Cinnamon Cinnabon Cake

All the best parts of a giant cinnamon roll and a cake come together to make Cinnamon Cinnabon Cake. Oozing with vanilla icing, this cinnamon roll cake is the ultimate in breakfast decadence.

Slice of Cinnabon Cinnamon Roll cake with dripping vanilla glaze on white scalloped plate.

You may have gathered by the fact that I run a baking blog that I prefer homemade baked goods to store bought nine times out of ten.

It’s not only the taste of fresh made baked goods I love; it’s the whole process. Mixing dough or batter, playing with a recipe, filling my kitchen with delicious smells.

While I love to indulge by buying a Starbucks Scone or a from my favorite local bakeries now and then, I’m not the biggest fan of most treats from chain restaurants.

But I have one weakness when it comes to “fast food” baked goods: Cinnabons. Who can resist that alluring cinnamon aroma that stops you in your tracks when you’re hurrying through the airport or mall?

Every so often, I get one of those big sticky buns for myself and savor it slowly, every last sticky bite. Heaven.

Cinnamon Roll Cake

This cinnamon cake recipe was inspired by those gigantic sweet cinnamon rolls. In my book, it’s a fantastic breakfast. Cinnamon rolls are categorically a breakfast food, therefore it’s perfectly appropriate to have this cake for breakfast. I don’t make the rules!

Can you think of a better way to start the day than with a slice of warm Cinnabon Cake and hot cup of coffee? It certainly got my day started on the right foot this morning.

Cinnabon Cake Recipe

If you’re craving homemade cinnamon rolls but are short on time, Cinnabon Cake is a great alternative. There’s no kneading dough, waiting for it to rise or messing with rolling and cutting the dough like with regular cinnamon rolls.

Just mix together a batter, bake, drizzle with icing and eat! From start to finish, this cake took well under an hour to be ready to eat. Unlike other cakes, you don’t even have to wait for it to cool before adding the icing. The whole point of cinnamon roll frosting is that it gets a little melty!

To make the cinnamon roll cake, you start with a basic white butter cake batter topped off with a cinnamon sugar layer. Finally, the cake is completed with a generous drizzle of vanilla icing. This recipe creates TWO large cakes, perfect for sharing with the whole family! 

How to Make Cinnamon Roll Cake

STEP 1. Make the cake 

Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans (or use my homemade cake release). Place a piece of parchment paper circle in the bottom of the greased pans.

In a mixer, blend 3 cups of flour, sugar, salt, baking powder, milk, eggs, vanilla and 1/4 cup of melted butter. Divide batter evenly between two prepared cake pans.

Step by step swirling of cinnamon filling in cinnamon roll cake

STEP 2. Make the cinnamon roll topping 

In another mixing bowl, beat 3/4 cup of butter with brown sugar, 2 Tbsp flour, and cinnamon. Continue to beat until fully blended and fluffy (about 3 minutes). Using two tablespoons, drop brown sugar mixture onto cake batter. Use a knife to swirl over the cake batter. 

STEP 3. Bake the cakes 

Bake the cakes in an oven preheated to 350 F for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then flip them out onto serving plates.

There will be large pockets where the brown sugar mixture oozed. This is normal (and this is where the icing will fill)!

Meanwhile, prepare the frosting.

Pie shaped slice of cinnamon roll cake on a white plate.

How to Make Cinnamon Roll Cake Icing

Whisk together the powdered sugar with 1/4 cup of milk and a tsp of vanilla extract. Make sure no lumps of powdered sugar remain. Pour the icing over the cakes while they’re still slightly warm!

Slice, serve and enjoy!

Breakfast Cake

It’s difficult to do justice to just how delicious this cake is–and how amazing it smelled while it was baking. If you love cinnamon rolls, this is bound to become your new favorite cake recipe. I served it for breakfast but I’d also be happy to have a slice of this for dessert or a snack at any time of day.

A little tip: Cinnamon Roll Cake tastes best when slightly warmed. If you have leftovers that get cool, just pop your slice of cake in the microwave for a few seconds to reheat.

I ate my cakes up super quick (with a little help from the family, I think), but you could cool these cakes and freeze them before you drizzle icing on them.

Big slice of cinnamon roll cake topped with cream cheese icing.

Can you Freeze Cinnamon Roll cake


You can freeze these breakfast cakes with or without the glaze.

