This Quick and Easy Cinnamon Roll Cake has all the decadence and sweetness of homemade cinnamon rolls, including a white glaze and cinnamon-sugar filling, with less time and effort.
❤️ Why You’ll Love This Recipe: This easy cinnamon roll cake is a show-stopping treat that’s easier to make than you think. It’s perfectly sweet and has a short rise time and no rolling so you can have the flavor of freshly baked cinnamon rolls with minimal work.
Tips for Making Quick and Easy Cinnamon Roll Cake
I recommend having all the ingredients measured out and ready to use before you start. This way, your cake will come together quickly and smoothly.
In addition to greasing the cake pan, I recommend lining it with parchment paper as well. This makes it easier to lift the cake out of the pan for cutting. Make sure you have about an extra inch of parchment hanging over on two sides for easy lifting. If you don’t have parchment paper, aluminum foil works well too.
Make sure you have rapid rise or instant yeast. It’s important as there is minimal resting/rising time. Likewise, the milk must be warm, as this helps activate the yeast.
If you’re using raisins, break any clumps apart and spread them around as needed when folding them into the dough. Of course, if you don’t like raisins, just omit them.
When running your brown sugar and butter mixture through your food processor, use the “pulse” feature. Then scrape down the sides of the food processor bowl as needed. Pulse at 10 second intervals until the ingredients are completely combined and resembles wet sand. You can also cut the butter in with a pastry cutter.
Next, when sprinkling the brown sugar mixture over the dough, make sure it’s evenly spread out into the corners. The mixture will be a thick covering and you will not see any dough through it. If you don’t want to get your fingers sticky, you can use a spatula to press the sugar onto the dough. Press gently but firmly so the mixture adheres to the dough.
As the dough bakes the brown sugar coating will melt and bubble. This becomes a sugar coating that really makes this cinnamon roll cake something special.
Cinnamon Roll Glaze
The glaze for your cake is straightforward to make with just a whisk or fork. The most important thing is to make sure there are no clumps of powdered sugar left.
Wait to glaze your cake after at least 30 minutes of cooling. This allows the topping to stop bubbling, firm up and set. The cake will still be warm and can be glazed and served immediately after 30 minutes.
To glaze the cake, drizzle it on with a spoon or put the glaze in a Ziploc bag and snip off a corner. If you glaze the cake when it’s still warm, the glaze will remain soft. Once it cools it will set in place and harden up.
Serving Cinnamon Roll Cake
When you’re ready to serve the cake, run a knife around the edges to loosen the sugar and bread from around the edges. You can serve warm or at room temperature
Store leftovers in an airtight container or plate covered with plastic wrap at room temperature for two to three days.
Leftover cake can be served at room temperature or warmed lightly (5-10 seconds in the microwave).
More Cinnamon Roll Recipes
Try these other similar recipes next if you love cinnamon rolls as much as I do:
- Cinnamon roll coffee cake is shaped like a giant rose and covered in a sweet, sticky glaze.
- Easy homemade cinnmaon rolls are our go-to for a breakfast treat with the whole family.
- Cinnamon roll liege waffles are crunchy on the outside and soft and fluffy on the inside.
- Cinnamon Roll Cookies from the The Stay At Home Chef with all the goodness of cinnamon rolls in a sugar cookie.
- Mardi Gras King Cake recipe – though not technically a cinnamon roll, you will definitely want to try out this cinnamon filled delectable soon!
Cinnamon Roll Cake
- 1 ½ cups all purpose flour
- ⅓ cup sugar
- ¼ teaspoon salt
- 1 package 2 ¼ teaspoons rapid rise yeast
- ⅔ cup warm milk 100-110F; low fat is fine
- 3 tablespoons vegetable oil
- ½ teaspoon vanilla extract
- 1 large egg
- ⅓ cup raisins optional
- 2 tablespoons butter
- ⅔ cup brown sugar
- ¾ teaspoon ground cinnamon
- pinch ground cardamom
- 1 cup powdered sugar
- 1-2 tablespoons milk or cream
- Lightly grease an 8×8-inch square baking pan.
- In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture.
- Mix well, until very smooth. Stir in raisins, if using. Pour into prepared pan and let rest for 15 minutes.
- While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a food processor until the mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)
- Place pan into a cold oven, then set the oven temperature to 350F.
- Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
- Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
- Serve warm. Leftovers can be reheated in the microwave.