Cinnamon Roll Cake is perfect for breakfast, brunch, or dessert. All the wonderful taste of gooey Cinnabon rolls and topped with a drizzle of vanilla icing.
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This wonderful Cinnamon Roll Cake recipe is from scratch, and ultra-moist with gooey cinnamon swirls, then topped with a glaze for that great cinnamon roll taste. An easy smaller recipe is ideal for a small household or is quickly doubled to full size.
Some would call it cinnamon swirl cake or cinnamon roll coffee cake, but it is more because of all the butter and ooey-gooey goodness. Meet your new family favorite recipe.
Many similar recipes are around the internet. Some call it cinnamon roll cake and some Cinnabon cake. The oldest I can find is Cinnabon Cake on Food.com, but they are almost all the same. I'm cutting it down and providing more detailed instructions and just a few modifications.
Serve with Bacon American Fries, Baked Bacon, or Baked Sausage. Check out some other breakfast recipes like Oven Baked English Muffins, Glazed Cinnamon Biscuits, Cinnamon Streusel Coffee Cake, Blueberry Breakfast Cake and Baked Blueberry Pancakes
This recipe is featured in Mother's Day Recipes, Valentine Day Recipes, and Christmas Recipes roundups.
👨🍳How to Make Cinnamon Roll Cake
- Preheat the oven and prep the baking dish.
- Sift flour. If you don't have a sifter, use a strainer, or skip this step.
- Mix all batter ingredients in a large bowl by hand. No electric hand or stand mixer is needed.
- Spread the batter in the prepared baking dish and smooth.
- Mix the topping, spread it over the batter, and run a knife through the batter a few times.
- Bake until a toothpick comes out clean—about 30 minutes but a double size will take 5-10 minutes longer.
- Mix the glaze and drizzle over the cake while still warm.
❓FAQs
Standard white all-purpose flour is fine. Cake or bread flour is unnecessary, and whole wheat will fight the taste and texture.
Sure, stir ⅓ cup of chopped walnuts or pecans into the topping/filling mixture before spreading it over the batter.
This is a smaller recipe that most of my readers want. It fits nicely in a 6 by 9 baking dish. Alternatively, an 8 by 8 or a 9 inch round pan will work.
For a double recipe, use a 9 by 13 cake pan. I do love leftovers.
No. The top may overcook before the batter is cooked. This is true of most baking, only use convection if instructed.
The cake is done when a toothpick in the center comes out clean. You can also use a narrow paring knife instead. Also, the cake should be slightly brown, with the edges starting to pull away from the edges of the pan.
🍽️Serving and Storage
Serving: It is your cake but may I suggest a smaller serving. There is so much butter and sweetness that a smaller serving will make most people happy. But I have set the nutrition to six relatively large servings.
Storage: The cake is best served warm out of the oven. Store tightly covered at room temperature for up to 3 days but best if only one day.
Freezing is acceptable for up to 3 months, but I suggest freezing without the glaze and adding it later.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
Preheat oven to 350° conventional.
Sift 1 ½ cups flour into a large mixing bowl. You could skip the sifting, but it will improve the texture. You can also just strain or whisk it for a few seconds.
Add ½ cup sugar, ¼ teaspoon salt, and 2 teaspoons baking powder to the flour in the large bowl. Mix dry ingredients. Add 1 egg, ¾ cup milk, and 1 teaspoon vanilla. Mix well.
Melt ¼ cup butter in a microwave. Mix the melted butter into the cake batter.
Prep a 9X6 baking dish with PAM cooking spray and add the batter. An 8X8 or 9-inch round baking pan may also be used.
Mix topping in a medium bowl. ½ cup cold butter, ½ cup brown sugar, one tablespoon cinnamon, and one tablespoon flour. A dough cutter is good here. If you don't have that, dice the cold butter before starting and use a fork. Mix until crumbly. You can add ⅓ cup of chopped pecans or walnuts if you wish.
Add the topping to the batter. Cut it into the batter with a knife. I moved the knife at 1-inch segments in both directions several times. Bake until a toothpick comes out clean—about 30 minutes.
Mix glaze. One cup of powder sugar, ½ teaspoon vanilla, and two tablespoons of milk.
After the cake has cooled some, drizzle the glaze over the warm cake and evenly spread it over the cake.
📖 Recipe
Small Cinnamon Roll Cake
Ingredients
- 1 ½ cups flour
- ½ cup sugar
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 egg
- ¾ cup milk
- 1 teaspoon vanilla
- ¼ cup butter
Topping
- ½ cup butter - cold
- ½ cup brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon flour
- ⅓ cup chopped nuts - optional. Walnuts or Pecans.
Glaze
- 1 cup powder sugar
- ½ teaspoon vanilla
- 2 tablespoons milk
Instructions
- Preheat oven to 350° conventional.
- Sift 1 ½ cups flour into a large mixing bowl. You could skip the sifting, but it will improve the texture. You can also just strain or whisk it for a few seconds.
