Cinnamon Roll Cake from Scratch

This homemade cinnamon roll cake is created from scratch and is a family favorite. The cake is delicious, with a cinnamon swirl running through it, and topped with a vanilla icing.

This cake comes together fast and is baked in a 139-inch pan, making things so much simpler.

It’s also ideal for any party, or you can have it warm with a cup of coffee for breakfast.

Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!

This cake is perfect for the holidays, but it may also be used for non-holiday events.

Bring it to your next picnic or gathering and you’ll be everyone’s hero.

Now, let’s have a look at some of the components for this dish. (The whole ingredient list may be found on the recipe card at the bottom of this article.)

If you can get your hands on some actual buttermilk, use it. It makes a big impact since it gives the cake flavor and keeps it moist. If you can’t get buttermilk, you can prepare an alternative, which we’ll discuss in the FAQ section below.

Unsalted butter: This will be used in both the cake and the cinnamon swirl. You should use genuine butter rather than margarine, and you should use unsalted butter rather than salted, since salted may add too much salt.

Cinnamon: This is the primary attraction of this dish. I like Saigon cinnamon, but any cinnamon will do.

*The recipe card at the bottom of this page will provide all of the ingredients and quantities.

Mixing method:

This cake’s mixing process could not be simpler. Except for the butter, you’ll just combine all of the ingredients. The melted butter will then be added and mixed together.

After that, pour the batter into a greased 139 pan and stir in the cinnamon swirl. Drop the cinnamon swirl mixture on top of the cake batter and swirl with a knife before baking.

The recipe card below will include all of the instructions.

Tips & FAQs:

Do I have to use buttermilk? Can I substitute it?

It’s ideal if you can use actual buttermilk. It makes the cake considerably sweeter and moister. If you can’t find it, make the substitute listed below.

To manufacture sour milk as a substitute, follow these steps: Fill a cup or dish halfway with milk. 1 tablespoon of milk should be replaced with 1 tablespoon of vinegar or lemon juice. Allow to settle for a couple of minutes before adding to the batter.

Can I use vanilla extract instead of vanilla bean paste?

You certainly can. You will use the exact quantity specified in the recipe; no adjustments are required. The taste is enhanced if you can get vanilla bean paste.

Can I use salted butter instead of unsalted?

Unsalted butter is preferred here, although salted butter is OK if that is all you have.

Make sure to grease the pan before adding the batter.

I’ve discovered that coating the pan with vegetable shortening works best since spray may over-brown the bottom of the cake.

Read all of the directions on the recipe card. Because it will have all of the information.

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.

Supplies & tools:

  • Electric mixer
  • 139 inch pan
  • Cooling racks
  • Silicone spatula

Ok lets get to the recipe!

***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.


Cinnamon Roll Cake from Scratch

This homemade cinnamon roll cake is from scratch and it is a family pleaser. The cake is moist with an added cinnamon swirl throughout and topped with a vanilla glaze.



Course: Dessert
Cuisine: American
Keyword: Cinnamon Roll Cake from Scratch
Prep Time: 20minutes
Cook Time: 30minutes
Total Time: 50minutes
Servings: 15servings
Calories: 392kcal


For the cake:

  • 3cupsall-purpose flour
  • teaspoonsalt
  • cupgranulated sugar
  • 2teaspoonbaking powder
  • 1teaspoonbaking soda
  • 1 cupbuttermilk(see substitution in the notes)
  • 2eggs
  • 2teaspoonvanilla bean paste(or vanilla extract)
  • cupmelted unsalted butter(1 stick)

For the cinnamon swirl:

  • cupsoftened unsalted butter(1 stick)
  • 1cuppacked light brown sugar
  • 2tablespoonall-purpose flour
  • 1tablespooncinnamon

For the glaze:

  • 2cupspowdered sugar
  • 5tablespoonmilk
  • 1teaspoonvanilla bean paste(or vanilla extract)


For the cake:

  • Preheat oven to 350 degrees Farenheight.
  • Grease a 139 inch pan and set it aside.
  • Combine the flour, salt, granulated sugar, baking powder, baking soda, buttermilk (or sour milk), eggs, and vanilla in a large mixing basin. Using an electric mixer, blend all ingredients until thoroughly incorporated. Scrape down the sides of the basin and mix just until all of the ingredients are combined.
  • Turn the mixer to medium and gradually drizzle in the melted butter. Only mix until the ingredients are well blended. Mixing for many minutes will result in a thick cake.
  • Pour the batter into a greased 913-inch baking dish and set aside while you prepare the crumb topping.

