Cinnabon Cinnamon Roll Cake: Easy Bakery Style Cake with Cream Cheese Glaze

Name: Cinnabon Cinnamon Roll Cake
Prep time: 15 min
Cook time: 40 min
Yield: 24
Ingredients: 3 cups all-purpose flour; 1 cup granulated sugar; 4 teaspoons baking powder; 1/4 teaspoon salt; 1 1/2 cups milk, whole milk or 2%; 2 large eggs; 2 teaspoons vanilla extract; 1/2 cup unsalted butter, melted; 1 cup unsalted butter, softened; 1 cup brown sugar, packed; 2 tablespoons ground cinnamon; 2 tablespoons all-purpose flour; 4 ounces cream cheese, softened; 2 cups powdered sugar; 3 tablespoons milk, adjust for consistency; 1/2 teaspoon vanilla extract; 1 pinch salt

By:

Ruby Bennett

Published:

August 3, 2026

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What Is Cinnabon Cinnamon Roll Cake?

Every time I walk through the mall and catch that warm, buttery cinnamon scent drifting from the Cinnabon kiosk, I am a kid again. There is something magical about those tender swirls of dough, browned sugar, and thick cream cheese frosting.

But let’s be honest: pulling together a made from scratch yeast dough with rising, kneading, and rolling is not always an option on a busy Saturday morning. That’s exactly why this Cinnabon Cinnamon Roll Cake has become one of my favorite recipes.

Cinnabon Cinnamon Roll Cake, What Is Cinnabon Cinnamon Roll Cake

Imagine a soft, golden vanilla cake base that is dotted with rivers of brown sugar and cinnamon. As it bakes, the filling caramelizes into gooey ribbons that stretch through every bite.

While the cake is still warm, you pour a tangy cream cheese glaze over the top and watch it seep gently into every crack and swirl.

The result is a cake that tastes exactly like a fresh baked cinnamon roll from the mall, but it comes together in one pan, without a single moment of waiting for dough to rise.

This Cinnabon copycat cake recipe is a fantastic example of how home bakers can recreate that bakery flavor with almost no effort at all.

This dessert works for every occasion. Serve it warm for a holiday breakfast, bring it to a potluck brunch, or slice it up for an easy after dinner treat with coffee. The cake is rich, moist, and satisfying without being fussy. Once you have that first taste, I promise you will come back to this recipe again and again.

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Why You’ll Love It

I have made this cake for everything from lazy Sunday mornings to Thanksgiving brunch, and it always disappears fast. The reasons are simple. First, there is absolutely no yeast. You skip the kneading, the rising, and the waiting. Just mix the batter, swirl in the cinnamon goodness, and bake.

The texture is pure comfort: a moist, tender crumb that stays soft for days, with pockets of gooey cinnamon filling that melt on your tongue. The cream cheese glaze brings that signature tangy sweet finish that all Cinnabon lovers crave.

Because it bakes in a 9×13 inch pan, it feeds a crowd easily, making it ideal for gatherings and potlucks. You can even make it ahead and freeze individual portions for a warm treat whenever you need a quick bite.

It is the kind of recipe that feels special enough for guests but simple enough for a weeknight dessert. If you have ever felt intimidated by cinnamon rolls, this cake will be your new best friend.

Ingredient Notes & Details

Every ingredient in this recipe has a job, and understanding them helps you get the best results. Here is a quick overview before we dive in.

