Best Cinnamon Roll Cake
Best Cinnamon Roll Cake delivers warm, sweet, and spiced layers. I’ve made this dozens of times. The trick I discovered is using room-temperature butter for perfect layers. Crispy edges and melty filling make it irresistible. Try this with our Easy Slow Cooker Chicken Enchilada Recipe for a complete meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Slow Cooker Chicken Enchilada Recipe for Dinner and Garlic Butter Steak Bites.
Why This Best Cinnamon Roll Cake Is Pure Comfort
- Warm and cozy
- Perfect for breakfast
- Easy to make
- Delicious for any occasion
What You'll Need for Best Cinnamon Roll Cake
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1/2 cup unsalted butter
- 1 egg
- 1/2 cup buttermilk
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup chopped pecans
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- Optional: 1/4 cup confectioners' sugar
- Optional: 1/2 cup cream cheese frosting
- Optional: 1/4 cup chopped nuts
- Optional: 1/4 cup raisins
📝 Ingredient Notes
- Butter: Use unsalted butter for better flavor control.
- Egg: Use large eggs for proper binding.
- Buttermilk: Use full-fat buttermilk for best texture.
- Brown sugar: Use dark brown sugar for deeper flavor.
- Pecans: Toast pecans for extra crunch and aroma.
🛒 Tools & Equipment I Recommend
- Baking Sheet — Even heat distribution for perfect baking → See on Amazon
- Cake Pan — Non-stick surface for easy release → See on Amazon
How to Make Best Cinnamon Roll Cake
- Activate yeast: In a bowl, mix warm milk, yeast, and 1 tablespoon sugar. Let sit for 5 minutes until frothy.
- Mix dough: Add flour, salt, and 1/4 cup sugar. Mix until a dough forms. Knead for 5 minutes.
- Let rise: Cover and let dough rise in a warm place for 1 hour until doubled in size.
- Make filling: In a bowl, mix brown sugar and cinnamon. Set aside.
- Assemble cake: Roll out dough on a floured surface. Spread filling and roll tightly. Cut into slices and arrange in a greased pan.
- Bake: Bake at 375°F for 25–30 minutes until golden and bubbly.
- Add topping: Let cool slightly. Drizzle with cream cheese frosting or dust with confectioners' sugar.
Cook's Tips for Perfect Best Cinnamon Roll Cake
- Best technique: Use room-temperature butter for easier rolling and better layers.
- Common mistake and fix: If dough is too sticky, add more flour gradually until manageable.
- Storage: Store in an airtight container for up to 3 days.
- Serving: Serve warm for the best texture and flavor.
Storing & Reheating Best Cinnamon Roll Cake
Short-Term Storage
Store in an airtight container in the fridge. 3 days Make-ahead tip: Prepare and bake up to 2 days in advance
Freezing Best Cinnamon Roll Cake
2 months
How to Reheat Without Drying It Out
Oven: 350°F for 10–15 minutes Microwave: 30 seconds on high
Recipe Notes
- Chef tip: Let the cake cool completely before slicing to avoid crumbling.
- Best substitution: Use 1/2 cup melted butter instead of oil for richer flavor.
- Make-ahead: Make the dough up to 24 hours in advance and let it rise in the fridge.
- Scaling: Double the recipe for a larger cake or use a 9×13-inch pan.
- Troubleshooting: If the cake is too dry, brush with a little milk after baking.
Want to level up this recipe?
Stand Mixer — Saves time and effort when kneading dough → Check price on Amazon
Best Cinnamon Roll Cake
Ingredients
Main Ingredients
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1/2 cup unsalted butter
- 1 egg
- 1/2 cup buttermilk
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup chopped pecans
Seasonings
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Optional Toppings
- 1/4 cup confectioners' sugar
- 1/2 cup cream cheese frosting
- 1/4 cup chopped nuts
- 1/4 cup raisins
Instructions
- Activate yeast: In a bowl, mix warm milk, yeast, and 1 tablespoon sugar. Let sit for 5 minutes until frothy.
- Mix dough: Add flour, salt, and 1/4 cup sugar. Mix until a dough forms. Knead for 5 minutes.
- Let rise: Cover and let dough rise in a warm place for 1 hour until doubled in size.
- Make filling: In a bowl, mix brown sugar and cinnamon. Set aside.
- Assemble cake: Roll out dough on a floured surface. Spread filling and roll tightly. Cut into slices and arrange in a greased pan.
- Bake: Bake at 375°F for 25–30 minutes until golden and bubbly.
- Add topping: Let cool slightly. Drizzle with cream cheese frosting or dust with confectioners' sugar.
Notes
- Chef tip: Let the cake cool completely before slicing to avoid crumbling.
- Best substitution: Use 1/2 cup melted butter instead of oil for richer flavor.
- Make-ahead: Make the dough up to 24 hours in advance and let it rise in the fridge.
- Scaling: Double the recipe for a larger cake or use a 9×13-inch pan.
- Troubleshooting: If the cake is too dry, brush with a little milk after baking.
Storage
- Fridge: 3 days
- Freezer: 2 months
- Oven reheat: 350°F for 10–15 minutes
- Microwave reheat: 30 seconds on high
- Make ahead: Prepare and bake up to 2 days in advance
Nutrition Per Serving
- Calories: 350
- Protein: 5g
- Fat: 12g
- Carbs: 50g
- Fiber: 2g
- Sugar: 18g
- Sodium: 200mg
- Cholesterol: 45mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Cinnamon Roll Cake FAQs
Yes, you can prepare the dough up to 24 hours in advance and bake when ready. The baked cake also keeps well for 3 days.
Overbaking or using too little moisture in the dough can cause dryness. Ensure you measure ingredients accurately and check for doneness with a toothpick.
Yes, wrap tightly and freeze for up to 2 months. Thaw at room temperature before reheating.
If you don’t have buttermilk, you can substitute with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar.
Store in an airtight container for up to 3 days. For longer storage, freeze for up to 2 months.
A Warm Final Note
I can’t wait for you to try Best Cinnamon Roll Cake and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
