Cinnabon Bliss the Ultimate Cinnamon Roll Cake

My Cinnabon Cinnamon Roll Cake Recipe Better Than the Mall

By SandraSeptember 11, 2025

Table of Contents

Recipe Introduction

Fancy a bit of a bake off challenge without the stress? I totally get it! This Cinnabon Cinnamon Roll Cake Recipe is your ticket to cinnamon-y heaven, turning that shop bought craving into a homemade dream.

Trust me, it is like a warm hug in cake form.

Quick Hook

Ever wondered if you could get that amazing Cinnabon taste at home? This Cinnabon Cinnamon Roll Cake Recipe captures that perfectly! The key is a balance of warm spices and a rich, creamy frosting.

Brief Overview

This treat takes inspiration from classic American baking. Making it with a fluffy dough and a sweet filling. It’s a medium level bake taking around 2 hours 35 minutes.

You'll get about 12 servings, so it's great for sharing, or not, you know?

Main Benefits

This Cinnamon Roll Cake Recipe is not just delicious. It also brings a sense of comfort and joy. Perfect for a lazy Sunday brunch or a special occasion.

What makes it special is how it transforms simple ingredients into something truly memorable.

Alright, let's talk ingredients. First up, the dough. You'll need 1 cup of lukewarm whole milk. Keep the temperature between 105- 115° F / 40- 46° C .

Don't go too hot. Add 2 ¼ teaspoons of active dry yeast and ¼ cup of granulated sugar. Give it about 5- 10 minutes to get foamy.

Next, melt ¼ cup of unsalted butter and grab a large egg. Crack that egg and mix it all together.

Slowly add 4 cups of all-purpose flour. You might need a bit more for dusting. Mix until you get a soft, slightly sticky dough.

You know the drill.

For the filling, you'll need ½ cup of softened unsalted butter. Don't melt it! Mix with ¾ cup of packed light brown sugar and 2 tablespoons of ground cinnamon.

Oh my gosh, this smells amazing already! Set that aside, ready to transform your dough into a flavour bomb.

Finally, you can easily add chopped pecans or walnuts to the filling for a nutty texture and flavour in order to make the Best Cinnamon Roll Cake Recipe

Lastly, don't forget the Cream Cheese Frosting Recipe , honestly, the crowning glory. Get 8 ounces of softened cream cheese and ½ cup of softened butter.

Beat them together. Add 3 cups of sifted powdered sugar and 2 teaspoons of vanilla extract. Mix until smooth. Add 2-4 tablespoons of milk to get it just right.

Perfect consistency is key. This cake is a labor of love but totally worth it!.

Ingredients & Equipment: Let's Get Started!

Cinnabon Bliss the Ultimate Cinnamon Roll Cake presentation

Alright, so you wanna bake the ultimate Cinnabon Cinnamon Roll Cake Recipe ? Great! Trust me, it's easier than mastering a soufflé.

Here's the lowdown on what you'll need. I baked this Cinnamon Roll Cake last Sunday for my mate's birthday. Honestly, it was gone in minutes.

This Cinnamon Roll Cake recipe is a winner.

Main Ingredients for this Cinnabon Cake

This ain't rocket science. But quality ingredients? They make a difference.

Lukewarm Milk: 1 cup (240ml) . Aim for 105- 115° F (40- 46° C) . Too hot, and you'll kill the yeast!
Active Dry Yeast: 2 ¼ teaspoons (7g) . Make sure it's not past its sell-by date, yeah?
Granulated Sugar: ¼ cup (50g) .
Salt: 1 teaspoon .
Melted Unsalted Butter: ¼ cup (57g) .
Large Egg: 1 . Room temperature is key.
All-Purpose Flour: 4 cups (500g) . Plus extra for dusting.
Softened Unsalted Butter (Filling): ½ cup (113g) . Not melted, softened!
Packed Light Brown Sugar: ¾ cup (150g) .
Ground Cinnamon: 2 tablespoons . This is where the Cinnabon Cinnamon Roll Cake magic happens!
Softened Cream Cheese: 8 ounces (227g) . Full fat is best for that Cream Cheese Frosting Recipe .
Softened Unsalted Butter (Frosting): ½ cup (113g) . Again, softened!
Powdered Sugar: 3 cups (360g) . Sift it! Lumps are a no-no.
Vanilla Extract: 2 teaspoons .
Milk or Cream: 2-4 tablespoons . For frosting consistency.

