Easy Cinnamon Roll Cake

If Saturday morning at Grandma’s had a fragrance, it would be the sweet swirl of cinnamon, butter, and vanilla drifting from her farmhouse kitchen. Before anyone was fully awake, she’d already have a pan of cinnamon rolls rising on the woodstove. As a busy mom (and now Mimi to three grandbabies), I rarely have two hours to fuss with yeast dough—but I still crave that nostalgic flavor. Enter this easy cinnamon roll cake: all the gooey, brown‑sugar pockets you love in a classic roll, baked up in one 9 × 13 pan and ready in under an hour.

Think of it as the happy marriage between a tender vanilla sheet cake and a buttery cinnamon streusel—finished with a thick, velvety glaze that seeps into every crack. One slice with a mug of hot coffee feels like a warm hug from decades of family breakfasts.

I first tested this recipe during a snowstorm when the pantry was down to basics—flour, sugar, cream, and a lonely stick of butter. My crew polished off half the pan before the snowplow reached our road! Today I’ll share the fool‑proof method, plus pro tips for prettier swirls, make‑ahead shortcuts, and freezer storage. Let’s whip up a batch and start a new weekend tradition.

Why You’ll Love This Easy Cinnamon Roll Cake

No yeast, no rise time: Batter goes straight into the oven—brunch is on the table in under an hour.
Pantry staples: Everything you need is likely on hand.
Crowd‑pleaser: One pan yields 12–15 generous squares—perfect for potlucks or church coffee hour.
Versatile: Serve for breakfast, snack, or top with vanilla ice cream for dessert.
Freezer‑friendly: Cooled squares freeze beautifully; glaze after thawing for bakery‑fresh texture.

Ingredients You’ll Need

Cake Batter

3 cups all‑purpose flour (about 15 oz)
¾ tsp sea salt
1 cup granulated sugar
4 tsp baking powder
1 ½ cups heavy whipping cream
2 large eggs
2 tsp vanilla extract
½ cup salted butter, melted

Cinnamon Swirl Topping

1 cup salted butter, softened
1 cup dark brown sugar, packed
2 Tbsp all‑purpose flour
⅛ tsp sea salt
1 Tbsp ground cinnamon

Vanilla Glaze

2 ½ cups powdered sugar (to taste)
3 Tbsp salted butter, melted
⅓ cup heavy whipping cream, warmed
Dash sea salt
2 tsp vanilla extract

Step‑by‑Step Instructions

Total active time: 15 min | Bake 35‑40 min | Makes: 1 (9 × 13) cake

1. Prep Your Pan

Preheat oven to 350 °F (175 °C). Line a 9 × 13‑in pan with foil and spray with cooking spray—this lets you lift the whole cake out for clean slicing.

2. Whisk Dry Ingredients

In your stand mixer bowl, combine flour, salt, sugar, and baking powder. Stir by hand first to keep flour from flying.

3. Add Wet Ingredients

Pour in heavy cream, eggs, and vanilla; beat on medium until mostly smooth. Slowly drizzle in melted butter until batter is thick and silky. Spread evenly in prepared pan.

4. Make Cinnamon Swirl

In another bowl, stir brown sugar, flour, salt, and cinnamon. Using a hand mixer, beat in softened butter until creamy and spreadable (think thick frosting). Drop by tablespoonfuls all over the batter, then drag a butter knife through to marble, creating deep pockets of cinnamon sugar goodness.

Pro Tip: For Instagram‑worthy swirls, swirl in one direction, rotate the pan 90°, then swirl again.

5. Bake

Bake 35‑40 minutes or until a toothpick near the center comes out with moist crumbs (not wet batter). The top will look craggy—perfect!

6. Mix the Glaze

While the cake bakes, whisk melted butter and warm cream, then stir in vanilla, salt, and powdered sugar until thick but pourable. Keep glaze warm so it flows.

7. Glaze & Serve

Drizzle glaze generously over the hot cake; it will melt into those cinnamon valleys. Cool 15 minutes before slicing so swirls set slightly—if you can wait that long.

Variations & Tips

Twist	How‑To
Pecan Streusel	Fold ½ cup chopped pecans into the cinnamon mixture for crunch.
Apple Cinnamon Roll Cake	Scatter 1 cup finely diced apples over batter before adding topping.
Pumpkin Spice Version	Replace ½ cup cream with pumpkin purée; add ½ tsp nutmeg & cloves.
Gluten‑Free	Swap in 1:1 gluten‑free baking flour plus ½ tsp xanthan gum.
Maple Glaze	Use pure maple syrup instead of cream for a fall flavor boost.

Storage: Cover leftovers tightly; they stay soft at room temp 2 days or refrigerate 5 days. Microwave 10 seconds to revive gooeyness.

Serving Suggestions

Breakfast Spread: Pair with Homemade Cinnamon Rolls with Cream Cheese Icing for the ultimate brunch buffet → https://fobdel.com/2025/02/12/homemade-cinnamon-rolls-cream-cheese-icing/
Dessert Night: Serve warm squares with a scoop of Cinnamon‑Chip Ice Cream and drizzle of caramel.
Holiday Brunch: Add a savory bite like our Breakfast Rolls with Sausage, Egg, and Cheese → https://fobdel.com/2024/07/04/breakfast-rolls-with-sausage-egg-and-cheese-recipe/

Fun Kitchen Debate

Corner piece or gooey center slice—what’s your pick? Cast your vote in the comments and let’s settle this once and for all.

FAQ

Q1: Can I use milk instead of heavy cream?
Yes, but the cake will be slightly less rich. Swap equal amounts whole milk and add 2 Tbsp vegetable oil for moisture.

Q2: My swirl sank to the bottom—why?
Your brown sugar mixture may have been too soft. Ensure butter is softened not melted, and marble gently.

Q3: Can I freeze the whole cake?
Absolutely. Cool completely, wrap pan in plastic and foil; freeze up to 2 months. Thaw overnight, warm, then glaze.