Swirled, spiced, and so soft, this cinnamon roll cake recipe brings together the best of two worlds. You get the cozy flavors of classic vegan cinnamon rolls and the ease of a simple, fuss-free cake. The tender, gooey cinnamon roll marble cake comes together quickly with pantry staples and in under 20 minutes of prep.
This easy cinnamon roll cake is one of my fall favorite desserts. I don’t have to fuss with yeast, kneading, or waiting for the rise times because this cinnamon roll cake is made with a simple cake batter. Perfect with a cup of coffee or tea, it makes a wonderful weekend bake, centerpiece for Thanksgiving table, or just about anytime!
✨ Love cinnamon rolls but not the effort? This cake gives you all that gooey, cinnamon-swirled deliciousness without the kneading, rolling, and waiting! All the flavor, none of the fuss! ✨ Every bite is fluffy, buttery, and packed with warm cinnamon-sugar swirls, topped with a dreamy glaze that soaks right in. It’s comfort food at its best!
✨The recipe is quick and easy, perfect for any occasion, whether it's brunch, afternoon tea, or a cozy dessert for dinner. It takes less than an hour from start to finish. Bonus: It makes your kitchen smell heavenly!
Reader Love ❤️
I bake every day for a group of volunteers at a soup kitchen so I know good recipes. This is a great cake and very easy! - Mary Jean Goodman
Recipe Ingredients
Flour: All-purpose flour makes the crumb very soft. If you want to experiment, you can swap a portion with whole wheat flour, but keep in mind the texture will be slightly denser.
Sugar: I used caster sugar in the batter because it blends easily. You can also use regular granulated sugar. For the cinnamon topping, brown sugar is best for that deeper molasses flavor.
Oil: I love baking with coconut oil, like I did with my honey almond cake. It keeps the cake moist and soft. If coconut oil isn’t your preference, any neutral vegetable oil works beautifully.
Yogurt: Plain Greek yogurt is my go-to for a tender crumb and extra moisture without weighing the cake down. Homemade yogurt is a fine substitute. Just make sure it’s well-hung and drained. For a slightly tangier cake, try sour cream, like I did in my cinnamon streusel coffee cake.
Vanilla extract: Use the best-quality vanilla you can find or homemade vanilla extract. It makes a big difference in simple cakes like this.
Butter: Melted butter makes the cinnamon topping rich, gooey, and swirly.
Cinnamon is the star of the show! Use fresh, good-quality cinnamon for the best aroma and taste.
Please see the recipe card below for full information about the ingredients and quantities.
Variations
Cake batter: The beauty of this cinnamon swirl cake recipe is its flexibility. You can build it on any vanilla cake base you love. A simple sponge, like in my Victoria sponge cake, a buttery pound cake, or even my saffron-infused Tres Leches Cake - all work as the foundation.
Add-in: Don’t stop at cinnamon. Add coffee, chocolate chips, nuts or even apples to make something similar to my cinnamon swirl apple cake.
Vegan: Swap the yogurt, butter, and milk with dairy-free alternatives. Almond milk, like I did in my Vegan Baked Cinnamon Donuts, or oat milk, plant-based yogurt, and even coconut oil in place of butter in the cinnamon filling.
Gluten-free: To make cinnamon roll cake gluten-free, replace the all-purpose flour with buckwheat flour or use your favorite gf flour.
How To Make Cinnamon Roll Cake
Step 1: Preheat the oven and sift together the flour, baking powder, baking soda, and salt. Then add sugar.
Step 2: In a separate bowl, whisk together the yogurt, oil, and vanilla extract.
Step 3: Add the wet ingredients to the dry and mix until well combined.
Step 4: Pour the cinnamon roll cake batter into a well-greased and lined pan. Spread it evenly using a spatula and set aside.
Step 5: Make the cinnamon filling by mixing softened butter with brown sugar, all-purpose flour, and cinnamon powder.
Step 6: Using a spoon, drop dollops of the cinnamon mixture on top of the cake batter. The mounds should cover the entire batter layer but still have gaps between them.
Step 7: Make a marble pattern using a skewer or a butter knife. Swirl to mix the two layers together.
Step 9: Bake for 30-35 minutes or until a skewer inserted in the center comes out clean.
Step 10: While the cake bakes, make the glaze by combining powdered sugar with milk and vanilla extract.
Step 11: Let the cake cool for ten minutes. Transfer to a platter. Drizzle the glaze, while the cake is still warm.
Final step: Let the glaze set, then slice and serve!
