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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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 vanilla icing drizzle.
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 easy cinnamon roll cake simple 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 in Cake Form
- 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
- All-purpose flour
- 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.
- Melted Butter
- Light brown sugar
- Ground cinnamon
- Allspice
- Powdered sugar
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.
- Cake Mix: Want a short cut? Feel free to use a vanilla cake mix as a substitute. You could also use a white or yellow boxed cake mix or any other flavor!
How to Make Cinnamon Roll Cake
- Preheat oven to 350 degrees. In a large bowl or using a stand mixer, mix together sugar, milk, eggs, vanilla extract, and vanilla coffee creamer.
- In another medium mixing bowl, add the flour and baking powder. Whisk together.
- Slowly add the dry ingredients to the wet ingredients. Add the butter and continue to mix. Spread the cake batter in an even layer in the baking dish.
- In a small mixing bowl, mix softened butter, brown sugar, flour, cinnamon, allspice, vanilla extract, and milk until no lumps remain.
- Drop the cinnamon mixture by spoonfuls on top of the cake batter. Use a butter knife and swirl it through the cake batter.
- Bake the cake for 35 to 40 minutes.
- To make the glaze, mix powdered sugar, and vanilla coffee creamer to a small bowl.
- Pour the glaze over the warm cake. Let it cool completely before serving.
Tips for the Best Cinnamon Roll Cake
- 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!
- Be careful not to overmix, or your batter will become tough and rubbery.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
How to Store Cinnamon Roll Cake
- 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.
Other Easy Cake Recipes
- Blueberry Coffee Cake
- Death By Chocolate Poke Cake
- Banana Cake Roll
- Earthquake Cake
- Eclair Cake
- Lemon Bundt Cake
- Raspberry Coffee Cake
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 minutes
Cook Time 40 minutes
Total Time 50 minutes
Ingredients
For the Cake
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk
- ½ cup vanilla coffee creamer
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 3 tablespoons butter melted
For the Cinnamon filling
- ½ cup salted butter softened to room temperature
- 1 cup packed light brown sugar
- 2 tablespoons flour
- 1½ tablespoons ground cinnamon
- ⅛ teaspoon allspice
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the Glaze
- 2 cups powdered sugar
- ¼ cup vanilla coffee creamer
- 1 teaspoon vanilla coffee creamer
Instructions
Cake
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- In a large bowl, add sugar, eggs, vanilla extract, milk, and vanilla coffee creamer. Mix together using an electric mixer at medium speed.
- In another medium mixing bowl, add the flour and baking powder. Whisk together.
- Slowly add the dry ingredients to the wet ingredients while mixing on low speed. Add the butter and continue to mix until well combined.
- Spread the cake batter in an even layer in the baking dish.
Cinnamon 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 mixture by spoonfuls on top of the cake batter. 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 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Glaze
- To make the glaze, add powdered sugar, and vanilla coffee creamer to a small bowl. Use a spoon to stir until no lumps remain.
- Pour the glaze over the warm cake. Let it 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.
- 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!
- Be careful not to overmix, or your batter will become tough and rubbery.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
Nutrition Info
Calories: 464kcal | Carbohydrates: 83g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 110mg | Potassium: 248mg | Fiber: 1g | Sugar: 56g | Vitamin A: 403IU | Vitamin C: 0.05mg | Calcium: 124mg | Iron: 2mg
