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
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Cinnamon roll flavor without the fuss of yeast dough.
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One-bowl cake batter for minimal cleanup.
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Beautiful marbled swirl for an eye-catching presentation.
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Perfect for sharing at potlucks, brunches, or holidays.
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Kid-approved and family-friendly.
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Stays moist for days thanks to the buttery cinnamon filling.
Ingredient Breakdown
For the Cake:
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All-Purpose Flour – The backbone of the cake’s structure.
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Granulated Sugar – Sweetens and balances the spice.
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Baking Powder – Gives lift for a soft, fluffy texture.
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Eggs – Bind the batter and add richness.
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Vanilla Extract – Adds warm depth and enhances the cinnamon.
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Milk – Keeps the crumb tender and moist.
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Salted Butter (melted) – Adds richness and flavor.
For the Cinnamon Filling:
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Salted Butter (softened) – Creates a rich, gooey swirl.
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Light Brown Sugar – Deep, molasses sweetness that complements the cinnamon.
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All-Purpose Flour – Slightly thickens the filling for a perfect swirl.
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Ground Cinnamon – The star spice that gives this cake its signature flavor.
For the Glaze:
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Powdered Sugar – Smooth and sweet base for the glaze.
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Milk – Thins the glaze to the perfect drizzling consistency.
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Vanilla Extract – Adds a warm, bakery-style flavor.
Step-by-Step Instructions
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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
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Don’t overmix the batter — it keeps the cake tender.
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Soften, not melt the butter for the cinnamon filling for the perfect swirl texture.
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Swirl lightly to avoid blending the filling completely into the batter.
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Drizzle glaze while warm for maximum soak-in flavor.
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For extra gooeyness, double the cinnamon filling recipe.
Ingredient Swaps or Variations
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Add chopped pecans or walnuts to the cinnamon filling for crunch.
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Use almond extract in the glaze for a nutty twist.
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Add a cream cheese glaze for a bakery-style finish.
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Make mini muffin versions for grab-and-go treats.
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Use oat milk for a dairy-free option.
Serving Suggestions
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Serve warm with a side of fresh fruit for brunch.
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Pair with coffee or chai for a cozy breakfast treat.
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Add a scoop of vanilla ice cream for a decadent dessert.
Make Ahead + Storage Tips
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Make Ahead: Assemble the cake (without baking) the night before, cover, and refrigerate. Bake the next day.
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Storage: Keep covered at room temperature for up to 3 days or in the fridge for 5 days.
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Freezing: Wrap slices tightly and freeze for up to 3 months.
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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.
Ingredients
Equipment
Method
- Preheat & Prep PanHeat oven to 350°F (177°C) and grease a 9×13-inch baking dish with nonstick spray.
- Mix the Cake BatterIn 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
- Spread Batter in PanPour the batter into the prepared baking dish and smooth it into an even layer.
- Make the Cinnamon FillingIn a separate bowl, mix softened butter, brown sugar, flour, and cinnamon until creamy and uniform.
- Create the SwirlDrop spoonfuls of cinnamon filling over the cake batter. Use a butter knife to gently swirl it in, creating a marbled effect.
- BakeBake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Glaze the CakeWhile the cake is still warm, whisk together powdered sugar, milk, and vanilla. Drizzle evenly over the warm cake so it soaks in.
- Serve & EnjoyLet the glaze set for a few minutes, then slice and serve warm or at room temperature.
Notes
- Room-temperature eggs blend more easily and evenly into the batter.
- For thicker glaze, reduce milk by 1 tablespoon.