Cinnabon Cinnamon Roll Cake

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.

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Course: Breakfast, Dessert

Cuisine: American

Keyword: Cinnamon Roll, Cake, Cinnabon, Breakfast Cake, Sweet Treat

Prep Time: 20

Cook Time: 35

Cooling Time: 10

Total Time: 1 5

Servings: slices

Calories: 475kcal

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.

Notes

For a healthier version: Replace half the all-purpose flour with whole wheat pastry flour, reduce sugar by 25% in both the cake and swirl, use Greek yogurt in place of half the butter in the cake batter, or try coconut sugar as a lower-glycemic alternative to brown sugar.

Store covered at room temperature for up to 3 days or refrigerate for up to a week. To revive refrigerated cake, microwave individual slices for 15-20 seconds.

This cake freezes well for up to 3 months. Thaw overnight in the refrigerator and warm slightly before serving.

Nutrition

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