Cinnamon Roll Cake from Scratch (2024)

Published: Aug 21, 2021 · Updated: Jun 28, 2022 by Kara · This post may contain affiliate links · This blog generates income via ads

This homemade cinnamon roll cake is from scratch and it is a family pleaser. The cake is moist with an added cinnamon swirl throughout and topped with a vanilla glaze.

This cake comes together pretty quickly and you’ll just bake it in a 13×9 inch pan which makes everything so much easier.

It’s also perfect for any gathering, or you can eat it warmed up for breakfast with a cup of coffee.

Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!

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Ingredient Notes:
Mixing method:
Recipe:
Video:
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This cake is really great for the holidays, but it also works for non-holiday occasions.

Bring it with you for your next potluck or get-together and you’ll be everyone’s hero.

Now, let’s talk a little bit about just some of the ingredients for this recipe. (The entire ingredient list is in the recipe card lower in this post.)

Ingredient Notes:

All-purpose flour: You won’t be using any fancy flour with this one, just plain all-purpose flour.

Buttermilk: You really want to use real buttermilk if you can get it. It really makes a difference because it gives this cake flavor and helps to make it moist If you absolutely can’t get buttermilk, you can make a substitute, which we’ll get to in the FAQ section below.

Unsalted butter: You’ll use this for both the cake and the cinnamon swirl. You want to make sure and go with real butter and not margarine and make sure you’re using unsalted butter, since using salted may add a bit too much salt.

Cinnamon: This is the main event ingredient in this recipe. I love Saigon cinnamon, but you can use any cinnamon you have.

*The recipe card close to the end of this post will go into all the ingredients and amounts.

Mixing method:

The mixing method for this cake couldn’t be easier. You’ll just mix all the ingredients together except the butter. Then you’ll add in the melted butter and mix.

Next, you’ll pour the batter into a greased 13×9 pan and you’ll then mix up the cinnamon swirl. Drop the cinnamon swirl mixture onto the cake batter and you’ll swirl with a knife and bake.

All of the steps will be in the recipe card below.

Tips & FAQs:

Do I have to use buttermilk? Can I substitute it?

It’s really best if you can use real buttermilk. It makes the cake so much tastier and more moist. If you can’t get it though, you can make the substitution below.

To make sour milk as a substitution: Pour 1 ½ cup of milk into a cup or bowl. Take out 1 ½ tablespoon of the milk and replace it with 1 ½ tablespoon of vinegar or lemon juice. Mix together and let it sit for a couple of minutes before adding to the batter.

Can I use vanilla extract instead of vanilla bean paste?

Yes, you can. You’ll use the same amount that the recipe calls for, you don’t need to adjust. If you can get vanilla bean paste though, the flavor is even better.

Can I use salted butter instead of unsalted?

Unsalted butter is best here, but you are welcome to try salted if that’s all you have.

Make sure to grease the pan before adding the batter.

I find that greasing the pan with vegetable shortening works the best as sometimes the spray can seem to over-brown the bottom of the cake.

Make sure to read all the instructions in the recipe card. As it will contain all the details.

Recipe:

Cinnamon Roll Cake from Scratch

This homemade cinnamon roll cake is from scratch and it is a family pleaser. The cake is moist with an added cinnamon swirl throughout and topped with a vanilla glaze.

4.67 from 15 votes

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Course: Dessert

Cuisine: American

Ingredients

For the cake:

3 cups all-purpose flour
½ teaspoon salt
¾ cup granulated sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 ½ cup buttermilk (see substitution in the notes)
2 eggs
2 teaspoon vanilla bean paste (or vanilla extract)
½ cup melted unsalted butter (1 stick)

For the cinnamon swirl:

½ cup softened unsalted butter (1 stick)
1 cup packed light brown sugar
2 tablespoon all-purpose flour
1 tablespoon cinnamon

For the glaze:

2 cups powdered sugar
5 tablespoon milk
1 teaspoon vanilla bean paste (or vanilla extract)

US Customary – Metric

Have questions?Check out the Tips & FAQ section or the video in the post!

