This easy old-fashioned cinnamon roll cake recipe brings the flavor of homemade cinnamon rolls to the table without yeast, kneading, or a long rising time. The tender cake batter takes about 15 to 20 minutes to prepare, bakes in a 9 x 13-inch dish at 350°F, and serves approximately 12 to 15 people.
Every slice is soft, buttery, and warmly spiced, with a marbled brown sugar cinnamon topping and a smooth vanilla glaze. It is a wonderful sweet breakfast bread for weekends, holidays, brunch gatherings, or any morning when you want something special without spending hours in the kitchen.
Jump to RecipeWhy You’ll Love This Recipe
This cinnamon roll cake has the nostalgic taste of a pan of homemade cinnamon rolls, but the process is much easier. There is no yeast to proof, no dough to roll, and no waiting for a rise, making it especially useful when a warm breakfast treat is needed on a busy morning.
The cake itself is plush and lightly sweet, while the topping creates pockets of buttery brown sugar and cinnamon throughout every serving. A simple vanilla glaze melts into the warm surface, giving the finished cake the familiar bakery-style look and flavor everyone expects from cinnamon rolls.
Because the recipe bakes in a 9 x 13-inch dish, it is ideal for sharing. Cut it into 12 generous squares or 15 smaller portions for a brunch buffet, book club, family breakfast, or holiday table.
If you enjoy fruit-filled breakfast bakes, you can also serve this cake alongside our apple cream cheese Danish for a varied brunch spread.
Ingredients You’ll Need
The batter uses pantry staples and a few refrigerated ingredients. All-purpose flour gives the cake enough structure, while baking powder provides its lift and soft, cake-like texture.
- For the cake: 3 cups all-purpose flour, 1 cup granulated sugar, 4 teaspoons baking powder, 1/4 teaspoon salt, 1 1/2 cups milk, 2 large eggs, 2 teaspoons vanilla extract, and 1/2 cup or 1 stick melted butter.
- For the cinnamon topping: 1 cup or 2 sticks softened butter, 1 cup packed light brown sugar, 2 tablespoons all-purpose flour, and 1 tablespoon ground cinnamon.
- For the glaze: 2 cups powdered sugar, 5 tablespoons milk, and 1 teaspoon vanilla extract.
For the best texture, use butter that has been melted and cooled slightly for the batter. The butter for the topping should be softened enough to mix but not melted, because melted butter can make the cinnamon mixture spread too thinly or sink into the cake.
Whole milk gives the richest crumb, though the recipe is designed around milk in general. Measure the flour carefully by spooning it into a measuring cup and leveling the top, since too much flour can make the cake heavy.
For another fruit-forward breakfast dessert, our late summer peach cake is a lovely choice when fresh peaches are available.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C) and grease a 9 x 13-inch baking dish. Coating the dish thoroughly helps the edges release easily and keeps the buttery cinnamon topping from sticking to the corners.
Step 2: Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl. Breaking up any lumps now helps the dry ingredients distribute evenly through the batter.
Step 3: Add the milk, eggs, vanilla extract, and melted butter to the dry mixture. Stir just until the batter looks smooth and combined, because prolonged mixing can develop the flour and make the finished cake less tender.
Step 4: Pour the batter into the greased baking dish and spread it into an even layer. Use a spatula to reach the corners so the cake bakes at the same rate from edge to center.
Step 5: Place the softened butter, packed brown sugar, flour, and cinnamon in a medium bowl. Mix until the ingredients form a thick, spreadable cinnamon paste with no large streaks of plain butter remaining.
Step 6: Drop spoonfuls of the cinnamon mixture over the surface of the cake batter. Space the spoonfuls across the whole pan so each slice receives some of the buttery topping.
Step 7: Draw a table knife through the topping and batter in looping motions to create swirls. Do not stir the mixture completely into the batter; the goal is a marbled pattern with visible ribbons of cinnamon.
Step 8: Bake for 25 to 30 minutes, checking at about 25 minutes. The center should look set rather than wet, and a toothpick inserted into a cake portion should come out mostly clean with a few moist crumbs.
Step 9: While the cake cools slightly, whisk the powdered sugar, milk, and vanilla extract together until smooth. If needed, adjust the consistency with a very small amount of additional milk, but the glaze should remain thick enough to show on the cake.
Step 10: Let the cake cool for 10 to 15 minutes, then drizzle the glaze across the warm surface. Slice into squares and serve while the cake is still pleasantly warm and the cinnamon aroma is at its fullest.
