Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

A slice of delicious cinnamon roll cake with icing rests on a plate, accompanied by a fork. In the background, a cast iron pan holds the remaining cake. Spoons are scattered on the table, inviting you to indulge in this delightful treat.

Cinnamon Roll Cake

Mandy Applegate
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.
No ratings yet
Print Recipe Pin Recipe [btn-google-source]
Prep Time 15 minutes
Cook Time 1 hour
Rising time 2 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 339 kcal

Ingredients
 
 

  • 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:

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 15x12-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

[adthrive-in-post-video-player video-id="EfLOzC1L" upload-date="2025-09-11T10:06:03+00:00" name="Cinnamon Roll Cake with Cream Cheese Glaze" description="Homemade cinnamon roll cake perfect for breakfast or dessert." player-type="default" override-embed="default"]

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

Calories: 339kcalCarbohydrates: 64gProtein: 7gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 54mgSodium: 314mgPotassium: 120mgFiber: 2gSugar: 14gVitamin A: 430IUVitamin C: 0.04mgCalcium: 62mgIron: 2mg
Keyword cinnamon roll cake
Tried this recipe?Let us know how it was!