Name: Cinnabon Cinnamon Roll Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ¾ cup granulated sugar; 2 teaspoons baking powder; ¼ teaspoon salt; ¾ cup buttermilk; 2 large eggs; ⅓ cup unsalted butter, melted; 1 teaspoon vanilla extract; ½ cup unsalted butter, softened (for swirl); 1 cup brown sugar (for swirl); 2 tablespoons ground cinnamon (for swirl); 1 cup powdered sugar (for glaze); 1–2 tablespoons milk or cream (for glaze); ½ teaspoon vanilla extract (for glaze); ½ cup chopped pecans (optional, for topping)

I’ve always had a soft spot for anything cinnamon, especially when it involves gooey swirls, sweet icing, and a cake so moist it practically melts in your mouth. That’s exactly what this Cinnabon Cinnamon Roll Cake delivers. It takes everything you love about a classic cinnamon roll—the rich, buttery filling, that signature Cinnabon flavor, and the creamy glaze—and transforms it into an easy-to-make cake that’s perfect for breakfast, dessert, or even just an indulgent snack.

The best part? No yeast, no rising, no rolling—just mix, pour, and bake. I’ve made this recipe for lazy Sunday brunches, family gatherings, and even potlucks, and it always disappears fast. It’s the kind of comforting, crowd-pleasing dish that makes your kitchen smell like a bakery and your guests come back for seconds… and thirds.

Why You’ll Love This Cinnabon Cinnamon Roll Cake

This cake checks every box. It’s rich, soft, and packed with that signature cinnamon sugar swirl, but without the hassle of traditional cinnamon rolls. You get all the indulgence and nostalgia in a much simpler form. Plus, the buttery brown sugar glaze seeps into every corner, making each bite perfectly moist and decadent. If you’re looking for a recipe that feels both nostalgic and impressive, this is it.

What Kind of Cinnamon Should I Use for Cinnabon Cinnamon Roll Cake?

For that iconic Cinnabon flavor, you’ll want to use Korintje cinnamon if you can find it. It’s the same variety that many bakeries use—mild, sweet, and incredibly aromatic. That said, regular ground cinnamon from your pantry works just fine too. I’ve used both, and while the flavor slightly differs, the result is still deliciously spiced and comforting. Avoid using overly spicy cinnamon blends as they can overpower the sweet balance of the cake.

Options for Substitutions

No Buttermilk?

No problem. You can make a quick substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let it sit for 5–10 minutes, and you’ve got a great homemade buttermilk alternative.

Don’t Have Pecans?

Walnuts or even chopped almonds are great alternatives. Or skip the nuts entirely if you prefer a smoother texture—this cake holds its own without them.

Want to Cut Down on Sugar?

You can reduce the sugar in the swirl or glaze slightly, but keep in mind that the balance of sweet and spice is key to the cake’s character. Opt for coconut sugar or a monk fruit sweetener for a lighter option.

Gluten-Free Needs?

A 1:1 gluten-free baking flour blend works well in this recipe. Just make sure it includes xanthan gum for structure.

Dairy-Free?

Use a plant-based butter and almond or oat milk. I’ve tested it with vegan alternatives and the cake still turns out moist and flavorful.

Ingredients for This Cinnabon Cinnamon Roll Cake

All-Purpose Flour

Provides the structure for the cake. It gives the perfect soft crumb without being too dense or too light.

Granulated Sugar

Sweetens the cake base and helps it brown nicely while baking. It also balances the richness of the cinnamon swirl.

Buttermilk

Adds tang and tenderness to the cake. It reacts with the leavening agents for a fluffy texture.

Eggs

Bind the ingredients together and give the cake stability and richness.

Unsalted Butter

Used in both the batter and the cinnamon swirl—it delivers deep flavor and that signature moistness.

Baking Powder

Leavens the cake and helps it rise evenly in the oven.