- Add ½ cup sugar, ¼ teaspoon salt, two teaspoons baking powder to the flour in the large bowl. Mix dry ingredients. Add one egg, ¾ cup milk, and one teaspoon vanilla. Mix well.
- Melt ¼ cup butter in a microwave. Mix the melted butter into the cake batter.
- Prep a 9X6 baking dish with PAM cooking spray and add the batter.
- Mix topping in a medium bowl. ½ cup cold butter, ½ cup brown sugar, one tablespoon cinnamon, and one tablespoon flour. A dough cutter is good here. If you don't have that, dice the cold butter before starting and use a fork. Mix until crumbly. You can add ⅓ cup of chopped pecans or walnuts if you wish.
- Add the topping to the batter. Cut it into the batter with a knife. I moved the knife at 1-inch segments in both directions several times. Bake until a toothpick comes out clean. About 30 minutes.
- Mix glaze. One cup of powder sugar, ½ teaspoon vanilla, and two tablespoons of milk.
- After the cake has cooled some, drizzle the glaze over the warm cake and evenly spread it over the cake.
- Serve warm.
Your Own Private Notes
Recipe Notes
Pro Tips
- Fits nicely in a 6X9 dish but alternatively, you may use an 8X8 or a 9-inch round baking dish.
- An easy recipe to double using a 9 X 13 standard cake pan. Cooking time will increase a bit to 35-40 minutes.
- Butter is a key component of this cake. Please use real butter.
- Sifting flour will make your flour "lighter" and your final results lighter and less dense. I think it is quite noticeable in this recipe. If you don't have a sifter then running the flour through a strainer will work. If you don't have that, then a whisk or fork can help. Or skip it.
- Best warm out of the oven but otherwise store at room temperature covered tightly up to 3 days but only one day is better.
- Can be frozen for up to 3 months but I suggest freezing without the glaze and adding before serving.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published December 12, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Felicia Henshaw
This is by far one of the best cakes I have ever made and perfect size for 3 people!!!
Dan Mikesell AKA DrDan
Hi Felicia,
Welcome to the blog.
Thanks so much, it is one of my favorites.
Dan
Beth Matteri
Beth
Best Cinnamon Roll Cake EVER!!! It is so moist! It's hard to stop at one piece.
Happy Holidays to you & yours!
Beth
I love this recipe for Cinnamon Roll Cake. It is so moist.
It's hard to stop at 1 piece.
Happy Holidays to you & yours.
Linda
When you mentioned using a pie-cutter, are you referring to also what's known as a dough cutter? I'm a senior citizen, but relatively new to baking and all the tools available. :-)
It's just me and my husband and I love your "Cooking for two". Great recipes!
Thank you for all the work it takes to make these recipes for everyone!
Dan Mikesell AKA DrDan
Hi Linda,
I, of course, use the terminology I learned 60 yrs ago and never checked what people called it now. And the one I use is probably 60 yrs old, also. I changed it to "dough cutter" which has probably been the correct term forever.
Glad you are enjoying the blog. Please continue to let me know if something isn't clear.
Dan
Jayne
This looks absolutely delicious!! A quick question please. Do I measure the 1 1/2 cups flour before or after sifting?
Thank you for sharing this recipe!
Dan Mikesell AKA DrDan
Hi Jayne,
Welcome to the blog.
That is 1 1/2 cup before sifting.
Dan
Claudi0
Just made your cinnamon roll cake yesterday. I must had made some error somewhere as all the yummy topping ended up all as a layer on the bottom of the cake - which made it very hard to get out of the pan. But I will say, although that happened, it still was delicious all the same.
Dan Mikesell AKA DrDan
Hi Claudi,
Welcome to the blog.
A couple of possibilities with the "sinking" of the topping. First, use cold butter when making the topping which will help that topping be more dry/crumbly. Warmer butter will tend to make more of a "goop" that will just go to the bottom. Second, don't over mix when running the knife though. You just want some of the topping to go into the dough. In my 6X9, I usually do 2-3 the long way and 3-4 across the shorter way.
But, at least it tasted good.
Thanks for the note, rating, and have a great holiday.
Dan
marilyn
I love your recipes! These fall under my idea of uncomplicated or ordinary food if you will. I'm very fussy not by choice just is! These are perfect for my husband and I. Trying something different everyday.
Thank You so Much!
Heather
I didn't have much luck with this cake. I bake quite a bit, so I know what I'm doing and was quite disappointed. I followed the recipe exactly. I had to cook it at a lower temperature for another 20 minutes to get the centre to cook. I think gently folding the cinnamon mixture in the entire batter would allow for better consistency to the better and a better set up. The batter/cake takes very much like pancakes, so not a big hit in my household. Not happy about the time, effort and ingredients that I used up to make this cake.
JoAnne
I discovered your blog while searching for a cinnamon roll recipe. I made this cinnamon roll cake recipe with gluten free flour because I have celiac disease.
It turned out really moist and delicious...everyone loves it. I’ve always made it in a glass baking dish, but now want to take it to a party. Do you think it will turn out okay if I bake it in a disposable foil pan?
