There’s nothing quite like the scent of warm cinnamon and vanilla drifting through the house, inviting everyone to the kitchen. This Cinnamon Roll Cake delivers all the gooey, spiced goodness of a classic cinnamon roll but with a fraction of the effort. Perfect for breakfast, brunch, or dessert, it’s a treat that feels fancy but comes together in no time.

I discovered this recipe during a snowed-in weekend when I wanted the comfort of cinnamon rolls but didn’t have the patience to wait for dough to rise. This cake has been a family favorite ever since, especially during the holidays!

Why You’ll Love This Cinnamon Roll Cake

Get ready to make a cake that tastes just like your favorite bakery-style cinnamon rolls, with half the hassle. This Cinnamon Roll Cake is a crowd-pleaser for many reasons!

First, it’s incredibly easy to make. No need to fuss with yeast or rolling out dough—this cake is a simple mix-and-bake recipe, perfect for beginners or busy bakers.

The flavor is unbeatable. With its soft, buttery cake, a cinnamon-sugar swirl, and a rich cream cheese glaze, every bite is pure comfort food. It’s perfect for mornings with coffee or as a cozy dessert after dinner.

Not to mention, this cake is family-friendly. Kids love the sweetness, and adults can’t resist the nostalgic flavors. It’s a guaranteed hit at gatherings, brunches, or potlucks.

Finally, it’s wonderfully versatile. Serve it warm for an ooey-gooey treat, or enjoy it at room temperature for a snack that pairs perfectly with tea or coffee.

Ingredients Notes

The beauty of this Cinnamon Roll Cake is that it uses simple pantry staples, yet each ingredient plays a big role in creating its irresistible flavor and texture.

All-purpose flour: The base of the cake, giving it structure and a tender crumb. For a gluten-free version, you can substitute with a 1:1 gluten-free flour blend.
Granulated sugar and brown sugar: These provide sweetness and balance. The brown sugar in the cinnamon swirl adds a rich, caramel-like depth.
Butter: Use unsalted butter to control the saltiness in the recipe. Melted butter in the cinnamon swirl ensures it infuses beautifully into the cake.
Eggs: These act as the binding agent, making the cake fluffy and light. Bring them to room temperature for better mixing.
Cinnamon: The star of the show! A generous amount ensures every bite is bursting with warm, comforting spice.
Cream cheese: For the glaze, cream cheese creates that classic tangy richness. Let it soften to room temperature for easy mixing.

Special equipment: A 9x13-inch baking dish is ideal for this cake. If you prefer thicker slices, you can use a smaller pan, but adjust the baking time accordingly.

How To Make This Cinnamon Roll Cake

Making this Cinnamon Roll Cake is as easy as layering, swirling, and baking. Here’s a step-by-step guide to ensure perfect results every time.

Start by preheating your oven to 350°F (175°C) and greasing a 9x13-inch baking dish with butter or nonstick spray. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and a pinch of salt.

In a separate bowl, mix the wet ingredients: melted butter, milk, vanilla extract, and eggs. Pour the wet mixture into the dry ingredients and stir until just combined. The batter will be thick, but don’t overmix—it’s okay if there are a few lumps.

Pour the batter into your prepared baking dish, spreading it evenly with a spatula. Next, mix the cinnamon swirl ingredients: brown sugar, cinnamon, and melted butter. Drop spoonfuls of this mixture over the batter, then use a knife to swirl it into the top layer of the cake for that signature cinnamon roll look.

Bake the cake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. While the cake is baking, prepare the cream cheese glaze. Beat together softened cream cheese, powdered sugar, milk, and a splash of vanilla extract until smooth and pourable.

Once the cake is done, let it cool slightly before drizzling the glaze generously over the top. Serve warm for a truly decadent treat, or let it cool completely before slicing.

Storage Options

One of the best things about this Cinnamon Roll Cake is that it stores beautifully, making it a great make-ahead option.

At room temperature: Cover the cake tightly with plastic wrap or foil and store on the counter for up to 2 days. This is best if you plan to serve it quickly.
In the fridge: If you’re keeping it longer, transfer the cake to an airtight container and refrigerate for up to 5 days. Just be sure to let it come to room temperature or reheat before serving for the best texture.
In the freezer: Slice the cake into individual portions, wrap each slice tightly in plastic wrap, and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave for 15–20 seconds.

To reheat, warm slices in the microwave for a few seconds or in the oven at 300°F (150°C) for 5–10 minutes. The glaze may soften, but the flavors remain just as delicious.

Variations and Substitutions

This Cinnamon Roll Cake is endlessly adaptable to suit your preferences or dietary needs.

Make it gluten-free: Use a 1:1 gluten-free baking mix instead of all-purpose flour. Ensure your baking powder is gluten-free as well.
Add nuts: Sprinkle chopped pecans or walnuts into the cinnamon swirl for added crunch and flavor.
Change the glaze: Swap the cream cheese glaze for a simple powdered sugar glaze by mixing powdered sugar, milk, and vanilla extract.
Amp up the spices: Add a pinch of nutmeg or cloves to the cinnamon mixture for extra warmth and complexity.
Lower the sugar: Use a sugar substitute in the batter and glaze to make a lighter version of the cake.

No matter how you tweak it, this cake is a winner. Experiment with your favorite flavors and enjoy the process of making this delightful treat your own!

Ready to enjoy the easiest way to satisfy your cinnamon roll cravings? With its simple steps, dreamy flavors, and endless versatility, this Cinnamon Roll Cake is sure to become a staple in your recipe rotation.