Cinnamon Roll Cake
This cinnamon roll cake is fabulous! An easy one-bowl, fluffy vanilla cake is swirled with cinnamon and sugar and glazed warm from the oven. So yummy!
I don’t know if there is a cake quite as delicious as this craggy-topped cinnamon roll cake. Warm and cinnamony, it is divine served with a scoop if ice cream!

One Bowl Cake Batter
I know it might feel wrong in a hundred different ways to throw all the cake batter ingredients in a bowl at once, but just go with it, because it works!
There’s no need to cream the butter and sugar together separately. Everything goes in one bowl, and you end up with the fluffiest, softest cake ever.
Cake ingredients:
- flour
- sugar
- baking soda + baking powder + salt
- vanilla + eggs
- butter
- sour cream
Mix until the batter is mostly smooth. A few tiny lumps are ok, but there shouldn’t be any dry streaks remaining.
Cinnamon and Sugar Swirl
The soft cinnamon and sugar swirl is equal parts butter and brown sugar, plus a spoonful of flour and a delightful amount of ground cinnamon.
This mixture should be soft and spreadable so that it swirls easily into the cake batter.
Swirling Cinnamon Roll Cake
Dollop the buttery cinnamon sugar mixture by heaping spoonfuls over the cake batter.
Use a butter knife to swirl the cinnamon mixture into the top of the cake batter. Don’t dig the knife all the way to the bottom of the pan while swirling and don’t over mix.
Just swipe through the top of the batter once or twice to create generous loops of cinnamon and sugar.
It is normal for *some* of the cinnamon sugar mixture to sink while baking. There will still be delightful ribbons of cinnamon running throughout the cake. However, to prevent *all* the cinnamon mixture sinking to the bottom, make sure the butter in the cinnamon/sugar mixture is really soft. Also, as mentioned above, only swirl through the top part of the cake batter (and don’t over do it!).
Glaze the Cake While Warm
Let the cake cool for just a few minutes after baking before spreading the glaze over the top.
As a finishing touch, the glaze sinks into the nooks and crannies of the warm, craggy-topped cake enhancing that delightful cinnamon roll vibe.
How to Serve Cinnamon Roll Cake
This cake is unbelievably delicious served warm or at room temperature.
It doesn’t need a lot of add-ons since it is wonderful served on its own, but if you want to level up just a bit, try a piece slightly warm with a scoop of vanilla (or cinnamon!) ice cream. 😍
I’ve been making this cake for years, and it is a family favorite. It has also saved me on more than one occasion when I needed a quick, showstopper dessert. One bowl cinnamon roll cake to the rescue!
Rave Reviews
Jamie: This was delicious!! I made it gluten-free with Grandpa’s Kitchen Flour and it turned out perfect. It was moist, flavorful, and soooo yummy.
Brenda: Delicious! My husband LOVES this cake! Tastes exactly like a cinnamon roll!
Elizabeth: Oh my goodness! I made this cake over the weekend and it was delicious! I love this type of breakfast cake/coffee cake/cinnamon-y cake and this may be the best I’ve tasted!
One Year Ago: 40+ Make Ahead Meals!
Two Years Ago: Loaded Baked Potato Salad
Three Years Ago: Glazed Poppy Seed Bread
Cinnamon Roll Cake
Ingredients
Cake:
- 2 cups (284 g) all-purpose flour
- 1 ½ cups (318 g) granulated sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ⅓ cups (302 g) light or regular sour cream
- ⅔ cup (151 g) salted butter, softened
- 1 teaspoon vanilla
- 3 large eggs
Cinnamon Swirl:
- ¾ cup (170 g) salted butter, very soft (but not melted)
- ¾ cup (159 g) light brown sugar
- 1 tablespoon flour
- 1 tablespoon ground cinnamon
Glaze:
- 2 cups (228 g) powdered sugar
- 4-5 tablespoons milk
- ½ teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with nonstick cooking spray and set aside.
- For the cake, in a large bowl, combine all the cake batter ingredients and mix well. Spread the batter evenly in the prepared pan.
- For the swirl, in a medium bowl, stir together the butter, light brown sugar, flour and cinnamon until well-mixed and smooth. Dollop the cinnamon swirl mixture by heaping spoonfuls over the cake batter.
- Use a butter knife to swirl the cinnamon mixture into the TOP of the cake batter (don't press the knife all the way to the bottom of the pan – swirl just into the top half of the cake batter). Try not to over swirl or over mix. A few generous loops through the batter should be just fine.