To freeze WITHOUT the glaze, simply cool, then slide into a large ziploc freezer bag or wrap in plastic wrap then foil. Freeze for up to 30 days. Thaw on counter overnight and add glaze.

To free WITH the glaze, allow glaze to set. Wrap in plastic wrap and foil, then freeze for 30 days. Thaw on counter overnight and enjoy.

Slice of cinnamon roll cake on a white plate with whole cake in background.

More Delicious Recipes

Yield: 24 servings

Cinnamon Cinnabon Cake

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

All the best parts of a giant cinnamon roll and a cake come together to make Cinnamon Cinnabon Cake. Oozing with vanilla icing, this cinnamon roll cake is the ultimate in breakfast decadence. 


For the Cakes:

  • 3 cups all-purpose flour plus 2 Tbsp, divided
  • 1 cup granulated sugar
  • 1/2 tsp kosher salt
  • 1 1/2 Tbsp baking powder
  • 1 1/2 cup milk
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/4 cup unsalted butter, melted
  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 Tbsp cinnamon

For the Icing:

  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla extract


  1. For the cake, preheat oven to 350 degrees. Grease two 9-inch cake pans, lining the bottom with parchment paper.
  2. In mixer, blend 3 cups of the flour, sugar, salt, baking powder, milk, eggs, vanilla and 1/4 cup melted butter. Divide batter evenly between cake pans.
  3. In another mixing bowl, beat 3/4 cup butter with brown sugar, 2 Tbsp flour, and cinnamon. Continue to beat until fully blended and fluffy (about 3 minutes). Using two tablespoons, drop butter mixture onto cake batter. Use a knife to swirl.
  4. Bake cakes for about 25-30 minutes. Remove from oven and cool in pans 10 minutes. Flip cakes out onto serving plates.
  5. For icing, whisk the powdered sugar with 1/4 cup milk and 1 tsp vanilla extract. Drizzle over warmed cakes. Enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 178Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 158mgCarbohydrates: 25gFiber: 0gSugar: 23gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Recipe originally published April 16, 2012. Photos updated January 2020.

All the best parts of a giant cinnamon roll and a cake come together to make Cinnamon Cinnabon Cake. Oozing with vanilla icing, this cinnamon roll cake is the ultimate in breakfast decadence.


About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Get My Free Email Course
Become a Better Baker—no more box mixes! Discovery your new “signature” desserts!


Posted on January 22, 2020

Comments & Reviews

  1. If I did decide to go with the 9 x 13 pan, would the results be the same as baking in the 9″ pans? And approx how long would I have to bake it for?

  2. Hey Aimee!  I made this cake and absolutely loved it.  I shared it with some grateful neighbors too.  It has all the flavor of a cinnamon roll without all the work.  And I love that there is so much goo – that’s the best part!  I posted about it on my blog and would love if you’d check it out 🙂 http://piesandplots.net/cinnamon-roll-cake-giveaway/

  3. I love this cake!! 😀

    Ok, so today I baked a couple of them and I accidentally forgot the 2 tbsp. of flour in the brown sugar/butter mix! I remembered right after I popped them in the oven and stressed a little over how they might turn out. Well, to my surprise they turned out great! The brown stuff still came out crispy and dark brown! I actually like it without the flour, or next time I may just omit 1 tbsp. instead of 2 just to see the difference!! 😀

    1. I love hearing back when people make my recipes!! Thanks for stopping over and sharing 🙂 Glad it turned out great with your twist on it!

  4. I know this post is over 2 years old, but I just made this this morning for my family. I followed the recipe exactly except I had 9 inch cake pans, not 8. Baked for 32 min. Turned out wonderful, and delicious. I could have eaten one whole pan by myself. I could see it being gooey if you don’t bake it long enough, but I didn’t have that problem. Definitively will make again.

  5. Sorry, taste good but was too gooey l think from too much butter with the cinnamon. I checked out basic coffee cake and theres is better.

  6. I used two 8″ rounds. Took approximately 50 minutes to bake. Perhaps the 25-30 minute baking time applies to a 9×13″ pan? I added a little cinnamon to the cake batter and to the icing. Kids loved it!

  7. I must have done something wrong with the butter/sugar/cinnamon thing. For some reason it seemed I had WAY too much to add to my cakes and it just ended up making a big gooey mess that never fully cooked. It also made a mess all over my oven. What did I do wrong?? Could you add some pics of you adding the butter/sugar and swirling it in? I would really appreciate it!