Salt

A small amount enhances all the other flavors, especially the sweetness.

Ground Cinnamon

The star of the show! Infuses the cake with warmth and depth—essential for recreating the Cinnabon magic.

Brown Sugar

Used in the cinnamon swirl for that gooey, caramel-like texture. It adds moisture and rich molasses notes.

Vanilla Extract

Lends a soft aromatic sweetness to both the cake and the glaze.

Powdered Sugar

Used for the glaze to give it that silky, pourable consistency with a smooth finish.

Milk (or Cream)

Thins the glaze to the perfect pour-over texture without making it too runny.

Chopped Pecans

Optional, but highly recommended! They add crunch, texture, and a lovely nutty flavor that contrasts beautifully with the soft cake.

Step 1: Make the Cake Batter

In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar. In a separate bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry and stir just until combined—don’t overmix. Spread the batter evenly into a greased 9×13-inch baking dish.

Step 2: Mix the Cinnamon Swirl

In a small bowl, stir together the softened butter, brown sugar, and cinnamon until it forms a thick, spreadable paste. Drop spoonfuls of this mixture over the cake batter. Use a knife to gently swirl it through the batter, creating that classic cinnamon roll pattern.

Step 3: Bake the Cake

Place the dish in a preheated oven at 350°F (175°C) and bake for about 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean (a little cinnamon swirl on the toothpick is fine!).

Step 4: Make the Glaze

While the cake is baking, whisk together powdered sugar, vanilla extract, and milk (or cream) until smooth and slightly thick. Adjust the consistency by adding more milk a teaspoon at a time if needed.

Step 5: Glaze and Top

As soon as the cake comes out of the oven, drizzle the glaze generously over the hot cake. The warmth helps the glaze soak in for extra flavor. Sprinkle with chopped pecans while the glaze is still soft so they stick.

How Long to Cook the Cinnabon Cinnamon Roll Cake

This cake typically bakes for 30 to 35 minutes at 350°F (175°C). You’ll know it’s done when the edges are golden and a toothpick inserted in the center comes out with just a few moist crumbs (the cinnamon swirl may leave some stickiness, which is perfectly fine). Be careful not to overbake it—keeping the cake soft and gooey is key to that classic cinnamon roll texture.

Tips for Perfect Cinnabon Cinnamon Roll Cake

Use Room Temperature Ingredients: Especially the eggs and buttermilk. This helps the batter mix evenly and results in a more tender cake.
Don’t Overmix the Batter: Stir until just combined. Overmixing can make the cake dense and chewy instead of soft and fluffy.
Swirl Gently: When marbling the cinnamon sugar mixture into the batter, use a light hand. You want defined swirls, not full mixing.
Glaze While Hot: Pour the glaze over the cake as soon as it comes out of the oven. This helps it seep into the cake for maximum flavor and moisture.
Toast the Pecans (Optional): For extra crunch and flavor, lightly toast the pecans in a dry skillet for 3–4 minutes before topping the cake.
Let It Sit Before Cutting: Give it at least 10–15 minutes to cool slightly so the glaze sets up a bit—it’ll be easier to slice and serve.

Watch Out for These Mistakes While Cooking

Skipping the Swirl Step: Don’t just drop the cinnamon mixture on top—be sure to swirl it through the batter so it bakes into every bite.
Overbaking the Cake: This cake dries out quickly if overdone. Keep an eye on it after 30 minutes and check with a toothpick.
Using Cold Butter in the Swirl: It needs to be soft so it mixes smoothly with the brown sugar and cinnamon. Cold butter will clump and won’t swirl properly.
Not Glazing While Hot: If the cake cools too much before glazing, the icing will sit on top instead of soaking in.
Too Thin or Too Thick Glaze: If it’s too thick, it won’t spread well; too thin, and it’ll run off the cake. Aim for a pourable but slightly thick consistency.

What to Serve With Cinnabon Cinnamon Roll Cake?

