Cinnamon Roll Swirl Cake
This recipe for Cinnamon Roll Swirl Cake tastes just like a fresh cinnamon bun, but so much easier to make!
Is there any better aroma than something baking in the oven with cinnamon? As a child it was the smell of my Mom’s cinnamon rolls, we could smell them baking a block from our house as we ran home from school. Cinnamon is my all time favorite spice to use, from decadent desserts to warm ciders on a cold winter night. My Cinnamon Raisin Scones with Cinnamon Cream Cheese Butter are exceptional recipes using cinnamon.
What I love about this Cinnamon Swirl Cake recipe is that it is so easy to make, yet incredibly tasty! You get the great cinnamon bun flavor without spending all day baking. Another awesome thing about this cinnamon recipe is that it consists of ingredients that are usually readily available in our pantry. A moist coffee cake recipe for brunch, tea time, or after dinner dessert.
I baked this cinnamon roll cake in a 9 x 13 inch baking pan, but a decorative bundt pan is also a great option for a more elegant presentation. The baking time will be slightly longer.
I topped this Cinnamon Roll Swirl cake recipe with a simple glaze, but a cream cheese frosting would also taste fantastic. I have a great cream cheese frosting recipe, check it out on my Moist Banana Cake recipe.
This post was originally published November 5th, 2013. Occasionally I update with fresh tips, content, and photos. Current update September 10, 2023.
Cinnamon Roll Swirl Cake
Ingredients
Cake Batter
- 3 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1 1/2 cups milk
- 2 teaspoons pure vanilla extract
- 2 eggs
- 1/2 cup butter melted
Cinnamon Swirl Mix
- 1 cup brown sugar
- 2 tablespoons flour
- 2 tablespoons cinnamon
- 1 cup butter almost to point of melted, very soft
Cake Glaze
- 2 cups confectioners' sugar also called powdered sugar or icing sugar
- 5 tablespoons milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit.
Cake Batter
- In a medium bowl whisk together flour, baking powder, salt,
- Using standing mixer with paddle attachment, blend together sugar, milk, eggs and vanilla (a hand mixer will also work).
- Add flour mixture and mix until combined. Do not overmix.
- Once full combined, with mixer on low speed, slowly add in the butter.
- Pour into a greased 9 x 13 baking pan.
Cinnamon Swirl Mix
- Mix together brown sugar, flour and cinnamon small bowl.
- Make sure butter is very soft, but not melted. Stir into the brown sugar mixture and combine well.
- Pour over the cake batter and using a knife swirl the cinnamon mixture into the cake batter.
- Bake at 350º F for 35-45 minutes.
Cake Glaze
- Stir together confectioners' sugar, milk and vanilla extract until smooth.
- When cake is done, remove from the oven, and while still warm drizzle the glaze over cake.
Notes
Nutrition
Lovely, simple, and I’m sure delicious cake…would be wonderful for holiday brunches!
I agree Bonnie, this is a great holiday brunch recipe.
Baking powder and no yeast? And looks so fluffy!
Carmen, no yeast, but it does have Baking Powder 🙂
This looks so goo, can’t wait to make it! I have a couple of questions though..when adding the butter to the batter- do you mix it in completely, or do you kind of swirl it in? And the topping says the butter is to be at the ‘almost melted’ stage- how do you ‘pour’ it onto the batter- do I spoon it on and spread it? The top of the finished cake looks awesome- does it cook that way ( all lumpy, like there’s cinn. rolls in it) all by its self? Sorry for all the questions.. :- /
I make this cake at my coffee shop/bakery. Customers LOVE it, have a hard time keeping it on hand!! I add 1/2 cup dried fruit (blueberries, strawberries or cranberries) and 1/2 cup chopped pecans to batter. It is very thick. I just pour topping over top and swirl in with a butter knife. Looks very wet, but it works and comes out craggy looking just like cinnamon rolls. If you glaze while cake is warm, it will soak in. I like to cool cake so it looks glazed just like cinnamon rolls. Makes up quick and easy with no waiting to rise, etc. Fabulous – enjoy!
Sounds wonderful, wish your coffee shop was close to me.
do u use plain flour or self rising flour?
Hi Cocoa, just plain all purpose white flour.
do u use plain flour or self rising flour?
Divine and so simple thanks for sharing! Nummmmm
Thanks!
Just made this and it is delicious! It’s very moist. It would be great for breakfast or dessert…mmmm
Tracy, breakfast or dessert or maybe breakfast and then again for dessert. ha ha
When you say 1 cup, how much is that? in metric system (grams)
Thank you!
Anna
1 cup of butter is 227 grams.
This looks amazing!
Pinning to my Dessert board. =)
Have a great New Year!
Thanks Melissa, and best of everything to you in 2014
Made this with Truvia …. Yummy
i just made this, you have to drop by spoonfuls, and thats what bakes and sinks down creating the lumpy top.
What do you mean you have to drop by spoonfuls?
Hi HDE, I don’t drop by spoonfuls, as per my instructions I just put cinnamon mixture on top the swil from top to bottom of cake batter to great swirls throughout cake. Top of cake turns out great!
That’s great HDE, let me know how it turns out, the bundt pan will make it look pretty. Thanks for the conversion.
It was delicious!! I never got so many compliments. Going to make it again for mothersday. The bunt pan didn’t really work for me but I think that’s because I have some sort of ikea look a like bunt pan 🙂
That is great, yes hard to stop at just one piece of this cake
I am making this right now. I think I melted the butter too much for the topping It was a little runny. But hopefully it turns out great.
I’m sure it will turn out delicious!
This cake was AAAAHHHMAZZING!! Made it on Thursday, making it again today for my husband to take to work 🙂 Thank you!
It is one of my favourite splurges, so glad you enjoyyyyeeedd it 🙂
Awesome, and congrats on your pregnancy!
Made this for breakfast this morning and it is delicious! Since there are just two of us I prepared half the recipe & baked it in an 8×8 baking dish. My husband said “it doesn’t get any better than this!” Thank you for sharing this wonderful recipe.
Thank you Carol, yup you can’t beat the smell of something cinnamonny baking in the oven.
I’ve made this cake several times and always a hit! Great recipe to have as always have these inexpensive ingredients on hand for unexpected occasions.
Same here, its always a hit and so easy to make!
I made this for Church Potluck last Sunday ~ It was divine !! Making another one for home this weekend !!
Thanks Debbie, yes this cake is a bit addictive!
Is the butter unsalted
Hi Kathy, it doesn’t really matter. Most of the time I use salted butter because that is what I have on hand.
First time making this cake today… it looks good… not sure how it taste yet, but I’m sure it’s delicious…. I will let you know how mine came out…. thanks for the recipe.
I hope you really enjoy it, thanks for trying the recipe!
I absolutely enjoyed the delicious taste of this cake, and so did my family. I will be making this for the holidays. Thank You once again. Happy Holidays! 🦃🎅🏽🎄🎉🎊
thank you Stacey, and Happy Holidays to you!
I think this tastes EXACTLY like cinnamon rolls, minus all the time and effort. I think it’s all the butter that saves it from being too sweet. Had a mad craving for a cinnamon roll so glad I found this recipe. Thanks so much!
This sounds so good. What if I wanted to add some raisins? Like a raisin cinnamon roll? Any ideas? Thanks so much in advance. Your cake is simply beautiful!!!
Susan, I think raisins would taste great in this cake. I’m guessing about 1 cup.