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This easy cinnamon roll cake has everything you love about classic cinnamon rolls — warm cinnamon swirls, rich brown sugar flavor, and sweet glaze — but in an simple, fuss-free cake form. If you’re looking for an easy recipe, this one comes together in minutes and tastes incredible!
Love cinnamon sweet treats? Then you’ll also want to check out my Easy Cinnamon Roll French Toast Casserole and Cinnamon Swirl Bread!
Why you’ll love this easy homemade cinnamon roll cake!
I have to admit that when I first thought about making a delicious cinnamon roll cake, it sounded a little difficult. After all, preparing homemade cinnamon rolls is not an easy task. I am definitely one to just go buy a roll of refrigerated cinnamon rolls and call it a day. Those store-bought rolls are so good!
But I wanted to take the challenge and make a cinnamon roll cake from scratch, and I was amazed to find how easy it was! Anyone can make this cake in just a matter of minutes.
- All the flavor of cinnamon rolls — without the work. No yeast. No rising. No rolling dough.
- Warm cinnamon swirls in every bite. Brown sugar and butter create that signature flavor of a cinnamon roll.
- Soft and tender texture. Sour cream keeps the cake moist and rich.
- Quick to make. Just mix, swirl, bake, and glaze.
- Perfect for breakfast or dessert. It truly works for both.
Table of Contents
Ingredients You’ll Need
The complete ingredient list with measurements is in the recipe card below.
Cake Batter
- All-purpose flour – Forms the base of the cake.
- Brown sugar – Adds deep, caramel-like sweetness.
- Baking powder – Helps the cake rise.
- Vanilla extract – Adds warmth and flavor.
- Eggs – Provide structure.
- Milk – Whole milk works best for a tender crumb.
- Sour cream – Use full-fat to keep the cake extra moist.
- Melted butter – Adds richness.
Cinnamon Filling
- Butter – Softened for easy mixing.
- Brown sugar – Creates that classic cinnamon roll flavor.
- Flour – Thickens the filling slightly.
- Vanilla extract
- Ground cinnamon – The star of the show.
Glaze
- Powdered sugar – Also known as confectioners’ sugar.
- Melted butter
- Vanilla extract
- Milk
Variations
- Use gluten-free baking flour mix to make it gluten-free.
- Use almond extract in the cake to give the cake a nutty taste.
- If you like crunch in your cinnamon rolls, try adding ½ cup chopped walnuts to the cinnamon filling.
- Swap the glaze for cream cheese frosting.
How to Make Cinnamon Roll Cake
- Prepare the cake batter: Add the flour, brown sugar, baking powder, vanilla, eggs, milk, and sour cream to a large bowl. Stir until smooth. Stirring continuously, pour in the melted butter. Mix in a little bit at a time to prevent the batter from separating. Pour the batter into the prepared pan, spreading it out evenly.
- Make the cinnamon filling: Add the butter, flour, vanilla, brown sugar, and cinnamon to a bowl, mixing until smooth. the batter will look thick and sugary!
- Swirl: Drop spoonfuls of the cinnamon filling on top of the cake batter. Run a butter knife through the filling, swirling it into the batter, creating a marble effect. Be careful not to overmix! We want to keep defined swirls.
- Bake: Transfer the cake to the preheated oven. Bake for 35 minutes. The top of the cake should be light golden brown and a toothpick inserted into the center will come out clean. Be careful not to overbake, or the cake will be dry!
- Prepare the glaze: While the cake cools, whisk the powdered sugar, milk, melted butter, and vanilla in a bowl.
- Glaze and serve: Pour the glaze over the cake, spreading it out evenly while the cake is warm. Allow the cake to cool down to room temperature to ensure smooth, clean slices, and enjoy!
How to Store and Freeze
- Room Temperature: Store tightly wrapped for 2–3 days.
- Refrigerator: Store up to 1 week in an airtight container.
- Freezer: Freeze unfrosted cake for up to 3 months. Wrap tightly in plastic wrap and store in a freezer-safe bag. Thaw at room temperature and glaze before serving.
