cozy comfort of freshly baked cinnamon rolls without the hassle! This Cinnabon Cinnamon Roll Cake offers all the ooey, gooey, cinnamon-sugar goodness you crave, minus the fuss of traditional baking.
This tender vanilla cake is swirled with a rich cinnamon-sugar filling and drenched in decadent vanilla glaze, delivering the ultimate cinnamon roll experience with significantly less effort. No yeast proofing or dough kneading required! Simply mix a quick cake batter, layer it with a homemade Cinnabon-inspired filling, and bake for sweet cinnamon roll bliss.
Fresh from the oven, the fluffy texture and aromatic cinnamon scent will make you feel as if you’ve baked a tray of actual cinnamon rolls—without the mess. The brown sugar and cinnamon filling creates sweet, gooey ribbons that permeate the soft cake layers, while the signature sweet glaze soaks right in, elevating this treat to a new level.
Enjoy a thick slice of Cinnabon Cinnamon Roll Cake on a quiet weekend morning with a steaming cup of coffee. The rich vanilla, cinnamon, and sugar flavors will transport you to cozy heaven. This cake is the perfect brunch treat or decadent dessert for gatherings.
One bite of this better-than-bakery cake, with its luscious filling and glossy glaze, will have you adding it to your regular baking rotation. Say goodbye to yeast and rolling pins! This easy recipe satisfies your cravings for cinnamon rolls with minimal effort.
What inspired this Cinnabon cinnamon roll cake recipe?
This recipe was created to enjoy classic cinnamon roll flavors without the time-consuming yeast dough.
How does this cake compare to traditional cinnamon rolls?
This cake significantly cuts prep time—no yeast proofing or rolling required. Just mix a quick batter for sweet cinnamon bliss!
What distinguishes the cake layers from the cinnamon swirl filling?
The cake layers use basic ingredients like flour, sugar, eggs, and milk for a sweet vanilla base, while the filling features brown sugar, butter, and cinnamon for gooey ribbons.
What equipment do I need for this Cinnabon copycat recipe?
All you need is a basic 9×13 inch baking pan and common kitchen tools. No specialty items are required!
How long does it take to prepare and bake this cake?
Prepare the batter and filling in about 10 minutes, then bake for 35-40 minutes. After cooling, glaze and enjoy! The total time is under an hour.
Ingredients
- For the Cake:
- 3 cups (375 grams) all-purpose flour
- 1 ½ cups (355 ml) whole milk
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 4 teaspoons (18 grams) baking powder
- 2 teaspoons (10 ml) pure vanilla extract
- ¼ teaspoon salt
- ¼ cup (60 ml) unsalted butter, melted
- For the Cinnamon Swirl Filling:
- 1 cup (230 grams) unsalted butter, softened
- 1 cup (220 grams) packed brown sugar
- 2 tablespoons (15 grams) all-purpose flour
- 1 tablespoon ground cinnamon
- For the Sweet Glaze:
- 2 cups (240 grams) confectioners’ sugar
- 5 tablespoons (75 ml) whole milk
- 1 teaspoon (5 ml) vanilla extract
Instructions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C) to ensure it's at the right temperature when you're ready to bake your cake. Grease a 9×13 inch baking pan with butter or softened margarine, making sure to coat all corners and edges evenly. This step creates a non-stick surface for easy removal of your cake.
2. Prepare the Dry Ingredients
In a large mixing bowl, sift 3 cups (375 grams) of all-purpose flour to remove lumps. Add 4 teaspoons of aluminum-free baking powder for lift and ¼ teaspoon salt to enhance sweetness. Whisk these dry ingredients thoroughly to combine. Next, mix in 1 cup (200 grams) of granulated sugar until well blended. This process helps dissolve the sugar, intensifying the sweet cinnamon roll flavor.
3. Combine the Wet Ingredients
In a separate medium bowl, pour in 1 ½ cups (355 ml) of cold whole milk. Crack 2 large eggs into the bowl, adding moisture and binding properties. Whisk until the mixture is smooth. Melt ¼ cup (60 ml) of butter and add it to the milk and egg mixture, followed by 2 teaspoons of pure vanilla extract. The melted butter adds rich flavor and a velvety texture.
4. Mix Wet and Dry Ingredients
Gradually add the wet mixture to the dry ingredients in three parts, whisking gently in wide circular motions to avoid overmixing. Mix just until everything is moistened and slightly lumpy for the best cake texture.
5. Layer the Cake Batter
Pour half of the batter into the prepared baking pan, spreading it evenly with a rubber spatula. Smooth the top gently.
6. Make the Cinnamon Swirl Filling
Soften 1 cup (230 grams) of unsalted butter at room temperature or microwave it for about 20 seconds. Combine it with 1 cup (220 grams) of packed brown sugar, 2 tablespoons of all-purpose flour, and 1 tablespoon of ground cinnamon. Use a fork or a stand mixer to cream the mixture into a thick, smooth paste.
7. Add the Cinnamon Swirl
Drop heaping tablespoons of the cinnamon sugar mixture onto the batter in the pan, spacing them evenly. Use a thin butter knife to swirl through the dollops for a decorative marbled effect without overmixing.
8. Top with Remaining Batter
Pour the remaining batter over the cinnamon swirl filling, smoothing it out with a spatula. Use a knife to create large swirls on top for added visual appeal and aroma.
9. Bake the Cake
Bake in the preheated oven for 35-40 minutes, or until a bamboo skewer inserted into the center comes out with a few moist crumbs but no raw batter. The edges should be lightly golden brown, and the center should rise slightly.
10. Cool and Glaze
Allow the cake to cool on a wire rack for about 1 hour. As it cools, the filling will solidify and bind to the cake. For the glaze, sift 2 cups (240 grams) of confectioners' sugar into a bowl, then whisk in 1 teaspoon of pure vanilla extract and 2-3 tablespoons of whole milk until smooth. Adjust the milk for a thick yet pourable consistency.
11. Finish with Glaze
Pour the glaze over the cooled Cinnabon Cinnamon Roll Cake, letting it drip over the edges. Use an offset spatula to smooth the glaze across the top.
12. Serve and Enjoy
Let the glaze set for about 5 minutes, then slice into perfect rectangles and enjoy your delicious Cinnabon Cinnamon Roll Cake!
Notes
- For best results, allow all ingredients to come to room temperature before baking. Cold eggs and butter will make the texture denser.
- Don’t overmix the cake batter—mix just until the dry ingredients are moistened. Too much mixing develops gluten, making the crumb tough.
- If desired, swap out the cinnamon swirl layer for a cream cheese filling by mixing together 8 oz softened cream cheese, 1/3 cup sugar, and 1 egg.
- For richer flavor, substitute milk with half-and-half or heavy cream.
- Garnish with chopped pecans or toasted coconut flakes over the glaze for extra texture and crunch.
- Store leftovers covered at room temperature for 2-3 days or in the refrigerator for 5-6 days.
