There are few things more comforting than the scent of cinnamon and sugar baking in the oven. It’s a smell that instantly transports me back to my grandmother’s kitchen on a Sunday morning. While I adore a classic, pillowy cinnamon roll, I don’t always have the time for the kneading, proving, and shaping that they demand. That’s where this glorious Cinnamon Roll Cake recipe comes in. It captures all the heart-warming flavours of the original – the soft, tender crumb, the rich, buttery cinnamon swirl, and a decadent cream cheese icing – but in the wonderfully straightforward form of a simple sheet cake. After testing this recipe five times, I finally got it just right, achieving the perfect balance of cake to swirl.

This isn’t just a cake with a bit of cinnamon sprinkled on top. We create a thick, brown sugar and cinnamon filling that gets marbled through the vanilla-scented batter, creating gooey pockets of spice in every single bite. The cake itself is moist and buttery, with a tender texture that melts in your mouth. Then, we slather the warm cake with a tangy, smooth cream cheese icing that drips invitingly down the sides. It’s the kind of bake that works beautifully for a weekend brunch with friends, a cosy afternoon treat with a cup of tea, or a special breakfast when you want to make the morning feel a little more memorable. It’s pure, unadulterated comfort in a baking tin.

Recipe Overview

This Cinnamon Roll Cake recipe delivers all the beloved flavours of a classic cinnamon roll without the fuss of yeast or proving. The final result is a wonderfully moist, single-layer cake with a rich, caramelised cinnamon ribbon running through it, all topped with a generous layer of tangy cream cheese icing. During testing, I found that letting the cake cool for just 10-15 minutes before adding the icing is the sweet spot; it’s still warm enough for the icing to melt slightly and seep into the cracks, creating an incredibly delicious finish.

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 55 minutes
• Servings: 12 people
• Difficulty: Easy

Why You’ll Love This Cinnamon Roll Cake Recipe

• Genuine Flavour: We’re not cutting corners on taste. The filling uses both dark brown sugar for a deep, molasses-like flavour and ground cinnamon for that authentic warmth. It bakes into the buttery cake to create gooey, caramelised pockets that taste just like the centre of a real cinnamon roll.
• Comes Together in Under an Hour: From gathering your ingredients to pulling a beautifully baked cake from the oven, the whole process takes less than 60 minutes. It’s a high-impact dessert with a very manageable timeline.
• Flexible Recipe: Feel free to make this cake your own. You can add 75g of chopped pecans or walnuts to the cinnamon filling for a lovely crunch, or a teaspoon of orange zest to the cream cheese icing for a bright, citrusy note.
• Ideal for Weekend Gatherings: This cake is a star at brunch, a welcome addition to an afternoon tea, and a comforting dessert after a family dinner. It’s a lovely follow-up to a savoury main like our popular Garlic Parmesan Chicken Pasta Recipe.
• Family Tested: This recipe always gets compliments whenever I make it. My husband, who’s usually picky, asked for seconds the first time I served it! It’s now a firm family favourite.

Cinnamon Roll Cake Recipe

⏱️ 20 min prep  •  🍳 35 min cook  •  👥 9 servings

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Ingredients You’ll Need

For this cake, using room temperature ingredients is key to getting a light, even crumb. I always use Nielsen-Massey vanilla bean paste for a rich, deep vanilla flavour, but a good quality extract works well too. Make sure your butter is properly softened, not melted, for the perfect texture.

• For the Cake Batter:
• 250g plain flour
• 1 ½ tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp salt
• 115g unsalted butter, softened to room temperature
• 200g caster sugar
• 2 large free-range eggs, at room temperature
• 2 tsp vanilla extract
• 240ml buttermilk, at room temperature
• For the Cinnamon Swirl:
• 85g unsalted butter, melted
• 150g dark brown soft sugar
• 2 tbsp ground cinnamon
• For the Cream Cheese Icing:
• 115g full-fat cream cheese, softened
• 55g unsalted butter, softened
• 200g icing sugar, sifted
• 1 tsp vanilla extract
• 1-2 tbsp milk, to thin if needed

Sara’s Tip: If you don’t have buttermilk, you can easily make your own. Just add 1 tablespoon of lemon juice or white vinegar to 240ml of whole milk, stir, and let it sit for 5-10 minutes until it thickens slightly. It works perfectly in this recipe.

