Cinnamon Roll Cake – Easy Cinnamon Swirl Cake Recipe

Some recipes bring comfort before they’re even finished baking. This Cinnamon Roll Cake does just that. You’ll learn how to make a fluffy, spiced roll cake that carries all the charm of classic cinnamon rolls but in an easy-to-slice sheet cake form. It’s a cinnamon swirl lover’s dream, layered and golden, finished with a simple glaze that seeps into the grooves like melted memory.

This cake is soft but structured. The dough holds its shape, and the filling bubbles up just enough to mark each slice with that warm, sticky finish. Whether you call it cinnamon bun cake, cinnamon swirl cake, or a breakfast sweet that blurs the line between brunch and dessert, the truth is simple. This is a reliable recipe that works—because I’ve tested it enough to trust it.

For a bite-sized twist, you can also try my cinnamon roll cookies that pack the same buttery swirl in a crisp, handheld form.

How to Make Cinnamon Swirl Cake

The dough starts with a base enriched by butter, egg, and milk. It stays soft through baking, thanks to balanced hydration and a proper rise. I prefer whole milk here. It brings more depth than water alone and supports that slight tang we expect in cinnamon rolls.

The cinnamon filling is mixed into a spreadable paste. That texture matters. It creates consistent layers, so you don’t end up with sugar pockets or dry spots. If you’ve ever had a cinnamon cake that seemed bland in the middle, chances are the filling wasn’t integrated well. This method avoids that.

For the shaping, we divide the dough into two parts. A smaller spiral anchors the center. The rest wraps around like a coil, growing outward. It’s a visual cue as much as it is structural. Every slice comes out with a clean spiral. That’s what makes this roll cake stand out from basic cinnamon cake recipes.

Key Ingredients and My Notes From Testing

This recipe calls for active dry yeast. I’ve tried it with instant yeast, too, but the longer proof from active dry gives better flavor. If you only have instant, reduce the rise time slightly and keep an eye on the dough. It should double—not overshoot.

When making the filling, make sure the butter is softened, not melted. Melted butter thins the filling too much and can cause it to leak out during baking. This small change makes a big difference in how well the layers hold.

One useful note from my kitchen: I’ve compared using heavy cream versus milk in the glaze. Cream makes the drizzle richer and more opaque, but milk gives a more delicate finish that seeps into the cake instead of sitting on top. For a brunch-style presentation, I go with milk. For dessert, I often choose cream.

You can find a similar contrast in my Cinnamon Roll Icing recipe, where the consistency of the topping changes the entire bite.

How This Cake Compares to Other Breakfast Sweets

Cinnamon roll cake has the spirit of a cinnamon bun but with the convenience of a slice-and-serve sheet cake. It holds better at room temperature than individual rolls. I’ve brought it to potlucks, packed it for morning meetings, and served it as dessert with coffee. It behaves more like a Coffee Cake than a sticky bun. But it brings the same nostalgic flavor.

Unlike a Chocolate Sheet Cake, this one doesn’t rely on cocoa for richness. Instead, it uses warmth. Cinnamon, brown sugar, butter—that trio makes the flavor feel deep without being heavy.

Serving and Storing Tips From My Kitchen Notebook

After baking, let the glaze settle for 10 minutes. It will thicken slightly, making cleaner slices. If you cut too early, the filling can drag. Wait just long enough, and you’ll get neat spirals that still feel warm.

For storing, wrap the cake well and leave at room temperature for up to two days. If you want to serve it warm the next day, microwave a slice for 10–15 seconds. The filling softens again, and the edges regain their tenderness. This trick works better than reheating in the oven, which can dry out the top layer.

You can also refrigerate it, but let it come to room temperature before serving. The butter in the dough firms up when cold, which dulls the texture. A few minutes on the counter brings it back to life.

If You Like This, You Might Also Enjoy:

Try this alongside my Chocolate Espresso Cake if you’re looking for a contrast in flavors. The deep cocoa and coffee pairing works beautifully next to the cinnamon notes.

Or, for something even more unusual, the Cinnamon Roll Focaccia brings a chewy texture into play something closer to bread, but still sweet and glazed.

Before You Go, A Few Final Thoughts

Cinnamon roll cake is one of those recipes I come back to again and again. It doesn’t require advanced skill, but it rewards care. A soft dough. A patient rise. An even hand when spreading the filling.

I’ve made this cake for birthdays, brunches, and even slow weekends when I need something grounding in the oven. It fills the house with that warm smell that always stops people in their tracks.

If this becomes one of your regulars too, I wouldn’t be surprised. Save this to your board for later, and if you bake it, share how it turned out in the comments. I’d love to hear if you added a twist—or kept it just as written.

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