Pro Tips
Yogurt, butter, and milk should be at room temperature. This helps the batter mix evenly and gives your cake a tender, fluffy crumb.
When swirling the two layers, go deep with your skewer and insert it straight down till it touches the bottom of your pan. Drag it through the two layers of cake batter and cinnamon roll filling.
The cinnamon filling spreads as it bakes and becomes irresistibly crunchy as it cools.
Every oven behaves differently. Start checking your cake 5–7 minutes before the recipe time ends. Insert a skewer in the center. If it comes out clean or with just a few moist crumbs, it’s done.
A pinch or two of cinnamon powder in the glaze would be lovely.
Recipe FAQs
What is cinnamon roll cake?
Call it cinnamon bun cake, Cinnabon cake, or cinnamon roll cake, this cozy bake takes everything you love about classic cinnamon rolls and turns it into an easy cake. The cake is made of a tender vanilla batter, with a buttery cinnamon-sugar filling swirled in.
How to serve the cinnamon cake?
Like cinnamon rolls, this cake shines when served slightly warm. Reheat slices gently in the microwave for 10–15 seconds, and the filling will taste gooey and fresh-baked again. It’s fantastic with a cup of coffee or tea.
How to store cinnamon roll swirl cake?
The cake keeps well in the refrigerator for 5 to 6 days. Keep in an air-tight container and reheat before serving (or enjoy it cold)!
Half the joy of cooking is sharing it with others.That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this cinnamon roll cake as much as we do!
Swirled, spiced, and so soft, this cinnamon roll cake recipe brings together the cozy flavors of cinnamon rolls and a soft sponge cake! This easy, fuss-free cake comes together quickly with pantry staples and in under 20 minutes of prep!
1/2cup Coconut oilYou can use any vegetable oil you prefer
1cupGreek yogurt, plain
1tsp Vanilla extract
Cinnamon Topping
1/3cup Butter, softened
1/3cup Brown sugar
2tbspAll-purpose flour
1tbspCinnamon powder
Glaze
1/3cupPowdered sugar
1.5tbspMilk
1/2tsp Vanilla extract
Instructions
Preheat your oven to 180 C/ 350 F. Grease an 8" cake tin and line the bottom with parchment paper.
Sift together flour, baking powder, baking soda, and salt in a large bowl.1.5 cup All-purpose flour, 1 1/4 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt
Whisk in the sugar. 1/2 cup Caster sugar
In a separate bowl, mix together the oil, yogurt, and vanilla extract.1/2 cup Coconut oil, 1 cup Greek yogurt, plain, 1 tsp Vanilla extract
Pour the wet ingredients over the dry ones and mix until no traces of flour are visible. Please do not over-mix.
Transfer the batter into the prepared pan.
Cinnamon Topping
Mix together the butter, brown sugar, and cinnamon powder in a small bowl.1/3 cup Butter, softened, 1/3 cup Brown sugar, 2 tbsp All-purpose flour, 1 tbsp Cinnamon powder
Put small spoonfuls of the topping on the cake batter and using a skewer or a knife, create swirls.
Bake the cake at 180 C / 350 F for 30-35 minutes or until a skewer inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes and then carefully transfer to a serving platter.
Drizzle the glaze over the warm cake. Let it sit for 5 minutes, then slice and serve. Enjoy!
Glaze
Combine the powdered sugar, milk, and vanilla extract in a small bowl. Whisk until smooth and thick. We want a thick, pourable consistency here.1/3 cup Powdered sugar, 1.5 tbsp Milk, 1/2 tsp Vanilla extract
Video
Notes
Yogurt, butter, and milk should be at room temperature. This helps the batter mix evenly and gives your cake a tender, fluffy crumb.
When swirling the two layers, go deep with your skewer and insert it straight down till it touches the bottom of your pan. Drag it through the two layers of cake batter and cinnamon roll filling.
The cinnamon filling spreads as it bakes and becomes irresistibly crunchy as it cools.
Every oven behaves differently. Start checking your cake 5–7 minutes before the recipe time ends. Insert a skewer in the center. If it comes out clean or with just a few moist crumbs, it’s done.
A pinch or two of cinnamon powder in the glaze would be lovely.
Mary jean Goodman says
I bake every day for a group of volunteers at a soup kitchen so I know good recipes. This is a great cake and very easy!
Natasha Minocha says
That's so amazing, Mary! and I'm glad you like this recipe. Thank you very much and God bless!
Neha kapur says
Great recipe! Huge hit at home, thanks for sharing 😊
Natasha Minocha says
So happy to hear that Neha! Thank you so much! xx