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If you love the warm, gooey goodness of a classic Cinnabon cinnamon roll but don’t feel like kneading dough or shaping spirals, the Cinnabon Cinnamon Roll Cake is about to become your new favorite dessert. This cake captures everything people adore about cinnamon rolls—rich cinnamon swirls, buttery sweetness, and creamy icing—baked into a soft, sliceable cake that’s effortless to make.
It’s comfort baking at its finest, perfect for brunch, dessert, or whenever a cinnamon craving strikes.
What Makes This Cinnamon Roll Cake So Special
Unlike traditional cinnamon rolls, this recipe skips yeast and rising time. Instead, a tender vanilla cake batter becomes the base, layered with a thick cinnamon-sugar swirl that melts into the cake as it bakes. Finished with a warm cream cheese glaze, each slice tastes just like the center of a cinnamon roll—soft, sweet, and indulgent.
It’s ideal for:
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Weekend breakfasts and brunches
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Potlucks and family gatherings
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Holiday mornings
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Easy dessert nights
Ingredients You’ll Need
For the Cake Batter:
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3 cups all-purpose flour
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1 cup granulated sugar
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4 teaspoons baking powder
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½ teaspoon salt
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1½ cups milk
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2 large eggs
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2 teaspoons vanilla extract
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½ cup melted butter
For the Cinnamon Swirl:
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1 cup brown sugar
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2 tablespoons all-purpose flour
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1 tablespoon ground cinnamon
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½ cup melted butter
For the Cream Cheese Glaze:
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4 ounces cream cheese, softened
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1 cup powdered sugar
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2–3 tablespoons milk
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½ teaspoon vanilla extract
How to Make Cinnabon Cinnamon Roll Cake
