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Cinnamon Roll Cake - Everything you love about cinnamon rolls but in a CAKE!

Cinnamon Roll Cake

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Hi Bold Bakers!

I am so excited to share this recipe for my Cinnamon Roll Cake. I have taken all the best bits of a cinnamon roll and re-imagined them into this awesome Cinnamon Roll Cake. You are going to love it!

From Cinnamon Roll in a Mug, to a savory roll version like my Stuffed Bread Rolls, I am all about Cinnamon Rolls. This recipe takes it to the next level, starting with the cake. This Cinnamon Roll Cake is a super moist and sweet vanilla cake topped with a cinnamon filling that tastes just like homemade Cinnamon Rolls. The super special cinnamon filling is the trick to transforming this lovely cake into a gorgeous Cinnamon Roll Cake. To make the Cinnamon Roll filling, I combine brown sugar, butter, cinnamon and flour then pipe it in a spiral shape on the top of the cake.

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This Cinnamon Roll Cake works like magic, baking up with a spiral of cinnamon roll filling on top. I am amazed at how well this technique works. You might think the cinnamon filling would sink, but it truly stays on top of the cake during baking, leaving you with one of the most beautiful and delicious cakes.

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The last step to making this gorgeous Cinnamon Roll Cake is of course the cream cheese glaze, just like an authentic Cinnamon Roll would have. While still warm, I top this cake with a glaze made of powdered sugar and soft cream cheese. This cream cheese glaze not only keeps the cake super moist but adds so much tangy flavor which is the perfect contrast to that sweet cinnamon roll taste, delicious!

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This impressive Cinnamon Roll Cake is surprisingly easy to make and such a refreshing take on this classic flavor. You are going to love it! For more cake ideas, try my Best Ever Chocolate Cake and Vanilla Birthday Cake!


4.25 from 16 votes
Cinnamon Roll Cake
Prep Time
35 mins
Cook Time
1 hr
Total Time
1 hr 35 mins
 
Servings: 8 -10
Author: Gemma Stafford
Ingredients
  • Cinnamon Filling:
  • 1/2 cup (4oz/120g) butter, at room temperature
  • 1/2 cup ( 3oz/90g) brown sugar
  • 1 tablespoon flour
  • 1 tablespoon ground cinnamon
  • For the Cake:
  • 3 cups (15oz/450g) flour
  • 1 cup (8oz/240g) sugar
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • cup (12floz/360ml) milk
  • 2 eggs , room temperature
  • 2 teaspoons vanilla
  • ½ cup (4floz/120ml) flavorless oil (vegetable, canola, sunflower/)
    For the Glaze:
  • 2 cups (8oz/120g) powdered sugar
  • 2 tablespoons milk
  • 1/2 cup (4oz/120g) cream cheese at room temperature
  • 1 teaspoon vanilla
Instructions
  1. Preheat your oven to 350F/180C. Grease a 9 inch cake tin, set aside.
  2. To make the cinnamon filling: Cream together the softened butter, brown sugar, flour and cinnamon in a small bowl until evenly combined.Transfer the cinnamon filling to a piping bag fitted with a round tip or a zip lock bag snipped in one corner. Set aside.
  3. Next make the cake: In a medium bowl, whisk together the dry ingredients.
  4. In a large jug, whisk together the milk, eggs, oil and vanilla.
  5. Pour the wet ingredients into the dry ingredients and whisk just until a smooth batter is formed, be sure not to over mix.
  6. Transfer the cake batter into the prepared pan. Starting in the center of the cake pipe the cinnamon filling in a spiral pattern, until you've reached the edge of the tin. This will bake into the cake and create that classic cinnamon roll spiral pattern.
  7. Bake for 1 hour to 1 hour and 10 minutes.
  8. While the cake is baking make your glaze: Melt the cream cheese in a medium bowl in the microwave for 30 seconds. Once soft, add the powdered sugar, milk and vanilla and whisk until a smooth glaze is formed. Set aside.
  9. When the cake is done remove from the oven and allow to cool before transferring to a cooling rack. Pour over the glaze while the cake is warm.
  10. Store in an airtight container for up to three days.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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64 Comments

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  1. Tracey on November 4, 2018 at 12:58 pm

    In your recipe it says melt the cream cheese but in your video you do not – wonder if this makes any difference? Mine was more dense then cake like too.

