This classic Cinnamon Roll Cake combines all the flavors you love in homemade cinnamon rolls with a moist and fluffy coffee cake. Easy to make and a family favorite, this easy Cinnabon Cake is perfect for any occasion!
In my house, we love all things cinnamon! From our Ooey Gooey Cinnamon Rolls, to Cinnamon Roll Quick Bread, and even Cinnamon Roll Sugar Cookies! When cinnamon and sugar combine, you can’t go wrong, especially if that means cake for breakfast, right?!
What is Cinnamon Roll Cake?
This easy Cinnamon Roll Cake is a moist and flavorful coffee cake that includes all the flavors of cinnamon rolls. Made using simple ingredients, this cake comes together in a fraction of the time it takes to make cinnamon rolls. The cake batter isn’t too sweet, and has a brown sugar topping that may just end up being your favorite part. Drizzling a homemade icing on top is the perfect way to bring this cake to a new level! Of course, if you prefer making a cream cheese frosting instead, that works too and will still taste incredible!
Unlike normal cinnamon rolls, this cake doesn’t require any rise time or rolling out making it perfect for having guests over, special occasions, or as an anytime treat throughout the week. Simply prepare the cake batter, topping, and glaze and combine.
Cinnamon Bun Cake Ingredient Notes
CAKE
Flour– you will want to use all-purpose flour in this recipe. Make sure you measure the flour correctly as you don’t want to add too much and change the texture. Scoop and level using a knife.
Salt– this enhances the overall flavor and balances the sweetness. When combined with the baking powder, it helps give this cake its rise and texture.
Sugar– this brings most of the sweetness to the cake. I haven’t tried experimenting with other sugars, I have only used white granulated sugar.
Baking Powder– make sure yours is fresh as this helps the cake rise and makes it fluffy and light. I replace mine every six months to be on the safe side.
Milk– this adds the moisture and richness to the cake, be sure to let your milk get to room temperature so everything combines easily.
Large Eggs– these bind the ingredients together and add to the structure of the overall cake. Room temperature is best so they combine easier and help with the rise.
Vanilla Extract– try to use pure vanilla versus imitation as this brings such a flavor depth to the cake.
TOPPING
Butter– I use softened unsalted butter in this recipe due to the fact we add salt to the cake. If you only have salted butter on hand, that works great too.
Brown Sugar– light brown sugar packed into the measuring cup is the perfect way to measure this correctly. This creates a caramel like flavoring that makes the ultimate topping.
Flour– use all-purpose flour in this recipe for best results. I haven’t experimented with other types, so keep me posted if you try something else and how it works.
Cinnamon– this adds a warm spice to the topping.
ICING
Powdered Sugar– this adds sweetness to the glaze and gives it a smooth texture.
Milk– any type works, adjust the amount until desired consistency is reached.
Even though this is a simple, no-fail recipe, here are some tips and tricks, as well as tasty variations to ensure a perfect cinnamon roll dessert every time!
If you are a fan of nuts, you can add them into the topping OR the actual cake. About 1/2 cup is the perfect addition and adds the best crunch to this cinnamon cake!
Ensure all the ingredients you add are at room temperature. This helps all to combine easily without needing to over-mix, which could change the texture of the cake.
If you prefer a cream cheese glaze on top of the cake in lieu of the icing, you can use cream cheese frosting.
Keep a close eye on the cake during the final minutes of baking. Removing it when just done ensures a moist crumb, just like the center of a cinnamon roll, versus a dry, crispy cake.
Let the cake rest slightly before slicing and serving. This helps the cake set up a bit and the flavors really combine this way.
Storing Cinnabon Cinnamon Roll Cake
If you are lucky enough to have leftovers, you’ll want to store them correctly so they last longer and are just as delicious as fresh from the oven. Once the cake has fully cooled, wrap the pan with plastic wrap or aluminum foil and place in the fridge. It will last about 4 days. Simply reheat in microwave when ready to serve. To freeze, let the cake to cool completely and wrap it in several layers of plastic wrap before sliding it into a Ziploc bag or freezer-safe container. It should keep well in the freezer for up to 2 months.
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