Why You’ll Love Cinnabon Cinnamon Roll Cake Recipe

You get the beloved flavor profile of a cinnamon roll — the brown‑sugar cinnamon swirl, the tender cake — without the extra effort of individual rolls.
It’s baked, not rolled, making it much simpler and quicker to prepare.
Warm from the oven, the glaze melts into the cake, creating a delightful gooey texture and satisfying finish.
It serves a crowd (about 12), making it great for brunches, gatherings, or special breakfasts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
White Cake Layer:
– all‑purpose flour
– milk
– white sugar
– large eggs
– baking powder
– vanilla extract
– salt
– melted butter

Cinnamon Layer:
– butter, softened
– brown sugar
– all‑purpose flour
– ground cinnamon

Glaze:
– confectioners’ sugar
– milk
– vanilla extract

Directions

Preheat the oven to 350 °F (175 °C). Grease a 9 × 13‑inch baking pan.
To make the white cake layer: In a large bowl, mix the flour, milk, white sugar, eggs, baking powder, vanilla extract, and salt until well combined. Stir in the melted butter. Pour the batter into the prepared pan.
To make the cinnamon layer: In a separate bowl, beat the softened butter, brown sugar, flour, and ground cinnamon together until smooth. Drop spoonfuls of this mixture over the cake batter in the pan.
Swirl the cinnamon topping into the batter with a knife to create a marbled effect.
Bake for about 25 to 30 minutes, or until a toothpick inserted into the center comes out nearly clean.
To make the glaze: In a bowl, mix the confectioners’ sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the warm cake. Let it set slightly, then serve warm.

Servings and timing

Yields: 12 servings.
Prep time: approximately 25 minutes.
Cook time: approximately 25 minutes.
Total time: approximately 50 minutes.

Variations

Use half‑and‑half or heavy cream instead of milk in the glaze for a richer finish.
Add a pinch of nutmeg or allspice to the cinnamon layer for extra warmth.
Replace vanilla extract with almond extract for a different flavor twist.
Swap the white cake layer for a vanilla‑bean or slightly flavored cake base (e.g., a dash of orange zest).
Turn this into a layer cake by dividing the batter into two 8‑inch rounds and stacking with glaze or cream cheese frosting.

Storage/Reheating

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
To reheat: warm an individual slice in the microwave for about 15‑20 seconds, or in a preheated oven at 325 °F (160 °C) for about 5‑10 minutes until warmed through. If needed, drizzle additional glaze before serving.

FAQs

1. Can I make this cake in a different size pan?

Yes — you can use an 8 × 8‑inch pan for a thicker cake (which may require a longer bake time). Alternatively, a 9‑inch round pan will work, though the bake time may vary and you may end up with fewer servings.

2. Can I use a different type of milk?

Certainly — you can use whole milk, 2% milk, or even a plant‑based milk (such as almond or oat) for the cake layer and glaze. If using a plant‑based milk, note that flavor and texture may vary slightly.

3. Can I substitute the butter in the cinnamon layer for margarine or a vegan butter?

Yes — you can substitute vegan butter if you prefer, especially for a dairy‑free version. The texture may be slightly different, but it should still work well.

4. Is the cinnamon layer too heavy or sweet?

The cinnamon layer adds richness and sweetness on top of the base cake layer. If you prefer a lighter sweet taste, you could reduce the brown sugar slightly or swirl less of the topping.

5. Can I make this ahead of time?

Yes — you can bake the cake ahead, cool it, and store it covered. Reheat gently before serving and apply the glaze just before serving to preserve its texture.

6. How can I tell when the cake is done baking?

Insert a toothpick into the center of the cake; it should come out nearly clean with just a few moist crumbs (not raw batter). The cake should spring back slightly when touched lightly.

7. Can I freeze this cake?

Yes — once cooled, you can wrap the entire cake or individual slices in plastic wrap and foil and freeze for up to 2‑3 months. Thaw overnight in the refrigerator or a few hours at room temperature. Reheat before serving.

8. What if I don’t have a 9 × 13‑inch pan?

If you use a different pan size, you’ll need to adjust the bake time. A smaller pan (making a thicker cake) will likely need more time; a larger pan (thinner cake) may need less time. Monitor with a toothpick.

9. Can I add nuts or fruit to this cake?

Yes — you can sprinkle chopped pecans or walnuts into the cinnamon layer before swirling. You could also fold in some chopped apples into the batter for an apple‑cinnamon variation.

10. What is the texture like — more like cake or more like cinnamon rolls?

The texture is a hybrid: it has the structure of a cake base, but the cinnamon swirl layer and glaze bring in the gooey, sweet swirl feel of a cinnamon roll. Warm from the oven, it leans toward that cinnamon‑roll gooeyness.

Conclusion

This Cinnabon‑style cinnamon roll cake gives you the indulgent flavor and comforting swirl of cinnamon rolls simplified into one easy‑bake sheet‑cake format. Whether you’re serving it for brunch, dessert, or a gathering, it hits all the right notes: sweet, cinnamon‑rich, warm, and satisfying. With simple ingredients and straightforward steps, it’s a winner for mixing up something a little special with minimal fuss.