Soft, gooey, sweet, and full of comforting cinnamon flavor—this Cinnamon Roll Cake takes everything you love about traditional cinnamon rolls and bakes it into one beautiful, buttery cake. With tender layers of rich dough, a swirl of cinnamon sugar, and a drizzle of creamy frosting, it’s the perfect fusion of a cinnamon roll and a classic cake. Whether you’re serving it at brunch, for a holiday breakfast, or simply treating yourself on a slow weekend morning, this cake is a total showstopper.

At the heart of this recipe is a technique called Tangzhong—a Japanese method that keeps the dough extra soft and pillowy. It might sound fancy, but it’s super simple and makes a big difference in texture. The dough itself is rich but not too sweet, letting the cinnamon filling and cream cheese icing shine without overpowering the whole dish.

This cake is both comforting and impressive, great for feeding a crowd or indulging in slice by slice over the course of a cozy weekend. It’s the kind of bake that brings people to the kitchen with just the smell alone—and keeps them coming back for seconds.

Why You’ll Love This Recipe

Soft, Buttery Texture – The tangzhong method creates a pillow-soft dough that stays tender for days.
Classic Cinnamon Roll Flavor – All the warm, spiced goodness of cinnamon rolls in cake form.
Perfect for Sharing – Whether it’s brunch, a holiday, or just because, this cake is made to serve and impress.
Cream Cheese Icing – Rich, creamy, and the perfect finishing touch to balance the sweetness.
Make-Ahead Friendly – You can prep it in advance and bake it fresh when you’re ready.

Ingredients

Tangzhong

Water
All-purpose flour

Cinnamon Roll Dough

All-purpose flour
Granulated sugar
Instant yeast
Fine sea salt
Whole milk
Egg
Vanilla extract
Tangzhong (from above)
Unsalted butter

Cinnamon Sugar Filling

Unsalted butter
Light or dark brown sugar
Ground cinnamon
Fine sea salt

Cream Cheese Icing

Unsalted butter
Cream cheese
Powdered sugar
Milk or heavy cream
Vanilla extract
Fine sea salt

Variations

Add Nuts: Sprinkle chopped pecans or walnuts into the cinnamon sugar layer for crunch.
Orange Glaze: Replace vanilla in the icing with orange zest and juice for a citrus twist.
Chocolate Swirl: Add mini chocolate chips or cocoa powder to the filling for a richer flavor.
Maple Icing: Substitute some of the milk with maple syrup in the glaze for a cozy, fall vibe.
Overnight Version: Let the dough rise overnight in the fridge for a super relaxed morning bake.

How to Make the Recipe

Step 1: Make the Tangzhong

In a small saucepan, whisk water and flour together. Cook over medium heat, stirring constantly, until it thickens to a paste. Let it cool slightly.

Step 2: Prepare the Dough

In a large bowl, mix the flour, sugar, yeast, and salt. Add the milk, egg, vanilla, and tangzhong. Mix until combined, then knead in the butter until a smooth dough forms. Knead until elastic.

Step 3: Let the Dough Rise

Cover the dough and let it rise in a warm place until doubled in size, about 1–1.5 hours.

Step 4: Make the Cinnamon Filling

Mix the softened butter, brown sugar, cinnamon, and a pinch of salt in a bowl until smooth and spreadable.

Step 5: Roll and Fill

On a floured surface, roll the dough into a rectangle. Spread the filling evenly across the surface.

Step 6: Shape the Cake

Roll the dough up tightly into a log, then slice and arrange the pieces in a greased cake or baking pan.

Step 7: Second Rise

Let the shaped cake rise again until puffy and nearly doubled, about 30–45 minutes.

Step 8: Bake

Bake in a preheated oven until golden brown and cooked through. Let it cool slightly.

Step 9: Make the Cream Cheese Icing

Beat together the butter and cream cheese until smooth. Add powdered sugar, milk or cream, vanilla, and salt. Mix until it’s pourable.

Step 10: Ice and Serve

Drizzle the icing generously over the warm cake. Slice and serve!

Tips for Making the Recipe

Make sure all your ingredients are at room temperature for the smoothest dough.
Knead the dough well—this activates the gluten for that perfect, stretchy texture.
Don’t skip the second rise; it makes a big difference in softness.
Use a serrated knife or dental floss to slice clean cinnamon roll pieces.
If you like extra icing, double the frosting recipe!

How to Serve

Serve warm with extra icing or a dusting of powdered sugar. It’s perfect with a cup of coffee, hot cocoa, or even cold milk. For special occasions, pair with fruit or a brunch spread. It’s just as good as a dessert as it is for breakfast!

Make Ahead and Storage

Storing Leftovers

Keep covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat before serving.

Freezing

Freeze unfrosted portions tightly wrapped in plastic and foil. Thaw overnight in the fridge and warm before icing.

Reheating

Microwave individual slices for 15–20 seconds or reheat in a 300°F oven for 8–10 minutes until warmed through.

FAQs

1. Can I use active dry yeast instead of instant yeast?

Yes, just bloom it in warm milk for 5–10 minutes before adding to the dough.

2. What is tangzhong and why is it used?

Tangzhong is a flour-and-water paste that adds moisture and softness to bread, keeping it fresh longer.

3. Can I make this recipe without cream cheese?

Yes, use a simple glaze of powdered sugar, milk, and vanilla as a substitute.

4. How do I know when the cake is done baking?

It should be golden brown and register 190°F internally, or pull slightly away from the edges of the pan.

5. Can I let the dough rise overnight?

Absolutely! Place the shaped dough in the fridge after the first rise, then bring to room temp before baking.

6. Can I make this in a bundt pan?

You can, but be sure to arrange the slices carefully and monitor baking time for doneness.

7. What kind of milk works best?

Whole milk is best for richness, but 2% or non-dairy options work too.

8. How do I keep the rolls from unrolling?

Roll tightly and place them snugly together in the pan to help them hold shape.

9. Can I use a stand mixer?

Yes! It makes kneading easier and more consistent, especially with sticky dough.

10. Why is my dough sticky?

It’s meant to be soft, but if it’s overly sticky, add a little flour during kneading—just don’t overdo it.

Conclusion

This Cinnamon Roll Cake is the ultimate comfort bake—warm, soft, full of cinnamon-sugar goodness, and topped with creamy icing that melts into every swirl. Whether you’re baking for a crowd or just for a weekend treat, it’s the kind of recipe that makes your kitchen smell amazing and your tastebuds dance. Easy to make, even easier to devour—this is one recipe you’ll come back to again and again.