Cinnamon Roll Cake


Looking for a sweet and simple cake that comes together in just one pan? This Cinnamon Roll Scratch Cake is an easy vanilla coffee cake topped with a gooey cinnamon brown sugar swirl that bakes right into the batter. With simple pantry ingredients, no yeast required, and minimal time spent decorating, it’s perfect for satisfying cinnamon roll cravings without the hassle.

This one-bowl cinnamon cake recipe turns out ultra moist and delicious every time. You’ll mix up a quick vanilla cake batter before dolloping on a brown sugar cinnamon streusel filling that melts into sweet swirls with each bite. A rich cream cheese glaze pours over the entire cake for extra sweetness and texture. In less than an hour you can enjoy a soft, tender homemade cake packed with cozy cinnamon flavor. It’s the ideal weekday breakfast cake or fun weekend baking project with the kids. Want an easy cake your whole family will love? Look no further than this Cinnabun Cake !

The key steps include preparing the crunchy cinnamon streusel topping, mixing up the simple vanilla cake batter, swirling the filling throughout, and finally glazing the cake while it’s hot. You’ll find tips below for getting picture-perfect results. Find out just how simple scratch baking can be with this easy one-pan cinnamon coffee cake.

Can I use Greek yogurt instead of buttermilk?

Yes, you can substitute an equal amount of plain Greek yogurt for the buttermilk.

What if I don’t have vanilla bean paste?

Regular vanilla extract works too, just use the same quantity listed in the recipe.

Can I make this in a 9×13 inch pan instead?

Yes, you can bake it in a larger 9×13 inch pan. It may take 5-10 minutes longer to bake through so keep an eye on it.

What temperature should the butter be for the cinnamon filling?

The butter should be room temperature or soft enough to mix easily but not completely melted. Around 70°F (20°C) is ideal.


Cinnamon Filling

  • 1 cup packed brown sugar (200g)
  • 1⁄2 cup butter, room temperature (115g)
  • 2 tablespoons all-purpose flour (14g)
  • 1 tablespoon ground cinnamon


  • 3 cups all-purpose flour (360g)
  • 1⁄2 teaspoon salt
  • 3⁄4 cup granulated white sugar (150g)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 11⁄2 cups buttermilk (360mL)
  • 2 large eggs
  • 2 teaspoons vanilla bean paste or extract
  • 1⁄2 cup butter, melted (115g)


  • 2 cups confectioners’ sugar (240g)
  • 1 teaspoon vanilla bean paste or extract
  • 5 tablespoons milk or cream (75mL), divided


  1. Preheat oven to 350°F (177°C). Spray a 13×9 inch baking pan with nonstick cooking spray.
  2. Make cinnamon filling: In a small bowl, mix together brown sugar, room temperature butter, flour and cinnamon using a hand mixer until crumbly. Cover and refrigerate.
  3. Make cake batter: In a large bowl, whisk together flour, salt, granulated sugar, baking powder and baking soda.
  4. Add in buttermilk, eggs and vanilla. Mix until just combined.
  5. Pour in melted butter and mix until fully incorporated. Do not overmix. Batter will be quite thick.
  6. Pour cake batter into prepared pan and smooth into an even layer.
  7. Crumble chilled cinnamon filling evenly over batter. Swirl filling throughout batter using a knife.
  8. Bake for 30-35 minutes until toothpick inserted in center comes out clean.
  9. Make glaze: In a medium bowl, whisk together confectioners’ sugar, vanilla and 5 tablespoons of milk/cream until smooth. Add more confectioners’ sugar if too thin or cream if too thick. Recipe By
  10. Drizzle glaze evenly over warm cake. Slice and serve immediately. Cover and refrigerate leftovers.


  • Let all ingredients come to room temperature for best results, especially the eggs and butter.
  • Use an electric mixer to combine the filling ingredients quickly.
  • Be careful not to overmix the batter once the melted butter is added.
  • Test for doneness early at 30 minutes since ovens vary.
  • Drizzle the glaze over the cake while still hot for best absorption.
  • Store cake covered at room temperature up to 5 days or refrigerate up to 1 week.

Enjoy this easy, moist cinnamon coffee cake straight from the pan! The cinnamon brown sugar filling bakes into the vanilla cake batter for sweet swirls in every bite.

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