Cinnabon Cinnamon Roll Cake

by

If you love the warm, comforting flavor of classic cinnamon rolls but want something quicker and easier to prepare, this Cinnabon Cinnamon Roll Cake is the perfect dessert. It combines a soft, buttery vanilla cake with rich swirls of cinnamon and brown sugar, then finishes with a smooth vanilla glaze that melts into every bite. Whether you’re serving it for breakfast, brunch, dessert, or a holiday gathering, this cake delivers all the delicious flavors of homemade cinnamon rolls without the extra work of making yeast dough.

Ingredients

For the Cake

  • 1 cup unsalted butter, softened
  • 3 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 4 teaspoons baking powder
  • 1½ cups milk
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 4 tablespoons butter, melted

For the Cinnamon Swirl

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon
  • ⅔ cup chopped nuts (optional)

For the Glaze

  • 2 cups powdered sugar
  • 4–5 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C).
  • Grease a 9×13-inch baking pan.
  • In a large mixing bowl, combine the flour, sugar, salt, baking powder, milk, eggs, and vanilla.
  • Mix until smooth.
  • Gradually stir in the melted butter until fully incorporated.
  • Pour the batter evenly into the prepared baking pan.
  • In another bowl, mix the softened butter, brown sugar, cinnamon, and chopped nuts if using.
  • Spoon the cinnamon mixture evenly over the cake batter.
  • Use a butter knife to gently swirl the cinnamon mixture throughout the batter to create a marbled effect.
  • Bake for 25–30 minutes or until a toothpick inserted into the center comes out almost clean.
  • While the cake is baking, whisk together the powdered sugar, milk, and vanilla until smooth.
  • Drizzle the glaze over the warm cake.
  • Allow the glaze to soak in for a few minutes before serving.
  • Enjoy warm or at room temperature.

Serving and Storage Tips

Serving Tips

  • Serve slightly warm for the best gooey texture.
  • Pair with freshly brewed coffee or hot tea.
  • Add fresh strawberries or raspberries for a fruity contrast.
  • Top with whipped cream for an extra indulgent dessert.
  • Sprinkle chopped pecans on top before serving.
  • Serve with vanilla ice cream for a decadent treat.
  • Warm leftovers for 15–20 seconds in the microwave.
  • Cut into small squares for brunch buffets.
  • Dust lightly with cinnamon before serving.
  • Garnish with a drizzle of caramel sauce for extra sweetness.

Storage Tips

  • Store covered at room temperature for up to 2 days.
  • Refrigerate in an airtight container for up to 5 days.
  • Warm slices before serving for the freshest taste.
  • Freeze individual slices for up to 3 months.
  • Wrap slices tightly in plastic wrap before freezing.
  • Thaw overnight in the refrigerator.
  • Reheat in the microwave for 20–30 seconds.
  • Avoid leaving the glaze uncovered to prevent drying.
  • Store in a cake carrier to help retain moisture.
  • Do not freeze while still warm.

Variations

1. Cream Cheese Cinnamon Roll Cake

Replace the vanilla glaze with a rich cream cheese frosting for a flavor that’s even closer to classic Cinnabon cinnamon rolls.

2. Apple Cinnamon Cake

Fold diced apples into the batter before baking for a sweet, fruity twist that pairs perfectly with cinnamon.

3. Pumpkin Cinnamon Roll Cake

Mix pumpkin puree and pumpkin pie spice into the batter for a delicious fall-inspired dessert.

4. Maple Glazed Cake

Replace the vanilla in the glaze with maple extract for a warm maple flavor.

5. Chocolate Chip Cinnamon Cake

Add semi-sweet chocolate chips to the batter for pockets of melted chocolate throughout the cake.

6. Pecan Praline Cake

Use chopped pecans in the swirl and drizzle caramel sauce over the finished cake.

7. Walnut Cinnamon Cake

Substitute walnuts for pecans to add extra crunch and a rich nutty flavor.

8. Blueberry Cinnamon Roll Cake

Fold fresh blueberries into the batter for bursts of juicy sweetness.

9. Orange Cinnamon Cake

Add orange zest to both the batter and glaze for a refreshing citrus flavor.

10. Caramel Cinnamon Cake

Drizzle homemade caramel sauce over the vanilla glaze for an extra decadent finish.

11. Banana Cinnamon Cake

Mash one ripe banana into the batter for extra moisture and natural sweetness.

12. Coconut Cinnamon Cake

Mix shredded coconut into the batter and sprinkle additional coconut over the glaze.

13. Espresso Cinnamon Cake

Add one teaspoon of espresso powder to the batter to deepen the flavor and complement the cinnamon.

14. Raisin Cinnamon Roll Cake

Stir raisins into the batter for a classic cinnamon roll-inspired variation.