How to Make This Cinnamon Roll Cake Recipe

The process for this cake is very straightforward. We’ll make the cake batter, then the simple cinnamon filling, layer them in the tin, and bake. The key is in the swirl – a gentle touch is all you need to create that beautiful marbled effect.

1. Preheat and Prepare: First, preheat your oven to 180°C (160°C Fan / Gas Mark 4). Grease and line a 23cm (9-inch) square baking tin with parchment paper, leaving an overhang on two sides to help you lift the cake out later.
2. Combine Dry Ingredients: In a medium bowl, whisk together the plain flour, baking powder, bicarbonate of soda, and salt. Set this aside.
3. Cream Butter and Sugar: In a large bowl, using a stand mixer or an electric hand whisk, beat the softened butter and caster sugar together on medium-high speed for about 3-4 minutes. You’re looking for a light, pale, and fluffy texture. This step incorporates air, which is vital for a tender cake. You can learn more about the science of creaming butter and sugar to perfect your technique.
4. Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl, then beat in the vanilla extract.
5. Alternate Flour and Buttermilk: Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Mix only until just combined – be careful not to overmix at this stage.
6. Make the Cinnamon Swirl: In a separate small bowl, mix together the melted butter, dark brown sugar, and ground cinnamon until it forms a thick, sandy paste.
7. Layer and Swirl: Pour half of the cake batter into your prepared tin and spread it evenly. Dollop half of the cinnamon mixture over the batter. I find that using two teaspoons to drop small spoonfuls works best for me. Pour the remaining cake batter on top and smooth it out. Dollop the rest of the cinnamon mixture over the top.
8. Create the Marble Effect: Take a butter knife or a skewer and gently drag it through the batter in a figure-of-eight motion 3-4 times to create a marbled effect. Don’t overdo it, or you’ll lose the distinct swirl.
9. Bake the Cake: Bake for 30-35 minutes, or until the cake is golden brown and a skewer inserted into the centre comes out clean with a few moist crumbs attached. Let the cake cool in the tin on a wire rack for 15 minutes.
10. Prepare the Icing and Finish: While the cake is cooling, make the icing. In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually beat in the sifted icing sugar until fully combined, then mix in the vanilla. If the icing is too thick, add a tablespoon of milk. Spread the icing over the still-warm cake and serve.

Tips From My Kitchen

• Temperature Control is Crucial: Using room temperature butter, eggs, and buttermilk is non-negotiable for this recipe. It allows the ingredients to emulsify properly, creating a smooth, uniform batter and a cake with a fine, tender crumb. Cold ingredients can cause the batter to split.
• The Secret to the Swirl: I learned that the best way to get a distinct, beautiful swirl is to be restrained. After dotting the cinnamon mixture on, a few gentle passes with a knife is all it takes. Over-swirling will just mix the filling into the batter, and you’ll lose that lovely layered effect.
• Make-Ahead Method: You can bake the cake a day in advance. Let it cool completely, then cover it tightly in the tin and store it at room temperature. Prepare the icing just before you’re ready to serve and spread it over the cake.
• Storage Savvy: Once iced, this cake is best stored in an airtight container at room temperature for up to 2 days. If your kitchen is very warm, or if you want to keep it longer, it will last in the fridge for up to 5 days. Just let it come to room temperature for about 30 minutes before serving for the best flavour and texture.

Equipment You’ll Need

• Stand mixer or electric hand mixer
• 23cm (9-inch) square baking tin
• Parchment paper
• Mixing bowls
• Wire cooling rack

Common Mistakes to Avoid

• Over-mixing the Batter: Once you add the flour, mix only until it’s just incorporated. Over-mixing develops the gluten in the flour, which will result in a tough, dense cake rather than a light and fluffy one.
• Baking at the Wrong Temperature: An oven that is too hot can cause the cake to brown too quickly on the outside before the inside is cooked. An oven that is too cool can result in a dense, greasy cake. An oven thermometer is a great investment to ensure accuracy.
• Icing a Hot Cake: If you spread the cream cheese icing on a cake straight from the oven, it will completely melt and turn into a runny glaze. Waiting just 15 minutes allows the cake to cool enough so the icing holds its shape but is still warm enough to melt slightly for that perfect finish.