Component	Ingredient	Amount	Notes
Cake Batter	All purpose flour	3 cups	Provides structure; avoid overmixing to keep the crumb tender.
	Granulated sugar	1 cup	Gives balanced sweetness without overwhelming the cinnamon.
	Baking powder	4 teaspoons	Creates lift; make sure yours is fresh for the best rise.
	Salt	1/4 teaspoon	Balances the sweetness and brightens the butter flavor.
	Milk (whole or 2%)	1 1/2 cups	Whole milk adds richness, but 2% or even oat milk works well.
	Large eggs	2	Room temperature eggs mix more evenly and give structure.
	Vanilla extract	2 teaspoons	Adds that warm bakery aroma.
	Unsalted butter, melted	1/2 cup (1 stick)	Adds moisture and a buttery flavor; let it cool slightly before adding.
Cinnamon Swirl	Unsalted butter, softened	1 cup (2 sticks)	Softened butter blends easily with the sugar and cinnamon.
	Brown sugar, packed	1 cup	Light or dark both work; dark gives a deeper molasses note.
	Ground cinnamon	2 tablespoons	Cassia cinnamon gives the strongest classic Cinnabon style punch.
	All purpose flour	2 tablespoons	A small amount helps the swirl hold its shape as it bakes.
Cream Cheese Glaze	Cream cheese, softened	4 ounces	Full fat block cream cheese gives the richest, tangiest glaze.
	Powdered sugar	2 cups	Sweetens and thickens the glaze to a pourable consistency.
	Milk	3 tablespoons	Adjust up or down slightly if you prefer a thinner or thicker drizzle.
	Vanilla extract	1/2 teaspoon	Rounds out the cream cheese flavor.
	Salt	1 pinch	A tiny pinch cuts the sweetness and makes the glaze pop.

A few extra notes: I always set my eggs out about 30 minutes before I start baking so they mix in smoothly.

When measuring the flour, spoon it into the cup and level it off for an accurate amount, too much flour can make the cake dry.

Cinnabon Cinnamon Roll Cake, Ingredient Notes & Details

And here is a pro tip I learned after many batches: right after the cake comes out of the oven, brush the surface very lightly with a little melted butter. That extra gloss catches the glaze and keeps every bite incredibly moist.

If you decide to use a boxed yellow or vanilla cake mix for a shortcut, check out my tips on how to make boxed cake mix taste homemade so the flavor still shines.

Step by Step Instructions

This cake comes together in a relaxed rhythm.

I like to gather all the ingredients first and then move through the steps without rushing. The oven should be preheating while you mix, and by the time the smell of cinnamon fills the kitchen, you will know you are close to something wonderful.

Step 1: Prepare Your Pan

Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or nonstick spray, or line it with parchment paper so the sides lift out easily. I prefer parchment because it makes cutting and serving a breeze later.

Step 2: Make the Cake Batter

In a large bowl, whisk together 3 cups all purpose flour, 1 cup granulated sugar, 4 teaspoons baking powder, and 1/4 teaspoon salt.

In a separate bowl or large measuring cup, stir together 1 1/2 cups milk, 2 large eggs, 2 teaspoons vanilla extract, and 1/2 cup melted unsalted butter. Pour the wet ingredients into the dry and stir just until the flour streaks disappear.

The batter will be fairly thick but still pourable. Do not overmix; a few tiny lumps are fine. Spread the batter evenly into the prepared pan.

Step 3: Prepare the Cinnamon Swirl

In a medium bowl, beat 1 cup softened unsalted butter, 1 cup packed brown sugar, 2 tablespoons ground cinnamon, and 2 tablespoons all purpose flour until the mixture is creamy and uniform. Drop generous spoonfuls of this filling all over the surface of the batter.

Then use a butter knife or a skewer to gently swirl the cinnamon mixture through the top layer, creating those gorgeous marbled ribbons. Resist the urge to stir too deeply; you want distinct pockets, not a fully mixed batter.

Step 4: Bake the Cake

Slide the pan into the preheated oven and bake for 35 to 40 minutes. The edges may bubble a little as the butter and sugar caramelize, that is a good sign.

Test doneness by inserting a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs. Let the cake cool in the pan for about 10 minutes while you make the glaze.

Step 5: Make the Cream Cheese Glaze

In a mixing bowl, beat 4 ounces softened cream cheese until smooth. Add 2 cups powdered sugar, 3 tablespoons milk, 1/2 teaspoon vanilla extract, and a pinch of salt. Mix until the glaze is completely smooth and pours easily.

If it seems too thick, add another half tablespoon of milk; if too thin, a little more powdered sugar. I aim for a consistency that drizzles slowly but still settles into the cake.

Step 6: Glaze the Cake

While the cake is still warm, pour the glaze over the top. Spread it gently with a spatula so it reaches the edges. The warmth of the cake helps the glaze melt slightly into the swirls, creating that signature glossy finish. Let it sit for a few minutes so the flavors settle.

Step 7: Serve and Enjoy

Cut the cake into squares and serve while it is still a little warm. That first forkful, soft cake, gooey cinnamon ribbon, tangy cream cheese glaze, is pure bliss. I always have to remind myself to let it cool enough not to burn my tongue, but honestly, I never wait.

