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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!

5.0 from 3 reviews
Cinnamon Roll Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • Cinnamon Filling:
  • ½ cup (4oz/120g) butter, at room temperature
  • ½ 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
  • 1½ 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
  • ½ 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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25 Comments

  1. 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 🙂

  2. 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!

  3. 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 🙂

  4. 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 🙂

  5. 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 🙂

  6. 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 🙂

  7. 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 🙂

  8. 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 🙂

  9. 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 🙂

  10. 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😊🍥

  11. 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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