Cinnamon Roll Cake

This Cinnamon Roll Cake combines everything you love about cinnamon rolls into one easy-to-slice farmhouse-style cake. With soft, yeasted layers swirled with cinnamon sugar and baked golden, it has the pull-apart texture of breakfast rolls but the beauty of a cake.

Unlike traditional frosted cakes, this recipe leans rustic and comforting — no piping bags needed. Just simple ingredients, rich cinnamon filling, and the kind of homemade aroma that fills your kitchen with warmth. Serve it plain, with a drizzle of glaze, or alongside a pot of hot coffee for the perfect breakfast or brunch centerpiece.

Whether you’re baking for a holiday morning, Sunday brunch, or just to treat your family, this Cinnamon Roll Cake is a timeless bake that feels as nostalgic as it is indulgent.

Variations

• Pecan Cinnamon Roll Cake: Sprinkle chopped pecans with filling.
• Maple Glaze: Use maple syrup instead of milk in glaze.
• Cream Cheese Frosting: Swap glaze for a thick cream cheese spread.

Substitutions

• Milk: Use almond or oat milk.
• Butter: Margarine or coconut oil can be substituted.
• Brown Sugar: Use coconut sugar for a less refined option.

Why You’ll Love This Recipe

It’s the taste of homemade cinnamon rolls with none of the fuss of frosting or arranging pans of rolls. Rustic, beautiful, and crowd-pleasing.

FAQs

Q: Can I make this without yeast?
A: You can use a quick bread base, but the yeasted dough gives the authentic cinnamon roll texture.

Q: Can I freeze Cinnamon Roll Cake?
A: Yes, freeze baked slices up to 2 months. Reheat before serving.

Q: Can I prepare it the night before?
A: Yes, assemble and refrigerate overnight. Bake fresh in the morning.

Q: Do I need the glaze?
A: It’s optional — the cake is delicious plain, but glaze adds extra sweetness.

Jana Rae

Cinnamon Roll Cake

Cinnamon Roll Cake with soft layers and swirls of cinnamon sugar. A cozy farmhouse breakfast bake perfect for holidays, brunch, or coffee time.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Rise Time 1 hour hr

Total Time 2 hours hrs

Servings: 12 slices

Course: Breakfast, Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Dough:

• 3 cups all-purpose flour
• 1 packet 2 ¼ tsp active dry yeast
• ¼ cup sugar
• ½ tsp salt
• ¾ cup warm milk
• ¼ cup unsalted butter melted
• 1 large egg

For the Cinnamon Filling:

• ½ cup brown sugar
• 2 tbsp cinnamon
• 4 tbsp unsalted butter softened

For the Optional Glaze:

• 1 cup powdered sugar
• 2 –3 tbsp milk
• ½ tsp vanilla extract

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Method

 

1. In a large bowl, combine warm milk, yeast, and sugar. Let sit 5 minutes until foamy.
2. Add melted butter, egg, and salt. Stir in flour gradually until a dough forms.
3. Knead on floured surface 5–6 minutes until smooth. Place in greased bowl, cover, and let rise 1 hour.
4. Mix brown sugar and cinnamon in a small bowl.
5. Roll dough into a rectangle. Spread softened butter, then sprinkle cinnamon sugar.
6. Roll into a log and slice into rounds (like cinnamon rolls). Arrange in a greased round cake pan, cut sides up.
7. Preheat oven to 350°F (175°C). Bake 30–35 minutes, until golden brown.
8. Drizzle with glaze if desired. Serve warm, pulling apart or slicing like cake.

Notes

Recipe Notes

• Best served warm, but reheats beautifully in the oven or microwave.
• Perfect for brunch tables and holiday breakfasts.
• Can be prepped the night before; refrigerate, then bake in the morning.