Ultimate Homemade Cinnamon Roll Cake Recipe – Soft, Swirled Perfection
Transform your kitchen into a cozy bakery with this incredible homemade cinnamon roll cake that captures all the beloved flavors of classic cinnamon rolls in an easy-to-make loaf format. This delightfully soft and tender cake features beautiful swirls of cinnamon sugar throughout every slice, topped with a luscious vanilla glaze that drips down the sides in the most tempting way. Whether you’re planning a special weekend breakfast, hosting a brunch gathering, or simply craving something sweet and comforting, this cinnamon roll cake delivers all the satisfaction without the complicated rolling and rising process of traditional cinnamon rolls.
Why This Cinnamon Roll Cake Will Become Your New Obsession
The magic of this recipe lies in its perfect balance of flavors and textures that mirror the classic cinnamon roll experience. Unlike traditional yeasted cinnamon rolls that require hours of rising time, this cake version comes together quickly while still delivering that signature cinnamon-sugar swirl and tender crumb that makes cinnamon rolls so irresistible. The cake itself is incredibly moist and soft, with a delicate vanilla base that provides the perfect canvas for the warm cinnamon filling that spirals throughout each slice.
What sets this cinnamon roll cake apart is the generous cinnamon-sugar mixture that creates distinct layers and swirls, giving you that authentic cinnamon roll experience in every bite. The addition of sour cream in the batter ensures the cake stays incredibly moist for days, while the vanilla glaze adds that final touch of sweetness that makes this dessert absolutely divine. Each slice reveals beautiful marbled patterns of cinnamon goodness that are as visually appealing as they are delicious.
The Secret to Perfect Cinnamon Swirls Every Time
Creating those gorgeous cinnamon swirls requires a specific technique that ensures even distribution throughout the entire cake. The key is layering the batter and cinnamon mixture in a specific pattern that creates natural swirls when baked. Start by spreading half the vanilla cake batter in your prepared pan, then sprinkle the entire cinnamon-sugar mixture evenly across the surface. Use a knife to gently swirl the mixture into the batter, creating marble-like patterns that will become more defined during baking.
The cinnamon filling itself is a simple but crucial component made from brown sugar, ground cinnamon, and a touch of melted butter that helps bind everything together. This mixture should have a slightly sandy texture that distributes evenly without clumping. The brown sugar adds depth of flavor and helps create those beautiful caramelized edges that make each bite so satisfying.
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 1/2 cups whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
For the Cinnamon Swirl:
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 3 tablespoons melted butter
For the Vanilla Glaze:
- 2 cups powdered sugar
- 5 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9×13 inch baking pan with butter or cooking spray, ensuring all corners are well-coated to prevent sticking.
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt until evenly combined and no lumps remain.
- Create a well in the center of the dry ingredients and add melted butter, milk, eggs, vanilla extract, and sour cream, mixing gently until just combined without overmixing.
- In a separate small bowl, combine brown sugar, cinnamon, and melted butter for the swirl mixture, stirring until it forms a slightly sandy consistency.
- Pour half of the cake batter into the prepared baking pan, spreading evenly with a spatula to reach all corners.
- Sprinkle the entire cinnamon-sugar mixture evenly over the batter layer, ensuring complete coverage for optimal swirling.
- Pour the remaining batter over the cinnamon mixture, spreading gently to cover while being careful not to disturb the layer beneath too much.
- Use a butter knife to create swirl patterns by gently cutting through the batter in figure-eight motions, creating beautiful marbled effects throughout.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Allow the cake to cool in the pan for 15 minutes before removing, giving the structure time to set properly.
- While the cake cools, prepare the glaze by whisking powdered sugar, milk, and vanilla extract until smooth and pourable.
- Drizzle the vanilla glaze generously over the warm cake, allowing it to cascade down the sides and soak into the surface slightly.
Cinnamon Roll Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan thoroughly.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Add melted butter, milk, eggs, vanilla extract, and sour cream, mixing until just combined.
- In a small bowl, combine brown sugar, cinnamon, and melted butter for the swirl mixture.
- Pour half the batter into prepared pan, sprinkle with cinnamon mixture, then top with remaining batter.
- Use a knife to create swirl patterns by cutting through the batter in figure-eight motions.
- Bake for 35-40 minutes until a toothpick inserted in center comes out with few moist crumbs.
- Cool for 15 minutes, then prepare glaze by whisking powdered sugar, milk, and vanilla until smooth.
- Drizzle glaze generously over warm cake, allowing it to cascade down the sides.
Notes
Pro Tips for Bakery-Quality Results
Temperature control is crucial for achieving the perfect texture in this cinnamon roll cake. All ingredients should be at room temperature before mixing to ensure proper incorporation and a smooth batter. Cold ingredients can cause the batter to curdle or develop lumps that won’t fully dissolve during baking. Take eggs and milk out of the refrigerator at least an hour before baking to achieve optimal temperature.
Don’t overmix the batter once you’ve combined the wet and dry ingredients. Overmixing develops the gluten in the flour, resulting in a tough, dense cake instead of the tender, fluffy texture you want. Mix just until the ingredients are combined and you can’t see streaks of flour. A few small lumps are perfectly fine and will disappear during baking.
Storage and Serving Suggestions
This cinnamon roll cake stays fresh and moist for up to five days when stored properly at room temperature in an airtight container. The sour cream in the batter acts as a natural preservative, helping maintain moisture and flavor over time. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to three months. Thaw frozen slices at room temperature for about an hour before serving.
This versatile cake is perfect for any time of day, from morning breakfast to afternoon coffee break or evening dessert. Serve it warm with a cup of freshly brewed coffee or cold milk for the ultimate comfort food experience. The cake is also delicious when slightly warmed in the microwave for 15-20 seconds, which softens the glaze and intensifies the cinnamon aroma.
Sweet Endings That Create Lasting Memories
There’s something truly special about the aroma of cinnamon and vanilla filling your kitchen as this cake bakes to golden perfection. This homemade cinnamon roll cake represents more than just a recipe – it’s an opportunity to create warm memories with family and friends while enjoying the simple pleasure of homemade baking. The combination of tender cake, aromatic cinnamon swirls, and creamy vanilla glaze creates a dessert experience that rivals any bakery creation while offering the satisfaction of making it yourself in your own kitchen.