Frequently Asked Questions

How do you make Cinnabon Cinnamon Roll Cake in a 9×13 pan?

To make Cinnabon Cinnamon Roll Cake, you bake a buttery vanilla cake base in a greased 9×13-inch pan at 350°F, then swirl in a brown sugar cinnamon mixture and finish with a cream cheese glaze. Whisk together 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, and 1/2 cup melted unsalted butter just until combined, then top with a swirl made from 1 cup softened unsalted butter, 1 cup packed brown sugar, 2 tablespoons ground cinnamon, and 2 tablespoons flour. Bake for 35-40 minutes until a toothpick has a few moist crumbs, then pour a glaze of 4 ounces softened cream cheese, 2 cups powdered sugar, 3 tablespoons milk, 1/2 teaspoon vanilla, and a pinch of salt over the warm cake.

Can I make Cinnabon Cinnamon Roll Cake ahead of time and how should I store it?

Yes, you can bake Cinnabon Cinnamon Roll Cake a day or two ahead and store it covered once fully cooled. For short-term storage, keep it tightly covered at room temperature for up to about 2 days, or refrigerate it if your kitchen is warm or you need to keep it longer. For best texture, add the cream cheese glaze close to serving time and warm individual slices briefly in the microwave before serving.

What kind of cinnamon is best for a Cinnabon Cinnamon Roll Cake?

For a classic Cinnabon-style flavor, cassia cinnamon works best because it has a stronger, more nostalgic cinnamon punch. You can use either light or dark brown sugar with cassia cinnamon in the swirl to get that gooey, bakery-style ribbon through the cake. If you prefer a slightly softer flavor, you can blend cassia with a little Ceylon cinnamon without changing the basic recipe.

Can I freeze Cinnabon Cinnamon Roll Cake and how do I reheat it?

Cinnabon Cinnamon Roll Cake freezes well, making it a convenient make-ahead dessert. Let the glazed cake cool completely, then freeze individual slices on a baking sheet until firm and wrap them tightly for up to several weeks. To serve, thaw at room temperature and reheat each slice in the microwave for about 15-20 seconds, just until warm, so the crumb stays moist and the cream cheese glaze softens without separating.

Storage Tips

Leftover cake, if there is any, stays fresh and delicious for days. Cover the pan tightly and keep it at room temperature for up to two days.

If your kitchen runs warm or you want to extend the life a bit, pop it in the refrigerator and it will keep for up to five days.

I love to slice the entire cake, wrap individual pieces in plastic wrap, and freeze them for up to two months. A quick 15 to 20 seconds in the microwave brings a slice right back to that just baked warmth.

The Country Cook’s version of Cinnabon Cinnamon Roll Cake is another great example of how easy this dessert can be, and mine follows a similar spirit of simplicity.

Variations

Once you have the basic recipe down, it becomes a canvas for so many flavor combinations. One of my favorites is a caramel pecan version: add about 1/2 cup of chopped pecans right into the cinnamon swirl and drizzle warm caramel sauce over the glaze. It tastes like a sticky bun and cake had a baby.

For apple cinnamon roll cake, fold a cup of finely diced peeled apples into the batter before pouring it into the pan. The fruit adds little pockets of tender sweetness that go perfectly with the cinnamon.

When autumn rolls around, I swap half a cup of the milk for pumpkin puree and add a pinch of nutmeg and cloves to the batter. That pumpkin spice twist feels like a hug on a chilly morning.

You can also change up the glaze. Replace the vanilla extract with maple extract for a cozy, woodsy flavor that pairs beautifully with the brown sugar swirl. Or divide the batter among mini Bundt pans to create individual cakes that look gorgeous on a brunch platter, just shorten the baking time and keep an eye on them.

If you love this easy cake, you might also enjoy my decadently moist vanilla cake recipe for your next celebration. It is another simple, from scratch dessert that delivers on rich vanilla flavor every time.

Cinnabon Cinnamon Roll Cake: Easy Bakery Style Cake with Cream Cheese Glaze

What Is Cinnabon Cinnamon Roll Cake?

Why You’ll Love It

Ingredient Notes & Details