Homemade Cinnabon Cinnamon Roll Cake

Position oven rack in center. Preheat to 350°F (175°C).

Grease a 9×13-inch metal baking pan; line with parchment (overhang on long sides). Metal ensures even baking.

In a large bowl, whisk flour, sugar, baking powder, and salt.

In a medium bowl, whisk melted butter, milk, eggs, and vanilla until smooth.

Pour wet into dry. Stir with a silicone spatula just until no streaks remain (15–20 strokes max). Overmixing = dense cake.

In a small bowl, beat softened butter, brown sugar, and cinnamon until smooth and spreadable—like thick frosting. No lumps.

Spread half the batter evenly into the pan.

Drop ¾ of the cinnamon paste in 6–8 dollops over batter.

Using a butter knife, swirl in gentle figure-eights—just 3–4 passes. Don’t over-swirl—marbling is key.

Spread remaining batter over top. Drop remaining paste in dollops; swirl lightly.

Bake 35–40 minutes—until golden, edges pull from pan, and a toothpick inserted in cakey areas (avoiding swirls) comes out clean. Top will spring back when lightly pressed.

Cool in pan 15 minutes on a wire rack.

Whisk glaze ingredients until smooth and pourable (add milk 1 tsp at a time).

Drizzle warm glaze over slightly warm cake—allowing it to seep into cracks.

Let set 10 minutes before slicing.

Tips for Perfect Gravy

(Note: This cake is intentionally un-sauced—but for a salted caramel drizzle, warm ¼ cup caramel + 1 tsp cream; cool slightly, then zigzag over glaze.)

Warm, with a scoop of vanilla bean ice cream

At room temp, dusted with extra cinnamon

Paired with spiced chai or cold brew coffee

For brunch: serve alongside scrambled eggs and bacon

Keep airtight at room temp 2 days, or refrigerated 5 days.

Reheat slices in 300°F oven 5–7 minutes (microwave softens glaze).

Freeze (unglazed) up to 3 months—thaw, then glaze fresh.