- Bake the cake for 30-32 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- For the glaze, whisk together the powdered sugar, milk and vanilla until smooth. Pour the glaze evenly over the warm cake.
- Serve the cake warm or at room temperature.
Recommended Products
Recipe Source: inspired by a recipe Andreya L. sent me (used the cake recipe from my chocolate chip cake recipe, adapted glaze and cinnamon/sugar/butter mixture slightly from the recipe she sent) – thanks, Andreya!
Recipe posted September 2013; updated May 2023 with new photos, recipe notes, etc.
I’m not crazy about cake but I made this and it is divine. Great recipe!
Ok, I know I should make the whole thing, however, it’s just me and my husband so half is enough. Is it best to use 1 or 2 eggs, or use 1 and 1 yolk…or scramble? Thanks!
Hey Jennifer – I’d probably use a whole egg and one yolk. Good luck!
I made the cinnamon roll cake. While it was baking, I kept looking at it, thinking to myself this is not going to work. Finally quit looking at the oven and let it finish baking. And low and behold….it came out just like the picture 🙂
I was so proud! I took it to work and everyone loved it! It was a hit!
Back in the early 70’s some company made a cake mix with swirl and icing packages. It was always a hit at parties. Then of course it was discontinued. I’ve always wondered how to make the swirl mixture. I can’t wait to make this for my guests tomorrow morning.
This was sooo good! I love your recipes Mel. I’m always telling people about your website!
This is so yummy! As I was snacking on a leftover piece, I was thinking about adding some nuts to the next one. That may be because my mom makes awesome cinnamon rolls with them. But she loved the cake too.
Mel, this was a hit! I have to say, I think this cake is better the second and third day. The glaze keeps it so moist. Thanks for another winner!
I wanted to make this but didn’t have sugar so I substituted a Duncan Hines white cake mix for the homemade cake base. It was amazing! It was gone in a day. My family loved it!
I have followed you for quite a while and have made some wonderful meals. Made this cake…oh my…better then any cinnamon roll could ever dream of being!! I am not a sweet eater but have already had TWO pieces! Sugar rush over, time for a nap!
crazy good.
Mel, a co-worker told me about your site and I am hooked. You’re a doll!
Made the cinnamon roll cake this weekend – yum!
I cut a generous piece for my daughter, newphew and niece to “share/try” as it was close to lunch time when the cake came out of the oven. My daughter had a very small taste and handed the plate to my nephew – poof! gone! so long! – my poor niece never even saw the slice of cake – she’s having a piece for dessert tonight. I’ve never seen a piece of cake disappear so quickly. We are now affectionately refering to my nephew has Hoover. Husband loved this recipe and he is not a big fan of cake. Immediately sent the recipe to my friend who has just recently started a lifestyle blog and who is an awsome baker. We also had your freezer beef buritos for lunch yesterday – readers if you haven’t tried these – you are in for a treat – a must try that truly does freeze and reheat beautifully. Thank you Mel for your lovely site and blessings to you and your family.
Okay, just had it. The cake is light and fluffy, but it’s very sweet. Yes, all my swirl pretty much dropped to the bottom. However, this cake doesn’t top the Lemon Cheesecake Morning Rolls I made a couple of weeks ago. Those rolls were Heaven on a plate.
Just made this cake for a Sunday morning treat. Unbelievably good! Thanks for a great easy way to enjoy a cinnamon roll without the work.
I am making this on my lunch hour, this is our breakfast tomorrow morning.
I made this tonight. Yum! I halved it because it’s just me and the kids this weekend and I knew it’d be trouble for me if it turned out, and that I’d be making it again when my husband gets home! 😉 We all loved it and the kids asked if they could have another slice for breakfast. I told them if they let me sleep in, definitely! We’ll see how that turns out. I may be making this every Friday night! ha ha
Mine didn’t look like yours…I don’t think there was any swirl left on top or really much through the middle at all…it was all like I’d layered it on the bottom. Not a terrible thing at all, but I think I did whatever Rebecca did. 😉
Yeeeesssssssssss! 🙂 Nuff said.
OOO this looks sooo good. How well does it keep? We love cake in our house but as there’s only the two of us we don’t get through that much. Although I suppose we could make an exception…
I made this last night, yummy! But I think I over-swirled, all my cinnamon-butter fell to the bottom! Will just have to try again until I get it right!
