Cinnamon Roll Cake (Easy, Soft & Gooey)
My grandmother never made cinnamon rolls from scratch — she made something better. A soft, swirled cake that came out of the oven smelling like a bakery and disappeared within the hour. This recipe is my version of that cake: unpretentious, deeply satisfying, and the first thing people ask for when they come over on a weekend morning. No yeast. No fuss. Just the kind of baking that actually gets done.
What Is Cinnamon Roll Cake?
A soft vanilla cake layered with a buttery cinnamon sugar swirl, baked until golden, and finished with a sweet glaze. It delivers all the flavor of a traditional cinnamon roll — in a fraction of the time and effort.
Why You’ll Love This Recipe
- No yeast required (ready in ~45 minutes)
- Soft, moist, bakery-style texture
- Rich cinnamon swirl in every bite
- Perfect for breakfast, brunch, or dessert
- Beginner-friendly
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup melted butter
For the Cinnamon Swirl
- ¾ cup brown sugar
- 1 tablespoon cinnamon
- ¼ cup melted butter
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
How to Make It (Step-by-Step)
Step 1: Prepare the Batter
Preheat your oven to 350°F (175°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, eggs, vanilla, and melted butter. Mix just until combined — a few small lumps are perfectly fine.
Step 2: Make the Cinnamon Swirl
In a separate bowl, combine brown sugar, cinnamon, and melted butter. Stir until thick and well combined.
Step 3: Assemble the Cake
Pour the batter into a greased 9×13-inch baking dish. Drop spoonfuls of the cinnamon mixture over the top, then drag a knife through in gentle swirls to create that signature cinnamon roll effect.
Step 4: Bake
Bake for 30–35 minutes, or until a toothpick inserted in the centre comes out clean.
Step 5: Add the Glaze
Whisk together powdered sugar, vanilla, and milk — adding milk gradually until the glaze is thin enough to drizzle but not watery. Pour over the cake while it’s still warm so it soaks into every layer.
Tips for the Best Result
- Don’t overmix the batter — stopping at “just combined” keeps the cake soft and tender
- Use brown sugar for a deeper, more caramel-like flavor than white
- Swirl gently and don’t overdo it — fewer passes = a more dramatic pattern
- Add the glaze while the cake is still warm for maximum absorption
Variations You Can Try
- Apple cinnamon — fold diced apples into the batter before baking
- Coffee cake style — add a brown sugar crumb topping before it goes in the oven
- Poke cake — use a skewer to poke holes across the top, then pour the glaze inside
- Single-serve mug version — scale down and microwave for 90 seconds
How to Store
| Location | Duration |
|---|---|
| Room temperature (covered) | Up to 2 days |
| Refrigerator | Up to 5 days |
| Freezer | Up to 2 months |
Cinnamon Roll Cake (Easy, Soft & Gooey)
Course: Cake Recipes10-12
servings30
minutes300
kcalSoft, fluffy, and gooey — all the flavour of a classic cinnamon roll with none of the fuss. No yeast, no waiting, just pure comfort.
Ingredients
2 cups all-purpose flour
1 cups sugar
1 tablespoons baking powder
0.5 teaspoons salt
1 cups milk
2 large eggs
1 teaspoons vanilla extract
0.5 cups melted butter (cake)
0.8 cups brown sugar
1 tablespoons ground cinnamon
0.3 cups melted butter (swirl)
1 cups powdered sugar
2.5 tablespoons milk (glaze)
0.5 teaspoons vanilla extract (glaze)
Directions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Make the batter: In a large bowl, whisk together 2 cups all-purpose flour, 1 cups sugar, 1 tablespoons baking powder, and 0.5 teaspoons salt. Add 1 cups milk, 2 large eggs, 1 teaspoons vanilla extract, and 0.5 cups melted butter (cake). Mix just until combined — a few small lumps are perfectly fine. Do not overmix.
- Make the cinnamon swirl: In a separate bowl, stir together 0.8 cups brown sugar, 1 tablespoons ground cinnamon, and 0.3 cups melted butter (swirl) until thick and well combined.
- Assemble: Pour the batter into the prepared baking dish. Drop spoonfuls of the cinnamon swirl mixture evenly over the top, then drag a knife through in gentle swirls to create the signature cinnamon roll effect.
- Bake: Bake for 30–32m 30s 32:30 , or until a toothpick inserted in the centre comes out clean. Do not overbake.
- Make the glaze: Whisk together 1 cups powdered sugar, 0.5 teaspoons vanilla extract (glaze), and 2.5 tablespoons milk (glaze) — adding the milk gradually until the glaze is thin enough to drizzle but not watery.
Glaze & serve: While the cake is still warm, drizzle the glaze evenly over the top so it soaks into every layer. Slice and serve warm.
Notes
- Tips: Don’t overmix the batter — stopping at “just combined” keeps the cake tender. Use brown sugar in the swirl for a deeper, caramel-like flavour. Add the glaze while the cake is warm for maximum absorption.
Variations: Add diced apples to the batter, stir chopped walnuts or pecans into the swirl, or poke holes in the baked cake and pour the glaze inside for a poke cake version.
Storage: Room temperature (covered) 2 days · Refrigerator up to 5 days · Freezer up to 2 months.
FAQs
Can I use a box cake mix? Yes — swap in your favorite vanilla box mix for a quicker version. Just prepare it per the package and add the cinnamon swirl on top.
Can I make this ahead of time? Absolutely. It actually tastes better the next day once the flavors have had time to settle.
Can I add nuts? Yes — chopped walnuts or pecans stirred into the cinnamon swirl mixture add a great crunch.
Final Thoughts
This is the kind of cake that disappears before it cools — consider making two. Whether you’re baking for family, guests, or just yourself on a slow Sunday morning, it never fails to impress.
