Homemade Cinnamon Roll Cake

When you’re craving that warm, buttery cinnamon roll taste but don’t have time for yeast dough and rising, this homemade cinnamon roll cake is your answer. It delivers all the cozy flavor you love in a tender, from-scratch cake that comes together in under an hour.

The magic happens when you swirl a thick cinnamon-butter filling right into the batter before baking. Top it with a simple vanilla glaze while it’s still warm, and you’ve got a dessert that tastes like your favorite bakery treat, but made in your own kitchen.

The Ingredient Lineup

This cake keeps things simple with pantry staples you probably already have on hand. The real star is the cinnamon-butter filling, which creates those dreamy swirls that make every bite feel special.

• Unsalted butter (1 cup + 1/2 cup melted): Room-temperature butter creams beautifully with sugar for a light cake; the melted butter adds richness to the batter.
• Brown sugar (1 cup packed): Mixed with cinnamon and flour, it creates that molten, gooey filling layer that makes this cake so irresistible.
• Buttermilk (1 1/2 cups): This adds tang and tenderness to the cake crumb, keeping it moist without being dense.
• Ground cinnamon (1 tablespoon): The hero ingredient here, don’t skimp on this if you want that authentic cinnamon roll flavor in every bite.
• Baking powder (4 teaspoons): Gives the cake its lift and fluffy structure so it rises evenly in the pan.
• Powdered sugar (2 cups for glaze): Whisked with milk and vanilla, it creates a smooth, pourable glaze that sets just right.

How I Make Homemade Cinnamon Roll Cake

Let’s walk through how to build this cake layer by layer, starting with the filling and ending with that perfect drizzle on top.

Step 1: Make the Cinnamon Filling

Beat together room-temperature butter, brown sugar, flour, and cinnamon until it forms a thick, spreadable paste. Set it aside while you work on the batter, this filling is what creates those gorgeous swirls.

Step 2: Prep Your Pan and Preheat

Preheat your oven to 350°F and grease either a 9×13-inch pan or a deep 9×9-inch pan with baking spray. This prevents sticking and helps the cake bake evenly.

Step 3: Mix the Cake Batter

In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add room-temperature eggs and buttermilk, whisking until combined, then slowly whisk in the melted butter until the batter is smooth.

Step 4: Swirl in the Filling

Pour the batter into your prepared pan, then drop large spoonfuls of the cinnamon filling all over the top. Use a butter knife to gently swirl and marble the filling into the batter, creating those beautiful cinnamon ribbons.

Step 5: Bake Until Golden

Bake for about 30 minutes, until a toothpick inserted in the center comes out clean with just a few moist crumbs. The cake should be golden brown and spring back when lightly touched.

Step 6: Add the Glaze

While the cake bakes, whisk together powdered sugar, milk, and vanilla in a small bowl until smooth. Let the cake cool for 15 minutes, then drizzle the glaze over the warm cake so it sets beautifully on top.

Fun Variations

• Cream cheese filling: Swap the brown sugar filling for a mixture of softened cream cheese, butter, cinnamon, and a touch of vanilla for a different take.
• Extra-thick filling: Double the cinnamon filling recipe and dollop it more generously for a richer, more indulgent cake.
• Pecan streusel topping: Before baking, sprinkle chopped pecans mixed with a little cinnamon and brown sugar over the swirled batter for crunch.
• Espresso twist: Add a teaspoon of instant coffee powder to the glaze for a subtle depth that pairs beautifully with cinnamon.

Equipment You'll Need

• 9×13-inch or 9×9-inch cake pan
• Large mixing bowl
• Whisk
• Butter knife
• Toothpick
• Small bowl for glaze

What Goes With It

• Serve warm with a cup of strong coffee or hot tea for that true cinnamon roll experience.
• Top a slice with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
• Pair it with a glass of cold milk, the classic combo never goes out of style.
• Bring it to a potluck or brunch; it’s easy to transport and always a crowd-pleaser.
• More Comfort Food to round out the menu

Angela's Best Tips

• Use room-temperature eggs and buttermilk, they blend more smoothly into the batter and create a more tender crumb.
• Don’t over-swirl the filling; a few gentle strokes create prettier ribbons than aggressive mixing.
• Wait the full 15 minutes before glazing, this lets the cake firm up enough that the glaze stays visible on top instead of soaking in completely.
• Serve this cake warm if you can; the filling is softer and more gooey, which makes it taste even more like a cinnamon roll.
• Use a serrated knife dipped in hot water (and wiped clean between cuts) to slice cleanly without dragging the filling around.

Make-Ahead, Storage & Leftovers

Store

Cover the cooled cake with plastic wrap and keep it at room temperature for up to 2 days, or refrigerate for up to 4 days.

Freeze

Wrap individual slices tightly in plastic wrap and freeze for up to 2 months; thaw at room temperature before serving.

Reheat

Warm a slice in the microwave for 20-30 seconds, or pop it in a 300°F oven for a few minutes to restore the soft texture.

For more on safe storage, see the USDA food-safety guidance for storing leftovers.

What Makes This Recipe Special

• No yeast, no rising time, just mix, swirl, and bake in 30 minutes.
• Packed with cinnamon filling that creates pockets of sweet, spiced goodness throughout.
• Soft, tender crumb thanks to buttermilk and proper creaming technique.
• A simple milk-based glaze finishes it off with just the right amount of sweetness.
• Feeds a crowd, makes 9 large or 12 small servings from one pan.

More Easy Recipes

• Homemade Blackberry Cobbler
• Homemade Applesauce Bread with Honey
• Fudgy Chocolate Cake with Hidden Richness

You might also like: Coconut Cream Pie – A Classic Favorite, Cinnamon Roll Breakfast Ring, Homemade Blackberry Cobbler.

Angela

Homemade Cinnamon Roll Cake

A tender, from-scratch cake swirled with a thick cinnamon-butter filling and topped with a smooth vanilla glaze. No yeast, no rising time—just warm cinnamon roll flavor ready in under an hour.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Servings: 4 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup unsalted butter, room temperature
• 1 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon
• 3 cups all-purpose flour
• 1 cup granulated sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 1 1/2 cups buttermilk, room temperature
• 1/2 cup unsalted butter, melted
• 2 cups powdered sugar
• 5 tablespoons whole milk
• 1 teaspoon vanilla extract

Equipment

• 9x13-inch or 9x9-inch cake pan
• Large mixing bowl
• Whisk
• Butter knife
• Toothpick
• Small bowl for glaze

Method

 

1. To make the cinnamon filling::
2. Beat butter, brown sugar, flour, and cinnamon together, set aside.
3. To make the cake::
4. Preheat oven to 350°F and grease a 9x13 cake pan or a deep 9x9 pan with baking spray, set aside.
5. In a large bowl whisk together flour, sugar, baking powder, and salt together. Whisk in eggs and buttermilk.
6. Slowly whisk in melted butter.
7. Pour the batter into the prepared pan.
8. Drop large spoonfuls of the cinnamon butter on top of the cake batter. Use a butter knife to swirl the cinnamon and cake batter together.
9. Bake cake until a toothpick inserted comes out clean with a few moist, not wet, crumbs, about 30 minutes.
10. To make the glaze::
11. In a bowl whisk together powdered sugar, milk, and vanilla.
12. Let the cake cool for 15 minutes before drizzling the glaze over the cake. Slice, serve, and enjoy!

Notes

Makes 9 large or 12 small servings. Serve warm for the best texture and flavor. Store covered at room temperature for up to 2 days or refrigerate for up to 4 days.