Hot Coffee or Espresso

The bitterness of a strong coffee balances the sweetness of the cake perfectly. Great for a cozy morning or brunch.

Vanilla Ice Cream

For a full dessert experience, serve a warm slice with a scoop of vanilla ice cream—melts into the swirls beautifully.

Fresh Berries

A bowl of strawberries, blueberries, or raspberries brings a refreshing, tart contrast to the cake’s richness.

Whipped Cream

A dollop of fresh whipped cream on top of a warm slice is simple but indulgent.

Bacon or Sausage Links

If serving at brunch, salty breakfast meats create a delicious sweet-salty combo.

Chai or Spiced Tea

Cinnamon-forward teas pair especially well with the flavors of this cake.

Scrambled Eggs

Round out a breakfast plate with something savory and protein-packed to balance the sugar.

Maple Yogurt Parfait

A layered yogurt parfait with granola and a drizzle of maple syrup complements the cinnamon without overwhelming the palate.

Storage Instructions

This Cinnabon Cinnamon Roll Cake stores beautifully, making it a great make-ahead option.

Room Temperature: Cover tightly with foil or plastic wrap and store at room temperature for up to 2 days. Make sure it’s fully cooled before wrapping.
Refrigerator: For longer storage, keep it in an airtight container in the fridge for up to 5 days. Warm individual slices in the microwave for 15–20 seconds before serving.
Freezer: Yes, you can freeze it! Wrap individual pieces or the whole (cooled) cake tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw in the fridge overnight and warm before serving.

Estimated Nutrition (per serving – based on 12 servings)

Please note these are rough estimates and can vary based on specific ingredients used.

Calories: 380
Total Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Cholesterol: 65mg
Sodium: 210mg
Total Carbohydrates: 52g
Dietary Fiber: 1g
Total Sugars: 33g
Protein: 5g

Frequently Asked Questions

Can I make this Cinnabon Cinnamon Roll Cake the night before?

Absolutely! You can prepare and bake the cake the night before, then reheat it slightly and drizzle with fresh glaze before serving for that just-baked flavor.

Can I double the recipe for a larger crowd?

Yes, you can double the ingredients and bake it in two 9×13-inch pans or a larger sheet pan. Just be sure to adjust the baking time slightly and keep an eye on the center for doneness.

Is it okay to skip the pecans?

Totally! The cake is just as delicious without them. The nuts add a little crunch, but the cinnamon and glaze do all the heavy lifting in terms of flavor.

Can I use a boxed cake mix as a shortcut?

While this recipe is designed from scratch, you could use a vanilla or yellow cake mix as the base and then follow the swirl and glaze steps. It won’t be quite the same, but still tasty!

What’s the best way to reheat leftovers?

Microwave a slice for 15–20 seconds or reheat a covered dish in a low oven (around 300°F) for about 10 minutes. The glaze softens and the cake becomes warm and gooey again.

Can I add raisins or other mix-ins?

Sure! Raisins, mini chocolate chips, or even a bit of orange zest can work. Just be mindful not to overload the batter.

Does this taste just like a Cinnabon cinnamon roll?

Very close! While it’s not an exact copycat (since there’s no dough involved), the cinnamon swirl and icing deliver all the classic Cinnabon vibes in a soft, cake-like format.

Can I make this dairy-free?

Yes. Use plant-based butter, dairy-free milk, and skip the buttermilk by using the vinegar + non-dairy milk trick. It still bakes up beautifully.

Conclusion

Cinnabon Cinnamon Roll Cake is the best kind of comfort food—warm, rich, easy to make, and ridiculously delicious. Whether you’re serving it for brunch, dessert, or sneaking a late-night bite, this cake hits all the right notes. It delivers all the gooey, cinnamon-sugar goodness of a classic cinnamon roll with none of the kneading or waiting. It’s a recipe you’ll find yourself coming back to again and again.