Seasoning Notes: The Secret Sauce!

Cinnamon and brown sugar are BFFs. Seriously, they create the most delicious aroma when baking the Best Cinnamon Roll Cake Recipe .

A little nutmeg is a nice addition too. Don't have brown sugar? Mix white sugar with a tablespoon of molasses.

Sorted!

Equipment Needed: Keep It Simple

No need for fancy gadgets. Keep it real, yeah?

9x13 inch Baking Pan : Essential. Grease it well!
Stand Mixer or Hand Mixer : Makes life easier.
Measuring Cups and Spoons : Obvs.
Mixing Bowls : A few different sizes.
Rolling Pin : To roll out the dough.
Whisk : For the frosting.
Rubber Spatula : For scraping bowls.
Instant Read Thermometer : Optional, but handy for checking milk temperature.

Honestly, that's it! Grab your kit, double check you have everything, and let's get baking this Easy Cinnamon Roll Cake ! You'll be making Homemade Cinnamon Roll Cake like a pro in no time! It's all about having fun.

Cinnabon Bliss: Baking Your Own Slice of Heaven

Oh my gosh, are you ready for this? We are about to dive headfirst into the most amazing Cinnabon Cinnamon Roll Cake Recipe ever.

Seriously, think warm, gooey cinnamon goodness, but in cake form!

Prep Steps: Get Your Act Together (Mise en Place, Darling!)

First things first: let's get organized. Gather your ingredients. We call this the mise en place . It's french, you know? Before you even think about turning on your oven, have everything measured out.

This stops you from running around like a headless chicken. You will need 1 cup of lukewarm milk, 2 ¼ teaspoons of yeast, ¼ cup granulated sugar, 1 teaspoon of salt, ¼ cup melted butter, 1 egg, and 4 cups of flour for the dough.

For the filling, grab ½ cup softened butter, ¾ cup brown sugar, and 2 tablespoons of cinnamon . Don't forget 8 ounces of softened cream cheese, ½ cup softened butter, 3 cups of powdered sugar, and 2 teaspoons of vanilla extract for the frosting.

step-by-step: Let's Get Baking!

Activate: Milk ( 105- 115° F ) meets yeast. Mix 1 cup of lukewarm milk , 2 ¼ teaspoons yeast , and ¼ cup sugar . Wait 5- 10 minutes until foamy. It smells like heaven.
Dough Time: Mix in ¼ cup melted butter, 1 teaspoon salt, and 1 egg. Slowly add 4 cups flour . It should be soft.
Rise and Shine: Put dough in an oiled bowl. Cover. Let it rise in a warm place for 1 hour. It should double!
Filling Fun: Mix ½ cup softened butter, ¾ cup brown sugar, and 2 tablespoons cinnamon. This is the key!
Assemble: Roll dough into a 12x18 inch rectangle. Spread filling all over. Roll it up tight! Slice into 1 inch pieces.
Second Rise: Arrange slices in a greased 9x13 inch pan. Cover. Let rise for 30 minutes.
Bake: Preheat oven to 350° F ( 175° C) . Bake for 30- 35 minutes . The internal temperature is around 200° F .
Frosting Time: Cool slightly. Frost with cream cheese frosting. Dig in!

Pro Tips: Secrets of a Cinnamon Roll Cake Pro

Milk Must Be Right: Too hot milk kills the yeast. That is a disaster!
Don't Overbake It: Dry cake is a sad cake. Check it at 30 minutes .
Soft Butter Magic: Soft butter blends better. Use it for the filling AND frosting.

Honestly, this Best Cinnamon Roll Cake Recipe is a game changer. My first time making it, I almost ate the entire cake myself.

