Cinnamon Roll Cake brings all the gooey, swirled goodness of homemade cinnamon rolls in an easy, sliceable dessert. Soft, fluffy cake with a buttery cinnamon swirl, finished with a sweet vanilla glaze—perfect for breakfast, brunch, or an anytime treat.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!
I love that this recipe takes everything I adore about homemade cinnamon rolls and turns it into one giant, swirled dessert. Instead of baking separate rolls, I coil strips of dough into a single cake, creating soft, buttery layers packed with cinnamon sugar goodness. Fresh from the oven, it’s warm, gooey, and absolutely irresistible—but if I manage to save a slice, it tastes just as amazing the next day!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Cinnamon Roll Cake
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I love how simple this homemade cinnamon roll cake is to make. Here’s how to do it:
Make the dough
Start by combining warm whole milk, granulated sugar, and yeast in a stand mixer ir large bowl. Let it sit for about 5-10 minutes until foamy.
Add the egg and melted butter to the mixture, mixing until the wet ingredients are smooth. Gradually add the dry ingredients—all-purpose flour and salt—one cup at a time, until fully incorporated. The dough should be soft but not dry.
Knead and let it rise
Knead the dough for about 5 minutes, either in the mixer or by hand. If it’s too sticky, add small amounts of flour until it feels smooth and slightly tacky.
Form the dough into a ball, cover, and let it rise for 30 minutes at room temperature.
Assemble the cake
Roll the dough into a 15×12-inch rectangle, spread the butter over it, and sprinkle with sugar and cinnamon.
Next, cut it into six 2-inch strips. Roll up one strip and place it in the center of a greased cake pan or baking dish. You can grease it with either butter or a quick spray of nonstick cooking spray.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Wrap the remaining strips around the center roll, forming one large cinnamon swirl. Cover loosely and let it rise for another 1-2 hours until doubled in size.
Bake until golden
Preheat the oven to 350°F (180°C). Bake the cinnamon roll cake for 30-35 minutes until golden brown. If it browns too fast, tent it with foil. Let it cool in the pan for 10 minutes.
Make the glaze
Whisk together confectioners’ sugar, milk, and vanilla extract until smooth. Adjust the thickness as needed.
Pour over the warm cake before slicing with a sharp knife and serving.
Cinnamon Roll Cake
Add Preferred SourceIngredients
- ¾ cup whole milk
- ¼ cup granulated sugar
- 2 ¼ teaspoons yeast
- ¼ cup unsalted butter melted
- 1 large egg at room temperature
- 2 ¾ cups all-purpose flour (plus more as needed
- 1 teaspoon salt
For the filling:
- ¼ cup unsalted butter softened to room temperature
- ¼ cup packed brown sugar
- 1 tablespoon ground cinnamon
For the vanilla icing:
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
Instructions
For the dough:
- In a stand mixer, add the milk, sugar, and yeast. Let it sit for a couple of minutes (usually takes around 5-10 min), until foamy.¾ cup whole milk, ¼ cup granulated sugar, 2 ¼ teaspoons yeast
- Add egg and butter and mix until well combined. Then add the salt and flour in 1 cup increments, until fully incorporated.¼ cup unsalted butter, 1 large egg, 2 ¾ cups all-purpose flour (plus more as needed, 1 teaspoon salt
- Knead until the dough is soft and fully mixed. The dough should pull away from the sides of the bowl. If too sticky, add 2-4 tablespoons of flour. The dough should stay soft, not dry.
- Knead the dough in the stand mixer for 5 minutes, or by hand on a floured surface for 5 minutes. If the dough becomes too sticky, add flour one teaspoon at a time. The dough should be soft and slightly tacky.
- Form the dough into a ball and cover it with a towel, foil, or plastic wrap. Let it rest for 30 minutes at room temperature, or place it in a lightly greased bowl.
For the filling:
- After 30 minutes, roll the dough into a 15×12-inch rectangle.
- Spread softened butter on top, then sprinkle with sugar and cinnamon.¼ cup unsalted butter softened to room temperature, ¼ cup packed brown sugar, 1 tablespoon ground cinnamon
For the cinnamon roll cake:
- Grease a 9-inch round pie dish or cake pan.
- Cut the dough into six 2-inch strips. Roll up one strip and place it in the center of the pan. Coil the remaining strips around the center roll, forming one large cinnamon roll. If any filling spills, sprinkle it over the cake.
- Loosely cover the cake with foil or plastic wrap and let it rise in a warm, draft-free spot for 1-2 hours, or until doubled in size.
- Preheat the oven to 350°F (180°C) and bake for 30-35 minutes or until golden brown. If the top or edges brown too quickly, tent with foil.
- Let the cake cool in the pan for 10 minutes on a wire rack.
For the icing:
- Whisk together the icing ingredients. Adjust thickness by adding more powdered sugar for a thicker consistency or more milk/cream for a thinner one.1 cup confectioners’ sugar, 2 tablespoons milk, 1 teaspoon pure vanilla extract
- Drizzle the icing over the warm cake and serve.
Video
Notes
- Use warm milk: It should be around 110°F (43°C). Too hot, and it can kill the yeast; too cold, and the dough won’t rise properly.
- Let the dough rise in a warm spot: If your kitchen is chilly, place the covered dough in an oven that’s turned off with the light on.
- Don’t rush the second rise: The extra time helps create that soft, pull-apart texture.
- Check for doneness with a toothpick: If it comes out clean, your cake is ready. If the top is browning too quickly, cover it with foil.
- Adjust the glaze to your liking: Add more powdered sugar for a thicker glaze or more milk for a thinner drizzle. If glaze is not your thing, swap it for cream cheese frosting.
- Make ahead: You can assemble the cake and let it rise in the fridge overnight. In the morning, bring it to room temperature before baking.
Storage and Reheating Instructions
- Room temperature: If you have leftovers, store them in an airtight container at room temperature for up to two days.
- Fridge: For longer storage, keep it in the fridge for up to a week.
- Reheat: Warm slices in the microwave for a few seconds to bring back that fresh-from-the-oven taste.
- Freeze: Freeze individual slices wrapped in plastic wrap in an airtight container in the freezer for up to three months. Just thaw and reheat when the craving hits!
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Recipe Notes and Tips
I have a few tricks to make sure your cinnamon roll cake turns out soft, fluffy, and full of flavor.
- Use warm milk: It should be around 110°F (43°C). Too hot, and it can kill the yeast; too cold, and the dough won’t rise properly.
- Let the dough rise in a warm spot: If your kitchen is chilly, place the covered dough in an oven that’s turned off with the light on.
- Don’t rush the second rise: The extra time helps create that soft, pull-apart texture.
- Check for doneness with a toothpick: If it comes out clean, your cake is ready. If the top is browning too quickly, cover it with foil.
- Adjust the glaze to your liking: Add more powdered sugar for a thicker glaze or more milk for a thinner drizzle. If glaze is not your thing, swap it for cream cheese frosting.
- Make ahead: You can assemble the cake and let it rise in the fridge overnight. In the morning, bring it to room temperature before baking.
How to Store Leftover Cinnamon Roll Cake
If you have leftovers, store them in an airtight container at room temperature for up to two days. For longer storage, keep it in the fridge for up to a week. Warm slices in the microwave for a few seconds to bring back that fresh-from-the-oven taste.
Want to save some for later? Freeze individual slices wrapped in plastic wrap in an airtight container in the freezer for up to three months. Just thaw and reheat when the craving hits!
More Sweet Recipes You Will Love
If you love this cinnamon roll cake, I have plenty more sweet treats you’ll enjoy!
