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Cinnamon Roll Cake

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Cinnamon Roll Cake takes the beloved flavors of a classic cinnamon roll — buttery cinnamon swirls and creamy glaze — and bakes them into a tender, fluffy sheet cake. It’s quick, easy, and guaranteed to be a crowd-pleaser.

Ingredients

Scale

For the Cake:

  • 3 cups all-purpose flour

  • 1/4 teaspoon salt

  • 1 cup granulated sugar

  • 4 teaspoons baking powder

  • 1 1/2 cups milk

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1/2 cup (1 stick) unsalted butter, melted

For the Cinnamon Swirl Filling:

  • 1 cup brown sugar (light or dark)

  • 2 tablespoons all-purpose flour

  • 1 tablespoon ground cinnamon

  • 2/3 cup unsalted butter, softened

For the Glaze:

  • 2 cups powdered sugar

  • 5 tablespoons milk

  • 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.

2. Make the Cake Batter:

In a large bowl, mix flour, salt, sugar, and baking powder. Add milk, eggs, and vanilla, then stir in the melted butter until smooth. Pour the batter evenly into the prepared baking dish.

3. Prepare the Cinnamon Swirl:

In a medium bowl, mix the brown sugar, flour, and cinnamon. Stir in the softened butter until creamy and spreadable.

4. Add the Swirl:

Drop spoonfuls of the cinnamon mixture evenly over the cake batter. Use a knife to swirl it gently through the batter (don’t overmix).

5. Bake the Cake:

Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

6. Make the Glaze:

While the cake bakes, whisk together powdered sugar, milk, and vanilla until smooth.

7. Glaze and Serve:

Drizzle the glaze over the warm cake right after baking. Let it sit for a few minutes to soak in before slicing and serving.

Serving Suggestions:

  • Best served warm with a hot cup of coffee

  • Add chopped pecans or walnuts on top for crunch

  • Great for breakfast, brunch, or dessert potlucks

Notes

Pro Tips:

  • Use room temperature ingredients for a smoother batter

  • For an extra gooey cake, double the cinnamon swirl

  • Make it ahead — it tastes even better the next day!

Common Mistakes to Avoid:

  • Overbaking – it’ll dry out the cake

  • Not swirling the cinnamon layer – you want that marbled effect!

  • Pouring glaze on a cold cake – it won’t absorb and will sit on top

Storage Instructions:

  • Store covered at room temperature for 2–3 days

  • Refrigerate for up to 5 days

  • Warm slices in the microwave for 10–15 seconds before serving

  • Freeze in slices for up to 2 months (wrap tightly)

 

Enjoy your Cinnamon Roll Cake — warm, sweet, and cinnamon-swirled to perfection! 

Find it online: https://bakesbliss.com/cinnamon-roll-cake/