15. Holiday Spice Cake

Add nutmeg, cloves, and allspice along with the cinnamon to create a festive holiday version.

FAQs

1. Can I make this cake ahead of time?

Yes. Bake it a day in advance and store it covered. Warm slightly before serving for the best texture.

2. Can I freeze the cake?

Yes. Wrap individual slices tightly and freeze for up to three months.

3. What nuts work best?

Pecans and walnuts are both excellent choices, but the nuts are completely optional.

4. Can I use salted butter?

Yes. If using salted butter, reduce or omit the added salt in the recipe.

5. How do I know when the cake is done?

Insert a toothpick into the center. It should come out mostly clean with only a few moist crumbs.

6. Can I add cream cheese frosting instead of glaze?

Absolutely. Cream cheese frosting creates a richer dessert with classic cinnamon roll flavor.

7. Can I make this without nuts?

Yes. Simply leave out the nuts without making any other changes.

8. Can I use whole wheat flour?

You can replace half of the all-purpose flour with whole wheat flour, though the cake will be denser.

9. Why is my cake dry?

Overbaking is the most common reason. Begin checking for doneness around the 25-minute mark.

10. Can I serve this for breakfast?

Yes. It pairs wonderfully with coffee, tea, or fresh fruit and makes an excellent breakfast or brunch treat.

Cinnabon Cinnamon Roll Cake is the ultimate shortcut to enjoying the irresistible flavors of homemade cinnamon rolls. With its tender cake base, buttery cinnamon swirl, and sweet vanilla glaze, it’s a dessert that’s simple enough for busy weekdays yet impressive enough for holidays and family gatherings. Easy to customize with your favorite flavors and toppings, this cake is guaranteed to become a favorite recipe you’ll make again and again.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cinnabon Cinnamon Roll Cake

  • Author: Lusine Svetlana

Description

If you love the warm, comforting flavor of classic cinnamon rolls but want something quicker and easier to prepare, this Cinnabon Cinnamon Roll Cake is the perfect dessert. It combines a soft, buttery vanilla cake with rich swirls of cinnamon and brown sugar, then finishes with a smooth vanilla glaze that melts into every bite. Whether you’re serving it for breakfast, brunch, dessert, or a holiday gathering, this cake delivers all the delicious flavors of homemade cinnamon rolls without the extra work of making yeast dough.

Ingredients

For the Cake

  • 1 cup unsalted butter, softened
  • 3 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 4 teaspoons baking powder
  • 1½ cups milk
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 4 tablespoons butter, melted

For the Cinnamon Swirl

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon
  • ⅔ cup chopped nuts (optional)

For the Glaze

  • 2 cups powdered sugar
  • 4–5 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9×13-inch baking pan.
  3. In a large mixing bowl, combine the flour, sugar, salt, baking powder, milk, eggs, and vanilla.
  4. Mix until smooth.
  5. Gradually stir in the melted butter until fully incorporated.
  6. Pour the batter evenly into the prepared baking pan.
  7. In another bowl, mix the softened butter, brown sugar, cinnamon, and chopped nuts if using.
  8. Spoon the cinnamon mixture evenly over the cake batter.
  9. Use a butter knife to gently swirl the cinnamon mixture throughout the batter to create a marbled effect.
  10. Bake for 25–30 minutes or until a toothpick inserted into the center comes out almost clean.
  11. While the cake is baking, whisk together the powdered sugar, milk, and vanilla until smooth.
  12. Drizzle the glaze over the warm cake.
  13. Allow the glaze to soak in for a few minutes before serving.
  14. Enjoy warm or at room temperature.

Notes

Serving Tips

  1. Serve slightly warm for the best gooey texture.
  2. Pair with freshly brewed coffee or hot tea.
  3. Add fresh strawberries or raspberries for a fruity contrast.
  4. Top with whipped cream for an extra indulgent dessert.
  5. Sprinkle chopped pecans on top before serving.
  6. Serve with vanilla ice cream for a decadent treat.
  7. Warm leftovers for 15–20 seconds in the microwave.
  8. Cut into small squares for brunch buffets.
  9. Dust lightly with cinnamon before serving.
  10. Garnish with a drizzle of caramel sauce for extra sweetness.

Storage Tips

  1. Store covered at room temperature for up to 2 days.
  2. Refrigerate in an airtight container for up to 5 days.
  3. Warm slices before serving for the freshest taste.
  4. Freeze individual slices for up to 3 months.
  5. Wrap slices tightly in plastic wrap before freezing.
  6. Thaw overnight in the refrigerator.
  7. Reheat in the microwave for 20–30 seconds.
  8. Avoid leaving the glaze uncovered to prevent drying.
  9. Store in a cake carrier to help retain moisture.
  10. Do not freeze while still warm.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!