For a larger cinnamon-focused breakfast menu, compare this quick cake with our cinnamon roll casserole. The two recipes share familiar flavors but offer different textures and serving styles.
Pro Tips for a Soft, Swirled Cake
The most important technique is using softened butter in the cinnamon topping. It should be easy to stir with the brown sugar, but it should still hold a thick shape when dropped by spoonfuls onto the batter.
Swirl with a light hand. A few deliberate passes with a knife create attractive ribbons, while excessive swirling can blur the topping into the batter and remove the contrast that makes each slice look like a cinnamon roll.
- Start checking early: Begin testing at 25 minutes so the cake does not dry out around the edges.
- Do not overmix: Stir the batter only until the ingredients are combined and smooth.
- Use a toothpick wisely: Insert it into the cake portion rather than directly into a pocket of cinnamon topping.
- Glaze while warm: A slightly warm cake lets the glaze soften and settle into the swirls without becoming completely absorbed.
- Cool before slicing: Ten to 15 minutes of cooling makes the crumb easier to cut cleanly.
Chopped pecans or walnuts appear in some variations, but they are optional and are not part of the standard formula. The cake is complete as written, with the tender crumb, buttery cinnamon layer, and vanilla glaze providing plenty of flavor.
Serving Ideas for Breakfast and Brunch
Serve this cake warm with coffee, tea, hot chocolate, or a cold glass of milk. The sweetness is especially pleasant with a dark roast coffee or unsweetened black tea, which balances the brown sugar glaze.
For a pretty presentation, leave the cake in the baking dish and add the glaze in thin diagonal lines. If you prefer individual portions, transfer the squares to a platter after the glaze has set slightly and finish them with an extra light drizzle.
A bowl of fresh berries adds color and freshness to the plate. Our strawberry cake is another cheerful dessert option when you are planning a dessert table with seasonal fruit.
Although this is a sweet breakfast bread or cake, it can also be served as an afternoon snack or a casual dessert. The 9 x 13-inch format makes it easy to carry to a gathering without worrying about decorating or assembling individual pastries.
Storage and Reheating
Cover leftover cake tightly in the baking dish or move the slices to an airtight container. Store it at room temperature for a short serving window, or refrigerate it when you need to keep it longer and want to protect the glaze and dairy ingredients.
To serve refrigerated pieces, let them sit briefly at room temperature or warm individual portions gently until the cake is soft and fragrant again. Avoid overheating, since the glaze can melt away and the cake may lose its tender texture.
If you are planning a full make-ahead brunch, bake the cake according to the recipe, cool it for 10 to 15 minutes, and glaze it before storing. For a savory meal later in the day, pair a sweet breakfast spread with our easy salmon pasta as a separate lunch or dinner course.
Easy Old-Fashioned Cinnamon Roll Cake
Ingredients
Method
- Heat the oven to 350°F (175°C) and grease a 9 x 13-inch baking dish. Whisk the flour, granulated sugar, baking powder, and salt together in a large bowl.
- Add the milk, eggs, vanilla extract, and melted butter to the dry ingredients. Stir just until a smooth batter forms, taking care not to overmix.
- Spread the batter evenly in the prepared baking dish. In a separate bowl, mix the softened butter, brown sugar, flour, and cinnamon until well combined.
- Drop spoonfuls of the cinnamon mixture over the batter. Run a knife through the topping and batter in gentle swirling motions to create a marbled cinnamon-roll pattern.
- Bake for 25 to 30 minutes, beginning to check at about 25 minutes. The center should be set, and a toothpick inserted into the cake portion should come out mostly clean.
- Whisk the powdered sugar, milk, and vanilla into a smooth glaze. Cool the cake for 10 to 15 minutes, drizzle the glaze over the warm cake, and cut into squares.
Notes
Final Thoughts
This easy old-fashioned cinnamon roll cake is the kind of recipe that earns a permanent place in a family breakfast rotation. It delivers the comforting flavor of cinnamon rolls in a simple cake format, with no yeast, rising time, or complicated shaping required.
Keep the topping butter softened, swirl gently, and begin checking the cake at 25 minutes. Once the warm vanilla glaze runs over the cinnamon ribbons, you will have a soft, fragrant pan of breakfast cake ready to share in about 50 to 65 minutes from start to finish.
Cut generous squares for a relaxed family breakfast or smaller pieces for a brunch buffet. However you serve it, this buttery cinnamon treat is best enjoyed warm, with plenty of napkins and a favorite morning drink nearby.