Rebecca – a lot of my cinnamon and sugar swirl bakes at the bottom too. It creates a dense, soft, cinnamon and sugary layer at the bottom of the cake that is, well, divine, in my opinion, so chances are, you made it just right because mine turns out like this, too (not all the cinnamon and sugar but a portion of it).
The perfect fall cake for my Mom’s birthday on Sunday, I think. Perfect excuse to try it!
Ummm…Mel. I am so making this now. I might as well give up…those few extra pounds of baby weight just aren’t going anywhere!
Cake for breakfast?! This is me judging you! For shame! (Actually, this is me projecting myself since I frequently eat cake for breakfast. oh and PIE. I eat lots of pie for breakfast. What’s one more piece of cake?)
xo
I made this for dessert last night. While it was baking in the oven, it made our home smell heavenly. My husband says, “thank you, thank you, thank you!” And, yes, Mel is starting to be a “household word” around here. 🙂
and yes, I did serve it warm with vanilla ice cream :}
Yes, I HAD to make this, after promising myself no more desserts this week; what can I say I’m a weakling!!! But,glad I did cause it was AWESOME!! I used greek-style yogurt instead of sour cream and it turned out superb; although I did have to bake it just a few min. more. THANKS again Mel!!!!
Can I use white whole wheat flour for this instead?
Sold! Way easier than rolling out dough! The only question now is: who will be my lucky victims?? 🙂
Ok, so this is a seriously good cake. Make it exactly as it reads, don’t change a thing. It was delicious! I used most of the butter/cinnamon mixture & had a little left over. It will be a nice treat on an english muffin in the morning. Thank you for the recipe! It’s a keeper!
This cake looks so lovely I’d like a bite right now!
I’m wishing that I had sour cream right about now.
When I read this post I had to make this TODAY. The only ingredient I lacked was the sour cream. So looking in my frig the only thing I spied was cottage cheese. Humm, I put it in the food processor and whipped it up. The cake turned out perfect! ( And yikes it was fat free cottage cheese, hey i was desperate). I can not imagine how much more delicious this will be with sour cream!
I have been making this cake for years and everyone loves it! The last time I made it, one of the teenage boys was literally licking the pan clean!
I have no words except… OMG!
Can’t wait to *try* this! 😉
What a great idea, especially when I don’t feel like making cinnamon rolls! Can’t wait to this!
Ok, this looks beyond good. Since it’s cinnamon roll flavored…does that mean I can eat it for breakfast?
I want this cake noooooow! SO yummy!
Hey I am LOVING the idea of cinnamon roll deliciousness without the trouble of yeast, awesome! There is one thing I love dearly though, that’s missing….raisins! What do you think? Advise me
Just when I gave up wheat 🙁
I am so glad you like the recipe! This is my favorite cake and whoever makes it will instantly fall in love!
This cake looks perfect for the breakfast coming up with my mom’s group. Thanks for the recipe!
Oh my…this looks and sounds so delicious! My family will love this!
The joy of a cinnamon roll in a cake? I’m hooked. Yum! This will be a perfect fall dessert. Thanks Mel!
I was halfway to my kitchen to start making this when I realized I didn’t have quite 1 1/3 c. sour cream. A trip to the store this afternoon and then cinnamon roll cake for desert (and breakfast tomorrow!).
Could I substitute plain, nonfat, Greek yogurt for the sour cream?
Sheree – yes, I think you could sub yogurt for the sour cream.
Mel! How did you know I’ve been craving cinnamon rolls, but wanting a simpler option? This will definitely be our Sunday dessert this weekend. My boys will love it! I’d better invite somebody over to share it, or I know I’ll eat way too much myself.
You are the best, Mel! Every time someone asks me where I get recipes, I send them to your blog because I know they will find what they are looking for!
I wish I had a piece of this for breakfast today! YUM!
Our coffee breaks at work will never be the same! This looks amazing. If its made the nite before and served the next morning, will it still be good?
Brobbins – if I were making this the night before, I’d warm the cake slightly before serving to give it a little pick me up, but that’s just me.
Can this be consumed at breakfast like a coffee cake or is it too sweet?
Missy (and others) – personally, I think this cake is a little on the sweet side for breakfast but I have a feeling others may feel differently. Just make sure to serve it with a banana or something to take the edge off. 🙂
Okay, you talked me into it. I’m totally making this cake. I was sort of on the fence, but the fist pump thing convinced me. NEEEEEED.
Ok. I’m fairly new here, but every time you post a new recipe I think, “I have to make that!” =) My family will love this cake!