This Cinnabon Cinnamon Roll Cake is my crowd-pleasing shortcut to that warm, gooey cinnamon roll experience without the laborious rolling and rising. I first adapted this version on a sleepy Saturday morning when I wanted the familiar swirls and caramelized sugar ribbon of a cinnamon roll but needed something quicker for a brunch with friends. The result was a soft, buttery cake studded with pockets of brown-sugar cinnamon that bake into sticky, slightly crisp ribbons — everything I love about a classic bun but in a pan that feeds a crowd.

The texture is deceptively simple: the crumb is tender and slightly springy thanks to the combination of milk, eggs, and baking powder, while the brown sugar and melted butter layer on top create molten streaks that sink into the batter and caramelize at the edges. The powdered sugar glaze brings the whole thing together with just enough sweetness and a silky finish when drizzled over the warm cake. Serve it warm with coffee for weekend company or slice it up for dessert after a cozy dinner — people always ask for the recipe.

Ingredients

• All-purpose flour (3 cups): Choose a reliable brand like King Arthur or Gold Medal; spoon into the cup and level for accurate measurement to ensure a light, even crumb.
• Unsalted butter (1 cup softened + 1 cup for filling + 4 tablespoons melted): Use high-quality butter like Plugrá or Kerrygold for deep flavor; bring the softened butter to room temperature for even creaming and melt the 4 tablespoons just until warm.
• Granulated sugar (1 cup): Provides structure and tenderness in the crumb; measure by leveling the cup for consistency.
• Brown sugar (1 cup, packed): Use light brown sugar for classic caramel notes; packed brown sugar creates the gooey filling ribbon when combined with butter and cinnamon.
• Baking powder (4 teaspoons) + salt (1/4 teaspoon): Baking powder gives reliable lift in this quick batter — make sure it’s fresh for best rise.
• Milk (1 1/2 cups): Whole milk gives the richest texture, but 2% works in a pinch; warm slightly to avoid shocking the batter when combined with melted butter.
• Eggs (2): Large eggs add structure and help create a tender, moist crumb; room temperature eggs incorporate more evenly.
• Vanilla (2 teaspoons for batter, 1 teaspoon for glaze): Pure vanilla extract is worth the splurge for its depth of flavor.
• Cinnamon (1 tablespoon): Use a fresh-ground, fragrant cinnamon — it’s central to that Cinnabon-style aroma.
• Powdered sugar (2 cups) for the glaze: Sift to avoid lumps and thin with 4–5 tablespoons milk to your preferred drizzle consistency.
• Nuts (2/3 cup — optional): Chopped pecans or walnuts add crunch and toasty flavor; omit for nut-free servings.

Instructions

Preheat and prepare pan: Preheat the oven to 350°F. Grease a 9×13-inch pan with butter or nonstick spray and line with parchment if you prefer easier removal. A well-greased pan encourages the filling to caramelize at the edges without sticking. Mix dry ingredients: In the mixer bowl, combine 3 cups all-purpose flour, 1 cup granulated sugar, 4 teaspoons baking powder, and 1/4 teaspoon salt. Whisk briefly to aerate the mixture — this helps create an even rise and prevents heavy spots in the batter. Combine wet ingredients: In a separate bowl or the mixer, whisk together 1 1/2 cups milk, 2 large eggs, and 2 teaspoons vanilla. Slowly pour into the dry ingredients while mixing on low until just combined; overmixing develops gluten and will make the cake dense. Add butter: With the mixer on low, slowly add the 4 tablespoons melted butter. This small amount of melted butter keeps the batter silky and helps pockets of filling sink and swirl without turning the batter greasy. Pour the batter into the prepared 9×13-inch pan and smooth the top. Prepare the cinnamon filling: In a medium bowl, stir together 1 cup brown sugar, 1 tablespoon ground cinnamon, 1 cup softened unsalted butter, and 2/3 cup chopped nuts if using. The mixture should be spreadable but not soupy; if too firm, soften the butter slightly. Drop and marble: Drop tablespoon-sized dollops of the filling evenly across the batter in the pan. Use a butter knife to gently swirl the filling through the batter, creating marbled ribbons. Don’t over-swirl — a few large ribbons bake into the best pockets of caramelized cinnamon. Bake: Bake at 350°F for 25–30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not raw batter). The top should be golden and slightly set; the caramel ribbons will bubble along the edges. Make the glaze and finish: While the cake cools for about 10 minutes, whisk 2 cups powdered sugar with 4–5 tablespoons milk and 1 teaspoon vanilla until smooth and pourable. Drizzle the glaze over the warm cake so it soaks into the swirls for extra gooeyness. Serve warm or at room temperature.

Storage Tips

Store leftover slices covered tightly with plastic wrap or in an airtight container. At room temperature the cake will remain soft for 1–2 days; refrigerate for up to 5 days if you live in a warm climate. For longer storage, slice before freezing and arrange single layers on a baking sheet to flash-freeze, then stack with parchment between slices in a freezer-safe bag for up to 3 months. Reheat from frozen in a low oven (325°F) for 10–15 minutes or microwave briefly for a warm slice, then add the glaze just before serving to keep it glossy.

Ingredient Substitutions

To make this with less fat, substitute half the butter in the batter (not the filling) with a neutral oil like canola — the texture will be slightly different but still tender. Use Greek yogurt (3/4 cup) in place of half the milk for extra moisture and a tangy note. Swap whole milk for 2% or plant-based milk — oat milk is a good match for its body. For a nut-free cake, simply omit the 2/3 cup nuts; for gluten-free, use a 1-to-1 gluten-free flour blend and check for adjustments in baking time.

Serving Suggestions

Serve slices warm with a cup of strong coffee or a milky latte to balance the sweetness. For brunch, pair with fresh fruit like orange segments or a simple yogurt parfait to cut richness. Garnish with a dusting of cinnamon or a few toasted pecan halves for presentation. For a dessert twist, top a warm slice with a scoop of vanilla ice cream and a drizzle of extra glaze for an indulgent finale that still evokes the classic bakery experience.

Cultural Background

The flavors here are inspired by the Americanized cinnamon roll — a descendant of European sweet rolls that evolved into regional favorites like the cinnamon bun and sticky roll. This pan-style version borrows the signature sweet ribbon and glaze but presents it in sheet-cake form, which is common for feeding larger groups at community brunches and potlucks. The technique reflects modern home baking trends: preserving beloved flavors while simplifying execution so busy home cooks can recreate bakery nostalgia at home.

Seasonal Adaptations

In colder months, boost the spice profile with 1/2 teaspoon ground cardamom or a pinch of cloves for warming depth; top with candied orange zest for holiday brightness. In spring and summer, lighten it with a lemon-scented glaze (add 1 tablespoon lemon juice) and serve with fresh berries. For autumn, fold chopped apples into the filling and increase cinnamon for a warm apple-cinnamon ribbon that mirrors seasonal pies.

Meal Prep Tips

For make-ahead convenience, bake the cake a day in advance and store it unfrosted in the fridge. Warm slices for 15–20 seconds in the microwave or 8–10 minutes at 300°F, then whisk and drizzle the glaze right before serving to retain the glossy finish. If preparing for a large event, double the recipe and bake in two pans; keep one refrigerated and warm briefly before serving to maintain freshness across the event.

Whether you call it a sheet cake or an easy take on a cinnamon roll, this Cinnabon-style pan cake captures the best elements of the classic treat with less fuss — a true keeper for any baker who loves big flavor and small effort. Share it, slice it, and make it your own.