This Cinnabon-inspired cinnamon roll cake is the sort of recipe I turn to when I want the warm, nostalgic aroma of a cinnamon roll without the labor of individual dough shaping. I first made this variant one rainy afternoon when friends were due for coffee and I wanted something that tasted indulgent but could be pulled together quickly. The cake combines a tender, buttery crumb with pockets of brown-sugar cinnamon filling that marble through the batter, and a glossy vanilla glaze that soaks into the top as it cools. It’s the same core flavors as those famous cinnamon rolls—rich butter, deep brown sugar, fragrant cinnamon, and a hit of vanilla—but in a forgiving, crowd-pleasing format that serves a dozen with ease.

What makes this version special for me is how the textures play together: the main cake bakes into a soft, slightly springy base while the filling softens into ribbons that create gooey bites. The quick glaze ties everything together, seeping into cracks and highlighting the cinnamon ribbons. I remember serving it warm straight from the pan to a group of hungry neighbors; the kitchen filled with cinnamon steam and everyone reached for seconds. It’s a perfect weekend breakfast, an easy potluck contribution, or a last-minute dessert for guests.

Ingredients

• Unsalted butter (1 cup softened + 4 tablespoons melted): Use high-quality European-style butter if you like a richer flavor; the softened butter cream into the batter while the melted portion is folded in to add silky richness and help the batter set.
• All-purpose flour (3 cups): Plain all-purpose flour gives structure while keeping the crumb tender; spoon and level the cup to avoid packing too much flour.
• Granulated sugar (1 cup) and brown sugar (1 cup): Granulated in the batter for lift and sweetness; dark or light brown sugar in the filling adds moisture and that deep caramel-cinnamon flavor.
• Baking powder (4 teaspoons) and salt (1/4 teaspoon): Baking powder is the leavening that makes this cake rise quickly — make sure it’s fresh for the best lift.
• Milk (1 1/2 cups): Whole milk gives best richness; 2% works fine too. Room temperature milk mixes more evenly into batter.
• Eggs (2): Bring to room temperature if possible so they incorporate smoothly and help the cake structure.
• Vanilla (2 teaspoons in batter + 1 teaspoon in glaze): Pure vanilla extract elevates the aroma; Madagascar or Mexican vanilla provide warm notes that pair well with cinnamon.
• Cinnamon (1 tablespoon): Use fresh ground cinnamon for the filling for the brightest flavor; Saigon or Ceylon styles have different spice profiles.
• Nuts (2/3 cup, optional): Chopped pecans or walnuts add texture and toasty depth — include them if you want contrast to the soft cake.
• Powdered sugar (2 cups) and milk (4–5 tablespoons) for glaze: Adjust milk to reach desired drizzle consistency; the glaze should be pourable but not too thin.

Instructions

Preheat and prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan generously with butter or nonstick spray. Line the pan with parchment if you want easy removal and cleaner slices. A warm oven ensures even rise when you pour the batter into the pan. Mix dry ingredients: In the bowl of a stand mixer or a large mixing bowl, whisk together 3 cups all-purpose flour, 1 cup granulated sugar, 4 teaspoons baking powder, and 1/4 teaspoon salt until evenly distributed. This step prevents pockets of baking powder or salt and results in a uniform rise. Combine wet ingredients: In a separate bowl, whisk 1 1/2 cups milk, 2 eggs, and 2 teaspoons vanilla. Add the wet mixture to the dry ingredients and beat on medium speed until the batter is smooth and thick but still pourable. Room-temperature eggs and milk help create a cohesive batter with fewer lumps. Fold in melted butter: Slowly pour in the 4 tablespoons melted butter while mixing at low speed, scraping the sides as needed. This step enriches the batter and yields a tender crumb; avoid overmixing to keep the texture light. Assemble the filling: In a medium bowl, combine 1 cup softened unsalted butter (soft, not melted), 1 cup brown sugar, 1 tablespoon cinnamon, and 2/3 cup chopped nuts if using. The mixture should be spreadable; if the butter is too firm, briefly microwave in 5-second increments until soft but not liquid. Layer and marble: Pour the batter into the prepared 9×13 pan and smooth the top gently. Drop spoonfuls of the filling evenly over the batter. Use a knife or an offset spatula to swirl the filling just a few times to create marbled ribbons — more swirl loses pockets, less swirl leaves large blobs. Bake: Bake for 25–30 minutes at 350°F (175°C) until the top is golden and a toothpick inserted near the center comes out mostly clean with a few moist crumbs. Baking time can vary by oven; rotate the pan halfway through if your oven has hot spots. Glaze and serve: Whisk together 2 cups powdered sugar, 4–5 tablespoons milk, and 1 teaspoon vanilla until smooth. Start with 4 tablespoons of milk and add the fifth tablespoon only if needed to reach a pourable consistency. Drizzle over the warm cake so the glaze sinks into the marble lines. Serve warm or at room temperature.

