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Cinnabon Cinnamon Roll Cake

Cinnabon Cinnamon Roll Cake

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Indulge in a slice of nostalgia with our Homemade Cinnamon Roll Cake! Dive into the delectable combination of classic all-purpose flour, sweet granulated sugar, rich vanilla extract, and that unforgettable swirl of buttery cinnamon goodness. All this topped with a silky-smooth vanilla glaze!

Cinnabon Cinnamon Roll Cake

Ah, the tale of the Homemade Cinnamon Roll Cake. Takes me back! You know how some memories have a flavor? This one’s a delightful blend of Sunday mornings and mom’s kitchen. Growing up, I’d awake to the mouthwatering aroma of cinnamon wafting through the house. Mom wasn’t one for the traditional rolls (too messy, she’d say), so she whipped up this ingenious cake version. Less fuss, all the flavor. Every bite now is a lovely stroll down memory lane, reminding me of pajama-clad breakfasts and laughter echoing through our old home. If ever a cake held stories, it’d be this one. But enough of my trip down memory lane, let’s get baking, shall we?

Cinnabon Cinnamon Roll Cake

The best Homemade Cinnamon Roll Cake:

Ditch the typical, and embrace the exceptional with our Homemade Cinnamon Roll Cake! Why? Well:

  • All the Flavor, Half the Fuss: All the sumptuousness of a classic cinnamon roll but without the rolling, the waiting, or the mess.
  • Quick to Bake: With a total time of just 35 minutes, you’re closer to dessert heaven than you think.
  • Customizable Glaze: Play with the glaze’s consistency! Like it thick and creamy? Add more sugar. Prefer it runny? More milk it is. It’s your kitchen after all!
  • A Visual Delight: Swirling the cinnamon into the batter not only ensures flavor in every bite but creates a marble effect that’s absolutely Instagram-worthy!
Cinnabon Cinnamon Roll Cake

Ingredients for Cinnamon Roll Cake:

  1. Alright, superstar chefs, let’s break down these ingredients:
  • All-Purpose Flour: The base of our cake. Ensure it’s fresh for the best results. A good cake is all about its foundation, folks.
  • Salted Butter: I use salted because, frankly, it gives that delightful balance of sweet and savory. However, if you’re watching your salt, unsalted works just fine.
  • Brown Sugar in the Filling: This gives our filling its signature molasses-rich taste. Golden brown or dark brown, both work wonders.
  • Milk: Whole milk gives the richest taste, but if you’re feeling adventurous or health-conscious, almond or oat milk can be fun substitutions.
  • Vanilla Extract: Because, what’s a dessert without that hint of vanilla? Am I right?
Cinnabon Cinnamon Roll Cake

How to Make Cinnamon Roll Cake:

For the Cake:

  • Step 1: Start by giving your oven a heads up. Preheat it to 350F degrees. Then, take your 9×13-inch baking dish and give it a generous spray with nonstick cooking spray. I always vouch for the ones with flour – they’re the real MVPs.
  • Step 2: In a bowl, we’re creating magic! Mix together the flour, sugar, baking powder, eggs, vanilla extract, and milk. But remember, as soon as that melted butter enters the arena, be gentle. We don’t want to overmix, or we’ll head to rubbery-town, and nobody wants that.
  • Step 3: Gently spread the batter into your dish. Imagine you’re tucking it into bed; that’s the gentleness we’re aiming for.

For the Filling:

  • Step 1: The heart of the cake! In another bowl, mix together the butter, brown sugar, flour, and cinnamon. Stir till it’s one big happy family.
  • Step 2: Time to add some drama. Drop that cinnamon filling onto the cake batter. Not all at once! Spoonful by spoonful. Patience is a virtue.
  • Step 3: Grab a butter knife. Channel your inner artist and swirl through the cake. We’re aiming for a marble effect. If you mess up? It’s just more rustic!

For the Baking: 

Pop the cake into the oven. Set a timer for around 35-40 minutes. Keep an eye on it, and once a knife comes out clean from the center, you know it’s done.