    • Gemma Stafford on November 4, 2018 at 8:39 pm

      Hi Tracey,

      I’ll fix that in the recipe. Melting the cream cheese makes it runnier and easy to spread. This cake is a heavier, denser cake, not light and airy.

      I hope you still liked it 🙂
      Gemma.

  2. Ree N Dave Ragbar on October 30, 2018 at 9:32 am

    Is it possible I just add the cinnamon to a normal sponge cake recipe or do I have to bake the cake from your recipe?

    • Gemma Stafford on November 1, 2018 at 9:39 pm

      From this recipe is best. It’s not just a regular sponge cake, it’s a really moist, close crumb cake.

      Best,,
      Gemma.

  3. MRhyne on October 30, 2018 at 4:01 am

    Hi Gemma, can I just use self rising flour and leave out the salt and baking powder? Thanks

    • Gemma Stafford on October 30, 2018 at 6:21 am

      Hi there,
      sure you can, that will be fine.
      Gemma 🙂

  4. Sue on October 29, 2018 at 10:04 pm

    could I make this ahead of time and freeze it…without the frosting? and should I freeze it before I bake it or after…your input would be great!!! Thanks

    • Gemma Stafford on October 30, 2018 at 4:33 am

      Hi Sue,
      You can do this either way. Here in my house we bake and freeze.
      You can proof, shape and freeze before the second proofing. Wrap well for the freezer. Remove when you wish to bake, unwrap, cover loosely with plastic or tea cloth, and allow to proof before baking. You could try this both ways, see which works easier for you. The bake and freeze will be quicker.
      Thank you for being here with us,
      Gemma 🙂

  5. Taniabomtempo on October 20, 2018 at 6:04 pm

    Very Good!
    Thank You!

    • Gemma Stafford on October 20, 2018 at 7:57 pm

      I’m delighted to hear that 🙂

      Best,
      Gemma.

  6. Duensi on October 4, 2018 at 5:54 am

    Hi Gemma,
    I wonder what method you always use to measure the ingredients when baking, cups or grams?

    • Gemma Stafford on October 4, 2018 at 6:39 am

      Hi there,
      I change from time to time, and according to the need of the recipe. you will see in the videos what I use in any particular recipe.
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
      Gemma 🙂

  7. Lisa on September 25, 2018 at 5:09 pm

    Hi, Will a spring form pan work for the Cinnamon Roll cake?

    • Gemma Stafford on September 25, 2018 at 7:44 pm

      Hi Lisa,

      Yes, a spring form pan will work really well.

      Best,
      Gemma.

  8. jello on September 5, 2018 at 7:06 am

    Tried this and it turned out amazing! The cinnamon paste didn’t sink as much as I hoped, but for my first ever cake (!!!) I was thoroughly impressed. Made this at the same time as the 5-minute cheesecake recipe, and hoping for the best for that one too! It’s cooling in the fridge at the moment, and I just topped it off with some leftover cream cheese frosting from this recipe.

    • Gemma Stafford on September 5, 2018 at 9:52 am

      Wow, I’m delighted to hear you tried both of these recipes! Keep on baking 🙂

  9. sonomia on August 2, 2018 at 12:45 pm

    Hi Gemma!

    Just made your Cinnamon Roll Cake and it came out brilliant; great recipe!

    Cheers from Ireland!

