★★★★★

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.

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.

Can you Freeze Cinnamon Roll cake

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 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.

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. 

Ingredients

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

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 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!

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Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 178 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 37mg Sodium: 158mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 0g Sugar: 23g Sugar Alcohols: 0g Protein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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.

Aimee

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 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!!
    🙂

  3. 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 🙂

  4. 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!

  5. 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….

  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. 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.

  8. 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.

  9. 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!

  10. 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/

  11. 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?

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