cinnamon roll cake featured image
This Cinnamon Roll Cake has all the gooey, delicious flavors that you love in a classic cinnamon roll combined in a moist and tasty homemade cake, and of course, complete with the perfect icing drizzle.
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Table of Contents
  1. Homemade Cinnamon Roll Cake
  2. Why We Love This Cinnamon Roll Cake Recipe
  3. Ingredients / Shopping List
  4. Substitutions and Additions
  5. How to Make Cinnamon Roll Cake
  6. Tips:
  7. Storage Tips
  8. Frequently Asked Questions
  9. Other Easy Cake Recipes
  10. Cinnamon Roll Cake Recipe

This Cinnamon Roll Cake has all the gooey, delicious flavors that you love in a classic cinnamon roll combined in a moist and tasty homemade cake, and of course, complete with the perfect icing drizzle.

cinnamon roll cake hero image

Homemade Cinnamon Roll Cake

Homemade cinnamon rolls are one of our favorite breakfast treats for special occasions and holidays. But, for the everyday brunch they can be a bit cumbersome to make. This cinnamon roll cake is the perfect alternative! Easy to make, but has the same delicious flavors we love in a cinnamon roll.

It starts with an easy homemade vanilla cake recipe (or use a box cake mix if you want to make things super easy). Then, a delicious cinnamon filling is swirled into the cake batter. Finally, it’s topped with sweet icing to finish it off.

Why We Love This Cinnamon Roll Cake Recipe

  • Quick and easy homemade cake recipe
  • Tastes just like a gooey cinnamon roll in cake form
  • Perfect for a breakfast party, Easter brunch, baby or bridal shower
  • Simple homemade icing recipe to top it off
cinnamon roll cake

Ingredients / Shopping List

  • All-purpose flour
  • White granulated sugar
  • Baking powder
  • Large eggs
  • Vanilla extract
  • Milk
  • Vanilla coffee creamer – If you don’t have vanilla coffee creamer, you can substitute whole milk instead.
  • Butter -melted
  • Light brown sugar
  • Ground cinnamon
  • Allspice
  • Powdered sugar
  • Vanilla coffee creamer
cinnamon roll cake on a plate

Substitutions and Additions

  • NUTS: Nuts are a delicious addition to the filling. I would recommend adding pecans or walnuts if you choose to add nuts! You could also sprinkle them on before serving, if some like them and some don’t.

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How to Make Cinnamon Roll Cake

  1. Mix together your sugar, eggs, vanilla, milk, and coffee creamer. In another bowl, whisk together flour and baking powder.
  2. Slowly combine dry ingredients to the wet ingredients.
    combine wet and dry ingredients
  3. Add the butter and continue to mix. Spread the batter into the baking dish.
    Pro-Tip: Be careful not to overmix or your better will become tough and rubbery!
    add batter, mix and pour into baking pan
  4. Mix together softened butter, brown sugar, flour, cinnamon, allspice, vanilla, and milk to make your filling.
  5. Drop spoonfuls of the cinnamon filling into the cake.
    TIP: The scoops of cinnamon filling should be of equal size and spread evenly throughout the cake so it evenly spreads when making the swirls in the next step.
    drop dollops into the baking pan
  6. Use a knife to drag it throughout the cake, making swirls.
    use knife to make a swirl
  7. Bake at 350 degrees for 35-40 minutes.
    TIP: After about 30 minutes, I tented the cake with foil and continued to bake it for another 10 minutes.
  8. In a small bowl, combine powdered sugar and coffee creamer for the glaze.
  9. Let the cake rest for 10 minutes and then pour the glaze over the cake.
    pour the topping on top of the cake
  10. Let cool a bit before serving.
    cinnamon roll cake

Tips:

While I personally think that this cake is best served fresh, you can make it ahead of time if needed. I have done this before when we were going to be out of the house but wanted to eat dessert right when we arrived back home. Simply pop it back into the oven to warm it before adding the icing, so it melts!

