Cinnamon Roll Cake Recipe

Is there anything better than waking up to the smell of warm, gooey cinnamon rolls? I honestly don’t think so. But let’s be real, all that kneading, proofing, and rolling can feel like a whole weekend project. That’s exactly why this Cinnamon Roll Cake Recipe has become my absolute obsession. It gives you all of that cozy, comforting flavor you’re dreaming of, but in a simple, no-fuss cake.

This isn’t just some plain cake with a sprinkle of cinnamon on top. Oh no. We’re talking about a ridiculously moist and fluffy cake with a rich, buttery cinnamon swirl baked right into the middle. And to make it even better, we slather it with a thick, creamy frosting that tastes exactly like the glorious icing on a classic cinnamon bun. It’s pure magic.

This cake has become my secret weapon for family brunches and last-minute get-togethers. It looks so impressive, and everyone goes crazy for it, but it’s shockingly easy to whip up. You get all the credit for making a showstopper dessert, and nobody has to know how simple it was. It’s our little secret!

Table of Contents

Why You’ll Love This Easy Cinnamon Roll Cake Recipe

I could go on and on about why this cake is the best, but honestly, it speaks for itself. If you’re not already convinced, here are just a few of the reasons this recipe has become a permanent fixture in my kitchen and why you’re going to be just as obsessed.

• All the Flavor, Half the Work: You get that incredible gooey center and creamy frosting of a classic cinnamon roll without any of the kneading, rising, or shaping. It’s a huge shortcut to happiness!
• A Total Crowd-Pleaser: Seriously, I have yet to meet a person who doesn’t immediately ask for the recipe. It has that warm, comforting flavor that just makes everyone happy.
• Perfect for Any Occasion: I’ve served this for a lazy Sunday breakfast, brought it to potlucks, and even made it for birthdays. It always feels special but is simple enough for a weekday treat.
• Simple Ingredients, Amazing Results: You don’t need anything fancy for this one. It’s amazing how basic pantry staples can transform into a cake this soft, fluffy, and delicious.

Essential Equipment for Your Cake

Okay, deep breath. You do NOT need any fancy, professional-grade equipment for this cake, which is one of the reasons I love it so much! We’re just using the trusty tools that are probably already in your cupboards. Super simple.

Here’s what you should pull out before we get started:

• Two 9-inch round cake pans are perfect for getting those beautiful layers.
• You’ll want a large mixing bowl for the cake batter and a medium one for the swirl and frosting.
• An electric mixer is your best friend here. A stand mixer is great, but a trusty handheld one will absolutely get the job done.
• A whisk helps combine all the dry ingredients perfectly, and a good spatula is a MUST for scraping the bowl. We leave no batter behind!
• A wire cooling rack is key. This lets the cakes cool down evenly so our frosting doesn’t turn into a sad, melty puddle.

Ingredients for The Ultimate Cinnamon Roll Cake Recipe

Alright, let’s gather our supplies! Don’t let the list scare you off. Most of this is probably already hanging out in your pantry and fridge. The real magic isn’t in finding crazy, exotic ingredients; it’s in how these simple things come together to create something spectacular. Just trust the process!

For the Cake

• Unsalted Butter: You’ll need 1/2 cup of butter, softened to room temperature. This is super important for getting that light, fluffy texture when you cream it with the sugar.
• Sugar: Just 1 1/2 cups of regular granulated sugar.
• Sour Cream: 1/2 cup of full-fat sour cream. This is one of my secret weapons for a super moist cake!
• Vanilla Extract: 2 teaspoons of pure vanilla extract. The good stuff really makes a difference here.
• Egg Whites: 6 large egg whites, also at room temperature. This keeps the cake light and gives it a beautiful white crumb.
• All-Purpose Flour: 2 1/2 cups. Make sure you spoon the flour into your measuring cup and level it off so you don’t pack it in.
• Spices & Leaveners: 1 teaspoon of ground cinnamon, 4 teaspoons of baking powder (make sure it’s fresh!), and 1/2 teaspoon of salt.
• Liquids: 1/2 cup of milk (I use whole milk) and 1/2 cup of water.

