Cinnamon Roll Breakfast 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.

If you love cinnamon desserts and breakfast recipes, be sure to try this Snickerdoodle Banana Bread. Or give our snickerdoodle cookies a try tonight.

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


Why this Recipe Works

While I love to indulge by buying a Starbucks Scone or a blueberry muffin 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 Cinnamon Rolls. 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.

Today’s recipe:

  • Makes two cakes
  • Freezer friendly
  • No wait time for “rising rolls”
  • No yeast
  • Topped with gooey vanilla icing

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!

Don’t forget to give our honey bun cake recipe a try next!

Step by step swirling of cinnamon filling in cinnamon roll cake
Pie shaped slice of cinnamon roll cake on a white plate.

PRO 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.

Big slice of cinnamon roll cake topped with cream cheese icing.
Slice of cinnamon roll cake on a white plate with whole cake in background.

More Delicious Breakfast Recipes

Cinnamon Roll Breakfast Cake Recipe

4.80 from 24 votes
By: Aimee
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. 
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 24 servings

Ingredients 

For the Cakes:

  • 3 cups all-purpose flour plus 2 Tablespoons divided
  • 1 cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 ½ Tablespoons baking powder
  • 1 ½ cup milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ cup unsalted butter melted
  • ¾ cup unsalted butter softened
  • ¾ cup light brown sugar packed
  • 2 Tablespoons cinnamon

For the Icing:

  • 2 cups powdered sugar
  • ¼ cup milk
  • 1 teaspoon vanilla extract

Instructions 

  • For the cake, preheat oven to 350 degrees. Grease two 9-inch cake pans, lining the bottom with parchment paper.
  • 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.
  • 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.
  • Bake cakes for about 25-30 minutes. Remove from oven and cool in pans 10 minutes. Flip cakes out onto serving plates.
  • For icing, whisk the powdered sugar with 1/4 cup milk and 1 tsp vanilla extract. Drizzle over warmed cakes. Enjoy!

Notes

  • Storage: Store cooled cakes in airtight container at room temperature for up to 5 days. Or freeze for up to 3 months.
  • Cinnamon Roll cake tastes best when slightly warmed. If you have leftovers, pop a slice in the microwave for 15 seconds to reheat.

Nutrition

Calories: 178kcal, Carbohydrates: 25g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 37mg, Sodium: 158mg, Sugar: 23g
Course: Breakfast and Brunch
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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.



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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**

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Posted on January 22, 2020

Comments & Reviews

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

  2. 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!

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

  4. 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!!!

  5. 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!

  6. 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!

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

  8. 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

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

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

  11. 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.

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