Homemade Cinnabon Cinnamon Roll Cake

Ingredients

Serves 12–16

For the Cake

2 cups (250 g) all-purpose flour, spooned and leveled

1 cup (200 g) granulated sugar

1 Tbsp baking powder

½ tsp fine sea salt

½ cup (113 g) unsalted butter, melted and slightly cooled

1 cup (240 ml) whole milk, room temperature

2 large eggs, room temperature

1 tsp pure vanilla extract

For the Cinnamon Swirl

½ cup (113 g) unsalted butter, softened to cool room temperature

½ cup (100 g) packed dark brown sugar (light works, but dark adds molasses depth)

2 Tbsp ground cinnamon (Ceylon for floral notes, Cassia for bold warmth)

Optional: Pinch of freshly grated nutmeg or cardamom

For the Cream Cheese Glaze

1 cup (120 g) powdered sugar, sifted

2 Tbsp (30 g) full-fat cream cheese, softened

2–3 Tbsp whole milk (or buttermilk for extra tang)

½ tsp pure vanilla extract

Optional: Pinch of salt to balance sweetness

Step-by-Step Instructions

1. Prep & Preheat

Position oven rack in center. Preheat to 350°F (175°C).

Grease a 9×13-inch metal baking pan; line with parchment (overhang on long sides). Metal ensures even baking.

2. Make the Cake Batter

In a large bowl, whisk flour, sugar, baking powder, and salt.

In a medium bowl, whisk melted butter, milk, eggs, and vanilla until smooth.

Pour wet into dry. Stir with a silicone spatula just until no streaks remain (15–20 strokes max). Overmixing = dense cake.

3. Craft the Swirl Paste

In a small bowl, beat softened butter, brown sugar, and cinnamon until smooth and spreadable—like thick frosting. No lumps.

4. Layer & Swirl

Spread half the batter evenly into the pan.

Drop ¾ of the cinnamon paste in 6–8 dollops over batter.

Using a butter knife, swirl in gentle figure-eights—just 3–4 passes. Don’t over-swirl—marbling is key.

Spread remaining batter over top. Drop remaining paste in dollops; swirl lightly.

5. Bake to Perfection

Bake 35–40 minutes—until golden, edges pull from pan, and a toothpick inserted in cakey areas (avoiding swirls) comes out clean. Top will spring back when lightly pressed.

Cool in pan 15 minutes on a wire rack.

6. Glaze with Generosity

Whisk glaze ingredients until smooth and pourable (add milk 1 tsp at a time).

Drizzle warm glaze over slightly warm cake—allowing it to seep into cracks.

Let set 10 minutes before slicing.

Tips for Perfect Gravy

(Note: This cake is intentionally un-sauced—but for a salted caramel drizzle, warm ¼ cup caramel + 1 tsp cream; cool slightly, then zigzag over glaze.)

Serving Suggestions

Warm, with a scoop of vanilla bean ice cream

At room temp, dusted with extra cinnamon

Paired with spiced chai or cold brew coffee

For brunch: serve alongside scrambled eggs and bacon

Storage & Make-Ahead Tips

Keep airtight at room temp 2 days, or refrigerated 5 days.

Reheat slices in 300°F oven 5–7 minutes (microwave softens glaze).

Freeze (unglazed) up to 3 months—thaw, then glaze fresh.

Frequently Asked Questions

Can I use oil instead of butter?

No—butter’s milk solids create flavor and texture. For dairy-free: use plant-based butter.

Why is my cake dry?

Overbaking or overmixing. Check at 33 minutes; use cake strip for even bake.

Make it gluten-free?

Yes: swap AP flour for 250 g GF 1:1 blend (like King Arthur). Add ¼ tsp xanthan gum.

Allergy Information

Contains: Wheat, dairy, eggs.

Nut-free, soy-free (check butter label), fish/shellfish-free.

Gluten-free option: See above.

Nutrition Facts

(Per slice, 1 of 12)

Final Thought

There’s magic in the swirl—the way butter, sugar, and spice ribbon through tender crumb, how the glaze pools in golden valleys, creating pockets of cool, creamy sweetness. This cake isn’t just dessert. It’s memory made edible: of childhood mornings, holiday gatherings, and the quiet joy of something warm, shared slowly, with love.

So bake it. Glaze it generously. And savor the kind of comfort that doesn’t just satisfy hunger—

it satisfies the soul.