Storage Tips

Store any leftovers in an airtight container at room temperature for up to 24 hours; refrigeration extends life to 4–5 days but will firm the glaze and slightly dry the cake—bring to room temperature before serving. For freezing, cut into squares and flash-freeze on a tray for 1–2 hours, then transfer to a freezer-safe bag wrapped in foil to prevent freezer burn. Reheat individual portions at 300°F for 8–10 minutes or microwave for 20–30 seconds for warm, gooey bites. Use glass or BPA-free plastic containers to avoid odor absorption and to keep the surface of the glaze intact.

Ingredient Substitutions

If you want a slightly lighter crumb, substitute half the all-purpose flour with cake flour to reduce protein and increase tenderness; this will yield a softer bite. For a dairy-free version, use a vegan butter spread and plant-based milk such as oat milk, and replace eggs with commercially available egg replacer or 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit 5 minutes). Swap brown sugar for coconut sugar for a deeper, less sweet flavor; note that moisture changes slightly, so the filling may be denser. For a creamier finish, replace the glaze with a 1:1 cream-cheese frosting (softened cream cheese + powdered sugar + vanilla + small splash of milk) if you prefer tang to the sweetness.

Serving Suggestions

Serve warm with a dusting of extra cinnamon or a handful of toasted pecans on top for crunch. Pair with strong coffee, chai latte, or a simple brewed black tea to cut through the sweetness. For brunch, plate alongside fresh fruit like orange segments or a bright berry compote to balance the richness. If bringing to a gathering, cut into small squares for bite-sized treats or serve with a dollop of whipped cream or vanilla ice cream for dessert.

Cultural Background

The flavor profile of this cake is inspired by Americanized cinnamon roll chains that popularized gooey, generously glazed rolls. Cinnamon rolls trace back to northern Europe and were adapted in American baking into large-scale, sweeter versions with richer fillings. This tray-cake approach adapts the hand-rolled form into a simplified pan method that preserves the hallmark flavors—cinnamon, butter, and brown sugar—while embracing the practicality of quick bakes in home kitchens.

Seasonal Adaptations

In autumn, fold a half-cup of cooked, pureed pumpkin into the batter and add 1/2 teaspoon pumpkin pie spice for cozy seasonal notes; reduce milk by two tablespoons to keep consistency. For winter holidays, stir a tablespoon of orange zest into the glaze for a citrus lift, or sprinkle the top with crushed candy cane for festive crunch. In spring, swap nuts for chopped dried apricots and a splash of lemon in the glaze for brightness that complements the cinnamon.

Meal Prep Tips

To make ahead for entertaining, bake the cake the day before and store at room temperature covered with plastic wrap. Prepare the glaze separately and pour it over warm cake when ready to serve for the freshest presentation. Portion into individual airtight containers for grab-and-go breakfasts; include a paper napkin to absorb any excess moisture and prevent soggy icing. When reheating, place a damp paper towel over the slice and microwave briefly to revive softness without drying.

This tray cake is a practical, comforting way to enjoy all the classic cinnamon-roll flavors with minimal effort. Whether you serve it for weekend guests, holiday brunch, or a simple family treat, it’s designed to be forgiving, adaptable, and reliably delicious. Make it your own with nuts, swaps, or a different glaze, and enjoy the way it brings people to the table.