    1. Hmmm, it is a little gooey, but not undercooked/raw. I’ll have to add photos next time I make it.

      1. Thanks! I think I must have put too much of the butter/sugar/cinnamon in the middle so even after cooking an additional 10 min it was still undercooked. My kids still ate it and are begging me to make it again. =) Do you add the whole butter/sugar mixture? I also think I should try the 9×13 like you said some others do.
        Thanks for replying!

        1. Jeanne, I made my cake in a 9×13, and felt there was no way I could use all of the cinnamon mix either. I put the rest in a small bowl to use for cinnamon toast. The cake still seems to have plenty! Can’t wait to take this to work tomorrow!! I did try a small corner and an so eager to have a piece with coffee in the morning. Mmmmm….

  8. First off, this is by far the BEST cake recipe EVER! I made this the other day and I can’t get over how good it is! I brought it in to work and all of my co-workers wanted the recipe. So very good! Making it again tonight and sharing with my parents and friends!

  9. Would be nice if someone commented on this recipe and actually baked it first. Lots of yum yums. Hows the recipe??? This is the feed-back I need. I want to know if this recipe is indeed worth making,

    1. Hi Trina. If you scroll above there are at least 6 or 7 readers who commented that they tried it. Some left their own tips, tricks, etc! And, as the blogger who wrote the post, I’ve personally made it half a dozen times and we love it 🙂

  10. I just made this and it’s delicious!! My husband is not much of a person who eats sweets and he LOVED IT!!! It was quick and it looks and tasts like from a bakery!! Thanks for sharing this recipe!!

  11. I am a college student, I pin all the time. I go to Kendall College…meaning no dorms, but I am just as crafty! I love this recipe, I tweak a lot of things, no milk? Condensed. No brown sugar? Dash of maple syrup…or just don’t fret. I use what I can! I love this recipe…or at least the one I make shifted from it. 🙂

  12. I normally never leave comments on recipes but I MUST now! I tried this recipe last week, had one cake stay at home and had my husband take the other one to work. the next day, I was requested to bake 2 more cakes for my husband’s co-workers, 2 more for my husband (he went crazy over these!) and ill be baking 2 more for co-workers! by the end of this week ill be baking 6 of these delicious goodies!! thank you so much for sharing, you have now made me very popular, lol 😉 I also love that the ingredients for these are things I keep in my pantry all the time so I can whip up 2 cakes in no time, it makes me feel like a pro!

  13. The icing recipe calls for 1/4 cup milk and 2 cups powdered suger?
    Isn’t that to much milk? I had to add 3 more cups of powdered sugar.

  14. I wish I had read the recipe more closely. I would have rather baked it in a 9 by 13 pan. And I thought this made a layer cake so I piled one cake on top of the other before icing. Oh well, it tastes delicious even though it doesn’t look that pretty.

  15. Did you use self rising flour or all purpose! Thanks for info. It looks delicious. Be good for a morning after you have gone all week eating less.

  16. Have to ask because this looks so delicious and is hitting my pregant sweet tooth want lol, how do you freeze the second cake? Should you cook it and then freeze it (just have to thaw and rewarm) or do you freeze it raw?

    1. After baking the cakes, let them cool. I then wrap it in heavy duty foil. When you want to eat it, allow it thaw (either in the fridge overnight, or on the counter…about an hour). Make up the glaze and drizzle it on!

  17. Made this morning, I thought the 1 1/2 TBsp. Baking powder was a typo, seemed like a lot. I used 1 1/2 tsp. Instead. Needless to say, it was pretty flat. Smells amazing and tastes good, just a little for dense. When I make this next time (yes, there will be a next time!) I will definitely use the right measurements.

  18. I know it’s wishful thinking that second cake was for me (especially since you made it months ago, hehe) Sigh, I’ll just have to dream about this until the weekend when the family can enjoy it with me. Wouldn’t be fair to make it when they weren’t home, would it? Oh wait, it makes 2, I can make it, wait to bake one until dinner but eat the first one in the morning after they go off to work and school and hide any evidence of the first cake! This cake is inspiring evil genius, thank you!

  19. I am so glad I found this recipe as well as your blog! I can’t wait to try this. I heart my cinnamon rolls and sonething tells me this cake just might beat them!

