Cinnabon Cinnamon Roll Cake

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If you’ve ever stood in line at a mall just to get a whiff of that sweet, spicy aroma coming from the Cinnabon kiosk, then you already know the kind of magic we’re recreating with this Cinnabon Cinnamon Roll Cake. This cake brings all the iconic flavors of a warm, gooey cinnamon roll into a soft, buttery sheet cake that’s drizzled with a rich cream cheese glaze. It’s everything I love about cinnamon rolls—without the need to knead dough or wait for it to rise.

I created this recipe on a weekend morning when I was craving cinnamon rolls but didn’t want to spend hours in the kitchen. The result? A ridiculously moist, cinnamon-swirled cake that hits all the right notes—sweet, soft, buttery, and beautifully spiced. Whether you’re making it for a holiday brunch, a cozy dessert, or just to treat yourself, this cake makes any moment feel like a special occasion.

Why You’ll Love This Cinnabon Cinnamon Roll Cake

This cake is ridiculously easy to make and absolutely irresistible. It gives you that warm, cinnamony comfort of a cinnamon roll without the fuss of rolling dough or waiting for yeast to work its magic. The texture is fluffy and tender, the cinnamon sugar filling is rich and buttery, and the cream cheese glaze brings it all home.

It’s the kind of dessert that vanishes quickly from the table, and everyone will ask for the recipe. Perfect for lazy Sunday mornings, brunch get-togethers, or whenever you’re craving something sweet and satisfying.

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What Kind of Cinnamon Should I Use?

The cinnamon you use can really make a difference. I prefer using Saigon or Ceylon cinnamon because they both offer a deeper, richer flavor than standard ground cinnamon. Saigon cinnamon is especially bold and sweet, which helps create that signature Cinnabon warmth. If all you have is regular ground cinnamon, don’t worry—it will still turn out delicious.

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Options for Substitutions

Don’t have buttermilk? You can make your own by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes. Out of cream cheese? A simple vanilla glaze made from powdered sugar, milk, and a splash of vanilla works just fine.

Gluten-free flour blends can be used in place of all-purpose flour, and dairy-free options like almond milk and vegan butter will still yield great results. This cake is surprisingly flexible—just don’t skip the cinnamon sugar swirl, it’s the heart of the whole thing.

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Ingredients for this Cinnabon Cinnamon Roll Cake

All-Purpose Flour – This forms the base of the cake and gives it structure and softness. Make sure to spoon and level your flour for accuracy.

Granulated Sugar – Sweetens the cake and helps create a light, tender crumb.

Brown Sugar – Used in the cinnamon swirl to create that signature caramelized texture and rich molasses flavor.

Butter – Adds richness and moisture to both the cake and the cinnamon swirl. Use unsalted butter so you can control the salt content.

Eggs – Essential for binding the ingredients and adding lift and richness.

Baking Powder – Helps the cake rise and become fluffy.

Salt – Balances the sweetness and enhances all the other flavors.

Buttermilk – Keeps the crumb moist and tender with a slight tang that complements the sweetness.

Vanilla Extract – Adds warmth and enhances the overall flavor of the cake.

Ground Cinnamon – The star of the show, it brings that iconic spicy-sweet flavor.

Powdered Sugar – Used to make the glaze for that sweet finishing touch.

Cream Cheese – Softened cream cheese creates a silky, tangy glaze that ties everything together.

Milk – Helps thin out the glaze to a pourable consistency.

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Step 1: Prepare the Batter

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined, being careful not to overmix.

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Step 2: Make the Cinnamon Swirl

In a small bowl, combine softened butter, brown sugar, and ground cinnamon. The mixture should be thick and paste-like.

Drop spoonfuls of the cinnamon mixture over the cake batter in the baking dish, then use a knife to swirl it gently into the batter without overmixing. You want beautiful ribbons of cinnamon throughout the cake.

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Step 3: Bake the Cake

Bake for 32–38 minutes or until a toothpick inserted in the center comes out clean. The top should be golden and the cinnamon swirl bubbling around the edges. Let it cool in the pan for 15 minutes while you prepare the glaze.