    Mia

    • Gemma Stafford on August 2, 2018 at 1:15 pm

      Hi there,
      Cheers to you in Ireland too! good to have you with us.
      I am delighted this worked well for you, not such an Irish recipe! but goo just the same.
      Thank you for being in touch,
      Gemma 🙂

  10. Zainab Ahsan on July 27, 2018 at 2:19 am

    Hi Gemma!
    I have a confusion here!!
    I think there is some problem with the conversion of grams/ml of ingredients to cups in your written recipes….
    as I have tried 4 to 5 of your recipes by following the measurements mention in your recipes in cups. My batter usually came out thinner than yours. I made this cake but the batter was so watery that it leaked out of the cheesecake even before putting it in the oven. Beignets’ batter was also very watery although I reviewed my measurements twice or thrice.
    The recipe which came out to be the perfect one was that of best ever brownies although it’s batter was also not as thick as yours…
    please advise me on this…🙄

    • Gemma Stafford on July 28, 2018 at 11:07 am

      hi Zainab,
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
      I hope this is of help, if you mean something else then let me know,
      Gemma 🙂

  11. SandhyaVenkatesh on May 5, 2018 at 3:43 am

    Hi Gemma, After seeing the video, I wanted to try the cake immediately. Baked it today. Was soft and tasty.
    Thanks for the recipe.

    • Gemma Stafford on May 5, 2018 at 10:26 am

      Yes!
      I am really happy to hear this, thank you for letting me know,
      Gemma 🙂

  12. Kal Rey on April 29, 2018 at 6:52 pm

    My new favorite cake, this was the first cake I baked solo. Baked in a #8 cast iron dutch oven for 55 min. Fantastic recipe, now a permanent addition to my collection. Thanks Gemma!

    • Gemma Stafford on April 29, 2018 at 9:39 pm

      Delighted to hear that 🙂

      Gemma.

  13. Jess on March 6, 2018 at 4:38 pm

    Baking this up right now, and what a mess!
    Its only been in for 15 minutes and its already overflowed making a huge burnt mess in my oven and my house is filling with smoke 😐 followed instructions as written, put in 9 in pan and now i have a wasted cake and a huge mess to clean. Recipe is a total fail!

    • Gemma Stafford on March 7, 2018 at 2:44 am

      Hi Jess,
      I am sorry to hear this. I hate waste too, but something seems off.
      I do not have sufficient information to help here.
      For a cake you will need a 9 inch pan, which is at least 3-4 inches deep.
      this batter should not overflow in this type of pan. What was the depth of your pan?
      We can figure it out,
      Gemma 🙂

    • Kal Rey on April 29, 2018 at 6:54 pm

      Did you use a 9in CAKE pan or a 9 in PIE pan? sure sounds like a pie pan was at fault here.

  14. jjsnowflake on March 4, 2018 at 5:37 am

    Hi Gemma!
    If I were to bake these as cupcakes, how long would they need to bake for?
    Thanks!

    • Gemma Stafford on March 5, 2018 at 3:57 am

      Hi there,
      cupcakes will take about 15 – 20 mins at 180c/350f. If these are muffin sized they may take a little longer. after 10 mins take a peep at them, you wil lneed to judge them,
      Gemma 🙂

  15. Cinnamon Zone on December 31, 2017 at 12:07 am

    Soft and fluffy and the slice of cake looks so lovely with the ridges of cinnamon filling. So glad that there is a video tutorial as it make the process of making the cake, and the written instructions that are included far less daunting.

    • Gemma Stafford on December 31, 2017 at 4:51 am

      Thank you, it is good that you are here with us. Love your name too, seems you have an interest in this wonderful spice,
      Gemma 🙂

  16. Troy Bulado on December 7, 2017 at 9:42 pm

    hi Gemma! This is troy from Philippines.. what about you don’t have cream what kind of ingredients would using instead of cream cheese?

  17. Rachna Kavi Mahajan on December 1, 2017 at 3:10 am

    Hi Gemma

    The recipe calls for 4 tsp baking powder. Will this be ok? Just curious as I have never used so much bp before in any cake. The cake looks delicious. Just need clarification on this so that I get baking this delicious cake.

    • Gemma Stafford on December 2, 2017 at 3:31 am

      Hi there,
      Yes, it is in proportion to the other ingredients in this cake. Think one teaspoon per 4ozs of flour, more or less balanced with the other ingredients.
      All will be well,
      Gemma 🙂

  18. Katherine on November 27, 2017 at 12:05 am

    Hi! I was wondering if I could bake this in cupcake form….if I can, how many cupcakes does this make?