Thanks for sharing all your recipes. Reading your cooking instructions is so entertaining. Much more so than actually cooking👩🍳
DrDan
Hi JoAnne,
Welcome to the blog.
Glad it works well for you. The aluminum pan will probably decrease the cooking time by about 5 minutes (total guess there). So do the toothpick test at about 23-25 minutes.
Thanks for the note and glad you're enjoying the blog.
Dan
Julie
Hey Dr Dan- made this for Christmas morning breakfast this year. It was a big hit, my family went gaga over it and ate up the whole pan! I enjoy your site, especially doing steaks on the stovetop and then finishing in the oven. Keep the great ideas coming. Happy New Year.
DrDan
Hi Julie,
Welcome to the blog.
I love this recipe. TO MUCH. I don't make it much due to all the butter but it is great for a special occasion.
Thanks for the note and Happy New Years.
Dan
Marty
Wow! Tried this recipe yesterday and loved it. We will be making this again, and soon. Thanks!
DrDan
Hi Marty,
Welcome to the blog.
This is one of my personal favorites but I'm cinnamon roll obsessed and lazy.
Thanks for the note.
Dan
Donna R
I can’t wait to make this. I was thinking, however, about using bread flour. Thoughts on that? Thanks!
DrDan
Hi Donna,
Welcome to the blog.
Yes BUT... you always can use bread flour for AP but it is higher in protein and tends not to "fluff" up with sifting. So the results will be a bit denser. In a yeast bread, you get more gluten formations and that is great but that will do nothing in this recipe. I somewhat prefer AP flour here.
Dan
Donna R
Sounds good! Thanks for the explanation of the two flours. I basically use the bread flour only for kolaches, but was curious about using it for cake. Have a Merry Christmas and a Happy New Year!
Jodi
I would love to make this Christmas morning as my in-laws are coming over to watch kids open presents and id like something easy and impressive. How can i prep some of this overnight for a quicker process? I'd have to start this before everyone gets up or comes over and id also need to do my other Christmas prep that morning so anything to make it quicker? Can I premix dry ingredients the night before? Maybe the icing? Thank you!
DrDan
I would premix the dry and make the topping. But I would not do the icing ahead.
Amy
Simple and delicious! I agree with Dr. Dan-sifting the flour makes for a perfect texture. It is a big hit with my family...and my coworkers! Thanks for yet another excellent recipe!
RossC
Made this this morning...
Couldn't wait for it to cool so it was, oww, yumm, oww, yum...
We loved it and will make it for our Canasta card buddies... :O)
DrDan
I always like a simple recipe,
Thanks so much for the note and the rating.
DrDan
Anne
Just wanted to thank you for this great recipe - so easy and so good. I made it for our niece who is visiting from Utah who is a cinnamon roll expert. She proclaimed this fantastic. We're having a party in a couple of weeks, and I'm planning to make it then. Thanks again for this recipe as well as your excellent blog!
Maureen
The coffee cake recipe was absolutly delicious! My Mom mailed the recipe to me and I tried it out on my boys this morning -- I called it the "Back to School Cake".
DrDan
Excellent, say hi to your mom for me.
Dan
James Chapman
Dan, the recipe looks great. I too love cinnamon rolls, but not all the effort. Will have to try soon. One small note, it is sifting the flour , not shifting. Might have been your spell checker giving you grief. Happens to me all the time. Just cooked up some filet mignons using your sear roast method, and they turned out perfect. Thanks so much.
DrDan
Thanks for the proof read. Enjoy your filet and you will love the cinnamon cake.
Dan
Bob P
..and a Happy New Year Dr Dan. :)
DrDan
I found it amazingly good. Much better than it has any right to be considering the work. It made #2 on the top ten for 2015.
Happy New Years to you to and thanks for the notes.
DrDan
Bob P
BINGO! This sweet treat is the real deal. This is more scrumptious than any cinnamon rolls I've had. Don't have to make any more trips to bakery.
FYI I used an 8" x 8" dish and it worked out fine. Thanx for the recipe Dr Dan. :)
Betty Taylor
Is the size of the pan correct? I would think it should be 9 by 13 in. I haven't made it yet. It looks fabulous. Call me anonymous.
DrDan
Hi anonymous....
Yep it is a small 9X6. Most recipes are double this and use about 9X12 size. So double if your not cooking for two. I cut about 2X2 pieces and that was fine for me but most would like a bigger piece so although I cut 12 for use, I used 8 as the number of servings in the recipe.
Laura
Oh my, that looks fabulous! I may have to try that this month before I go on my post-holidays weight loss kick, Lol!
DrDan
Exactly the reason I made this now. I won't allow myself in January.
DrDan
Laura
Well, I have been craving cinnamon rolls lately but didn't want to do the work so I made this late last night. You are right about it being a five out of five! If there are any other readers with Celiac/that eat gluten free, I added an extra egg and used namaste gf flour blend which has guar gum in it. I am going to have a hard time keeping my hands off the leftovers!
DrDan
That is about the fastest somebody actually bake one of my recipes.
Thanks for the GF tips and the rating
Dan