Cinnabon Cinnamon Roll Cake: A Sweet and Gooey Copycat Recipe

If you’ve ever walked past a Cinnabon bakery, you know the irresistible smell of warm cinnamon, sweet icing, and buttery dough that makes it impossible not to stop. Their world-famous cinnamon rolls are soft, gooey, and dripping with icing — a true indulgence.

But what if you could enjoy that same flavor without spending hours kneading dough? That’s where the Cinnabon Cinnamon Roll Cake comes in. This dessert captures all the rich, gooey goodness of Cinnabon cinnamon rolls, but in the form of an easy-to-make cake. No yeast, no waiting — just mix, bake, and drizzle with icing.

In this guide, you’ll learn:

• What makes Cinnabon Cinnamon Roll Cake so special
• The ingredients that bring out the famous Cinnabon flavor
• A step-by-step recipe
• Fun variations to try
• Tips for baking the perfect cinnamon roll cake
• How to store and reheat it
• FAQs about this recipe

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Why You’ll Love Cinnabon Cinnamon Roll Cake

This recipe has become a favorite for home bakers because it delivers that same Cinnabon experience in a fraction of the time. Here’s why people love it:

• Easy – No yeast or rising time required.
• Quick – Ready in under an hour.
• Feeds a crowd – Perfect for brunches, holidays, or potlucks.
• Comforting – Soft cake, gooey cinnamon sugar swirls, and sweet glaze.
• Customizable – Add nuts, cream cheese glaze, or even caramel.

It’s like a cinnamon roll and a coffee cake had the most delicious baby.

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Key Ingredients

To recreate that Cinnabon magic, you’ll need:

1. Cake Base
   • All-purpose flour
   • Sugar
   • Baking powder
   • Milk
   • Eggs
   • Vanilla extract
   • Melted butter
2. Cinnamon Swirl Filling
   • Brown sugar
   • Ground cinnamon (the star spice)
   • Butter (unsalted, melted)
3. Sweet Glaze
   • Powdered sugar
   • Milk (or cream for richness)
   • Vanilla extract

Optional: Cream cheese for a tangy frosting, just like real Cinnabon rolls.

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Cinnabon Cinnamon Roll Cake Recipe

This recipe makes a 9×13-inch cake that serves about 12 people.

Ingredients:

For the cake:

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 4 tsp baking powder
• ¼ tsp salt
• 1½ cups milk
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup unsalted butter, melted

For the cinnamon swirl filling:

• 1 cup brown sugar (packed)
• 2½ tbsp ground cinnamon
• ⅔ cup unsalted butter, melted

For the glaze:

• 2 cups powdered sugar
• 5 tbsp milk (or heavy cream)
• 1 tsp vanilla extract

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Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Make the cake batter
   In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, eggs, vanilla, and melted butter. Mix until smooth. Pour batter into the prepared pan.
3. Prepare the cinnamon filling
   In a medium bowl, combine brown sugar, cinnamon, and melted butter until smooth. Drop spoonfuls of the mixture over the cake batter.
4. Swirl it in
   Use a knife to swirl the cinnamon mixture into the batter, creating ribbons of gooey filling.
5. Bake
   Bake for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean (a little gooey is fine — that’s the charm!).
6. Make the glaze
   While the cake is baking, whisk together powdered sugar, milk, and vanilla until smooth.
7. Glaze & serve
   Pour glaze over the warm cake. Slice and serve while gooey.

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Variations of Cinnabon Cinnamon Roll Cake

Want to make it your own? Try these fun twists:

• Cream Cheese Glaze – Replace some glaze with cream cheese frosting for an authentic Cinnabon touch.
• Nutty Swirl – Add chopped pecans or walnuts to the cinnamon mixture.
• Caramel Drizzle – Drizzle caramel sauce over the glaze for extra decadence.
• Apple Cinnamon Roll Cake – Add diced apples to the filling for a fall-inspired version.
• Pumpkin Spice Roll Cake – Mix pumpkin puree and pumpkin spice into the batter for an autumn treat.

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Tips for Success

1. Don’t overbake – Keep the cake moist by checking around 35 minutes.
2. Use room-temperature ingredients – This ensures smooth mixing.
3. Swirl gently – Overmixing can blend the layers too much; aim for distinct ribbons.
4. Glaze while warm – This allows the glaze to sink slightly into the cake.
5. Serve fresh – Best enjoyed the same day, but leftovers still taste amazing.

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Storage & Reheating

• Room temperature: Store covered for 2 days.
• Refrigerator: Keeps up to 5 days in an airtight container.
• Freezer: Freeze slices for up to 2 months. Thaw in fridge overnight.
• Reheating: Microwave for 20–30 seconds for that fresh-from-the-oven gooeyness.

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Serving Ideas

Cinnabon Cinnamon Roll Cake is versatile and can be served:

• As a breakfast treat with coffee or tea.
• As a holiday dessert (perfect for Christmas or Easter).
• Warm with a scoop of vanilla ice cream.
• Alongside fresh fruit for balance.
• At potlucks and brunch gatherings — it’s always a crowd favorite.

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Frequently Asked Questions (FAQ)

1. Can I make this ahead of time?
Yes! Bake the cake, cover tightly, and store. Warm slightly before glazing for best results.

2. Can I make this in a smaller pan?
Yes. For an 8×8 pan, cut the recipe in half.

3. Can I use self-rising flour?
Yes, just omit the baking powder and salt.

4. Can I reduce the sugar?
You can cut about ¼ cup from the cake batter without affecting texture, but the filling and glaze should stay sweet for that Cinnabon flavor.

5. Can I make it gluten-free?
Yes! Substitute with a 1:1 gluten-free flour blend.

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Final Thoughts

Cinnabon Cinnamon Roll Cake is everything you love about the famous cinnamon rolls — gooey filling, soft cake, and sweet glaze — but made quicker and easier in cake form. It’s the perfect dessert for holidays, brunches, or any time you want to fill your home with the comforting aroma of cinnamon sugar.

Once you try this recipe, it might just replace cinnamon rolls in your kitchen. After all, why spend hours rolling dough when you can whip up this easy cake in less than an hour?

So preheat your oven, grab some cinnamon and sugar, and treat yourself to a slice of heaven. Your kitchen will smell like Cinnabon in no time!

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