For the Glaze: 

Whip together the powdered sugar, milk, and vanilla extract. Pour this over the still-warm cake. It’s like giving the cake a sweet little blanket.

Cinnabon Cinnamon Roll Cake

Storing Leftovers:

Wrapped tightly or stored in an airtight container, this gem of a cake will last up to 5 days at room temperature. If by some miracle you haven’t devoured it by then, you can refrigerate it for up to a week. Pro-tip: if you warm it slightly before serving, you’ll experience that ‘just baked’ magic all over again!

Variations and Substitutions:

  • For the Health-conscious: Swap out the white granulated sugar with coconut sugar or maple syrup. Almond or oat milk can replace regular milk too!
  • Spice It Up: Add a pinch of nutmeg or cardamom to the cinnamon filling for a twist.
  • Dairy-free: Use coconut oil or dairy-free butter and any plant-based milk for the glaze.

Happy Baking, fellow kitchen wizards! Remember, it’s not just about the cake. It’s about the stories, the love, and the memories we bake into them. Cheers to more sweet memories! 🍰🥂

Cinnabon Cinnamon Roll Cake

Cinnabon Cinnamon Roll Cake

Indulge in a slice of nostalgia with our Homemade Cinnamon Roll Cake! Dive into the delectable combination of classic all-purpose flour, sweet granulated sugar, rich vanilla extract, and that unforgettable swirl of buttery cinnamon goodness. All this topped with a silky-smooth vanilla glaze!
3.64 from 57 votes
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Cake Components:

  • 3 cups of all-purpose flour
  • 1 cup of white granulated sugar
  • 4 teaspoons of baking powder
  • 2 large eggs
  • 2 teaspoons of pure vanilla extract
  • 1 1/2 cups of milk
  • 1/2 cup of salted butter equivalent to 1 stick, melted and cooled slightly

Cinnamon Filling Ingredients:

  • 3/4 cup of salted butter at room temperature (equivalent to 1 1/2 sticks)
  • 1 cup of firmly packed light brown sugar
  • 2 Tablespoons of all-purpose flour
  • 1 Tablespoon of finely ground cinnamon

Glaze Components:

  • 2 cups of powdered sugar
  • 5 Tablespoons of milk
  • 1 teaspoon of pure vanilla extract


For the Cake:

  • Preheat the oven to a temperature of 350°F (175°C). Prepare a 9×13-inch baking dish by applying a nonstick cooking spray with flour.
  • In a large mixing bowl, or using a stand mixer, combine the all-purpose flour, white granulated sugar, baking powder, large eggs, vanilla extract, and milk.
  • While mixing, gradually incorporate the melted salted butter. Mix until the ingredients are well-combined, ensuring not to overmix to maintain the texture of the final product.
  • Transfer and evenly distribute the batter into the previously prepared baking dish.

For the Cinnamon Filling:

  • In a separate bowl, amalgamate the room temperature salted butter, packed light brown sugar, all-purpose flour, and ground cinnamon until well combined.
  • Distribute spoonfuls of the cinnamon filling onto the surface of the cake batter.
  • Utilize a butter knife to create a marbled effect by swirling it through the cake batter and cinnamon filling.

Baking Process:

  • Place the cake in the preheated oven and bake for approximately 35-40 minutes, or until a knife or skewer inserted into the cake’s center emerges clean.

For the Glaze:

  • In a bowl, whisk together the powdered sugar, milk, and vanilla extract to achieve a smooth consistency. Adjust the texture by modifying the amounts of powdered sugar or milk if required.
  • Pour the glaze uniformly over the warm cake.


It is recommended to allow the cake to cool before serving for optimal slicing.


Calories: 538kcal | Carbohydrates: 82g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 81mg | Sodium: 203mg | Potassium: 288mg | Fiber: 1g | Sugar: 56g | Vitamin A: 690IU | Calcium: 150mg | Iron: 2mg
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!
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