Cinnamon Roll Cake – Easy Dessert with Milk Made From Scratch

If you’re the kind of person who wants to be a star baker but breaks into a sweat the moment a recipe has more than five ingredients—hey, I see you. 🙋‍♀️ No shame in that game. Most of us just want a cozy, sweet, easy dessert that doesn’t demand a culinary degree, a mile-long grocery list, or fancy kitchen acrobatics. And that’s exactly where this Cinnamon Roll Cake slides in and steals the show.

This little beauty has all the gooey, cinnamon-swirled glory of a traditional cinnamon roll but skips the stress of kneading dough, rolling it out, waiting for it to rise, praying it rises, then hoping it bakes just right. Nope. None of that here. This is one of those made from scratch desserts that feels (and tastes!) like you went the extra mile… even though you totally didn’t.

Wait… a cake that tastes like a cinnamon roll?

Yup. Exactly that. And let me tell you, it’s dangerously good. Soft, moist, buttery cake rippled with a cinnamon-brown sugar swirl and topped off with a sweet vanilla glaze that oozes into all the cracks. Basically, it’s what brunch dreams are made of. Or dessert dreams. Or 10 p.m. “just one bite” dreams that turn into “oops, I ate the corner again.”

The best part? You probably already have everything you need sitting in your pantry. We're talking desserts with ingredients on hand kind of vibes. No fancy stuff. Just your basic baking staples—and if you’re the proud owner of a stand mixer, well then, welcome to the Kitchenaid dessert recipes club. It’ll whip this batter up like a pro.

But isn’t it, like… complicated?

Not at all. I get it—I was skeptical, too. When I first saw the recipe, I mentally checked out. Looked like too much work. But then the rave reviews started rolling in, and I caved. Spoiler: totally worth it.

No weird steps. No mystery techniques. This cake comes together quickly, bakes up beautifully, and hits every warm-and-fuzzy note you could want in a basic ingredient dessert. Plus, the filling gets swirled right into the batter—no layering, no fussing. Just scoop, swirl, bake, drizzle, and done.

Pro Tips You’ll Be Glad You Knew:

• Don’t refrigerate the leftovers. Homemade cakes like this one get dry and sad in the fridge. Keep it covered on the counter for up to 2 days.

• Want to freeze it? You totally can. Wrap it tightly and stash it in the freezer for up to 3 months. Reheat, eat, repeat.

• Feeding a smaller crowd? Cut the recipe in half and bake it in an 8x8 or 9x9 pan. Or make two and gift one. (Neighbor of the year award incoming.)

Can I cheat and use a boxed mix?

Technically, sure. But FYI, most boxed mixes are too soft to hold up that thick cinnamon swirl. If you’re gonna do it, use a vanilla mix and just swirl in the filling before baking. But if you want the real deal—aka a cake that doesn’t sag in the middle—stick to the from-scratch method. It’s one of those dessert recipes with milk that’s actually easy and way more rewarding.

Bonus: Got leftover half and half or heavy cream?

You can totally use them in place of milk in the glaze for an extra creamy finish. This cake is one of those versatile desserts made with half and half or dessert recipes using heavy cream that adapts to what you’ve got. No store run needed.

So whether you're craving desserts with no chocolate (hey, not everyone’s a choco-fiend), or just want a warm, cinnamon-spiced treat that doesn’t make you want to cry mid-bake, this Cinnamon Roll Cake is calling your name. Loudly.

Ready to preheat the oven yet?

Easy Cinnamon Roll Cake

Craving the taste of a cinnamon roll without all the rolling, proofing, and fuss? This super simple cinnamon swirl cake gives you all that warm, gooey flavor—wrapped up in a soft, tender cake and finished with a sweet vanilla drizzle. No yeast, no waiting. Just delicious comfort in under an hour.

Prep: 10 minutes
Bake: 40 minutes
Total: 50 minutes
Serves: 12 happy people
Recipe by: Aleda

Ingredients:

Cake Batter:

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 4 tsp baking powder
• 2 large eggs
• 2 tsp vanilla extract
• 1½ cups milk
• ½ cup salted butter, melted (and slightly cooled)

Cinnamon Swirl Mixture:

• ¾ cup salted butter, softened (1½ sticks)
• 1 cup packed light brown sugar
• 2 tbsp all-purpose flour
• 1 tbsp ground cinnamon

Vanilla Glaze:

• 2 cups powdered sugar
• 5 tbsp milk
• 1 tsp vanilla extract

Instructions:

1. Step 1: Make the Cake Base
   Fire up your oven to 350°F (175°C). Grease a 9x13-inch baking pan—use a cooking spray with flour if you've got it for easier release.
   
   In a large bowl (or your stand mixer if you’ve joined the Kitchenaid dessert recipes squad), toss in the flour, sugar, baking powder, eggs, vanilla, and milk. Mix until just combined.
   
   Now, slowly stream in the melted butter while the mixer is on low. Don’t overmix—we want soft and fluffy, not dense and chewy.
   
   Pour the batter into your prepared dish and spread it out evenly.
2. Step 2: Swirl in the Cinnamon Goodness
   Grab a smaller bowl and mix up your cinnamon swirl: butter, brown sugar, flour, and cinnamon. Stir until smooth and rich.
   
   Drop dollops of this mixture across the cake batter, spacing them out roughly evenly.
   
   Take a butter knife and gently swirl the cinnamon into the cake—aim for a marbled look, but don’t go overboard. You want distinct swirls, not fully blended.
3. Step 3: Bake It Up
   Pop the pan into the oven and bake for 35–40 minutes, or until a toothpick or knife inserted in the center comes out clean. (Ovens vary, so keep an eye on it toward the end.)
   
   Let the cake cool slightly while you mix the glaze.
4. Step 4: Drizzle Time
   In a bowl or measuring cup, whisk together the powdered sugar, milk, and vanilla. Adjust as needed—more sugar if you want it thicker, more milk to thin it out.
   
   Pour that sweet glaze all over your warm cake. It’ll soak in and settle into all the little swirls and cracks.

🍰 Serving & Storage Tips

This cake is best served warm or at room temp. If you want clean slices, let it cool first—but we won’t judge if you dive in while it’s still gooey.

Don’t refrigerate—just cover and leave on the counter for up to 2 days. Want to save some for later? Freeze individual portions for up to 3 months.

Whether you're in the mood for desserts with no chocolate, looking for dessert recipes with milk, or just craving something super cozy and made from scratch, this cinnamon roll cake checks every box.

It’s also a great go-to for when you’re working with desserts made with half and half, dessert recipes using heavy cream, or simply making desserts with ingredients on hand. Easy to whip up, hard to mess up, and even harder to stop eating.

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