Name: Cinnabon Cinnamon Roll Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup butter, softened; 2 large eggs; 1/2 cup sour cream; 1/2 cup buttermilk; 2 teaspoons vanilla extract; 1 teaspoon cinnamon; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup butter, melted (for swirl); 1/2 cup brown sugar (for swirl); 1 tablespoon cinnamon (for swirl); 1 cup powdered sugar (for glaze); 2 tablespoons milk (for glaze)

If a warm, gooey cinnamon roll met a fluffy vanilla cake and they had a delicious dessert baby, this Cinnabon Cinnamon Roll Cake would be it. With thick swirls of buttery cinnamon sugar running through a soft, moist crumb and a drizzle of creamy vanilla glaze, this cake delivers all the nostalgia of a mall Cinnabon in easy, sliceable form. It’s rich, comforting, and downright irresistible.

Perfect for weekend brunch, holidays, or a cozy night in, this cake is a crowd-pleaser from the first forkful. It bakes up quickly and is easier than working with yeast dough, but tastes like you spent hours rolling and rising. Pair it with coffee or serve it warm with a scoop of vanilla ice cream—either way, it’s a keeper.

What Makes This Cake Taste Like a Real Cinnabon?

It’s all in the swirl. The thick ribbon of cinnamon, brown sugar, and butter melts into the soft cake base just like the filling in a Cinnabon roll. Add in a vanilla glaze with that signature sweet finish and it takes the experience over the top. And since the cake base has sour cream and buttermilk, it stays ultra-moist with a tender crumb that soaks in every bit of flavor.

Ingredients for the Cinnabon Cinnamon Roll Cake

All-Purpose Flour
Forms the soft but sturdy base that holds all the swirly goodness.

Granulated Sugar & Brown Sugar
White sugar sweetens the cake, while brown sugar in the swirl adds depth and molasses flavor.

Butter
Melted into the swirl and creamed into the batter—you need that richness.

Eggs
Bind the batter and help give the cake its fluffy lift.

Sour Cream & Buttermilk
These keep the cake moist, tender, and tangy—no dry bites here.

Vanilla Extract
Essential for that bakery-style flavor.

Cinnamon
The heart of the swirl. Use good-quality ground cinnamon for the most flavor.

Baking Powder & Baking Soda
Help the cake rise and balance the tang from the dairy.

Powdered Sugar & Milk
Whisked together for the glaze that ties it all together.

How To Make the Cinnabon Cinnamon Roll Cake

Step 1: Prepare the Batter

In a large mixing bowl, cream together softened butter and granulated sugar until fluffy. Beat in the eggs one at a time, then mix in vanilla, sour cream, and buttermilk until smooth.

Step 2: Mix Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt. Gradually add the dry ingredients to the wet batter, stirring until just combined.

Step 3: Make the Cinnamon Swirl

In a small bowl, combine melted butter, brown sugar, and cinnamon. Stir until thick and smooth.

Step 4: Layer and Swirl

Pour half the cake batter into a greased 9×13-inch baking dish. Dollop half the cinnamon swirl mixture over the top, then repeat with remaining batter and swirl mixture. Use a butter knife to gently swirl the layers together.

Step 5: Bake

Bake in a preheated 350°F (175°C) oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Glaze It

While the cake cools slightly, whisk together powdered sugar and milk until smooth. Drizzle generously over the warm cake.

How to Serve and Store Cinnabon Cinnamon Roll Cake

Serve this cake warm from the oven, drizzled with vanilla glaze, and maybe a scoop of vanilla bean ice cream or a dollop of whipped cream on the side. It’s also incredible the next day—just warm it in the microwave for 10-15 seconds to revive that just-baked softness.

Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, slice the cake and wrap pieces individually in plastic wrap and foil, then freeze for up to 2 months. Reheat from frozen in the microwave or oven until warmed through.

What to Serve With Cinnabon Cinnamon Roll Cake?

Hot Coffee or Latte

The cinnamon and sweet glaze pair beautifully with a strong cup of coffee.

Chai Tea

Its spices complement the cinnamon in the cake.

Scrambled Eggs and Bacon

A savory contrast that rounds out a brunch spread.

Fresh Berries

Add some brightness and acidity to balance the sweetness.

Yogurt Parfait

Layered with granola and fruit, it’s a refreshing side.

Vanilla Ice Cream

A scoop on the side turns it into a warm, melty dessert.

Salted Caramel Drizzle

For a richer take, drizzle with warm salted caramel instead of glaze.

Want More Sweet Brunch Recipes?

If you enjoyed this Cinnabon Cinnamon Roll Cake, these other cozy bakes might be your next favorite:

• Blueberry Muffin Bread — bursting with blueberries and topped with crumbly streusel.
• Brown Sugar Maple Cookies — like warm fall in cookie form.
• Lemon Curd Cake to Die For — for a zesty citrus twist.
• Strawberry Cheesecake Cookies — soft, creamy, and fruit-filled.
• Salted Caramel Pecan Cookies — sweet, salty, and perfectly chewy.