For the cinnamon swirl:

  • Mix all of the topping ingredients well. You may need to use a mixer depending on how soft the butter is. Sprinkle (or sprinkle) the mixture over the cake and marble by swirling the cinnamon mixture and batter with a knife.
  • Preheat the oven to 350 degrees Fahrenheit and bake for 30-35 minutes. Allow the cake to cool for approximately 20 minutes before applying the glaze.

For the glaze:

  • Combine all of the glaze ingredients. Drizzle the glaze over the cake after it has been thoroughly cooked and chilled for approximately 20 minutes. Warm the cake before serving.


*If you don’t have buttermilk, you can make sour milk as a substitution: Pour 1 ½ cup of milk into a cup or bowl. Take out 1 ½ tablespoon of the milk and replace it with 1 ½ tablespoon of vinegar or lemon juice. Mix together and let it sit for a couple of minutes before adding to the batter.This cake is best eaten warm. Store leftovers well covered in the fridge and heat for a bit in the microwave to warm up slices.Nutritional values are an estimate. Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions about substitutions.*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 392kcal | Carbohydrates: 63g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 193mg | Potassium: 155mg | Fiber: 1g | Sugar: 42g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg
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How to make Pillsbury cinnamon rolls fluffy?

This easy hack has gotten a lot of momentum on TikTok: Simply coat the bottom of a baking dish with heavy cream. Place the prepared buns in the pan, cover with foil, and bake according to package instructions. The cream adds moisture to the rolls, making them particularly delicate and pillowy.

Why pour milk on cinnamon rolls before baking?

Its liquid migrates up into the rolls, moistening them.

How to make Pillsbury cinnamon rolls taste homemade?

14 Ways to Improve the Taste of Canned Cinnamon Rolls
Select the appropriate kind and brand of canned cinnamon buns.
Unwrap each roll and spread a fresh filling on top of the dough.
Filling may be made using nuts or dried fruit.
Don’t overcrowd your baking pan with buns.
Before baking, brush the cinnamon buns with heavy cream.

What’s the difference between King Cake and cinnamon roll?

Although king cake has a taste similar to cinnamon rolls, it is not an identical match. Depending on the recipe, king cake has a distinct taste that might be somewhat sweet or savory. The dough is also somewhat thicker and chewier than a cinnamon roll, making it a fantastic snack or dessert on its own.

Why aren t my cinnamon rolls fluffy?

Without enough air bubbles, the rolls would lack a light and fluffy quality. There are a few other reasons your yeasted dough isn’t rising, such as yeast that is too old or expired, a room temperature that isn’t warm enough, or the liquid you bloomed the yeast in being too hot.

What is the icing on Pillsbury cinnamon rolls?

With Pillsbury’s ready-to-bake dough made with Cinnabon cinnamon and prepared extra-rich butter cream frosting, you can make any day cinnamon sweet. These cinnamon buns are perfect for a typical breakfast pastry or a special holiday treat.

Why do you put brown sugar in cinnamon rolls?

Brown sugar: I like dark brown sugar for a more powerful molasses sweet taste in those cinnamon swirls, but light brown sugar would do. Cinnamon is delicious. Salt: Cinnamon rolls without salt taste bland, and salt also helps control yeast in cinnamon roll recipes, so don’t miss it.

Should cinnamon rolls be baked on low or high heat?

375°F is the ideal temperature for baking cinnamon buns. Because it’s an enriched dough, a high oven temperature might cause the rolls to brown before they’re completely cooked. A too-low oven temperature, on the other hand, may result in overly-blonde rolls.

Do you roll cinnamon rolls tight or loose?

3) Do not overwork the dough.

It also ensures that the rolls proof correctly (with plenty of space to expand!) and bake evenly all the way through to the center.

What can I use instead of heavy cream for cinnamon rolls?

Here are some alternatives to heavy whipping cream if you don’t want to use it:
It’s half and half.
With a spoonful of melted butter, mix half and half.
Whole milk with melted butter (about three parts milk to one part butter)
Milk that has been evaporated.
canned coconut cream (this adds a coconut taste)

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