Grandma’s cinnamon roll cake is the kind of dessert that feels like a warm hug. It’s got all the classic flavors of cinnamon rolls—sweet, buttery, and full of cozy spice—baked into a soft, tender cake that’s easy to whip up and impossible to resist. I love serving this one when I want something nostalgic, comforting, and crowd-pleasing without the effort of making traditional rolls.
Why You’ll Love This Recipe
What I love most about this cinnamon roll cake is how it captures everything I adore about a fresh, gooey cinnamon roll—without all the kneading, rising, and rolling. It’s quick to make, with simple pantry ingredients, and the swirls of buttery cinnamon sugar baked right into the soft cake make every bite decadent. Drizzled with a sweet glaze while warm, this cake is perfect for breakfast, brunch, or dessert.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake:
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All-purpose flour
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Granulated sugar
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Baking powder
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Salt
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Milk
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Eggs
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Vanilla extract
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Melted butter
For the cinnamon swirl:
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Softened butter
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Brown sugar
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Ground cinnamon
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Flour
For the glaze:
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Powdered sugar
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Milk
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Vanilla extract
directions
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I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
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In a large bowl, I mix together the flour, sugar, baking powder, and salt.
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I add the milk, eggs, vanilla, and melted butter, and stir until the batter is smooth.
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I pour the batter into the prepared dish and smooth it out evenly.
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In a separate bowl, I mix together the softened butter, brown sugar, cinnamon, and flour to make the swirl topping.
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I drop spoonfuls of the cinnamon mixture over the batter, then use a knife to swirl it gently through the cake.
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I bake the cake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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While the cake is still warm, I whisk together the glaze ingredients and drizzle it over the top.
Servings and timing
This recipe makes about 12 generous slices. It takes around 15 minutes to prep, 35 minutes to bake, and another 10 minutes to cool and glaze, making it ready in under an hour.
Variations
Sometimes I add chopped pecans or walnuts to the cinnamon swirl for a nutty crunch. If I want an extra moist cake, I drizzle a bit of heavy cream over the batter before baking. I’ve also made it with maple glaze instead of vanilla, and it gives it that perfect fall-inspired twist. And for a smaller batch, I cut the recipe in half and bake it in an 8×8-inch pan.
storage/reheating
I store the cake covered at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I microwave individual slices for about 15–20 seconds—it brings back the softness and makes the glaze melty again. This cake also freezes well. I wrap slices individually and freeze for up to 2 months.
FAQs
Can I make this cake the night before?
Yes, I often bake it the night before and glaze it in the morning. It holds up really well and stays moist.
Do I need to refrigerate the cake?
Only if I want it to last more than a couple of days. Otherwise, I keep it covered at room temp.
Can I use a different flour?
I’ve made it with a 1:1 gluten-free flour blend and it turned out great. Almond or oat flour changes the texture, but can work with tweaks.
Is it overly sweet?
It’s definitely on the indulgent side, like a real cinnamon roll. If I want it less sweet, I cut back slightly on the sugar in the swirl or glaze.
Can I add cream cheese frosting?
Absolutely. A thin layer of cream cheese frosting instead of the glaze is delicious and makes it even more decadent.
Conclusion
Grandma’s cinnamon roll cake is a cozy, old-fashioned favorite that never goes out of style. It’s warm, soft, and packed with swirls of cinnamon goodness that melt into every bite. Whether I make it for family brunch or just to treat myself on a slow weekend, this cake brings comfort and smiles every time.
Print
Grandma’s Cinnamon Roll Cake – A Cozy, Gooey, Old-Fashioned Treat
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert, Brunch, Breakfast Treat
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Grandma’s Cinnamon Roll Cake is a soft, gooey, and irresistible treat that captures all the nostalgic comfort of a classic cinnamon roll—in an easy, fuss-free cake form. Perfect for breakfast, brunch, or dessert, this old-fashioned cinnamon roll cake is swirled with buttery cinnamon sugar and topped with a sweet glaze that melts into every warm bite.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup melted butter
- For the cinnamon swirl:
- ½ cup softened butter
- 1 cup brown sugar
- 2 tbsp flour
- 1 tbsp ground cinnamon
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix flour, granulated sugar, baking powder, and salt.
- Add milk, eggs, vanilla, and melted butter; stir until smooth.
- Pour batter into the prepared dish and smooth evenly.
- In a separate bowl, mix softened butter, brown sugar, cinnamon, and flour to create the swirl.
- Drop spoonfuls of the cinnamon mixture over the batter and swirl gently with a knife.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is warm, whisk together glaze ingredients and drizzle over the top.
Notes
- Add chopped nuts like pecans or walnuts to the swirl for texture.
- Drizzle heavy cream over batter before baking for extra moisture.
- Use maple glaze for a fall-inspired twist.
- Halve the recipe for an 8×8-inch pan.
- Cream cheese frosting makes a decadent alternative to glaze.
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