Soft cinnamon roll cake made with butter, milk, brown sugar, cinnamon, vanilla, and finished with a sweet glaze.
Table of Contents
Okay, confession time. I didn’t plan to make this Cinnabon Cinnamon Roll Cake the first time. It was one of those days where I wanted a cinnamon roll so badly it was borderline rude… but also didn’t want to deal with yeast, waiting, kneading, rising, or cleaning flour out of places flour should never be. Sound familiar?
I kept thinking about those mall cinnamon rolls — you know the ones. You smell them before you see them. You’re just there to “run one quick errand,” and suddenly you’re holding a sticky box, wondering how this happened. That smell alone is a core memory. And honestly? This cake was born out of that craving. Same vibes. Less work. No mall parking.
Why you’ll Love this Cinnabon Cinnamon Roll Cake?
Here’s the thing. This isn’t pretending to be a cinnamon roll. It’s not trying to replace your favorite bakery. It’s its own thing. A soft, buttery cinnamon cake with thick, dramatic swirls of brown sugar and cinnamon running through it — like ribbons, not whispers.
Some bites are extra gooey. Some are more cake-forward. I kind of love that inconsistency, actually. It feels homemade. Real. Like the cake doesn’t care about being perfect, it just wants to be comforting. And honestly, same.
Ingredient Notes
Let’s talk ingredients — not in a fancy way, just how I think about them when I’m actually baking.
- Milk keeps everything soft and tender. I’ve used whole milk, 2%, whatever was open. No drama.
- Butter does a lot of emotional work here. Salted butter especially. Don’t skip it.
- Brown sugar + cinnamon are the soul of this cake. This is where the “Cinnabon” part really shows up.
- Vanilla sneaks in quietly, but you’d miss it if it wasn’t there.
- The glaze is… optional on paper. In reality? It’s the whole point.
How to Make Cinnabon Cinnamon Roll Cake?
- I start with the cake batter. Everything goes into one bowl — except the melted butter at first — and it comes together fast. No mixer gymnastics. Just stir, pour in the butter slowly, and suddenly it looks like batter. Thick, smooth, and promising.
- The filling is next, and this is where I stop measuring perfectly. Soft butter, brown sugar, cinnamon, flour — mixed until it looks like something you shouldn’t eat with a spoon (but absolutely could). I drop it in uneven spoonfuls across the batter and swirl it with a knife. Not carefully. Just enough. I want visible streaks, not a perfectly blended situation.
- Into the oven it goes, and somewhere around the 25-minute mark, the smell hits. That mall cinnamon roll smell. The kind that makes you wander back into the kitchen just to check again, even though you literally checked five minutes ago.
- When it’s done, I let it cool just long enough that the glaze doesn’t completely disappear — but still melts into the cracks. That balance matters. Maybe too much. But still.
Storage Options
This Cinnabon Cinnamon Roll Cake keeps surprisingly well. Covered on the counter for a couple days? Totally fine. In the fridge for longer? Also fine — just warm it a bit before eating.
I actually like it cold the next day, straight from the fridge. Is that weird? Maybe. But the cinnamon flavor deepens overnight, and I stand by that opinion.
It freezes beautifully too, sliced and wrapped. Future-you will be very grateful.
Variations & Substitutions
I’ve made this cake more times than I’ll admit, and it’s forgiving.
- Add nuts if you want crunch (I’m on the fence about this, personally).
- Use a cream cheese glaze if you want full cinnamon roll chaos.
- Brown the butter in the filling if you’re feeling bold.
- Add extra cinnamon. I almost always do.
Some versions are better than others. That’s normal. That’s baking.
What to Serve With Cinnabon Cinnamon Roll Cake?
This cake doesn’t need much.
- Coffee. Always coffee.
- Milk if you’re feeling nostalgic.
- Ice cream if you’re leaning dessert instead of snack.
Or honestly? Nothing. Just a fork. Standing at the counter. That counts too.
FAQ:
Is this really like a Cinnabon cinnamon roll?
Flavor-wise? Yes. Texture-wise? Different. And I think that’s kind of the point.
Can I make it ahead?
Absolutely. It might even be better the next day. Might.
Why isn’t my swirl super defined?
Because it melts. That’s normal. And delicious.
Can I skip the glaze?
You can. But… are you sure?
If you’ve ever wanted cinnamon rolls without the commitment, this Cinnabon Cinnamon Roll Cake is it. Cozy, a little indulgent, slightly imperfect — the best kind of dessert.
If you make it, tell me honestly: warm slice… or sneaking a forkful straight from the pan?
Cinnabon Cinnamon Roll Cake
Ingredients
For the Cake
- 1½ cups milk
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 tablespoon baking powder
- 1 cup granulated sugar
- 3 cups all-purpose flour
- ½ cup salted butter melted
For the Filling
- ¾ cup salted butter softened
- 1 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
For the Glaze
- 2 cups confectioners’ sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and set aside.
- In a large mixing bowl, combine the milk, vanilla extract, eggs, baking powder, granulated sugar, and flour. Gradually add the melted butter, mixing until the batter is smooth and fully combined.
- Pour the cake batter evenly into the prepared baking pan.
- In a separate bowl, mix the softened butter, brown sugar, flour, and cinnamon until fully incorporated and spreadable.
- Drop spoonfuls of the cinnamon filling evenly over the surface of the cake batter. Using a knife, gently swirl the filling through the batter to create a marbled effect.
- Bake for 35–40 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs.
- Allow the cake to cool for approximately 20 minutes before glazing.
- To prepare the glaze, whisk together the confectioners’ sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze evenly over the warm cake. Serve once set.
Notes
