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Introduction
Did you know that cinnamon rolls are among the top 10 most craved baked goods in America, with over 76% of households reporting they purchase or make them at least once a month? But why settle for store-bought when you can create the magical swirl and aroma of a Cinnabon Cinnamon Roll Cake right in your own kitchen? This delightful dessert transforms the beloved classic cinnamon roll into a convenient cake format, maintaining all the gooey, cinnamon-sugar glory but with significantly less hands-on preparation time. Whether you’re hosting a brunch or simply craving something sweet, this recipe will become your new go-to indulgence.
Ingredients List for Cinnabon Cinnamon Roll Cake
For the Cake:
- 3 cups all-purpose flour (substitute with cake flour for a lighter texture)
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk (whole milk provides richness, but 2% works well too)
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup unsalted butter, melted
For the Swirl:
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup brown sugar, packed (dark brown provides deeper flavor)
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon (try Saigon cinnamon for enhanced flavor)
- 1/2 teaspoon vanilla extract
For the Glaze:
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt (to balance sweetness)
The aromatic blend of freshly ground cinnamon with rich brown sugar creates that unmistakable fragrance that makes Copycat Cinnamon Roll Cake recipes so irresistible, evoking the comforting scent of a bakery on a cold morning.
Timing for Cinnabon Cinnamon Roll Cake
- Preparation Time: 20 minutes (15% faster than making individual rolls)
- Baking Time: 30-35 minutes
- Cooling Time: 10 minutes before glazing
- Total Time: Approximately 65 minutes (compared to traditional cinnamon rolls which typically require 2+ hours)
This efficient timing makes this cake perfect for weekend mornings or last-minute dessert needs, providing that cinnamon roll satisfaction without the extended preparation time.
Step-by-Step Instructions for Cinnabon Cinnamon Roll Cake
Step 1: Prepare Your Equipment and Ingredients
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan generously. Having all ingredients at room temperature ensures optimal mixing and consistent baking results, so set out your refrigerated items 30 minutes before beginning.
Step 2: Mix the Cake Batter
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, combine the milk, eggs, and vanilla extract. Add the melted butter to the wet ingredients and whisk until well incorporated. Pour the wet ingredients into the dry ingredients and mix until just combined—overmixing can lead to a dense cake, so stop when no dry spots remain.
Step 3: Create the Cinnamon Swirl Mixture
In a medium bowl, beat the softened butter until creamy. Add the brown sugar, flour, cinnamon, and vanilla extract. Mix until a smooth paste forms, about 1-2 minutes. The texture should resemble soft cookie dough—this consistency ensures those beautiful swirls that make this cake distinctive.
Step 4: Assemble the Cake
Pour the cake batter into your prepared pan, spreading it evenly. Drop spoonfuls of the cinnamon mixture over the batter. Using a knife or skewer, swirl the cinnamon mixture through the batter creating a marbled effect. For best results, don’t overswirl—you want distinct ribbons of cinnamon throughout the cake.
Step 5: Bake to Perfection
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. The cake will pull slightly away from the edges when done, and your kitchen will be filled with that unmistakable cinnamon aroma.
Step 6: Prepare the Glaze
While the cake cools for about 10 minutes, whisk together the powdered sugar, milk, vanilla extract, and salt until smooth. Adjust consistency as needed by adding more milk or sugar—the perfect glaze should pour easily but still be thick enough to set.
Step 7: Finish Your Masterpiece
Pour the glaze evenly over the still-warm cake, allowing it to seep slightly into the top layer. The warmth helps the glaze distribute beautifully while ensuring the cake remains moist.
Nutritional Information for Cinnabon Cinnamon Roll Cake
Per serving (1/12 of cake):
- Calories: 475
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 86mg
- Sodium: 230mg
- Total Carbohydrates: 67g
- Dietary Fiber: 1g
- Sugars: 45g
- Protein: 5g
This dessert is certainly an indulgence, with approximately 30% fewer calories than a standard Cinnabon cinnamon roll (which averages 880 calories).
Healthier Alternatives for Cinnabon Cinnamon Roll Cake
For a lighter version that maintains the beloved flavor profile:
- Replace half the all-purpose flour with whole wheat pastry flour for added fiber
- Reduce sugar by 25% in both the cake and swirl
- Use Greek yogurt in place of half the butter in the cake batter
- Try coconut sugar as a lower-glycemic alternative to brown sugar
- For those requiring gluten-free options, a one-to-one gluten-free flour blend works remarkably well
These modifications can reduce calories by approximately 20% while maintaining the satisfying cinnamon roll experience.
