Easy Cinnamon Roll Cake Recipe

This Cinnamon Roll Cake has the classic flavours of homemade cinnamon rolls mixed into a tender-crumbed cake, perfect for brunch or mid-morning snacks.  

For the Cake: – ▢2⅔ cups all-purpose flour (320g) – ▢1 tablespoon baking powder – ▢1 teaspoon salt – ▢1⅓ cups granulated sugar (266g) – ▢¾ cup unsalted butter melted (170g) – ▢¾ cup whole milk (180mL) – ▢2 large egg – ▢2 teaspoons vanilla extract For the Cinnamon Filling: – ▢½ cup packed light brown sugar (110g) – ▢¼ cup unsalted butter softened (56g) – ▢2 tablespoons all-purpose flour – ▢1 tablespoon ground cinnamon For the Glaze: – ▢1 cup powdered sugar (120g) – ▢1½ tablespoons milk – ▢¼ teaspoon vanilla extract


For Cake: Heat the oven to 350F. Grease a 13x9-inch baking pan with baking spray.  

Step 1


Mix flour, baking powder, and salt in a large bowl. Mix sugar, melted butter, milk, eggs, and vanilla. Smoothen with whisk. Pour batter into pan.  

Step 2

For Filling: Stir ingredients in a small bowl until completely blended. Dollop little amounts over the batter. Stir the filling into the batter with a butter knife.  

Step 3

The centre should spring back when lightly squeezed and the edges should be golden brown after 30–35 minutes. Cool slightly on a wire rack for 15 minutes.  

Step 4

For Glaze: Mix all ingredients in a medium bowl. Pour on warm cake. Cool before slicing and serving.  

Step 5

Also See

The Best Gingerbread Pancakes Recipe