpose Flour – The backbone of the cake’s structure.
Granulated Sugar – Sweetens and balances the spice.
Baking Powder – Gives lift for a soft, fluffy texture.
Eggs – Bind the batter and add richness.
Vanilla Extract – Adds warm depth and enhances the cinnamon.
Milk – Keeps the crumb tender and moist.
Salted Butter (melted) – Adds richness and flavor.

For the Cinnamon Filling:

Salted Butter (softened) – Creates a rich, gooey swirl.
Light Brown Sugar – Deep, molasses sweetness that complements the cinnamon.
All-Purpose Flour – Slightly thickens the filling for a perfect swirl.
Ground Cinnamon – The star spice that gives this cake its signature flavor.

For the Glaze:

Powdered Sugar – Smooth and sweet base for the glaze.
Milk – Thins the glaze to the perfect drizzling consistency.
Vanilla Extract – Adds a warm, bakery-style flavor.

Step-by-Step Instructions

Preheat & Prep Pan
Heat oven to 350°F (177°C) and grease a 9×13-inch baking dish with nonstick spray.
Mix the Cake Batter
In a large bowl or stand mixer, whisk together flour, sugar, baking powder, eggs, vanilla, and milk until smooth. Slowly stream in melted butter, mixing just until combined. Do not overmix.
Spread Batter in Pan
Pour the batter into the prepared baking dish and smooth it into an even layer.
Make the Cinnamon Filling
In a separate bowl, mix softened butter, brown sugar, flour, and cinnamon until creamy and uniform.
Create the Swirl
Drop spoonfuls of cinnamon filling over the cake batter. Use a butter knife to gently swirl it in, creating a marbled effect.
Bake
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Glaze the Cake
While the cake is still warm, whisk together powdered sugar, milk, and vanilla. Drizzle evenly over the warm cake so it soaks in.
Serve & Enjoy
Let the glaze set for a few minutes, then slice and serve warm or at room temperature.

Pro Tips

Don’t overmix the batter — it keeps the cake tender.
Soften, not melt the butter for the cinnamon filling for the perfect swirl texture.
Swirl lightly to avoid blending the filling completely into the batter.
Drizzle glaze while warm for maximum soak-in flavor.
For extra gooeyness, double the cinnamon filling recipe.

Ingredient Swaps or Variations

Add chopped pecans or walnuts to the cinnamon filling for crunch.
Use almond extract in the glaze for a nutty twist.
Add a cream cheese glaze for a bakery-style finish.
Make mini muffin versions for grab-and-go treats.
Use oat milk for a dairy-free option.

Serving Suggestions

Serve warm with a side of fresh fruit for brunch.
Pair with coffee or chai for a cozy breakfast treat.
Add a scoop of vanilla ice cream for a decadent dessert.

Make Ahead + Storage Tips

Make Ahead: Assemble the cake (without baking) the night before, cover, and refrigerate. Bake the next day.
Storage: Keep covered at room temperature for up to 3 days or in the fridge for 5 days.
Freezing: Wrap slices tightly and freeze for up to 3 months.
Reheat: Microwave individual slices for 15–20 seconds to restore that fresh-baked warmth.

Cultural or Historical Notes

Cinnamon rolls date back to Sweden’s beloved “kanelbulle” and made their way into American kitchens with a sweeter, more indulgent twist. This cake captures the same nostalgic flavor in a simplified, no-yeast format — perfect for home bakers.

Frequently Asked Questions

Q: Can I use unsalted butter instead of salted?
A: Yes, but add ½ tsp salt to the batter and filling.

Q: Can I make this gluten-free?
A: Yes, use a cup-for-cup gluten-free flour blend.

Q: How do I prevent dry cake?
A: Don’t overbake — check at 35 minutes and remove as soon as the toothpick comes out clean.

Q: Can I add more cinnamon?
A: Absolutely — increase to 1 ½ tablespoons for a stronger spice kick.

Emily