For the Cinnamon Swirl

This is the gooey, glorious center of it all. It’s so simple to mix up!

• Sugars: 5 tablespoons of powdered sugar and 2 tablespoons of packed brown sugar.
• Cinnamon: 1 tablespoon of ground cinnamon. Don’t be shy!
• Water: 2 tablespoons of water, just enough to turn it into a perfect, drizzly paste.

For the Frosting

Get ready, because this makes a generous amount of ridiculously creamy frosting. It’s the best part!

• Butter & Shortening: 1 1/2 cups of softened unsalted butter and 1 1/2 cups of shortening. Using both gives you amazing butter flavor and the perfect stable, fluffy texture.
• Powdered Sugar: 12 cups of powdered sugar. Yes, you read that right! It creates a big batch of fluffy, bakery-style frosting. Sift it if it looks lumpy.
• Flavor: 1 teaspoon of pure vanilla extract and 1 teaspoon of ground cinnamon for that classic warm taste.
• Milk: 1/2 cup of milk to get it to that perfectly smooth, spreadable consistency.

How to Make This Cinnamon Roll Cake Recipe Step-by-Step

Okay, this is where the real fun begins! Don’t worry, I’m going to walk you through every single step. Making this cake is way easier than you think, and the payoff is huge. We’ll break it down into a few simple parts: making the batter, mixing up that gooey swirl, whipping the frosting, and then putting it all together. Let’s do this!

Making the Cake Batter

First things first, let’s get your oven going. Crank it up to 350°F so it’s nice and hot when your batter is ready. While that’s preheating, grab your two 9-inch round cake pans. You need to grease and flour them really well. I personally love using that baking spray that has flour mixed right into it, it’s a lifesaver and saves a messy step!

Now, in your big mixing bowl, toss in your softened butter and the sugar. You’re going to cream these together with your electric mixer. Start on low and then bump it up to medium-high. You’ll know it’s ready when the mixture gets pale, light, and almost looks like fluffy whipped cream. This step is super important because it whips air into the batter, which is what makes your cake so light!

Next, mix in the sour cream and vanilla until they’re just combined. Then, add your egg whites one at a time, mixing after each one. It’s tempting to just dump them all in, but adding them one by one helps them incorporate fully without making the batter look curdled or weird.

In a separate bowl, whisk together your dry ingredients: the flour, cinnamon, baking powder, and salt. This just makes sure all the leavening and spice is evenly distributed. Now for the most important part: alternating your ingredients. You’ll add about a third of the dry mix to your butter mixture, mixing on low until it’s almost combined. Then, pour in half of your milk and water mixture. Repeat this, another third of the dry, the rest of the liquid, and finish with the last of the dry ingredients.

The biggest rule here is: DO NOT OVERMIX! Seriously. Mix only until you can’t see big streaks of flour anymore. A few little floury bits are okay. Overmixing makes for a tough, dense cake, and we want a tender, fluffy one. Gently pour the batter evenly into your two prepared pans, smooth the tops with your spatula, and pop them in the oven for about 25-30 minutes. You’ll know they’re done when a toothpick stuck in the center comes out clean.

Creating the Cinnamon Swirl

While your cakes are baking and making the whole house smell amazing, you can whip up the cinnamon swirl. This part is so fast and easy! Just grab a small bowl and dump in the powdered sugar, brown sugar, and cinnamon. Give it a quick stir, then pour in the water. Mix it all together until you have a smooth, thick, but totally drizzle-able paste. It should look like liquid cinnamon heaven. That’s it! Set it aside for later.

Whipping Up the Creamy Frosting

Get ready, because this frosting is next-level. In a large bowl (and I mean large, this makes a lot!), beat the softened butter and the shortening together until they are completely smooth and creamy. You don’t want any lumps here.

Now for the powdered sugar. My best advice is to add it gradually, maybe one or two cups at a time, with the mixer on low. If you dump it all in at once, you will have a sweet, sticky cloud of sugar all over your kitchen. Trust me, I’ve been there. Once all the sugar is mixed in, the frosting will be very thick. Now, pour in the vanilla, cinnamon, and milk. Turn the mixer up to medium-high and let it whip for a good 3-5 minutes. The frosting will transform, becoming incredibly light, airy, and super creamy. It’s absolutely divine.

