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5 from 1 vote

Cinnamon Roll Cake

This Cinnamon Roll Cake is a light, fluffy cake swirled with rich cinnamon, reminiscent of one of my favorite breakfast pastries.

Course Breakfast
Cuisine American
Servings 20
Author Liz


Ingredients for the Cake:

  • 3 c. all-purpose flour
  • ¼ tsp. salt
  • 1 c. sugar I used Dixie Crystals
  • 4 tsp. baking powder
  • c. milk
  • 2 large eggs
  • 2 tsp. vanilla
  • ½ c. unsalted butter melted

Ingredients for the Cinnamon Swirl:

  • 1 c. unsalted butter softened
  • 1 c. brown sugar I used Dixie Crystals
  • 2 Tbs. all-purpose flour
  • 1 Tbs. cinnamon

Ingredients for the Glaze:

  • 2 c. powdered sugar I used Dixie Crystals
  • 5 Tbs. milk
  • 1 tsp. vanilla extract


Make the Cake Batter:

  1. Preheat oven to 350F. Spray a 9x13 inch baking pan and set aside.

  2. In a medium bowl, whisk together flour, salt, sugar, and baking soda to combine. Add milk and eggs and beat with an electric mixer until just combined. Beat in melted butter.

  3. Pour into prepared pan and set aside.

Make the Cinnamon Swirl & Bake the Cake:

  1. In a small bowl, combine all ingredients. Beat on medium speed until combined. With clean hands, crumble/drop evenly over cake batter. Use a butter knife to swirl cinnamon mixture into cake batter. 

  2. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool for 15 minutes.

Glaze the Cake:

  1. Whisk together all ingredients and drizzle over warm cake. Serve immediately or allow to cool before covering with plastic warm an storing at room temperature.