★★★★★

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!

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.

IDivide 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 butter with brown sugar, 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!

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.

Can you Freeze?

Yes!

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 3 months. 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 90 days. Thaw on counter overnight and enjoy.

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

More Delicious Breakfast Recipes

Yield: 24 servings

Cinnamon Roll Breakfast Cake Recipe

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. 

Ingredients

For the Cakes:

  • 3 cups all-purpose flour plus 2 Tablespoons, divided
  • 1 cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 ½ Tasblespoons 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

  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 ¼ cup melted butter. Divide batter evenly between cake pans.
  3. In another mixing bowl, beat ¾ 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 ¼ 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.
  • See blog post for more recipe tips and tricks.

Nutrition Information:

Yield:

24

Serving Size:

1

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

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. 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. 🙂

  2. 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!

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  7. 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.

  8. So happy to see all the “Cinnamon” it’s great for lowering blood sugar!!! Definitely making these!!!

  9. 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!

  10. 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!

  11. 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…

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