    • Gemma Stafford on November 27, 2017 at 2:26 am

      Hi Katherine,
      Yes, you could, but I would say muffin sized cupcakes will be best.
      This is a big mix. There is almost a pound of flour, the yield should be about 18 muffins, perhaps more, depending on how you load the cases.
      I think this is a delicious idea, and would be lovely in presentation, and in the hand. I think I will try it too!
      Gemma 🙂

  19. Sivam on November 24, 2017 at 7:55 pm

    Hi Gemma, greetings from South Africa. Just tried out your cinnamon roll cake recipe & it was really amazing. It was not too sweet & the cake was so light & moist. Not only was it quick to put together but the ingredients were also inexpensive too. Butter, for instance, is really expensive here in South Africa. Therefore the use of oil in some recipes is an added bonus. Also tried out your Focaccia Bread recipe & that was also outstanding using the Crazy Dough recipe. Will definately try out more recipes in the near future. Thank you so much for sharing your wonderful recipes with us.

    • Gemma Stafford on November 25, 2017 at 3:20 am

      Hi there,
      Good to hear from you. I visited South Africa with my family for Christmas about 10 years ago, it was truly amazing!
      I am happy to have your very kind review of this recipe, it will help other Bold Bakers, thank you,
      Gemma 🙂

  20. Tarisha on November 10, 2017 at 5:09 am

    Hi, Gemma! Thank you so so much for this recipe! Two of the things I love in one <3 I made a smaller cake, so I cut all the ingredients in two and it took twice less time to bake. It didn't come out as pretty as yours (some of the filling slipped to the side), but there were those cinnamon roll swirls in the middle and it tasted like one, too! Amazing! Perfect weekend breakfast.

    • Gemma Stafford on November 11, 2017 at 7:43 am

      Hi Tarisha,
      good for you, well done to divide the recipe down too, it is not always easy to do this. i always suggest writing it out, then divide each ingredient, to be sure,
      Gemma 🙂

  21. Jessica on November 4, 2017 at 5:30 pm

    What is the silicone pan that you were using in your video?

    • Gemma Stafford on November 5, 2017 at 2:11 am

      Hi Jessica,
      Here is the link to this pan. It is a bit special, and a simpler one may suit your need. (http://amzn.to/2hI5e33). Do check it out though, for the quantity of baking I do this is genius!
      Gemma 🙂

      • Jessica on November 5, 2017 at 9:09 am

        Thank you!

  22. Rachel on November 4, 2017 at 4:02 pm

    Hi Gemma. I’ve always wondered if I can leave baked goods with cream cheese frosting on my counter for a few days. Can the cheese spoil?

    • Gemma Stafford on November 5, 2017 at 2:19 am

      Hi Rachel,
      Really this depends on the room temperature. In a cold room yes, in a room above 10C or so than I would not leave anything with a dairy content at room temperature for more than a day. 10C is a very cold room, a refrigerator will be about 5C. Refrigerate anything with dairy really to be safe, and for the food to taste good too,
      I hope this is of help,
      Gemma 🙂

  23. Monika on November 4, 2017 at 9:02 am

    Hi Gemma! Just a quick question – I have a fan assisted oven, does that change the temperature I should set? Thanks!!

    • Gemma Stafford on November 5, 2017 at 2:39 am

      Hi Monika,
      Thank you for being in touch.
      I tend to adjust the temperature by 10C/20F for a fan assisted oven. My Mum tends to adjust the time! It will bake faster in a fan oven, you need to check it after about 45 mins. Do not keep on opening and closing the oven door, though a fan oven is less vulnerable to temperature drops it is best not to do this.
      When it feels firm to the touch it will be done, though you can check it with a skewer too to be sure,
      Gemma 🙂

  24. Flaudia on November 3, 2017 at 1:02 pm

    Dear Gemma
    We are only two in the house,if I were to half the ingredients can l use a 15cm tin and bake for 40 minutes or so your advice would be appreciated.

