If you love cinnamon rolls as much as I do, be sure to check out more recipes like Cinnamon Roll Casserole, Cinnamon Roll Bites and Cinnamon Roll Pretzel Bites! This Cinnamon Roll Cake is exactly as magical as it sounds — like a warm, soft cinnamon roll fresh out of the oven but SO much easier! And while I really love my warm cinnamon treats during the fall, make no mistake – you can find me enjoying a slice of Cinnamon Roll Cake all year round. I think we can all agree that cinnamon rolls are too good to enjoy just once a year! The very best part? While this cinnamon cake may be made from scratch (and with lots of love), it’s super quick and easy to make. It’s fuss-free as can be and takes less than half an hour to make and another 30 to bake.
Why we love this Cinnamon Roll Cake:
Homemade: Homemade cakes always have a special place in my heart! A box mix is fine in a pinch but there’s nothing like the flavor of a scratch made cake. Best of Both Worlds: Cinnamon roll and cake lovers, rejoice! This recipe takes everything you love about a cinnamon roll and bakes it up into cake form. Easy: You can make this easy cake with about 20 minutes of effort on your part. Then, the oven does the rest of the work for you.
Cinnamon Roll Cake Ingredients:
Flour – Don’t dunk your measuring cup straight into the bag of flour. That ends up packing the flour, which results in too much flour. The best way is to either lightly scoop it, or use a scale. Eggs – This is what binds the cake batter together and makes it fluffy. Brown Sugar – If you’re ever in a bind and need to make your own brown sugar, simply combine 1 cup of granulated white sugar with 1 tbsp of molasses. Butter – It needs to be softened. Let it rest on the kitchen counter for about 1 hour prior to using. Sugars – You’ll need white granulated sugar for the cake batter and powdered sugar for the glaze. Baking Powder and Baking Soda – Make sure that neither of these are expired! Check your expiration dates on both containers. Vanilla – I always recommend using pure vanilla extract (not imitation) when possible for the best flavor. Cinnamon – obviously! Salt – Just a pinch is all you need to enhance all of the other ingredients. Plain Greek Yogurt – Sour cream will also work if that’s what you have on hand. Oil – Use a neutral flavored oil like canola. Milk – Any kind of milk you like best will get the job done.
How to make Cinnamon Roll Cake
This Cinnamon Roll Cake recipe comes together so quickly! For precise step by step instructions, keep on scrolling down to the recipe card.
Whisk together the wet ingredients. Sift in the dry ingredients and whisk to combine.
Drop the cinnamon swirl mixture all across the top of the cake batter in a casserole dish. Swirl the cinnamon roll filling.
Bake. Cover generously with icing!
Variations and Substitutions
Use whole wheat flour. This is a great swap to make if you’d like a high fiber breakfast cake! Add flour to the swirl. You can certainly add flour to the cinnamon roll filling to help prevent it from sinking if you’d like. However, I just like to chill it in the fridge or freezer until the butter is cold.
How to store Cinnamon Roll Cake
You can store this Cinnamon Roll Cake in an airtight container at room temperature for up to 3 days. I recommend microwaving individual slices for just a few seconds to warm it back up!
Can I freeze leftover cake?
Sure thing! If you plan on freezing your Cinnamon Roll Cake, I recommend doing it before adding the glaze! Bake it and let it fully cool to room temperature prior to freezing in an airtight, freezer-safe container. Date, label and freeze for up to 3 months. When you’re ready to serve it, let it defrost, then warm it back up in the oven just a little bit if desired. Serve with the icing.
More simple cake recipes you’ll love!
Blueberry Coffee Cake or Apple Coffee Cake — two of my favorites for breakfast! Apple Spice Cake — another cozy cake for fall. Easy Carrot Cake — we love this one year round! Chocolate Zucchini Cake — I like to stock up on zucchini in the freezer and make this all year!
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