  20. Another big winner I’m going to make. I’ll have to make mine healthier but it should still taste great so thanks for the idea. I’ll use whole wheat flour & splenda, lite butter…

  21. Thanks Ginger for actually commenting on the recipe after you tried it…sounds like something I will definitely make now.

  22. Hi! This was the first recipe I made from your site. EASY, DELICIOUS, and my house SMELLED AMAZING for the whole night.

    I can’t wait to try more of your recipes as all of them look “doable” for people that aren’t pros and also look like things that my Oh SO finicky family will eat!

    Thanks again!

  23. Hi Aimee,

    Just a note to let you know you’re being featured this week at Creative Thursday. Stop by and check it out.


  24. This would be so wonderful to wake up to!!! YUM! We are so happy to have you link up to our “Strut Your Stuff Saturday.” We hope you’ll be back!! -The Sisters

  25. Yum would be an indulgent breakfast! Would love you to link the post up at my new link party – Breakfast Ideas Mondays – http://www.yummyinspirations.net/2012/04/breakfast-ideas-mondays-1-new-link-up.html

  26. You had me at Cinnabon…….these look amazing I can’t wait to try ’em..….I’d like to invite you to share this @CountryMommaCooks Saturday Link and Greet Party(now-Sunday)…..have a wonderful weekend:)

  27. Hi Aimee,

    Thanks so much for linking up to Creative Thursday this week. This is so sinful looking and who doesn’t love Cinnabon! I’ll definitely be making this over the weekend.

    Hope to see you again next week. Have a wonderful weekend.


  28. This looks so good! I need to try it as soon as possible! Check out my addition to Sweet Tooth Friday: White Chocolate Berry Meringue Bars

  29. WOW! Can’t wait to try this out. It looks so delicious!! I may have to make it just for me..lol.


  30. I can’t wait to try this! It looks like heaven on a plate. Thanks for the recipe. I will be pinning this for sure!

    If you have a minute to spare my weekly Say G’Day linky party is in full swing and I would be so thrilled if you could join in and link up this delicious recipe!

    Best wishes,
    Natasha in Oz

  31. This looks amazing! I have pinned this recipe and will definitely be trying it soon! Thanks for sharing!

    Visiting from A Southern Fairytale – Mouthwatering Mondays

  32. Yay! So glad you liked this cake! It really is to die for!!! 😉 Thanks for the shout out!!! 😀

  33. Yesssssss! I have a thing for cinnamon rolls and this looks so easy and delish….and totally worth the calories.

  34. This looks amazing! Great with a cup of tea. Thanks so much for sharing at Mix it up Monday 🙂

  35. My kids love it when I make stuff like this and consider it breakfast food! I’m going to pin this later today. Come, share at Must Try Monday. I’d love to see ya there!

  36. Oh my! This looks so good!!! This would be soooooooo perfect with my coffee right now!!!!

  37. Now how in the world am I supposed to keep sugar out of my mind when you are posting awesomeness like this??? 🙂 So ooey gooey and delicious looking…I love it!!!

  38. Oh my goodness! This looks awesome. I’m on top of anything that has the cinnamon bun taste without the long wait of yeast bread baking. Pinning this one!

  39. I made a cinnamon bun pie about 2 weeks ago but I cheated and used premade cinn rolls, then doctored them up (tons!) and baked. This looks so good and do-able without tons of time spent!

  40. I also procrastinate recipes. Sometimes you’re just not feeling it, ya know?
    I can almost smell the cinnamon through the computer screen…

  41. Oh my I just gained 5 pounds looking at the beautiful pictures. I think I would like to try this, maybe made and eat all by myself………..andi

  42. Yum. Yum. And MORE yum! I’m such a sucker for anything cinnamon…and of course cakey cinnamon bliss defintely catches my attention! 🙂

  43. Oh my, this looks SO GOOD. Totally pinning this to make for breakfast next weekend! I have my stretchy pants at the ready.

  44. First of all, I was going to bake something else tomorrow, but you totally made me change my mind. I see now that I MUST make this cake. Second, I intended to make this for someone else but then thought, “How am I going to taste it then if I give it away?” Then, I saw that you had split the recipe into two cake pans. My problem’s solved now. One for them, and one for me.

Leave a Reply

Your email address will not be published. Required fields are marked *