    • Gemma Stafford on November 4, 2017 at 10:14 am

      Hi Flaudie,
      Yes! I think it may be a touch flatter than mine but otherwise it will be good. 15cms is 6 inches, which is about as small as this type of pan goes.
      Write ot the recipe, and halve each ingredient as closely as possible, to make sure it is accurate. Bake at 180C/350F, but you will need to adjust the time a touch. I think you will need to check it at about 50 minutes. Do not keep on opening the oven, it will cause the cake to fall!
      Hope this is of help to you,
      Gemma 🙂

      • Flaudia on November 5, 2017 at 1:33 am

        Thanks will give it a go 🙂

  25. Janice Nickson on November 2, 2017 at 3:34 pm

    Pure Genius! Wow. Seems like every recipe. My Favorite. Mouth watering 😋 just Heavenly. 💙💙💙✌

    • Gemma Stafford on November 3, 2017 at 2:20 am

      Hi Janice,
      Yes, a good one, and an easy one to cut and store too. Always handy! Thank you for being in touch,
      Gemma 🙂

  26. Lyn constable on November 2, 2017 at 3:20 pm

    I am loving the recipes. I live on my own and mug dinners are great. Thank you for sharing.

    • Gemma Stafford on November 3, 2017 at 2:24 am

      Hi Lyn,
      That is great, I am happy that you are here with us.
      Do check out the FREE E-Book, the link is here (https://www.biggerbolderbaking.com/gemmas-mug-meals/). You can download this on to your laptop etc.
      Thank you for being in touch,
      Gemma 🙂

  27. Carli on November 2, 2017 at 1:28 pm

    Gemma,

    Could you pour half of the cake batter in the pan and then spiral some of the cinnamon/sugar/butter mixture and then pour the rest of the cake batter and spiral the remaining cinnamon/sugar/butter mixture on top?

    • Gemma Stafford on November 3, 2017 at 2:59 am

      Hi Carli,
      Yes, you certainly can, and it would look amazing too, but will set up a bit softer in the batter I think. Try it, it cannot do any harm. Thank you for bring in touch,
      Gemma 🙂

  28. Rory on November 2, 2017 at 9:52 am

    Gemma I am doing the recipe now but I don’t understand the step number 9 (which melted butter I should drizzle??)

    • Gemma Stafford on November 3, 2017 at 3:02 am

      Hi Rory,
      I have no idea why that step was in this recipe, I think it was because I was working on other recipes at the same time. I have now removed this step. Sorry to confuse, thank you for bring this to my attention,
      Gemma 🙂

  29. Loretta on November 2, 2017 at 9:26 am

    I’m wondering if you made double of the cinnamon swirl, pour half cake batter and do a swirl of cinnamon, pour the last of batter then finish with a swirl, the cinnamon would be through out!!! How delicious!!

    • Gemma Stafford on November 3, 2017 at 3:03 am

      Hi Loretta,
      That has been a popular suggestion, and I think it is well worth a try. I expect to hear how it worked too!
      Thank you for being in touch,
      Gemma 🙂

      • Loretta on November 3, 2017 at 3:08 am

        Gemma!

        Haha😂😂 yes I read that as well this morning… sorry 😳 chalk it up to great minds think a like😊🍥

  30. Trish in Chicago on November 2, 2017 at 9:03 am

    Could you pour half the cake mixture in, add a spiral of the cinnamon mixture then top with the rest of the cake batter, then again add a spiral of the cinnamon mixture on top? I know it’s double the sweet cinnamon mixture but my husband really loves cinnamon! Just wondering if this would work – or would it sink to the bottom and scorch?

    • Gemma Stafford on November 3, 2017 at 3:15 am

      Hi Trish,
      Yes, I do think it will be good. It has been a really big suggestion here too. I did not try it, but I hope you do! It will not firm up in the same way as on top, but I think it will be great,
      Gemma 🙂

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