Cinnamon Roll Cake with Sweet Glaze Recipe

If you love cinnamon rolls but don’t want to fuss with rolling and cutting individual buns, you’re going to absolutely adore this Cinnamon Roll Cake with Sweet Glaze Recipe. It’s like all the best parts of a cinnamon roll, baked into one easy sheet cake, then drizzled with a luscious glaze that’s simply irresistible. Trust me, once you try this, you’ll find yourself making it again and again for breakfast, brunch, or an anytime treat.

this Recipe

Ingredients You’ll Need

Every ingredient in this Cinnamon Roll Cake with Sweet Glaze Recipe works together to create layers of flavor and texture. I recommend using real butter for that rich, genuine taste and fresh cinnamon for the best aroma—trust me, it makes a difference!

• All-purpose flour: This is your cake’s foundation—stick with all-purpose for the perfect balance of tenderness and structure.
• White granulated sugar: Adds sweetness and helps with browning the cake crust.
• Baking powder: This little booster makes sure your cake turns out nice and fluffy.
• Eggs: They bring moisture and richness while helping everything bind together.
• Vanilla extract: Heightens the sweet aromas and makes the cake irresistible.
• Milk: Adds moisture that keeps the cake soft, and I like using whole milk for a richer flavor.
• Salted butter (both melted and softened): Butter is key! Melted butter goes into the batter, and softened butter is folded into the cinnamon swirl for that creamy texture.
• Light brown sugar: For the cinnamon filling—its molasses content gives a deeper, caramel-like sweetness that pairs beautifully with cinnamon.
• Ground cinnamon: This recipe wouldn’t be the same without it! Use fresh ground cinnamon for the best punch.
• Powdered sugar: The glaze’s base, it creates that smooth, sweet finish.

Variations

This recipe is wonderfully flexible, which I love. Sometimes I like to experiment by adding a few twists to make it feel fresh and exciting. Feel free to personalize this Cinnamon Roll Cake with Sweet Glaze Recipe to suit your mood or dietary needs!

• Maple Glaze Swap: Instead of vanilla in your glaze, try adding a splash of pure maple syrup for a warm, cozy flavor—my kids couldn’t get enough of this variation last fall.
• Spiced Up: Mix a pinch of nutmeg or cardamom into the cinnamon filling for an extra depth of spice.
• Gluten-Free Version: Use your favorite gluten-free all-purpose flour blend—I’ve done this with success, but just watch the baking time as it can vary a bit.
• Nutty Add-In: Scatter chopped pecans or walnuts on top of the filling swirl for a satisfying crunch.

How to Make Cinnamon Roll Cake with Sweet Glaze Recipe

Step 1: Preparing the Cake Batter

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish with a nonstick spray—my favorite is one with flour added to prevent sticking without extra effort. In a large bowl or your stand mixer, combine the flour, sugar, and baking powder. Add the eggs, vanilla, and milk. As the mixer runs, slowly pour in the melted butter. Mix just until everything is combined; overmixing is a common pitfall that can make your cake tough instead of soft and tender.

Step 2: Making the Cinnamon Filling

In a small bowl, stir together the softened butter, brown sugar, flour, and ground cinnamon until it’s a smooth, sticky mixture. The flour might surprise you here—it really helps the filling hold its shape and swirl nicely within the batter instead of sinking too much.

Step 3: Swirling the Cake

Pour your cake batter evenly into the prepared pan. Dollop the cinnamon filling by spoonfuls all over the batter. Here’s the fun part: take a butter knife and gently swirl the filling through the batter, creating those beautiful marbled patterns. Don’t overdo it—the goal is pretty swirls that peek through after baking.

Step 4: Baking to Perfection

Bake the cake for 35 to 40 minutes. I always test for doneness by inserting a knife or toothpick in the center—it should come out clean or with just a few moist crumbs attached. My oven tends to take the full 40 minutes, so keep an eye towards the end. Let the cake cool slightly before glazing; warm is good, but glazing too hot can cause the glaze to melt off.

Step 5: Mixing and Adding the Sweet Glaze

Whisk powdered sugar, milk, and vanilla extract together until smooth. You want your glaze thick enough to hold on the cake but thin enough to drizzle easily. Adjust by adding powdered sugar to thicken or milk to thin it out. Pour the glaze over the warm cake and let it set a few minutes. This sweet glaze is what really pulls it all together, adding that final touch of gooey sweetness that makes it a cinnamon roll knockout.

How to Serve Cinnamon Roll Cake with Sweet Glaze Recipe

Garnishes

I usually keep it simple with just the sweet glaze, but sometimes I sprinkle a little extra cinnamon on top or a handful of chopped pecans for crunch. Fresh berries on the side brighten it up beautifully, especially in spring and summer. Whipped cream or a dollop of vanilla yogurt works wonders if you want to get fancy.

Side Dishes

This cinnamon roll cake pairs wonderfully with a strong cup of coffee or creamy chai latte—perfect for leisurely weekend mornings. For more substantial gatherings, I like serving it alongside scrambled eggs or a fresh fruit salad to balance out the sweetness.

Creative Ways to Present

I love bringing this cake to brunch in a pretty glass dish to show off those gorgeous swirls, then drizzling the glaze right at the table. For holiday breakfasts, topping it with edible flowers or dusting with cinnamon sugar adds a festive touch. You could even cut it into squares and serve it in a box for a delightful take-away treat.

Make Ahead and Storage

Storing Leftovers

Any leftover cinnamon roll cake will stay delicious stored in an airtight container at room temperature for a couple of days. I’ve found that keeping it covered really helps maintain that soft, tender texture.

Freezing

This cake freezes beautifully! Just wrap it tightly in plastic wrap and then foil, or pop it in a freezer-safe container. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.

Reheating

To warm up a slice, I microwave it for 15-20 seconds or reheat a larger piece in a 325°F oven for about 10 minutes. You’ll get that fresh-baked warmth and the glaze softens nicely without melting away.

FAQs

Final Thoughts

I absolutely love how this Cinnamon Roll Cake with Sweet Glaze Recipe brings together the cozy flavors of cinnamon rolls in a way that’s quick and fuss-free. It’s perfect for when you want a special breakfast or dessert but don’t want to spend hours in the kitchen. My family always asks for this, and I love that I can whip it up without any complicated steps. Give it a try—I promise this cake will become your go-to comfort treat!

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