A comforting sheet cake that captures all the warmth and flavor of a cinnamon roll—without the fuss of rolling dough—with a sweet vanilla glaze drizzled on top.

Why You’ll Love This Recipe

I love how this recipe delivers the cozy, gooey swirl of a cinnamon roll in cake form. It's easier to make than traditional rolls, and every bite is packed with cinnamon-sugar goodness. It’s a foolproof treat that’s perfect for breakfasts, brunches, or dessert.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

3 cups all-purpose flour
1 cup granulated sugar
4 teaspoons baking powder
2 large eggs
2 teaspoons vanilla extract
1½ cups milk
½ cup (1 stick) salted butter, melted and slightly cooled

For the cinnamon filling:

¾ cup salted butter, softened
1 cup packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon

For the glaze:

2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla extract

Directions

I start by preheating the oven to 350 °F and spraying a 9×13-inch baking dish with nonstick spray.
In a large bowl or stand mixer, I whisk together the flour, sugar, baking powder, eggs, vanilla, and milk. Then I slowly pour in the melted butter while mixing just until everything is combined—careful not to overmix.
I pour the batter into the prepared pan and spread it evenly.
In a separate bowl, I mix the softened butter, brown sugar, flour, and cinnamon until smooth.
I drop spoonfuls of the cinnamon filling over the cake batter and use a butter knife to swirl it into a marbled pattern.
I bake it for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is still warm, I whisk together the powdered sugar, milk, and vanilla to make the glaze.
I drizzle the glaze over the warm cake and let it soak in before slicing and serving.

Servings and Timing

Servings: 12
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

I sometimes use dark brown sugar in the filling for a deeper molasses flavor.
I swap in unsalted butter and add a pinch of salt when I want to control the saltiness myself.
For a festive twist, I stir in chopped pecans or a bit of nutmeg to the filling.
I’ve even added a layer of chopped apples for a fall-inspired version.

Storage/Reheating

I keep leftover cake covered on the counter for up to two days—it stays moist and tender. If I want to store it longer, I wrap slices tightly and freeze them for up to 3 months. To reheat, I microwave individual slices for about 15–20 seconds or warm them in a low oven.

FAQs

Can I make this cake ahead of time?

Yes, I often bake it a day in advance. I just cover it tightly once cooled, and it tastes just as good the next day.

What if I only have unsalted butter?

I’ve used unsalted butter many times—just be sure to add about ½ teaspoon of salt to the batter and the filling.

Can I halve the recipe?

Absolutely. I use an 8×8 or 9×9 pan and reduce the baking time by a few minutes. I start checking for doneness at around 30 minutes.

Can I use a boxed cake mix?

If I’m in a pinch, I use a vanilla or yellow cake mix and prepare it according to package instructions. Then I swirl in the cinnamon filling and glaze it after baking.

How do I keep the cake moist?

I make sure not to overbake it and always cover it tightly once cooled. The glaze also helps lock in moisture, so I don’t skip that part.

Conclusion

This Cinnamon Roll Cake has become one of my go-to comfort bakes. It’s easy to whip up, has all the warm, spiced sweetness I crave, and never fails to impress. Whether I’m sharing it with family or saving it for a cozy solo treat, this cake always hits the spot.

Cinnamon Roll Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A cozy and easy-to-make sheet cake that captures the gooey, cinnamon-sugar flavor of a classic cinnamon roll, finished with a sweet vanilla glaze.

Instructions

Preheat the oven to 350 °F (175 °C) and spray a 9×13-inch baking dish with nonstick spray.
In a large bowl or stand mixer, whisk together flour, granulated sugar, baking powder, eggs, vanilla, and milk. Slowly pour in the melted butter while mixing until just combined.
Spread the batter evenly into the prepared pan.
In a small bowl, mix softened butter, brown sugar, flour, and cinnamon until smooth. Drop spoonfuls over the batter.
Use a butter knife to swirl the filling into the batter, creating a marbled effect.
Bake for 35–40 minutes, or until a knife inserted in the center comes out clean.
While the cake is still warm, whisk powdered sugar, milk, and vanilla extract to make the glaze. Pour generously over the cake.
Serve warm or at room temperature. Letting it cool slightly will help with cleaner slices.