What to Serve With This Cinnamon Roll Cake Recipe

This cake is truly a standalone star, but a few simple accompaniments can elevate it further. It’s a wonderful dessert to serve after a lighter meal, such as my Bruschetta Chicken, to provide a comforting end to the meal.

• Fresh Berries: A small bowl of fresh raspberries or sliced strawberries on the side provides a lovely, tart contrast to the sweetness of the cake and icing.
• Vanilla Bean Ice Cream: For a more indulgent dessert, a scoop of good-quality vanilla bean ice cream served alongside a warm slice of the cake is simply divine.
• A Good Cup of Coffee: The rich, slightly bitter notes of a freshly brewed coffee or a simple Americano cut through the sweetness perfectly, making it an ideal pairing for brunch or an afternoon treat.

Frequently Asked Questions

Cinnamon Roll Cake Recipe

A soft, tender cake with a rich cinnamon-sugar swirl running through it, all topped with a tangy cream cheese icing. It's all the flavor of a classic cinnamon roll in an easy-to-make cake.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 9 servings

Course: Dessert

Cuisine: American

Calories: 618

Ingredients Method Notes

Ingredients

  

For the Cake Batter

• 250 g plain flour
• 1 ½ tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp salt
• 115 g unsalted butter softened to room temperature
• 200 g caster sugar
• 2 large free-range eggs at room temperature
• 2 tsp vanilla extract
• 240 ml buttermilk at room temperature

For the Cinnamon Swirl

• 85 g unsalted butter melted
• 150 g dark brown soft sugar
• 2 tbsp ground cinnamon

For the Cream Cheese Icing

• 115 g full-fat cream cheese softened
• 55 g unsalted butter softened
• 200 g icing sugar sifted
• 1 tsp vanilla extract
• 1-2 tbsp milk to thin if needed

Method

 

1. Preheat and Prepare: First, preheat your oven to 180°C (160°C Fan / Gas Mark 4). Grease and line a 23cm (9-inch) square baking tin with parchment paper, leaving an overhang on two sides to help you lift the cake out later.
2. Combine Dry Ingredients: In a medium bowl, whisk together the plain flour, baking powder, bicarbonate of soda, and salt. Set this aside.
3. Cream Butter and Sugar: In a large bowl, using a stand mixer or an electric hand whisk, beat the softened butter and caster sugar together on medium-high speed for about 3-4 minutes. You're looking for a light, pale, and fluffy texture. This step incorporates air, which is vital for a tender cake. You can learn more about the science of creaming butter and sugar to perfect your technique.
4. Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl, then beat in the vanilla extract.
5. Alternate Flour and Buttermilk: Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Mix only until just combined – be careful not to overmix at this stage.
6. Make the Cinnamon Swirl: In a separate small bowl, mix together the melted butter, dark brown sugar, and ground cinnamon until it forms a thick, sandy paste.
7. Layer and Swirl: Pour half of the cake batter into your prepared tin and spread it evenly. Dollop half of the cinnamon mixture over the batter. I find that using two teaspoons to drop small spoonfuls works best for me. Pour the remaining cake batter on top and smooth it out. Dollop the rest of the cinnamon mixture over the top.
8. Create the Marble Effect: Take a butter knife or a skewer and gently drag it through the batter in a figure-of-eight motion 3-4 times to create a marbled effect. Don't overdo it, or you'll lose the distinct swirl.
9. Bake the Cake: Bake for 30-35 minutes, or until the cake is golden brown and a skewer inserted into the centre comes out clean with a few moist crumbs attached. Let the cake cool in the tin on a wire rack for 15 minutes.
10. Prepare the Icing and Finish: While the cake is cooling, make the icing. In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually beat in the sifted icing sugar until fully combined, then mix in the vanilla. If the icing is too thick, add a tablespoon of milk. Spread the icing over the still-warm cake and serve.

Notes

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.

I really hope you give this Cinnamon Roll Cake recipe a try. It brings so much warmth and happiness to our home, and I’m sure it will do the same for yours. It’s the perfect bake for when you crave the nostalgic flavour of a cinnamon roll but want the simplicity of a cake. If you do make it, please leave a comment below and let me know how it turned out – I love hearing from you! Happy baking, Sara.