Assembling Your Cinnamon Roll Cake Recipe

Okay, final stretch! Before you even THINK about frosting, you have to make sure your cakes are completely, 100% cool. I’m not kidding. If they are even a tiny bit warm, your beautiful frosting will turn into a sad, melty soup. Let them cool in the pans for about 10 minutes before turning them out onto a wire rack to cool the rest of the way.

Once they’re cool, place one cake layer on your serving plate or cake stand. Scoop a generous amount of that fluffy frosting on top and spread it out into a nice, even layer. Now, grab your cinnamon swirl mixture and drizzle it all over the frosting. You can go in a spiral pattern or just zig-zag it all over, have fun with it!

Gently place the second cake layer on top. Now, use the rest of that amazing frosting to cover the top and sides of the entire cake. I like to do a thin “crumb coat” first, let it chill for 15 minutes, and then add the final thick layer. It helps keep the crumbs from getting into your final coat. If you want to get a little fancy, you can use a spatula to make pretty swirls in the frosting on the top and sides. And there you have it, a masterpiece!

Baker’s Tips for a Perfect Cinnamon Roll Cake Recipe

Over the years, I’ve made this cake more times than I can count, and I’ve definitely learned a few things the hard way! These are the little secrets that take this cake from just “good” to “unbelievably amazing” every single time. Please, trust me on these!

• Room Temperature is Key: I know, I know, it’s so tempting to just grab your ingredients from the fridge and go. But please don’t! Having your butter, egg whites, and sour cream at room temperature is a game-changer. They will blend together into a beautifully smooth, emulsified batter. If they’re cold, you risk a lumpy, curdled-looking mixture, which can mess with the final texture of your cake.
• Don’t Overmix!: I’m going to say this again because it’s that important. As soon as you can’t see any more big streaks of flour, stop mixing! When you overmix batter, you’re basically waking up the gluten in the flour, which leads to a tough, dense, and chewy cake. We want a tender, melt-in-your-mouth crumb, so be gentle!
• Cool Completely. No, Really.: I am the most impatient person I know, so I feel your pain. But if you try to frost a cake that is even a little bit warm, you’ll have a sad, soupy mess on your hands. That beautiful frosting will melt right off. Let the cakes cool completely on a wire rack. Go watch an episode of your favorite show. Your patience will be rewarded, I promise!
• Check for Doneness Correctly: The toothpick test is a classic for a reason, but I like to use two methods. First, stick a toothpick in the center, it should come out clean or with a few moist crumbs attached. Then, gently press on the top of the cake with your finger. If it springs right back, it’s done! If it leaves an indent, it needs a couple more minutes.

Fun Variations to Try

Okay, so once you’ve made this cake the classic way and fallen completely in love, it’s so much fun to start playing around! This recipe is a fantastic starting point for getting a little creative in the kitchen. If you’re feeling adventurous and want to mix things up, here are a few of my absolute favorite tweaks that are just as delicious.

• Add a Nutty Crunch: If you love a little texture in your desserts, try adding about a half-cup of chopped pecans or walnuts into your cinnamon swirl mixture before you drizzle it on. For an even deeper flavor, toast the nuts in a dry skillet for a few minutes until they smell amazing. It adds this wonderful, toasty crunch that works so well with the soft cake.
• Go for a Maple-Cinnamon Vibe: Oh my gosh, maple and cinnamon together is a match made in heaven. When you’re whipping up the frosting, just add a teaspoon of pure maple extract along with the vanilla. It gives the whole cake this cozy, pancake-breakfast feeling that is just completely irresistible.
• Bring on the Cream Cheese Frosting: For all my fellow cream cheese frosting fanatics out there, this one’s for you! If the buttercream is a touch too sweet for your taste, a tangy cream cheese frosting is the perfect alternative. It cuts through the sweetness of the cake and swirl beautifully. You can easily swap some of the butter in the frosting recipe for a block of full-fat cream cheese.

