What is cinnamon roll cake made of?

Cinnamon roll cake is typically made with a sweet yeast dough, cinnamon-sugar filling, and a cream cheese frosting. The dough is rolled out, spread with the filling, rolled up, and then sliced and arranged in a cake pan before baking.

How do you keep cinnamon roll cake from drying out?

To prevent cinnamon roll cake from drying out, avoid overbaking it. Check for doneness by inserting a toothpick into the center – it should come out with moist crumbs. Once cooled slightly, store in an airtight container or wrap tightly in plastic wrap.

What is the difference between cinnamon rolls and cinnamon roll cake?

The primary difference is the presentation. Cinnamon rolls are individual swirls of dough, while cinnamon roll cake is made by arranging those swirls tightly in a cake pan and baking them together as a single cake. The cake format makes it easier to slice and serve.

How long does cinnamon roll cake last?

Cinnamon roll cake typically lasts for 2-3 days at room temperature, if stored properly in an airtight container. It can also be stored in the refrigerator for up to a week.

Can you freeze cinnamon roll cake?

Yes, cinnamon roll cake freezes well. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe container. It can be stored in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before serving.

What goes well with cinnamon roll cake?

Cinnamon roll cake pairs well with coffee, tea, or milk. It's also delicious with fresh fruit, ice cream, or a dusting of powdered sugar.

Cinnamon Roll Cake Recipe with a Sauce Everyone Loves 2026

Cinnamon Roll Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy one-pan cake captures all the gooey, spiced magic of a classic cinnamon roll without the yeast or wait. A tender cake is swirled with a brown sugar cinnamon paste and finished with a sweet vanilla glaze for the ultimate cozy treat.

Author: Harmony
Prep Time: 15min
Cook Time: 35min
Total Time: 50min
Yield: One 8x8 inch cake 1x
Category: dessert
Method: baking
Cuisine: American

Ingredients

Scale

For the Cake:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/2 cup milk
1/4 cup unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
For the Cinnamon Swirl:
1/2 cup packed light brown sugar
1 tablespoon ground cinnamon
1/4 cup unsalted butter, softened
For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk or cream
1/2 teaspoon pure vanilla extract
A tiny pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan.
Make the cake batter: In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk egg, milk, melted butter, and vanilla. Pour wet ingredients into dry and stir until just combined. Spread batter evenly into the prepared pan.
Make the cinnamon swirl: In a small bowl, mix softened butter, brown sugar, and cinnamon into a thick paste. Drop spoonfuls over the cake batter.
Swirl and bake: Use a knife or skewer to gently swirl the cinnamon mixture into the batter. Bake for 30-35 minutes, until golden and a toothpick inserted comes out clean.
Make the glaze: While cake cools slightly, whisk powdered sugar, 2 tablespoons milk, vanilla, and salt. Add more milk as needed for a pourable consistency.
Finish: Drizzle the warm cake with glaze. Let set for a few minutes before slicing into squares. Serve warm.

Notes

Do not overmix the batter. Ensure butter for the swirl is softened. Check for doneness at 30 minutes to avoid over-baking. For a dairy-free version, use plant-based milk and butter. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Serving Size: 9
Calories: 320
Sugar: 38
Sodium: 180
Fat: 11
Saturated Fat: 7
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 55
Fiber: 1
Protein: 4
Cholesterol: 45

Find it online: https://harmonymeal.com/cinnamon-roll-cake/