This Cinnamon Roll Cake may just be better than regular cinnamon rolls. It is perfectly sweet, full of warm cinnamon flavors, and surprisingly easy to make.

square slice of cinnamon roll cake served on a white round plate.

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Cinnamon Roll Cake Recipe

I have to admit that when I first thought about making a 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 easy cinnamon roll cake in just a matter of minutes. It may even be better than my overnight Cinnamon Roll French Toast Casserole!

My cinnamon roll cake recipe starts with a delicious brown sugar and sour cream cake batter. Then, we dot it with a homemade cinnamon filling and swirl it into the batter. It only takes about 15 minutes to toss together!

Then, all you have to do is whisk the butter, powdered sugar, milk, and vanilla for the frosting. Pour the glaze over the warm cake, and you’re ready to eat!

I know I make it sound easy, but it honestly is, and the results are amazing. This cinnamon cake is perfect for almost any occasion. I have even served it as a breakfast which my kids absolutely love.

Hey, cinnamon rolls are a breakfast food, right? So a cinnamon roll cake is just a super fancy breakfast food! Give it a try for breakfast or dessert, and I know you will love it.

If you like this recipe, try my Cinnamon Roll Pancakes, too!

square slice sitting on a metal cake spatula.

Ingredients for Cinnamon Roll Cake

To print: see recipe card below

Cinnamon roll cake frosting ingredients.

Ingredients for cinnamon roll cake with frosting.

Cake Batter

3 cups all-purpose flour – I use all-purpose flour to form the base of the batter.
1 cup brown sugar – I like to use dark brown sugar since it has a stronger taste, but light brown sugar will work as well.
4 teaspoons baking powder
1 tablespoon vanilla extract
2 eggs
1 cup milk – Whole milk is best as it makes the cake nice and rich.
1/2 cup sour cream – Use full-fat sour cream rather than the light version.
1/2 cup melted butter – This is one recipe where salted butter or unsalted butter will work.

Cinnamon Filling

3/4 cup butter
1 cup brown sugar
3 tablespoons flour
1/2 teaspoon vanilla extract
1 tablespoon ground cinnamon

Glaze

2 cups powdered sugar (confectioner’s sugar)
2 tablespoons melted butter
2 teaspoons vanilla extract
1/4 cup milk

Quick Tip

You can also make this cinnamon roll cake recipe with a yellow cake mix. Prepare the cake mix as directed in the package instructions. I recommend making the cake mix with sour cream which will give it a unique taste and help the cake taste homemade.

Pour the batter into the cake pan. Then, dot the top with the cinnamon filling, and bake as normal.

Variations

Use gluten-free baking flour mix to make a gluten-free cinnamon roll cake.
Use almond extract in the cake to give the cinnamon roll 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.

vanilla cake batter in a 9x13 casserole dish.

cinnamon topping swirled in vanilla cake batter.

Directions for How to Make Cinnamon Roll Cake

Prepare: Preheat your oven to 350 degrees Fahrenheit, and grease a 9×13 baking dish with cooking spray.
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.
Transfer: 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!
Cool: Allow the cinnamon roll cake to cool in the pan for ten minutes.
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!

sqaure slice of cinnamon roll cake served on a white round plate.

How to Store + Freeze Cinnamon Roll Cake

Store leftover cinnamon roll cake at room temperature for two to three days, or transfer it to the fridge for up to one week. To keep it fresh, wrap it tightly with plastic wrap, or transfer it to an airtight container. I recommend letting it come to room temperature before serving.
Freeze the cake for up to three months. For the best results, omit the frosting. Bake as usual, and let the cake cool completely. Then, wrap it with plastic wrap, and transfer it to a sealable bag or airtight container.
Thaw the cake at room temperature. Whisk the frosting in a small bowl, spread it on top of the cake, and enjoy.

Quick Tip

Prefer a thicker frosting for this easy cinnamon roll cake recipe? Add another cup of powdered sugar when whisking the frosting to make it super thick and sweet.
Want a thinner glaze? Add three extra tablespoons of extra milk to thin out the mixture.