Cinnamon Roll Cake

Cinnamon Roll Cake

Cinnamon roll cake is a delicious dessert that combines the flavors and textures of cinnamon rolls and cake. It typically consists of a layer of cake batter that is swirled with a mixture of cinnamon, sugar, and butter and then baked until golden brown. The cake is then topped with a sweet glaze made from powdered sugar, milk, and vanilla.

To make cinnamon roll cake, a batter is typically made from a mixture of flour, sugar, baking powder, eggs, milk, and butter. The batter is then poured into a baking dish and topped with a mixture of cinnamon, sugar, and melted butter. The cinnamon mixture is swirled into the cake batter using a knife or toothpick, creating a marbled effect.

The cake is then baked in the oven until a toothpick inserted into the center comes out clean. While the cake is cooling, a glaze is typically made by whisking together powdered sugar, milk, and vanilla extract. The glaze is then drizzled over the top of the cake, creating a sweet and sticky topping.

Cinnamon roll cake is a delicious and comforting dessert that is perfect for breakfast, brunch, or as a sweet treat any time of day. The combination of warm cinnamon and sweet glaze on top of a fluffy cake is sure to satisfy any sweet tooth. It can be served warm or at room temperature and is best enjoyed with a cup of coffee or tea.


PREPARATION TIME: 1 hour 15 minutes (including rising time)


  • 1/2 cup warm milk (110-115°F)
  • 2 1/4 teaspoons active dry yeast (1 envelope)
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 1 large egg
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup packed light brown sugar
  • 2 teaspoons cinnamon
  • 1/4 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)


  1. In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5-10 minutes until the mixture becomes frothy.
  2. Stir in the melted butter, egg, 2 cups of the flour, and salt until well combined. Gradually add in the remaining 1 cup flour until the mixture forms a soft dough.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 30-40 minutes or until doubled in size.
  4. In a small bowl, mix together the remaining sugar, brown sugar, and cinnamon. Set aside.
  5. Preheat the oven to 350°F. Grease a 9-inch round cake pan.
  6. On a lightly floured surface, roll out the dough into a 12×15-inch rectangle. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture over the butter.
  7. Starting at one of the short ends, roll up the dough tightly into a log. Cut the log into 4 equal pieces. Place the pieces cut side up in the prepared cake pan.
  8. In a small saucepan, heat the cream, granulated sugar, brown sugar, and vanilla extract over medium heat until the sugar has dissolved. Pour the mixture evenly over the rolls.
  9. Bake for 25-30 minutes or until golden brown. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Dust with powdered sugar, if desired, before serving.


  • This cinnamon roll cake is best served warm and can be rewarmed in the microwave or oven before serving.
  • For extra richness, spread a layer of cream cheese frosting over the rolls before serving.
  • To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend.

Join Us On Facebook!