Addicted to cinnamon buns or cinnamon rolls but don’t want to put in the effort of making and then double-proofing dough? This cinnamon roll cake recipe is your savior. Incredibly cinnamon-y, you get to savor the fiery sweetness in the moist, fluffy, and utterly buttery crumbs of the cinnamon cake, accented with just a hint of crunch from the topping.
Nothing says fall (or celebration) quite like the smell of cinnamon wafting from the kitchen. And when it is in the form of warm cinnamon rolls hot from the oven, it is all the better.
But rolls take time, some pre-planning, and just a little bit of fuss. This easy cinnamon roll cake, on the other hand, is a quicker way to take advantage of the spice that I think is synonymous with comfort.
Call it cinnamon bun cake, Cinnabon cake, or cinnamon roll cake, the swirls of cake and spice, interlaced with icing, unroll more than just a comforting fall dessert. It’s the to-die-for recipe for a holiday treat or get-together.
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How to make cinnamon roll cake
THE BEST CINNAMON CAKE RECIPE EVER
Love cinnamon rolls but not the effort? This cake gives you all that gooey, cinnamon-swirled deliciousness—without the kneading, rolling, and waiting!
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!
Whether it’s a weekend treat, a festive dessert, or a cozy afternoon indulgence with coffee, this cake is always a good idea. Bonus: It makes your kitchen smell heavenly!
HOW TO MAKE CINNAMON ROLL CAKE?
(video below)
Step 1: While the oven is heating up, prepare the cinnamon cake roll batter by sifting together the flour, baking powder, baking soda, and salt. Follow it with sugar.
Step 2: In another bowl, whisk yogurt, oil, and vanilla extract.
Step 3: Add the wet ingredients into the bowl containing the dry mixture and then mix until well combined.
Step 4: Pour this cake batter into a well-greased and lined pan (I used an 8-inch one). Spread it evenly using a spatula and set aside.
Step 5: Make the cinnamon filling by beating softened butter with brown sugar, all-purpose flour, and cinnamon powder.
HOW TO MARBLE A CAKE?
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: Now, take a skewer or a butter knife and insert it straight down till it touches the bottom of your pan.
Step 8: Drag it through the two layers of cake batter and cinnamon roll mixture. As you move the skewer around, be artistic. Swirl to mix the two layers together, creating a marble pattern.
Step 9: Bake for 30-35 minutes or until a skewer inserted in the center comes out clean.
RECIPE FOR CINNAMON ROLL CAKE GLAZE
Step 10: While the cake bakes, make the glaze by combining icing sugar with milk and vanilla extract.
Step 11: After the cinnamon roll cake is baked, pour the glaze on it while it’s still warm, ensuring it seeps into every ooey-gooey pocket.
Final step: Let the cake cool and then serve!
CINNAMON CAKE ROLL NOTES
- Lining the pan with parchment is optional. I do it just so that my cinnamon roll cake comes out clean.
- The cinnamon filling spreads as it bakes and becomes irresistibly crunchy as it cools. Mine almost overwhelmed the cinnamon cake, making the recipe an instant hit at home.
- When swirling the two layers, go deep with your skewer so that the vanilla-flavored batter rises up and the cinnamon filling sinks in, creating cozy nooks to house the yummy gooeyness.
- A pinch or two of cinnamon powder in the glaze would be lovely.
- The cake keeps well in the refrigerator for 5 to 6 days.
- The cinnamon cake roll is the kind of dessert you can relish cold. It is still yummy, but if you would rather have it warm, give it a few seconds in the microwave and then enjoy it with your cup of coffee.
INGREDIENT VARIATIONS
Cinnamon roll cake batter: For this cinnamon roll cake recipe, you can use any vanilla cake recipe you like, such as sponge or pound. I used a variation of my saffron Tres leches cake.
Oil: I love to include coconut oil in my bakes, but any regular vegetable oil would work deliciously here. Or you can use melted butter.
Yogurt: If you can’t find plain Greek yogurt or don’t prefer it, replace it with homemade yogurt. Make sure it is hung and drained really, really well. For that extra, extra touch, substitute yogurt with sour cream, as I did for my cinnamon streusel coffee cake.
Vegan: This adaptation of the Cinnabon cake recipe is already eggless. To make it vegan, swap the yogurt, butter, and milk for plant-based options. Another option is to use coconut oil instead of butter, even for the cinnamon filling.
Gluten-free cinnamon cake: Trade the all-purpose flour with buckwheat flour to make gluten-free cinnamon rolls cake. It would work like magic in this recipe.
CINNAMON DESSERT RECIPES
📖 Recipe
Easy Cinnamon Roll Cake Recipe
Ingredients
Cake
- 1.5 cup All-purpose flour
- 1 1/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/2 cup Caster sugar
- 1/2 cup Coconut oil You can use any vegetable oil you prefer
- 1 cup Greek yogurt, plain
- 1 tsp Vanilla extract
Cinnamon Topping
- 1/3 cup Butter, softened
- 1/3 cup Brown sugar
- 2 tbsp All-purpose flour
- 1 tbsp Cinnamon powder
Glaze
- 1/3 cup Icing sugar
- 1.5 tbsp Milk
- 1/2 tsp Vanilla extract
Instructions
- Preheat your oven to 180 C. 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.
- Whisk in the sugar.
- In a separate bowl, mix together the oil, yogurt, and 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.
- 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 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 icing sugar, milk, and vanilla extract in a small bowl. Whisk until smooth and thick. We want a thick pourable consistency here.
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