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A warm cinnamon roll cake baked in a 9x13-inch pan, featuring a soft golden cake with swirls of buttery cinnamon and brown sugar throughout. A sweet vanilla glaze is drizzled over the top, melting into the warm cake and creating glossy, gooey pockets of cinnamon sweetness.

Cinnamon Roll Cake

Easy cinnamon roll cake with a soft, buttery crumb, gooey cinnamon-brown-sugar swirl, and a sweet glaze that melts into the warm cake. All the flavor of cinnamon rolls without the yeast or the wait.
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Prep Time 15 minutes
Cook Time 32 minutes
10 minutes
Total Time 57 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1½ cups milk
  • 1 cup white sugar
  • 2 eggs
  • 4 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • ½ cup butter melted
  • Cinnamon Swirl:
  • ½ cup butter softened
  • 1 cup brown sugar
  • 2 tablespoons flour
  • 1 tablespoon cinnamon
  • Glaze:
  • 2 cups powdered sugar
  • 5 tablespoons milk
  • 1 teaspoon vanilla extract

Equipment

  • 9x13-inch baking pan, mixing bowls, whisk

Method
 

  1. Preheat oven to 350°F. Grease a 9x13-inch pan.
  2. Whisk flour, sugar, baking powder, and salt. In another bowl, combine eggs, milk, vanilla, and melted butter. Mix wet into dry until just combined. Spread in pan.
  3. Mix softened butter, brown sugar, flour, and cinnamon. Drop spoonfuls over batter and swirl with a knife.
  4. Bake 28–32 minutes until edges are golden and a toothpick comes out mostly clean.
  5. Whisk glaze ingredients until smooth. Drizzle over the hot cake. Cool 10 minutes, then slice and serve warm.

Notes

Do not overmix the batter. Use softened (not melted) butter for the swirl. Pour glaze over the cake while hot so it soaks in. Corner pieces are extra gooey. Excellent warm and still great the next day. Easy to make ahead or freeze. Perfect for breakfast or dessert.