Don't judge! It's that good. You'll see, this Cinnabon Cinnamon Roll Cake version is the real deal.

Recipe Notes for the Best Cinnabon Cinnamon Roll Cake Recipe

Alright, you're about to tackle this Cinnabon Cinnamon Roll Cake Recipe , and I'm stoked for you! But before you dive in, let's chat about a few things that'll take your cake from "meh" to "OMG!" honestly, these are the insider tips I've picked up over many attempts.

Serving Suggestions

It's All About the Presentation, Darling

First impressions count, right? For plating, think rustic charm. Dust the cake with a little extra cinnamon. Then arrange a couple of slices artfully on a plate.

A sprig of mint never hurts either.

This Cinnamon Roll Cake goes beautifully with a simple vanilla bean ice cream. Or a strong cup of coffee. I love pairing it with a latte the bitterness cuts through the sweetness.

Plus, a mimosa would be super delightful for brunch!.

Storage Tips

Keep That Cake Fresh, Hon

Okay, so if you miraculously have leftovers of this Easy Cinnamon Roll Cake (unlikely, I know), here's the lowdown:

Fridge Time: Wrap that baby tightly in cling film and stash it in the fridge. It'll be good for about 3 days.
Freezing: If you're thinking long term, freezing is your friend. Cut the cake into individual slices. Wrap them well, and freeze for up to 2 months.
Reheating: To reheat, either zap it in the microwave for about 30 seconds. Or warm it gently in the oven at 300° F ( 149° C) for about 10 minutes.

Variations

Let's Get Creative with the Cinnabon Cake

Dietary Tweaks: Need a gluten-free version? Substitute with a gluten-free flour blend. For a vegan take, use plant based milk, butter, and cream cheese.
Seasonal Swaps: In the autumn, try adding a touch of apple sauce. Or pureed pumpkin to the dough. It adds a lovely warmth.

Nutrition Basics

Just the Facts, Ma'am

Each slice of this Homemade Cinnamon Roll Cake is a treat, no doubt. Expect around 450-550 calories per serving. There are also about 6-8g of protein, 20-25g of fat, and 60-70g of carbs.

Remember, these are just estimates! You know?, indulge responsibly!

So there you have it! These are the extra tips to make the best Cinnabon Cinnamon Roll Cake . Now go forth and bake with confidence. You've got this!

Delicious Cinnabon Cake Recipe My Ultimate Dessert

Frequently Asked Questions

Help! My dough isn't rising. What did I do wrong?

Don't panic, it happens to the best of us! First, check your yeast's expiration date. If it's old, it might not be active anymore. Also, make sure your milk wasn't too hot temperatures above 115°F (46°C) can kill the yeast.

Try again with fresh yeast and lukewarm milk, and keep the dough in a warm, draft free spot, like near a radiator or in a slightly warmed oven (turned off, of course!).

Can I make the Cinnabon Cinnamon Roll Cake Recipe ahead of time?

Absolutely! You can prepare the dough and filling the night before. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate it overnight. Let it come to room temperature for about 30 minutes before rolling out and continuing with the recipe.

You can also bake the cake and frost it later, storing the unfrosted cake wrapped tightly at room temperature.

My frosting is too thick/thin. How do I fix it?

Frosting consistency can be a bit of a Goldilocks situation. If your frosting is too thick, add milk or cream one tablespoon at a time until you reach your desired consistency. If it's too thin, add sifted powdered sugar, one tablespoon at a time, until it thickens up. Remember to beat well after each addition!

How do I store leftover Cinnabon Cinnamon Roll Cake?

Leftover cinnamon roll cake is best stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The fridge will keep it fresh longer, but it might dry out slightly.

To revive it, you can warm individual slices in the microwave for a few seconds before serving just like a cheeky leftover slice the next day!

Can I freeze the Cinnabon Cinnamon Roll Cake Recipe?

You can freeze the unfrosted cake for up to 2-3 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw it overnight in the refrigerator and then frost before serving. Freezing the frosting separately is also an option; just give it a good whip when it thaws to bring it back to life.