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As someone who has developed hundreds of cake recipes over the years, I know how important it is to balance flavor with ease of preparation, especially when you’re feeding a busy family. This Cinnamon Roll Cake is always on the menu because it is the perfect way to enjoy the flavors of homemade cinnamon rolls without the hassle.

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Cinnamon Bun Cake

Starting with a cake mix, this recipe simplifies the process while still delivering all the gooey, cinnamon-sugar goodness you love. The cake batter comes together in minutes and a rich cinnamon mixture is swirled into the cake for that classic flavor. The final touch is a drizzle of sweet glaze, making this cake as comforting as traditional cinnamon rolls but so much easier to make.

This cinnamon cake is ideal for busy mornings, holiday brunches or anytime you’re craving something sweet and satisfying. Serve it warm with a fresh cup of coffee or a cold glass of milk, and you’ll have a breakfast (or dessert) that everyone will rave about.

Cinnamon Roll Cake Recipe Ingredients

Yellow Cake Mix-a white or vanilla cake mix would certainly work too.
Vegetable Oil-added to the batter for moisture.
Eggs-adding four eggs to this recipe gives you a light cake.
Sour Cream-the tangy taste will help balance all of the sweetness.
Vanilla Extract-always necessary when baking.
Dark Brown Sugar-a deep and rich sweet flavor that creates a wonderful filling.
Cinnamon-because a cinnamon roll cake always needs an ample amount of cinnamon.
Powdered Sugar-to thicken and sweeten the super simple glaze.
Milk or Heavy Cream-to thin the glaze.

How to Make Cinnamon Roll Cake With Cake Mix

Combine the brown sugar and cinnamon {filling ingredients} in a small bowl.
Mix the brown sugar and cinnamon together until everything is nicely incorporated. Set aside.
In a medium bowl, combine the cake mix, oil, eggs, sour cream and vanilla extract. Use a hand held mixer {or stir by hand} to mix the ingredients together.
Pour half of the cake batter into a 9×13 baking pan that has been sprayed with nonstick cooking spray.
Top the cake batter with 2/3 of the filling mixture.
Repeat the layers by adding the second half of the cake batter and topping it with the remaining filling.
Use a knife or skewer to swirl the cake batter and filling together. Be sure to press the knife or skewer to the bottom of the pan {preferably without touching the bottom} so that the filling gets evenly distributed throughout the cake.
Put the swirled cake into a preheated 350 degree oven for 35-40 minutes or until a toothpick inserted in the center comes out with only a few crumbs.

How to Glaze a Cinnamon Bun Cake

While the cake is still warm, combine your glaze ingredients and whisk until smooth.

Pour the glaze over the top of the warm Cinnamon Roll Cake and spread out into an even layer. Serve this tasty breakfast cake warm and enjoy.

Cinnamon Bun Cake Recipe Tips

Make sure to press your knife {or skewer} all of the way through the cake when you are swirling the filling and batter. This will make sure that the filling gets distributed throughout the entire cake.
Don’t forget to add the glaze while the cake is warm. Normally we wait until cakes have cooled but in this case adding the glaze while the cake is warm is necessary. It helps give the cake the wonderful and gooey texture you will love.
This cake is really best when made only about 1 day ahead of time and wonderful when warm straight from the oven.

How to Serve This Recipe For Cinnamon Roll Cake

The best way to serve this cinnamon roll cake for breakfast is warm from the oven {or heated for about 15 seconds in the microwave} with a pat of butter. It also makes a wonderful dessert with a scoop of vanilla ice cream.

How to Store Cinnamon Bun Cake

If you aren’t going to eat the cake completely while it is warm then I would definitely refrigerate it. The cake will stay in the refrigerator for 3-4 days.

Reheat each leftover piece in the microwave for about 25 seconds.

How to Freeze

This cake would be great frozen which makes it a perfect make ahead Christmas cake.

Cover the baked, glazed and cooled cake well and freeze for up to 3 months. Defrost on the countertop or in the refrigerator.

Frequently Asked Questions:

How to tell if the cake is done?

You can tell that this Easy Cinnamon Roll Cake is done by inserting a toothpick in the center of the cake. When it comes out with only a few crumbs {no raw batter}, it is ready to pull from the oven.

Why do you want the toothpick to have a few crumbs and not be clean?

In order to get a moist cake it is important to not over bake it. A lot of times when you wait until the toothpick is clean, the cake has baked too long.

If you remove the cake from the oven when the toothpick still has a few crumbs then the cake will be perfect. It is important that there isn’t any raw batter on the toothpick though. We want the cake to be baked through but not dry.

Can you make this Cinnamon Roll Cake Recipe in a Bundt pan?

Yes, in fact that is how I am going to make it for Christmas morning breakfast. Be sure to spray the Bundt pan well, layer as directed and bake for 35-45 minutes or until a toothpick comes out with only a few crumbs.

Can I add nuts to this breakfast cake?

Absolutely! Some toasted pecans or sliced almonds would both be wonderful in this cake. You could add them to the batter itself or incorporate chopped nuts in the filling. Either way 1/3 cup should be enough.

Do you love easy breakfast ideas? Try these recipes…

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Cinnamon Bun Cake Recipe

Save yourself the hassle of making time consuming cinnamon rolls from scratch and make this Easy Cinnamon Roll Cake instead. Using a cake mix as your starting ingredients will create a delicious and easy cake that gooey, warm and perfect for breakfast.

Course: Breakfast

Cuisine: American

Author: June Albertson-Dick

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 589kcal

4.55 from 66 votes

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Ingredients

Filling Mixture

1 cup brown sugar {packed} I prefer dark brown sugar
1 tablespoon cinnamon

Cake

1-15.25 ounce box yellow cake mix
¾ cup vegetable oil
4 eggs
1 cup sour cream
1 teaspoon vanilla extract

Glaze

2 cups powdered sugar
4-6 tablespoons milk {or heavy cream}

Instructions

Preheat the oven to 350° and spray a 9x13 baking pan with nonstick cooking spray.

Filling

Combine the brown sugar and cinnamon in a small bowl. Mix the two ingredients together.

Cake

Combine the yellow cake mix, vegetable oil, eggs, sour cream and vanilla extract to a medium bowl. Use a handheld mixer {or mix by hand} to mix the ingredients together until you have a thick batter.
Pour half of the cake batter into the prepared 9x13 baking pan and top with 2/3 of the filling mixture. Top with the remaining half of the cake batter and the remaining 1/3 of the filling mixture. Use a knife or skewer to swirl the ingredients together. NOTE: Be sure you are poking the knife or skewer into the bottom of the cake so that the filling is evenly distributed.
Bake for 35-40 minutes or until a toothpick inserted near the center comes out with only a few crumbs. Remove from the oven.

Glaze

As soon as you pull the cake from the oven, combine the powdered sugar and milk. Whisk until smooth. Pour the glaze over the warm cake and spread out into an even layer.
Serve warm and enjoy. Refrigerate leftovers for 3-4 days or freeze for up to 3 months.