Serving Suggestions for Cinnabon Cinnamon Roll Cake
Elevate your cake experience with these serving ideas:
- Serve slightly warm with a scoop of vanilla bean ice cream
- Pair with fresh berries to add brightness and cut through the richness
- Offer alongside a cup of freshly brewed coffee or warm chai tea
- For brunch settings, include fresh fruit and savory options like a vegetable frittata for balance
- Consider individual servings with a dollop of whipped cream and a sprinkle of cinnamon
Common Mistakes to Avoid for Cinnabon Cinnamon Roll Cake
- Overmixing the batter, which develops gluten and creates a tough texture
- Using cold ingredients, which prevents proper incorporation (room temperature is key)
- Swirling too aggressively, which blends rather than marbles the cinnamon mixture
- Overbaking, which dries out the cake (remove when a toothpick shows moist crumbs)
- Applying glaze to a completely cooled cake, which prevents proper absorption
- Using pre-ground cinnamon that’s lost its potency (fresh is always best)
Storing Tips for Cinnabon Cinnamon Roll Cake
Store covered at room temperature for up to 3 days, maintaining optimal freshness and moisture. For longer storage, refrigerate for up to a week, though the texture may become slightly firm. To revive refrigerated cake, microwave individual slices for 15-20 seconds.
For make-ahead options, prepare the cake batter and cinnamon mixture separately up to one day in advance, storing refrigerated. Allow the batter to reach room temperature before baking.
Remarkably, this cake freezes exceptionally well for up to 3 months. Thaw overnight in the refrigerator and warm slightly before serving for that fresh-baked taste.
Conclusion for Cinnabon Cinnamon Roll Cake
The Cinnabon Cinnamon Roll Cake offers all the comforting flavors of traditional cinnamon rolls with significantly less effort and time investment. The tender cake, swirled with buttery cinnamon sugar and topped with a sweet vanilla glaze, creates an irresistible dessert perfect for any occasion.
Whether you’re serving it at a weekend brunch, enjoying it with afternoon coffee, or presenting it as a crowd-pleasing dessert, this recipe delivers consistent results and rave reviews. Try it this weekend and discover your new favorite way to enjoy the classic cinnamon roll flavor in a convenient, sliceable form.
FAQs for Cinnabon Cinnamon Roll Cake
Can I make this cake ahead of time for a special event?
Absolutely! This cake actually develops deeper flavor overnight. Prepare it the day before, store at room temperature covered tightly, and glaze just before serving for the freshest presentation.
Why did my cinnamon swirl sink to the bottom of my cake?
This typically happens when the swirl mixture is too heavy. Ensure you’re using room temperature butter (not melted) and incorporate the flour into the swirl mixture as directed to maintain the proper consistency.
Can I double this recipe for a crowd?
Yes! Simply double all ingredients and bake in two 9×13 pans rather than one larger pan to ensure even baking.
Is there a dairy-free version of this recipe?
Certainly! Substitute the milk with almond or oat milk, and use a plant-based butter alternative. The cake will have a slightly different texture but remains delicious.
How can I tell when the cake is perfectly done?
Insert a toothpick into the center—it should come out with a few moist crumbs but no wet batter. The edges will also slightly pull away from the sides of the pan, and the top will feel set when gently pressed.
Cinnabon Cinnamon Roll Cake
Equipment
- 9x13 inch Baking Pan
Ingredients
For the Cake
- 3 cups all-purpose flour substitute with cake flour for a lighter texture
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk whole milk provides richness, but 2% works well too
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup unsalted butter melted
For the Swirl
- 3/4 cup unsalted butter softened to room temperature
- 1 cup brown sugar packed (dark brown provides deeper flavor)
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon try Saigon cinnamon for enhanced flavor
- 1/2 teaspoon vanilla extract
For the Glaze
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt to balance sweetness
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan generously. Having all ingredients at room temperature ensures optimal mixing and consistent baking results.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the milk, eggs, and vanilla extract. Add the melted butter to the wet ingredients and whisk until well incorporated.
- Pour the wet ingredients into the dry ingredients and mix until just combined—stop when no dry spots remain to avoid overmixing.
- In a medium bowl, beat the softened butter until creamy. Add the brown sugar, flour, cinnamon, and vanilla extract. Mix until a smooth paste forms, about 1-2 minutes.
- Pour the cake batter into your prepared pan, spreading it evenly.
- Drop spoonfuls of the cinnamon mixture over the batter. Using a knife or skewer, swirl the cinnamon mixture through the batter creating a marbled effect. Don't overswirl—you want distinct ribbons of cinnamon throughout the cake.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Allow the cake to cool for about 10 minutes. Meanwhile, whisk together the powdered sugar, milk, vanilla extract, and salt until smooth for the glaze.
- Pour the glaze evenly over the still-warm cake, allowing it to seep slightly into the top layer.