There’s something magical about the warm, buttery aroma of cinnamon rolls baking in the oven. But let’s be honest – who has time for yeast dough and all that waiting? That’s why I created this Easy Cinnamon Roll Cake – it delivers all that gooey, cinnamon-spiced goodness in a fraction of the time!
Table of Contents
As a professional chef, I’ve perfected this recipe to give you:
✨ The softest, most tender cake crumb
✨ A luscious cinnamon swirl that melts in your mouth
✨ A cream cheese glaze that rivals any bakery
The best part? This one-bowl wonder comes together in minutes with no fancy techniques. Whether you’re craving a special breakfast, need a potluck showstopper, or just want to treat yourself, this cake is your new secret weapon.
Pro Tip: The smell alone will have your family racing to the kitchen! Serve it warm with a cold glass of milk for pure bliss.
Ready to bake the easiest, most irresistible cinnamon roll cake you’ve ever tasted? Let’s get started!
Why You’ll Love This Recipe
If you adore cinnamon rolls but don’t want the hassle of yeast and rising dough, this Cinnamon Roll Cake is the perfect solution! It’s:
✔ Quick & easy (ready in under an hour!)
✔ Ultra-moist with a gooey cinnamon swirl
✔ Topped with cream cheese frosting (just like Cinnabon!)
Perfect for breakfast, brunch, or dessert—this cake disappears fast!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 2 eggs
- 1 tsp vanilla extract
- ½ cup melted butter
For the Cinnamon Swirl:
- ½ cup softened butter
- 1 cup brown sugar
- 1 tbsp cinnamon
For the Frosting:
- 4 oz cream cheese, softened
- ¼ cup butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk
Step-by-Step Instructions
1. Make the Cake Batter
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
- Whisk flour, sugar, baking powder, and salt in a bowl.
- Add milk, eggs, vanilla, and melted butter. Mix until smooth.
2. Add the Cinnamon Swirl
- In a small bowl, mix softened butter, brown sugar, and cinnamon.
- Drop spoonfuls onto the cake batter, then swirl with a knife.
3. Bake & Frost
- Bake for 25-30 minutes until golden.
- Beat cream cheese, butter, powdered sugar, and vanilla for the frosting.
- Drizzle over the warm cake.
Pro Tips for the Best Cake
🔥 Room-temperature ingredients blend smoother.
🔥 Don’t overbake—check at 25 minutes!
🔥 Serve warm for the gooiest texture.
FAQs
Can I make this cinnamon roll cake ahead of time?
Absolutely! Bake the cake without frosting, cool completely, then wrap tightly. Frost when ready to serve. The unfrosted cake keeps at room temperature for 2 days or can be frozen for up to 3 months.
What’s the best way to get perfect cinnamon swirls in the cake?
The secret is using room temperature butter for your swirl mixture – it should be spreadable but not melted. Drop spoonfuls evenly over the batter, then use a butter knife to make figure-8 motions for beautiful, bakery-worthy swirls.
Can I substitute the cream cheese frosting with something else?
Of course! For a lighter option, try a simple powdered sugar glaze (1 cup powdered sugar + 2-3 tbsp milk). For dairy-free, use vegan cream cheese and plant-based butter. The cake is also delicious with just a dusting of cinnamon sugar!
Why did my cinnamon roll cake turn out dry?
Dry cake usually means either overbaking or overmixing. Set a timer for 25 minutes and check early – the cake is done when a toothpick comes out with moist crumbs. Also, mix the batter just until combined to keep it tender.
How do I store leftover cinnamon roll cake?
Store covered at room temperature for 2 days or refrigerate for up to 5 days. To reheat, microwave slices for 10-15 seconds to restore that fresh-from-the-oven softness. You can also freeze individual portions for up to 3 months!
Easy Cinnamon Roll Cake Recipe (Better Than Cinnabon!)
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
- 1/2 cup softened butter (for swirl)
- 1 cup brown sugar (for swirl)
- 1 tbsp cinnamon (for swirl)
- 4 oz cream cheese, softened (for frosting)
- 1/4 cup butter, softened (for frosting)
- 1 cup powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
- 1-2 tbsp milk (for frosting)
Instructions
Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan. In large bowl, whisk flour, sugar, baking powder and salt. Add milk, eggs, vanilla and melted butter. Mix until smooth.
Make Cinnamon Swirl
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan. In large bowl, whisk flour, sugar, baking powder and salt. Add milk, eggs, vanilla and melted butter. Mix until smooth.
Make Cinnamon Swirl
- In small bowl, mix softened butter, brown sugar and cinnamon into paste. Drop spoonfuls evenly over cake batter. Use knife to swirl through batter in figure-8 pattern.
Bake the Cake
- Bake for 25-30 minutes until toothpick comes out clean. Cool slightly before frosting.
Prepare Frosting
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla and milk. Beat until creamy. Drizzle over warm cake.
Notes
For extra gooey texture, poke holes in warm cake before frosting. Store covered at room temperature for 2 days or refrigerate for 5 days.Final Thoughts
This Cinnamon Roll Cake is a foolproof crowd-pleaser—easy, delicious, and irresistibly soft. Try it once, and it’ll become a family favorite!
Did you make this recipe? Contact me in [email protected] —I’d love to see your creations!