This easy Cinnamon Roll Cake is a must for Cinnamon Roll lovers! All the taste of your favorite cinnamon buns without any of the effort. A coffee cake that’s perfect for breakfast, brunch or afternoon treat with a mug of coffee or tea.
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Of all breakfast treats in all the world I will all ALWAYS go for a cinnamon roll or a cinnamon Danish pastry. I just can’t resist the irresistible cinnamon aroma and sweet glaze!
If you love Cinnamon Rolls then you must treat yourselves to my Cinnamon Roll Cake! It is a very easy sheet cake with gooey buttery cinnamon flavor running through it, topped with a simple glaze.
This tray bake is MOIST baby, it’s buttery and just incredibly delicious! Serve for breakfast or warm a slice to pair with a cup of steaming coffee… Prepare to swoon!
This a great cake for sharing with a big crowd or eating over a few days. Delicious in the extreme, but not as labor intensive as cinnamon rolls! By the way if you love cinnamon you must try my Apple Cinnamon Bread!
What goes into my Cinnamon Coffee Cake
You need the usual suspects: flour, sugar, butter or margarine, eggs and milk. The topping is made with melted butter, cinnamon, flour and brown sugar.
The simple glaze is just icing sugar, vanilla extract and a little milk. It is such a simple coffee cake that novice bakers and kids can easily make it!
You will need a rectangular baking tin (9×13 inches) for this recipe – it is very useful for making all kinds of traybakes! You can use a stand or hand mixer to make the batter.
HOW TO MAKE CINNAMON ROLL CAKE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Make the Cake
Combine the flour, sugar, raising agents in a mixing bowl and stir together to combine. Add the softened butter, eggs and milk and beat together until batter is smooth. Stop the mixer to scrape the bottom and sides of the bowl halfway through.
Spread the batter over a lined rectangular baking tin and level.
Make the Cinnamon Topping
Combine melted butter, ground cinnamon, flour and brown sugar in a bowl until smooth.
Drizzle this over the cake batter in three parallel lines.
Use a stick or knife to swirl the cinnamon butter into the cake (to create a marbled effect).Bake for 35-40 minutes, until the cake is risen, springy to the touch and just coming away from the edges of your baking tin. A skewer inserted in the center should come out clean or with a few moist crumbs.
Cool the cake in the tin for 10 minutes then lift it out using the overhanging paper. The cake will be quite sticky as the cinnamon sinks to the bottom while baking. Use a cake lifter to carefully transfer to a large platter or tray.
Make The Glaze
Mix the icing sugar, vanilla extract and milk in a small bowl to make a thick but pourable glaze.
Drizzle the glaze over the still warm cake (or wait until it cools). Dust with a little ground cinnamon or add sprinkles.
Slice using a serrated knife, wiping the blade between slices. Serve immediately or store in a cake container at room temperature for 2-3 days. Cinnamon breakfast cake anyone? 😉
TIPS FOR CINNAMON COFFEE CAKE SUCCESS!
- Use room temperature ingredients so that they blend well together easily.
- Line your baking tray with baking paper or reusable liner letting the edges to hang over the edges of the tin.
- Check the cake after 35 minutes – if it still quite jiggly in the middle continue to bake for a further 5 minutes.
- The easy glaze can be swapped for a cream cheese frosting if you prefer or be left out altogether.
You might enjoy these traybake recipes
- This easy Chocolate Cake Traybake is perfect for birthday celebrations
- Super easy and so delicious – Biscoff Cake Traybake 🙂
- Bite into a slice of nostalgia… Retro School Cake (Vanilla Sprinkle Cake)
- Use up apples in a British Classic: Eve’s Pudding (Apple Sponge Pudding)
- This decadent Chocolate Poke Cake is the perfect fuss-free dessert
- Children with love this Tottenham Cake with pink icing
Cinnamon Roll Cake
- 350 g ( 2¾ cups) flour (plain / all purpose flour)
- 330 g (1 ⅔ cups) sugar
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda (baking soda)
- 200 g (7/8 cup) softened butter or margarine such as Stork
- 4 medium eggs
- 120 ml (½ cup) whole or semi skimmed milk room temperature
- 2 tsp vanilla extract or vanilla paste
- 230 g (2 sticks) unsalted butter melted
- 200 g (1 cup) brown sugar
- 3 tbsp flour plain / all purpose flour
- 3 tbsp ground cinnamon
- 240 g (2 cups) icing sugar
- 1 tsp vanilla extract
- 4 tbsp milk or as needed
Make the Cake Batter
- Preheat the oven to 170C (340F) Fan Setting 180C (350F) regular setting. Mist a rectangular tin with cake release and line with baking paper letting the edges hang over the sides.
- Put the flour, sugar, baking powder and bicarbonade of soda in a large mixing bowl and mix together to combine. Add the softened butter, eggs, milk, and vanilla extract.
- Start beating at lowest speed setting until ingredients come together. Increase the speed to maximum and beat until the batter is completely smooth – about 30 seconds to one minute. Stop the mixer and scrape the bottom and sides of the bowl halfway through.
- Transfer batter to the prepared cake tin and level using a spatula.
- Lift the cake out of the tin using the overhanging paper and transfer to a wire rack to cool.
Make the Cinnamon Butter
- Combine melted butter, ground cinnamon, flour and brown sugar in a bowl until smooth.
- Drizzle this over the cake batter and use a stick or knife to swirl the cinnamon butter into the cake (to create a marbled effect).
Bake the Cake
- Bake for 35-40 minutes or until the cake is golden and feels springy to the touch. A skewer or knife inserted in the centre should come out clean – if not cook for a further 5 minutes.
- Cool the cake in the tin for 10 minutes then lift it out using the overhanging paper. The cake will be quite sticky as the cinnamon sinks to the bottom while baking. Use a cake lifter to carefully transfer to a large platter or tray.
Make the Glaze
- Mix the icing sugar, vanilla extract and milk in a small bowl to make a thick but pourable glaze.
- Drizzle the glaze over the still warm cake (or wait until it cools). Dust with a little ground cinnamon or add sprinkles.
Slice and Serve!
- Slice using a serrated knife, wiping the blade between slices.
- Serve immediately or store in a cake container at room temperature for 2-3 days. Cinnamon breakfast cake anyone? 😉
- If you are using self raising flour then add only 1 tsp baking powder (no baking soda).
- Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
- If your milk is cold from the fridge then heat briefly in the microwave or saucepan until just tepid. Make sure the milk is body temperature – not too hot!
- Place cold eggs into warm water for five minutes to bring them back to room temperature.
- Cut cold butter into cubes and leave for an hour on your counter to warm up or use margarine (Stork).
- This is a great cake for bake sales and parties as it serves a big crowd. It keeps well in an airtight container for 2-3 days if you want to keep it all to yourself!
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