Instructions

For the cake:

Preheat oven to 350 degrees Farenheight.
Grease a 13×9 inch pan and set it aside.
In a large mixing bowl, add the flour, salt, granulated sugar, baking powder, baking soda, buttermilk (or sour milk), eggs and vanilla. Mix with an electric mixer until well combined. Scrape down the sides of the bowl and mix again, just until all ingredients are incorporated.
Turn the mixer on medium and slowly add in the melted butter. Mix only until the ingredients are well combined. Don't mix for several minutes here as that will make the cake dense.
Pour the batter into the greased 9×13 inch pan and set it aside while you make the crumb topping.

For the cinnamon swirl:

Mix all the topping ingredients together very well. Depending on how soft the butter is, you may need to use a mixer. Sprinkle (or drop) the mixture over the cake and swirl the cinnamon mixture and batter with a knife to marble.
Bake in the oven at 350 degrees Farenheight for approximately 30-35 minutes. Let the cake sit on a rack for about 20 minutes before adding the glaze.

For the glaze:

Mix all the glaze ingredients together. Once the cake is fully baked and cooled for about 20 minutes , drizzle the glaze over it. Serve the cake warm.

Notes

*If you don’t have buttermilk, you can make sour milk as a substitution: Pour 1 ½ cup of milk into a cup or bowl. Take out 1 ½ tablespoon of the milk and replace it with 1 ½ tablespoon of vinegar or lemon juice. Mix together and let it sit for a couple of minutes before adding to the batter.

This cake is best eaten warm. Store leftovers well covered in the fridge and heat for a bit in the microwave to warm up slices.

Nutritional values are an estimate.

Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions about substitutions.

*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Some recipes have difficulty levels.Check out what they mean here: Difficulty Levels Explained

Baking at higher elevation?Adjustments will need to be made for that. This website does not specialize in higher elevation baking. Please take time to do your research on what adjustments should be made.

DisclaimersTo see food safety, allergy & nutrition disclaimers, go here: Disclaimers

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Reader Interactions

Comments

Oliver
August 27, 2021 at 10:22 am

Thanks for sharing such wonderful recipes.
Reply
- Kara Jane
  August 27, 2021 at 7:25 pm
  Hey Oliver…you’re so welcome!
  Reply
Bob
September 02, 2021 at 4:27 pm
Have you ver added maple syrup or maple extract ti the frosting? If so how much did you add and how much less sugar did you use? Thanks. Great looking recipe.
Reply
- Kara Jane
  September 03, 2021 at 7:20 pm
  I haven’t tried that out, but I’d probably go with the extract if you want a stronger maple taste. I’d start off with a 1/2 teaspoon at first and see how it comes out, then adjust if needed. If you go with the actual syrup, I’d probably add maybe a few tablespoons but only a tablespoon or two of the milk at first…mix, then check the consistency. You’re right though as adding the syrup would probably just make the glaze even sweeter…maybe too sweet…so that’s another benefit of going with the flavoring instead.
  Reply
- Sandi
  August 30, 2022 at 6:44 pm
  Does this work as a three layer cake. Will it stand up to the weight of buttercream and extra layers?
  Reply
  - Kara
    September 02, 2022 at 2:51 pm
    Hi Sandi, I haven’t tried it as a layer cake. It may work fine, but it would probably only be enough batter for two, 8-inch round cake layers. It should withstand the weight of buttercream although I have not personally tested that out.
    Reply
Ellie
August 17, 2023 at 6:37 pm

Wow! This is delicious. I used heavy cream with the lemon juice for the buttermilk since I wanted to use it up. I followed the recipe and my batter was really really thick. I added a wee bit more heavy cream. But I managed and mixed in the streusel. Didn’t look all swirled in and pretty, and I had some spots heavier on the streusel but it came out just fine. Made the glaze. Tastes exactly like a cinnamon roll😋Thanks for the easy recipe.👍
Reply
- Kara
  August 18, 2023 at 4:10 pm
  Hi Ellie, so glad you liked it! I suspect the batter was a bit thicker because of the heavy cream, but that’s a guess. I’m so glad it ended up coming out fine though! Thank you for your wonderful review. 😊
  Reply

Cinnamon Roll Cake from Scratch (2024)

Ingredient Notes:

Mixing method:

Tips & FAQs:

Recipe:

Cinnamon Roll Cake from Scratch

Ingredients

For the cake:

For the cinnamon swirl:

For the glaze:

Instructions

For the cake:

For the cinnamon swirl:

For the glaze:

Notes

Nutrition

How to Share

Video:

Other posts you might like:

Reader Interactions

Comments

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References