Cinnabon-Style Cinnamon Roll Cake
If you love the flavor of warm cinnamon rolls fresh from the bakery, then this Cinnabon-style cinnamon roll cake is about to become your new favorite. It combines the soft, fluffy texture of a classic vanilla cake with rich cinnamon swirls and a buttery glaze that melts into every bite. This dessert delivers everything you love about cinnamon rolls with none of the hassle of yeast dough.
Perfect for holiday brunches, weekend breakfasts, or cozy desserts, this cake is a guaranteed crowd-pleaser.
Ingredients
For the Cake Batter:
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1½ cups whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup (1 stick) unsalted butter, melted
For the Cinnamon Swirl:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
For the Vanilla Glaze:
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
2. Make the Cake Batter
In a large mixing bowl, combine the flour, salt, granulated sugar, and baking powder. Whisk to evenly distribute the dry ingredients.
In a separate bowl, whisk together the milk, eggs, vanilla extract, and melted butter. Pour the wet ingredients into the dry mixture and stir until the batter is smooth and well-combined.
Pour the batter into the prepared baking dish and spread it into an even layer using a spatula.
3. Prepare the Cinnamon Swirl
In another bowl, mix together the softened butter, brown sugar, flour, and cinnamon until it forms a smooth, creamy mixture.
Using a spoon, drop dollops of the cinnamon swirl mixture evenly over the cake batter. With a butter knife or skewer, gently swirl the cinnamon mixture through the batter to create a marbled effect. Avoid overmixing—swirling just a few times will give you beautiful ribbons of cinnamon in every slice.
4. Bake the Cake
Transfer the baking dish to the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
5. Make the Glaze
While the cake is baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until the glaze is smooth and pourable.
6. Glaze and Cool
As soon as the cake comes out of the oven, pour the glaze evenly over the warm cake. The glaze will melt slightly and seep into the cinnamon swirls, adding a sweet, sticky finish.
Allow the cake to cool for at least 15 minutes before slicing. This gives the glaze time to set and makes the cake easier to cut.
Serving Suggestions
- Serve warm for the ultimate melt-in-your-mouth experience.
- Top with a scoop of vanilla ice cream or a drizzle of caramel sauce for dessert.
- Store leftovers tightly covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
To reheat, warm individual slices in the microwave for 15–20 seconds.
Make-Ahead & Freezing Tips
You can make this cake a day in advance and glaze it just before serving. For longer storage, bake the cake, let it cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and warm before glazing and serving.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 12 slices
- Calories: Approx. 390 per serving
- Skill Level: Beginner-friendly
Whether you’re hosting a special brunch or just want to treat yourself to something indulgent, this cinnamon roll cake is a showstopper. All the nostalgic flavors of your favorite bakery treat—no rolling, proofing, or sticky mess required.