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Step 4: Make the Cream Cheese Glaze

In a medium bowl, whisk together softened cream cheese, powdered sugar, vanilla extract, and milk until smooth. Adjust the thickness by adding more milk if needed.

Drizzle the glaze generously over the warm cake so it melts into all the cracks. Let the cake cool slightly before slicing to allow the glaze to set just a bit.

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Step 5: Slice and Serve

Cut into squares and serve warm or at room temperature. The texture is tender, the cinnamon is bold, and the glaze ties everything together like a bakery-quality treat.

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How Long to Prepare the Cinnabon Cinnamon Roll Cake

Prep Time: The preparation takes about 20 minutes. This includes measuring out your ingredients, mixing the batter, making the cinnamon swirl, and preparing the glaze.

Bake Time: Baking typically takes 32 to 38 minutes. After baking, let it cool for 10 to 15 minutes before glazing and serving. Overall, from start to finish, you’re looking at just under an hour.

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Tips for Perfect Cinnabon Cinnamon Roll Cake

• Use room temperature ingredients – This helps them combine more easily and results in a smoother batter.
• Don’t overmix – Once the flour is added, mix just until combined to avoid a dense cake.
• Swirl gently – When adding the cinnamon mixture, use a butter knife to swirl without overdoing it. You want visible ribbons, not a muddy mixture.
• Bake until just done – Insert a toothpick to check doneness. A few moist crumbs are fine, but there should be no wet batter.
• Glaze while warm – Pour the glaze while the cake is still slightly warm so it sinks in slightly but still stays visible on top.

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Watch Out for These Mistakes While Cooking

• Cold butter or cream cheese – These won’t mix properly. Always soften them first.
• Skipping the buttermilk – This adds moisture and a tender crumb. If you don’t have it, make a substitute.
• Overbaking – The cake can dry out quickly. Start checking at the 32-minute mark.
• Not greasing the pan properly – Stickiness is a common issue, so coat your dish thoroughly.
• Pouring glaze on a hot cake – If the cake is too hot, the glaze will melt completely and disappear. Let it cool slightly first.

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What to Serve With Cinnabon Cinnamon Roll Cake?

1. Hot Coffee or Espresso

The bitterness of coffee balances the sweetness of the cake beautifully.

2. Vanilla Ice Cream

Serve warm cake with a scoop of vanilla ice cream for an indulgent dessert.

3. Fresh Fruit Salad

A bowl of berries or citrus segments helps cut through the richness.

4. Scrambled Eggs or a Savory Brunch Side

Balance your brunch with a protein-packed savory option.

5. Chai Tea or Spiced Latte

The spices in chai complement the cinnamon in the cake perfectly.

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Storage Instructions

Room Temperature: Store covered at room temperature for up to 2 days. Keep it in an airtight container to retain moisture.

Refrigerator: If you want it to last longer, refrigerate the cake for up to 5 days. Allow slices to come to room temperature before serving or microwave for 10–15 seconds.

Freezer: This cake freezes very well. Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge or warm in the microwave.

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Estimated Nutrition (Per Serving, Based on 12 Servings)

• Calories: 390
• Sugar: 32g
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 75mg
• Sodium: 230mg
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 5g

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Frequently Asked Questions

Can I make this cake ahead of time?

Yes! You can bake it a day in advance and add the glaze just before serving for a fresher appearance.

Can I double the recipe?

Definitely. You can double the recipe and use a larger sheet pan. Just watch your baking time—it may need a few extra minutes.

Can I use boxed cake mix?

You can! A yellow or butter cake mix will work. Just prepare it as directed and add the cinnamon swirl and glaze.

What if I don’t have buttermilk?

Use regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

Can I leave out the cream cheese glaze?

Yes, although it adds that authentic Cinnabon flavor. You can replace it with a simple vanilla glaze instead.

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Conclusion

This Cinnabon Cinnamon Roll Cake is a dream come true for anyone who loves the comfort of a classic cinnamon roll without all the effort. It’s easy, indulgent, and perfect for sharing—or not. Whether you serve it for breakfast, brunch, or dessert, it’s bound to become a household favorite.

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