This Cinnabon Cinnamon Roll Cake is a dreamy twist on a classic favorite, combining the gooey sweetness of cinnamon rolls with the ease of a cake. In just 40 minutes, you’ll have a warm, golden dessert with swirls of cinnamon sugar and a soft, pillowy texture that melts in your mouth.
Every bite is a perfect balance of rich, buttery flavor and a hint of spice, topped with a luscious glaze that adds a silky finish. Whether for breakfast or dessert, this cake is a crowd-pleaser that feels indulgent yet comes together effortlessly. The aroma alone will have everyone gathered around the kitchen, eager for a slice!
Ingredients for Cinnabon Cinnamon Roll Cake
- 3 cups flour (all-purpose works best)
- ¼ teaspoon salt
- 1 cup sugar (granulated)
- 4 teaspoons baking powder
- 1 ½ cups milk (whole milk recommended for richness, but any milk works)
- 2 eggs (room temperature for better mixing)
- 2 teaspoons vanilla extract
- ¼ cup butter, melted (unsalted preferred)
- 4 Tablespoons butter, softened (for the cinnamon topping)
- 1 cup brown sugar (packed, light or dark works)
- 2 Tablespoons flour (for the topping)
- 1 Tablespoon cinnamon (ground)
For the Glaze:
- 2 cups powdered sugar (sifted for smoothness)
- 5 Tablespoons milk (adjust for desired consistency)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with nonstick cooking spray.
- Make the batter: In a large mixing bowl, combine 3 cups flour, ¼ teaspoon salt, 1 cup sugar, and 4 teaspoons baking powder. Add 1 ½ cups milk, 2 eggs, and 2 teaspoons vanilla extract. Mix with a hand or stand mixer until smooth. Stir in ¼ cup melted butter until fully incorporated.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Prepare the cinnamon topping: In a separate bowl, mix 4 Tablespoons softened butter, 1 cup brown sugar, 2 Tablespoons flour, and 1 Tablespoon cinnamon until crumbly and combined.
- Add the topping: Drop spoonfuls of the cinnamon mixture over the batter. Use a knife to gently swirl the topping into the batter, creating a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Make the glaze: While the cake bakes, whisk together 2 cups powdered sugar, 5 Tablespoons milk, and 1 teaspoon vanilla extract until smooth. Adjust the milk for your desired glaze consistency.
- Finish and serve: Once the cake is done, remove it from the oven and let it cool slightly. Drizzle the glaze over the warm cake, then cut into slices and serve. Enjoy!
Serving Suggestions for the Perfect Dessert
Serve your Cinnabon Cinnamon Roll Cake warm, ideally fresh from the oven, to maximize that irresistible cinnamon aroma. For an extra touch, pair it with a scoop of vanilla ice cream or a dollop of whipped cream. Perfect for brunches, potlucks, or a cozy family dessert night!
Storage and Reheating Tips
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, pop a slice in the microwave for 15-20 seconds or warm it in the oven at 300°F for 5-10 minutes. Pro tip: Add a drizzle of fresh glaze after reheating for that just-baked taste.
Time-Saving Tricks for Busy Bakers
Prep your dry ingredients the night before to save time. You can also mix the cinnamon topping in advance and store it in the fridge. If you’re short on time, use a pre-made vanilla glaze from the store—it’s a quick and easy swap!
Recipe Variations to Try
Feel free to experiment with different flavors! Add a teaspoon of nutmeg to the cinnamon topping for a spicy kick, or swap the vanilla in the glaze with almond extract for a nutty twist. You can also sprinkle chopped pecans or walnuts over the cake before baking for added crunch.
Equipment Guidance for Best Results
A 9×13 inch baking pan is essential for this recipe, and using a stand mixer or handheld mixer makes combining the batter and topping a breeze. Don’t forget a good nonstick cooking spray to ensure your cake pops out easily. A whisk or fork works perfectly for mixing the glaze!
Cinnabon Cinnamon Roll Cake
Ingredients
- 3 cups flour
- 1/4 teaspoon salt
- 1 cup sugar
- 4 teaspoons baking powder
- 1 1/2 cups milk
- 2 eggs
- 2 teaspoons vanilla
- 1/4 cup butter, melted
- 4 Tablespoons butter, softened
- 1 cup brown sugar
- 2 Tablespoons flour
- 1 Tablespoon cinnamon
Glaze
- 2 cups powdered sugar
- 5 Tablespoons milk
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F.
- With a hand or stand mixer, combine flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined, mix in melted butter.
- Pour batter into a 9 x 13 inch baking pan sprayed with nonstick cooking spray.
- In a large bowl, mix together softened butter, brown sugar, flour and cinnamon until combined.
- Drop by spoonfuls over the batter and use a knife to swirl cinnamon topping into the cake for a marbling effect.
- Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
- Whisk together all glaze ingredients until smooth and drizzle over warm cake.
- Cut into slices and serve.