Frequently Asked Questions
If you love cinnamon rolls but want something faster and easier, this cake is a fantastic alternative because there’s no yeast and no rolling.
Yes! Bake it the day before and add the glaze before serving, or reheat slightly before glazing.
Yes! Just skip the glaze and use store-bought or homemade cream cheese frosting instead.
Add a few extra tablespoons of milk until you reach your desired consistency.
More Cinnamon-Filled Recipes To Make
All Recipes
Caramel Pecan Cinnamon Rolls
Breakfast
Overnight Cinnamon Rolls
Breakfast
Pumpkin Cinnamon Rolls
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Cinnamon Roll Cake
Equipment
- Large mixing bowl
- Rubber spatula
- Measuring cup
- Measuring spoon
- 9×13 cake pan
- Two medium mixing bowls
- Baking spray
- Butter knife
Ingredients
Cake
- 3 cups all purpose flour
- 1 cup brown sugar
- 4 teaspoons baking powder
- 1 Tablespoon vanilla extract
- 2 eggs
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup melted butter
Cinnamon Filling
- 3/4 cup butter, softened
- 1 cup brown sugar
- 3 Tablespoons flour
- 1/2 teaspoons vanilla extract
- 1 Tablespoon ground cinnamon
Glaze
- 2 cups powdered sugar
- 2 Tablespoons melted butter
- 2 teaspoons vanilla extract
- 1/4 cup milk
Instructions
- Preheat your oven to 350 degrees F and grease a 9×13 baking dish.
- Start by making the cake. Add the flour, brown sugar, baking powder, vanilla, eggs, milk, and sour cream into a large bowl. Stir everything together well to form a smooth batter.3 cups all purpose flour, 1 cup brown sugar, 4 teaspoons baking powder, 1 Tablespoon vanilla extract, 2 eggs, 1 cup milk, 1/2 cup sour cream
- While stirring, slowly pour in the melted butter. Mixing the butter in a little bit at a time will help blend it well without causing the batter to separate.1/2 cup melted butter
- Pour the cake batter into your baking dish and spread it into an even layer in the pan.
- Next, make the cinnamon filling. Mix all of the ingredients for the cinnamon filling together in a medium-sized bowl. The mix will look thick and sugary.3/4 cup butter, softened, 1 cup brown sugar, 3 Tablespoons flour, 1/2 teaspoons vanilla extract, 1 Tablespoon ground cinnamon
- Scoop spoonfuls of the cinnamon filling and drop it onto the cake batter. Put dollops of the cinnamon filling evenly across the surface of the cake batter until you have used all of the cinnamon filling.
- Run a butter knife through the cinnamon filling and cake batter, swirling them together. Try to make a spiral or marble effect as you swirl the knife through the batter. You do not want to over-mix the cinnamon into the batter but keep the defined swirls.
- Bake the cake in the preheated oven for 35 minutes. The top will be a light golden brown and a toothpick inserted into the center of the cake will come out clean.
- Let the cake cool for about 10 minutes while you make the glaze.
- To make the cinnamon roll glaze, whisk the powdered sugar, milk, melted butter, and vanilla together in a medium-sized bowl. Pour the glaze over the cake, spreading it across the entire top of the cake.2 cups powdered sugar, 2 Tablespoons melted butter, 1/4 cup milk, 2 teaspoons vanilla extract
- Slice the cake and enjoy while warm!
Notes
- Don’t overmix the batter to keep the cake tender.
- Keep cinnamon filling in defined swirls for best texture.
- Use full-fat sour cream for best flavor and moisture.
- Check for doneness early to prevent overbaking.
Cinnamon roll cake sounds warm, sweet, and so easy—yes please!
This one is incredible. So soft, sweet and full of that warm cinnamon goodness!
So good and way easier than the real thing
I made this for a friend and she immediately asked for the link!
Can you make this the night before refrigerate and then bake the next morning?