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This Cinnamon Roll Cake recipe does double duty in my house – the kids love it for both breakfast or dessert! The sweet swirls of cinnamon and sugar get crackly on top and add the perfect contrast of texture to this moist cake. We top it off with a simple vanilla glaze.
I’m not like regular moms. I’m a cool mom.
Why, yes. I am serving my kids cake for breakfast. Hadn’t you heard? I’m one of those cool moms.
Also, I just really like cake for breakfast myself and keeping that hidden from the kids is tough.
So, cinnamon roll cake it is!
This has all the vibes of a cinnamon roll, with the gooey swirls of cinnamon sugar and a little vanilla glaze drizzle situation, but it’s so much easier. No rolling or shaping or proofing or any of that.
Just cake batter + 9×13 pan + swirls of cinnamon sugar!
Also, yes, this one doubles as dessert quite nicely.
We also make this eclair cake (it’s no bake!) and buttermilk chocolate cake when we’re craving cake. So good!
What Readers are Saying!
“I’ve made this cake 3 times within a month my family loves it.”
– Mary Ann
Swaps & Tips
Cake Mix Shortcut: Start with a white or yellow cake mix prepared according to package directions if you want to skip the homemade batter. It works great!
Don’t Skip the Swirling: Use a butter knife to really swirl that cinnamon sugar through the batter, but leave plenty on top. That’s what creates the crackly, sweet top layer.
Glaze Consistency: Start with 3 tablespoons of milk for the glaze. Add more one tablespoon at a time until you get the consistency you want. I like mine pourable but not too thin.
Flavor Variations: Try the blueberry version (add 1 cup fresh blueberries), stir in chocolate chips, or swap the vanilla glaze for cream cheese glaze.
Make It Extra: Add a little vanilla, almond, or maple extract to the glaze for extra flavor.
Storage
Store covered at room temperature for 2-3 days.
Refrigerate for up to 5 days (bring to room temp or warm slightly before serving).
Freeze unfrosted cake wrapped tightly for up to 3 months.
Cinnamon Roll Cake
Ingredients
For the cake:
- 3 cups flour
- 3/4 cup granulated sugar
- ¼ cup brown sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 1 tablespoon vanilla
- 1/2 cup butter melted
For topping:
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
For the glaze:
- 2 cups powdered sugar
- 3 tablespoons milk or more
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray.
- Add all of the ingredients except for the butter to a mixing bowl and whisk well to combine.
- Pour in the melted butter and use an electric mixer on low speed, mixing the batter until it’s just combined. Do not overmix.
- Pour batter into the prepared baking dish.
- To make the topping, whisk together the brown sugar and cinnamon.
- Sprinkle the topping over the top of the cake and use a butter knife to swirl the topping into the batter.
- Bake for 35-40 minutes or until a tester inserted in the center comes out clean.
- Cool for 10 minutes before whisking together the powdered sugar and milk to make the glaze. Add additional milk 1 tablespoon at a time to reach the consistency you prefer. Pour the glaze over the warm cake.
- Let glaze set before slicing and serving.
Grace T. says
This recipe is a winner! It looks amazing and tastes so good, even better than box mix cinnamon roll cake! My family loves it, and it was really simple to follow the recipe. We will definitely make this again. Thank you Karly!
Karly Campbell says
I’m so glad you enjoyed the recipe! Thanks for the review!
Don W. says
could a boxed cake mix be used instead making from scratch?
Karly says
Absolutely! Just mixz up the cake mix and then proceed with the topping. 🙂
Deb says
Very good! I halved the topping and baked for 30 mins. I will use my cream cheese icing next time to bring this over the top! Thanks for the recipe!
Lucy F says
This was our Christmas morning breakfast last year, and I’m planning to do it agin this holiday. My one tip is to be sparing with the milk on the glaze. It’s tempting to add more to make it more spreadable, but I found that it pooled too much into the corners of the pan. This year, I’ll keep it to the 3 Tbs that the recipe recommends.
Karly says
So glad you enjoyed the recipe enough to make it again for Christmas this year! 🙂
Nelly says
Can you give us recipes for diabetes ppl, same cinnamon swirl roll cake but alternative ingredients w/same or similar gd taste. Thank you.
Karly says
Hi Nelly! You could use the sweetener of your choice in this recipe, but I don’t have an option for the flour. Low carb flours don’t work in a 1:1 ratio for wheat flour.
Jeannette Ludeman says
I used the sugar free cake mix you can buy at the store then you can use truvia brown sugar. It was good
Erika says
Did you use a yellow cake mix?