How to Store and Reheat Your Cinnamon Roll Cake Recipe

Okay, let’s talk about leftovers… if you’re lucky enough to have any! This cake is one of those magical desserts that’s just as good, if not even better, the next day. Storing it is super simple. Just make sure you cover it well so it doesn’t dry out. A cake dome works great, but tightly covering the cake plate with plastic wrap is totally fine too.

You can leave it right on your counter at room temperature for up to 2 days, and it will stay perfectly soft. If you need it to last a bit longer, it will keep beautifully in the refrigerator for up to 5 days. Just a little tip: the frosting gets firm when it’s cold, so I always let a slice sit out for about 20 minutes before digging in.

And here’s my favorite little secret for making it taste fresh-baked again. To get that warm, gooey, incredible texture back, just pop a slice in the microwave for about 10 to 15 seconds. The cake gets unbelievably soft, and the frosting melts just enough. It’s pure magic and honestly a little too easy to do!

FAQs About This Cinnamon Roll Cake Recipe

I get a lot of the same questions about this recipe, so I thought I’d answer a few of them right here! If you have another question, feel free to ask in the comments. I love talking about this cake!

Can I make this in a 9×13 inch pan?

Absolutely! This recipe works beautifully as a single-layer sheet cake, which is perfect for potlucks. Just pour all the batter into a greased and floured 9×13 inch pan. The baking time might be a little different since it’s a single layer, so I’d start checking it around the 30-minute mark. Once it’s cooled, just frost the top, drizzle on that glorious cinnamon swirl, and it’s ready to slice and serve!

Can I prepare this cake ahead of time?

Oh, for sure! This is one of my favorite make-ahead desserts. You can bake the cake layers a day in advance. Just let them cool completely, then wrap them up really well in plastic wrap and leave them right on the counter. The frosting can also be made ahead and stored in an airtight container in the fridge. Just let it sit out for about 30 minutes to soften up, then give it a quick whip with your mixer to get it light and fluffy again before you frost the cake.

Why did my cake turn out dry?

Oh no, a dry cake is the worst! It happens to the best of us, and it’s usually caused by one of two sneaky things. The most common reason is just a little overbaking. Every oven is different, so it’s easy to leave it in for a minute or two too long. The other culprit is often how the flour was measured. If you scoop your measuring cup directly into the bag, you can pack in way too much flour, which makes the cake dense and dry. Always try to spoon your flour into the cup and level it off with a knife!

Can I use all butter instead of shortening in the frosting?

You definitely can, but let me tell you my secret for why I use both. An all-butter frosting is delicious, but it’s much softer and won’t hold its shape as well, especially in a warm room. The shortening is what gives this frosting its incredible stability and makes it super light, fluffy, and bright white, just like you’d get at a bakery. If you’re a butter purist, go for it! But if you want that perfectly pipeable, fluffy texture, the combination is truly the way to go.

Estimated Nutritional Information

Okay, for those of you who like to keep track of the numbers, here’s a quick peek at the nutritional information. I always try to figure this out, but just remember this is my best estimate for one generous slice of cake. It’s a treat, after all!

Please keep in mind that these numbers are just a ballpark guess. The final count can change a little depending on the exact brands of butter or flour you use, and of course, how big you decide to cut your slice. No judgment from me if your slice is a little bigger than mine!

• Calories: 450 kcal
• Sugar: 40g
• Fat: 19g
• Protein: 8g
• Carbohydrates: 62g

We Hope You Love This Cake!

And there you have it! My absolute favorite recipe for turning any regular day into a truly special one. I really hope you fall in love with this Cinnamon Roll Cake just as much as my family has. There’s something so magical about the smell of it baking and the joy it brings when you slice into it.

I would be so thrilled to hear how it went for you! Did you make this for a special occasion or just a cozy weekend treat? Let me know all about it in the comments below! If this cake becomes a new favorite, leaving a rating on the recipe card would mean the world to me. And of course, please share it on Pinterest so more people can discover this little slice of heaven!

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