This Cinnamon Roll Cake is the kind of recipe that arrives in your life when you need the comfort of baked cinnamon goodness without the labor of individually rolling dozens of buns. I first made this the winter my oven became my favorite companion: a cold afternoon, a cup of tea, and a craving for cinnamon rolls but not the time for a long rise and pull. What emerged from the pan was soft, buttery cake marbled with a deeply caramelized cinnamon ribbon and finished with a smooth vanilla glaze — everything a cinnamon roll offers, but effortless and crowd-friendly. From first bite the texture reads like a hybrid between tender coffee cake and classic roll, with the cinnamon filling creating pockets of sticky, caramel-like sweetness.

Over the years this version has earned a permanent spot in my weekend baking rotation. I discovered a few small tricks that make it reliably tender and easy to slice: don’t overmix the batter, cool the pan slightly before glazing, and use room-temperature butter for the filling so it drops nicely and swirls into the cake. It’s become our go-to when neighbors drop by, for potlucks, and especially for slow Sunday breakfasts. Even picky eaters — the kind who usually skip cinnamon — will come back for seconds once they taste the tender crumb and the sticky cinnamon ribbons.

Ingredients

• Cake: 3 cups all-purpose flour, 1 cup white granulated sugar, 4 teaspoons baking powder, 2 large eggs, 2 teaspoons vanilla extract, 1 1/2 cups milk, 1/2 cup (1 stick) salted butter, melted. Choose a reliable brand of all-purpose flour for even structure (King Arthur or Gold Medal are consistent). Using room-temperature eggs yields better emulsion and structure.
• Cinnamon filling: 3/4 cup (1 1/2 sticks) salted butter, softened to room temperature; 1 cup packed light brown sugar; 2 tablespoons all-purpose flour; 1 tablespoon ground cinnamon. Use a dark brown sugar if you prefer a deeper molasses note; room-temp butter lets the filling drop in spoonfuls without melting into the batter instantly.
• Glaze: 2 cups powdered sugar, 5 tablespoons milk, 1 teaspoon vanilla extract. Adjust powdered sugar or milk to reach desired thickness for pouring versus drizzling. For extra richness swap 1 tablespoon of milk for cream.

Instructions

Prepare the Pan and Oven: Preheat your oven to 350°F and spray a 9x13-inch baking dish with nonstick spray (the flour-containing sprays make release easier). Line the pan with parchment if you want easier removal. Preheating ensures the batter gets a uniform rise when it enters the oven. Make the Batter: In a large bowl or the bowl of a stand mixer, combine 3 cups all-purpose flour, 1 cup granulated sugar, and 4 teaspoons baking powder. Add 2 large eggs, 2 teaspoons vanilla extract, and 1 1/2 cups milk. With the mixer running on low, slowly pour in 1/2 cup melted salted butter and mix just until combined — about 20 to 30 seconds. Overmixing develops gluten and will produce a tougher crumb, so stop as soon as there are no dry streaks. Fill the Pan: Spread the batter evenly into the prepared 9x13 pan with an offset spatula. A light, even layer helps the cinnamon filling create distinct ribbons without pooling in one corner. Prepare the Filling: In a small bowl, stir together 3/4 cup softened salted butter, 1 cup packed light brown sugar, 2 tablespoons flour, and 1 tablespoon ground cinnamon until smooth. The flour helps the filling set slightly during baking so it stays ribbon-like rather than fully liquefying. Drop and Swirl: Drop the cinnamon filling by spoonfuls across the batter. Use a butter knife to drag through the filling and batter to create a marbled, swirled pattern. Don’t over-swirl — aim for visible streaks of filling; you want pockets of concentrated cinnamon rather than a single uniform layer. Bake Until Set: Bake at 350°F for 35 to 40 minutes. Mine took about 40 minutes. The cake is done when a knife or toothpick inserted into the center comes out clean and the top springs back when lightly pressed. Avoid overbaking to keep the cake moist. Make the Glaze: While the cake rests a few minutes, whisk together 2 cups powdered sugar, 5 tablespoons milk, and 1 teaspoon vanilla extract until smooth. Adjust thickness by adding more sugar (thicker) or milk (thinner). Pour over warm cake or wait until it cools to room temperature for cleaner slices. Serve: Pour or drizzle the glaze evenly over the cake. Serve warm for gooey pockets or at room temperature for easier slicing. Leftovers keep well refrigerated for up to 4 days.

Storage Tips

Store cooled cake in an airtight container or wrapped tightly with plastic wrap in the refrigerator for up to 4 days. If you plan to serve at room temperature, remove from the fridge 30 to 60 minutes before serving. For freezing, cut into portions and wrap each slice in plastic followed by foil, or freeze the whole pan tightly covered for up to 3 months. To reheat, thaw in the refrigerator overnight and warm slices for 10 to 15 seconds in the microwave or 5 to 8 minutes in a 325°F oven until just warmed through.

Ingredient Substitutions

Milk can be swapped for a nut milk or oat milk if you prefer a lighter flavor; reduce the amount slightly if your plant milk is very thin. For a dairy-free version use a dairy-free butter substitute for both the batter and filling, and choose a vegan powdered sugar if needed. If you want a deeper flavor in the filling, replace 1/4 cup of the brown sugar with dark brown sugar or add 1/2 teaspoon molasses. To make a richer glaze, replace 1 tablespoon of milk with heavy cream or sour cream for tang.

Serving Suggestions

Serve warm with a dusting of extra powdered sugar or a handful of toasted chopped pecans on top for crunch. Pair with strong coffee or a spiced chai for breakfast, or offer alongside vanilla ice cream for a dessert twist. Slice into squares and present on a wooden board for casual gatherings, or plate with fresh berries for a brunch buffet.

Cultural Background

This tray-bake reinterprets the traditional cinnamon roll — a staple in Northern European and American baking — by translating the beloved rolled dough technique into a simpler, marbled batter approach. The method is rooted in the same flavor profile as Scandinavian cardamom and cinnamon buns, where cinnamon and brown sugar create the signature sweet ribbon. Over time, home bakers adapted the technique into sheet-pan versions to serve larger groups without the labor of individual buns.

Seasonal Adaptations

In fall, add 1/2 teaspoon pumpkin pie spice to the batter and replace half the milk with canned pumpkin for autumnal depth. For winter holidays fold in 1/2 teaspoon ground cardamom into the filling and sprinkle with chopped candied orange peel. In spring and summer keep it simple — a light vanilla glaze and fresh berries brighten the plate and keep the dessert from feeling too heavy.

Meal Prep Tips

Make the batter and filling the night before and refrigerate separately. In the morning, assemble, swirl, and bake for fresh warmth. Alternatively, bake the cake in advance, store covered in the refrigerator, and reheat slices briefly to restore the gooey filling before serving. Use shallow airtight containers for single-serving portions to make grab-and-go breakfasts for busy mornings.

Whether you need a quick crowd-pleaser for brunch, a cozy dessert for a cold night, or a simple way to enjoy cinnamon-roll flavors without the fuss, this Cinnamon Roll Cake delivers. Make it your own with mix-ins or toppings, and enjoy the smiles it brings.