This cinnamon roll cake has been a weekend staple in my kitchen ever since I first turned a cinnamon-roll craving into a sheet cake experiment. I discovered this version on a chilly Sunday morning while I wanted the soft, buttery spiral of a cinnamon roll without the extra hands-on time of rolling individual buns. The result was a tender, golden cake ribboned with a brown-sugar cinnamon filling and finished with a glossy vanilla glaze — all the flavor of a cinnamon roll delivered in easy, sliceable form.

What makes this version special is the contrast between the light, cake-like crumb and the molten ribbons of cinnamon-sugar. The filling sinks and disperses just enough to create cinnamon ribbons instead of a single thick layer, which gives every bite a little surprise. I love serving it warm with coffee for a lazy morning, and my kids request it for birthday brunches because it feels special but is unfussy to prepare.

Ingredients

• All-purpose flour (3 cups): Use a reliable, unbleached brand for an even crumb. Spoon and level measuring cups for accuracy; too much flour will dry the cake out. King Arthur or Gold Medal are both good choices.
• White granulated sugar (1 cup): Provides structure and tender texture. Caster sugar works too if you prefer a finer grain.
• Baking powder (4 teaspoons): The rising agent — make sure it's fresh (less than 6 months) for the best lift.
• Large eggs (2): Room temperature eggs emulsify better and help create a lighter batter.
• Vanilla extract (2 teaspoons): Pure vanilla adds warmth; avoid artificial flavor if you can for a cleaner taste.
• Milk (1 1/2 cups): Whole milk gives the richest flavor, but 2% works fine. If you want extra tang and tenderness, use 1 1/2 cups buttermilk.
• Salted butter (1/2 cup, melted): One stick melted and slightly cooled provides richness; unsalted works if you reduce added salt elsewhere.
• For the filling — salted butter (3/4 cup, softened): Softened butter helps the filling spread into ribbons. Use room-temperature butter for easy mixing.
• Light brown sugar (1 cup, packed): The molasses in brown sugar gives the filling that characteristic caramel-cinnamon depth.
• All-purpose flour (2 tablespoons): A small binder in the filling so it holds its swirl and doesn't sink completely through the batter.
• Ground cinnamon (1 tablespoon): Freshly opened cinnamon gives the brightest flavor; if it's been sitting a long time, replace it for the best aroma.
• For the glaze — powdered sugar (2 cups), milk (5 tablespoons) and vanilla (1 teaspoon): Adjust powdered sugar or milk to reach your desired thickness so the glaze pours slowly but sets.

Instructions

Preheat and prepare: Preheat your oven to 350°F (177°C) and spray a 9x13-inch baking dish with nonstick cooking spray that contains flour for easier release. Position the rack in the middle of the oven so the cake bakes evenly. Grease and optionally line with parchment for extra insurance against sticking. Make the batter: In a large bowl or the bowl of a stand mixer, whisk together 3 cups all-purpose flour, 1 cup granulated sugar and 4 teaspoons baking powder. Add 2 large eggs, 2 teaspoons vanilla and 1 1/2 cups milk. With the mixer running on low, stream in 1/2 cup melted butter until just combined. Avoid overmixing once the flour is incorporated — stop when there are no large streaks of flour. Spread the batter: Scrape the batter into the prepared pan and use an offset spatula or the back of a spoon to smooth it into an even layer. Work quickly so the filling can be dropped before the batter begins to set. Make the cinnamon filling: In a small bowl, beat together 3/4 cup softened butter, 1 cup packed light brown sugar, 2 tablespoons flour and 1 tablespoon ground cinnamon until cohesive and spreadable. The flour prevents the filling from liquefying too much while baking. Drop and swirl: Drop the filling by spoonfuls in an even distribution over the batter. Use a butter knife to make swirly, marble-effect patterns by dragging the knife through both batter and filling with gentle figure-eight motions — don't over-swirl or the filling will fully blend into the batter instead of creating ribbons. Bake: Bake in the preheated oven for 35–40 minutes, rotating the pan halfway through if your oven has hot spots. A toothpick or knife inserted into the center should come out clean or with just a few moist crumbs. If the top browns too quickly, tent with foil for the last 10 minutes. Make the glaze and finish: While the cake cools slightly, whisk together 2 cups powdered sugar, 5 tablespoons milk and 1 teaspoon vanilla until smooth. Adjust with more powdered sugar to thicken or more milk to thin. Pour the glaze over the warm cake so it sinks into the swirls, then allow slices to set briefly before serving.

Storage Tips

Store leftover cake in an airtight container at room temperature for up to 48 hours; refrigeration extends life to 4–5 days but can slightly firm the crumb. If you plan to refrigerate, wait until the cake has fully cooled and cover tightly to prevent it from absorbing other odors. For longer storage, wrap individual slices in plastic wrap and place in a freezer-safe bag; freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm single slices in the microwave for 12–20 seconds or in a low oven (300°F) for 8–10 minutes. Glaze can be reapplied warm if it loses sheen after chilling.

Ingredient Substitutions

If you need to modify the recipe, there are several straightforward swaps. Replace whole milk with 2% or a non-dairy milk like soy or oat for a dairy-free option; flavor will be slightly different but still delicious. Use melted coconut oil in place of butter for a dairy-free version, but the filling may be softer. To make it with lower sugar, reduce the granulated sugar in the batter by 1/4 cup and use a half-cup lighter brown sugar in the filling; expect a less intense caramel note. For a more tender crumb, substitute 1 cup of flour with an equal amount of cake flour. Gluten-free flours require a blend formulated for baking and may need additional xanthan gum to mimic texture.

Serving Suggestions

Serve slices warm with a dollop of lightly whipped cream or a scoop of vanilla ice cream for an indulgent dessert. For brunch, plate with fresh berries and a pot of strong coffee or spiced chai — the bright fruit cuts through the sweetness. Garnish with a light dusting of additional cinnamon or a few toasted pecans for crunch. For a party, cut into smaller squares and serve on a platter with coffee and tea; it pairs well with creamy spreads like mascarpone when you want a richer accompaniment.

Cultural Background

The classic cinnamon roll has roots in Northern Europe and Scandinavia, where spiced, yeasted buns are a traditional treat. This sheet-cake adaptation borrows the flavor profile — cinnamon, butter, and brown sugar — and reshapes it into an American-style baked good that's easier to produce for large groups. Over time, home bakers have adapted the spiraled design into layered or marbled formats to capture the same satisfying distribution of cinnamon-sugar without shaping individual buns.

Seasonal Adaptations

In cooler months, boost the spice by adding 1/4 teaspoon ground cardamom and a pinch of nutmeg to the filling for a warm holiday twist. In spring, fold 1 cup of mashed banana or 1 cup of applesauce into the batter to add seasonal fruit notes (reduce milk slightly to keep batter consistency). Top with a lemon-spiked glaze instead of vanilla in spring for a brighter finish. For autumn gatherings, stir in 1/2 cup finely chopped toasted pecans into the filling for texture and a toasty flavor.

Meal Prep Tips

This cake is ideal for meal prepping breakfast or snack portions. Bake and cool completely, then slice into individual portions and wrap each piece in plastic wrap before placing in a labeled freezer bag. In the morning, pull a slice from the freezer and microwave for 20–30 seconds for a fast breakfast. If you prefer assembling ahead, make the cake the night before, keep it unglazed in the refrigerator, and pour the glaze just before serving to keep the top glossy and fresh.

This cinnamon roll cake is one of those recipes I rely on when I want a cozy, homemade touch without a big time commitment. Share a slice with someone you love and see how quickly it becomes a favorite in your household, too.