Storage Tips

  • To Store: Cover tightly with a lid and store at room temperature or in the refrigerator for up to 4 days.
  • To Freeze: Wrap in foil and store in the freezer for up to 3 months. Thaw at room temperature and microwave to reheat.
  • To Reheat: You can serve cinnamon roll cake at room temperature. But, if you prefer to serve it warm you can pop it in the microwave for 30 seconds to heat it up.

Frequently Asked Questions

Can I use box cake mix to make my cinnamon roll cake?

Yes, if you want to make this recipe even easier you can substitute a box cake mix and then just make the filling and swirl it in. I would recommend going with a vanilla cake mix. A white or yellow cake mix would work well, too!

How do I tell if the cake is done?

The best way to tell if your cake is done is the good ‘ole toothpick trick. Poke a toothpick into the center of the cake and it should come out clean. This particular cake should be lightly browned at the top and edges when it’s finished.

cinnamon roll cake on a plate

Other Easy Cake Recipes

5 from 1 vote
cinnamon roll cake featured image

Cinnamon Roll Cake

Serves — 12
This Cinnamon Roll Cake has all the gooey, delicious flavors that you love in a classic cinnamon roll combined in a moist and tasty homemade cake, and of course, complete with the perfect icing drizzle.
Prep Time 10 mins
Cook Time 40 mins

Ingredients
  

For the cake

  • 3 cups all-purpose flour
  • 1 cup white granulated sugar
  • 4 tsp baking powder
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup milk
  • ½ cup vanilla coffee creamer
  • 3 tbsp butter melted

For the cinnamon filling

  • ½ cup (1 stick) salted butter softened to room temp
  • 1 cup packed light brown sugar
  • 2 tbsp flour
  • tbsp ground cinnamon
  • tsp allspice
  • 1 tsp vanilla extract
  • 2 tbsp milk

For the glaze

  • 2 cups powdered sugar
  • 5 tbsp vanilla coffee creamer

Instructions
 

For the cake

  • Preheat the oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. Set aside.
  • In a large mixing bowl add sugar, eggs, vanilla extract, milk, and vanilla coffee creamer. Mix together using a hand mixer on medium speed.
  • In another medium mixing bowl add flour and baking powder. Whisk together.
  • Slowly add dry ingredients to the wet ingredients while mixing on a low speed. Add the butter and continue to mix until combined.
    TIP: Be careful not to overmix or your batter will become tough and rubbery.
  • Spread the cake batter evenly in the 9×13 baking dish.

For the filling

  • In a small mixing bowl add softened butter, brown sugar, flour, cinnamon, allspice, vanilla extract, and milk. Use a spoon to stir until no lumps remain.
  • Drop the cinnamon filling by spoonfuls onto the cake batter. (TIP: use even sized spoonfuls of the filling and space them out evenly as well. This will help make sure you don't get gaps of cinnamon in the cake after swirling).
    Use a butter knife and drag it through the cake batter making a swirl, marble like pattern all around the cake. Make sure to get all the way to the sides.
  • Bake the cake for 35-40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
    TIP: I baked the cake for 30 minutes and then tented it with foil and baked it for another 10 minutes.

For the glaze

  • In a small mixing bowl add powdered sugar, and vanilla coffee creamer. Use a spoon to stir until no lumps remain.
  • Let cake rest for 10 minutes to cool and then pour the glaze over the cake. Let cool completely before serving.

Jenn’s Notes

Storage:
  • To Store: Cover tightly with a lid and store at room temperature or in the refrigerator for up to 4 days.
  • To Freeze: Wrap in foil and store in the freezer for up to 3 months. Thaw at room temperature and microwave to reheat.
  • To Reheat: You can serve cinnamon roll cake at room temperature. But, if you prefer to serve it warm you can pop it in the microwave for 30 seconds to heat it up.
Tips:
While I personally think that this cake is best served fresh, you can make it ahead of time if needed. I have done this before when we were going to be out of the house but wanted to eat dessert right when we arrived back home. Simply pop it back into the oven to warm it before adding the icing, so it melts!

Nutrition Info

Calories: 464kcal | Carbohydrates: 83g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 121mg | Potassium: 244mg | Fiber: 1g | Sugar: 56g | Vitamin A: 403IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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