Let’s Talk About This Iced Cinnamon Roll Cake

So, honest confession: I first tried making this iced cinnamon roll cake after a rainy Saturday when regular cinnamon rolls felt way too much work (and I do actually enjoy a bit of kitchen pottering, but sometimes enough is enough). I wanted cozy, gooey cinnamon swirls, but already had flour and sugar everywhere, and, well — my family was dropping not-so-subtle hints about dessert. So, cake version it was. I mashed a couple of recipes together and added my own twist (mainly forgetting to add the eggs the first time, oops), and, long story short, we ended up eating this straight from the pan with spoons that night. Not my most dignified baking memory, but definitely one of the tastiest.

Why You’ll Probably Love This (Like I Do)

I make this iced cinnamon roll cake when I can’t be bothered to roll anything out or when someone texts they’re ‘popping by’ (always right before I’ve cleaned up). My family demolishes it because it’s that perfect cross between classic buttery cinnamon rolls and easy, lazy cakes. Sometimes I bring it to potlucks, which—honestly—I mostly do just so people ask for the recipe and I feel like a kitchen wizard. And, the icing covers basically all mistakes. No judgement here if you make a second round just for breakfast (don’t ask how I know).

What You’ll Need (and What I Use When I Run Out)

2 cups all-purpose flour (Grandma would only use Gold Medal, but I’ve used the cheap store stuff—nobody noticed!)
1 cup white granulated sugar (if brown sugar’s all you’ve got, toss it in—kinda changes the texture, but still good)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk (or oat milk, which is what I usually have—works surprisingly well)
2 large eggs (fresh is best, but I used older ones once and lived to tell the tale)
1/4 cup melted unsalted butter (or skip the melting and just nuke it till it’s mostly liquid, that’s fine too)
1 tablespoon vanilla extract (or maple syrup, which adds a nice twist)
For the swirl: 1/2 cup softened butter, 1 cup brown sugar, 2 tablespoons ground cinnamon, pinch of salt
For the icing: 1 cup powdered sugar, 2-3 tablespoons milk, splash of vanilla (or orange juice, if you’re wild!)

Alright, Here’s How I Make It

Start with the cake batter. Preheat your oven to 350°F (or the closest number on your oven dial, because mine is always a bit off). Grab a 9×13 inch pan. No pan that size? Two loaf pans will work, but you’ll need to keep an eye on them.
In a medium bowl, mix flour, sugar, baking powder, and salt—try not to dump flour all over the counter (every single time, I swear). In a separate, larger bowl, whisk together the eggs, milk, melted butter, and vanilla. Slowly stir in the dry stuff until combined. Don’t overmix—it’s okay if it’s a little lumpy. Pour it all into your greased pan.
Cinnamon swirl time! In a small bowl, squish the softened butter with brown sugar, cinnamon, and a pinch of salt till it makes a sort of grainy paste. Drop little blobs all over the top of the batter. Then—here’s the fun part—drag a butter knife back and forth through the batter, swirling as chaotically or artistically as you like. This is where I always want to take a picture, but my hands are coated in sticky sugar.
Bake. Pop it in the oven—should take about 27-32 minutes. But sometimes, it takes a bit longer or shorter; you want a toothpick to come out mostly clean (but a little goo is nice). If you overbake it, well, that’s where extra icing comes in.
Icing! When the cake is out (let it cool slightly—it’ll still be steaming, but I’m not always patient), whisk powdered sugar, milk, and vanilla in a bowl. Pour or drizzle with wild abandon on the warm cake so it soaks in. I sometimes double the icing… no regrets.

Notes Form My Kitchen Chaos

Sometimes mixing by hand is better—my mixer once flung batter onto the dog. Not my finest hour.
If you only have salted butter, just skip the pinch of salt in the swirl.
Actually, I find this tastes better the next day, if you have leftovers. Something about the sugar setting in?

Tweaks & Experiments I’ve Tried (for Better and Worse)

Chopped pecans in the swirl = good stuff. Raisins = not so much (kids were not impressed).
I tried swapping in coconut milk for the regular milk once. Tasted nice, but the cake got a bit too crumbly. Proceed with caution!
Lemon zest in the icing? Wow. Try it if you want some zing.

What Tools You Need (or Don’t)

I use a 9×13 inch glass baking dish, but when I couldn’t find it (thanks to someone using it as a Lego display), I just used my big cast iron skillet. Worked fine. Don’t stress if all you’ve got is a brownie pan—just keep an eye on bake time, that’s all.

How to Store It (or… Can You?)

You can cover leftovers and keep in the fridge for up to 3 days. I like to rewarm slices in the microwave for about 15 seconds. But honestly, in my place, this cake has never made it past breakfast the next morning. If you somehow have a superhuman ability to not eat it all at once, let me know your secret. For freezing—doesn’t stay quite as soft, but you can freeze it (just wrap tightly).

Serving It Up (Or Just Eating It Off the Pan)

We usually cut squares and eat it straight from the pan, but sometimes I’ll get fancy and put a dollop of whipped cream on top. Once I served it with stewed apples—fancy-pants style—and it was a hit, although my son asked for plain milk instead. Can’t win them all, right? Occasionally, tea with a splash of brandy on a cold evening is my treat alongside; I recommend it if you’re of age.

Lessons Learned (‘Pro’ Tips from My Not-So-Pro Kitchen)

I once tried rushing the cooling step and dumped icing on a piping hot cake. All the icing slid right off and left a sticky puddle… so yeah, wait till it’s warm, not hot-hot.
Check your cinnamon expiry date. Stale cinnamon makes a sad cake—I didn’t even realize till a friend pointed it out (cheers for the honesty, Sarah). Actually, buy from spice shops if you can, they’re way better.
Mixing the swirl by hand gets the sugar lumps out better than using a spoon, in my experience. Gets sticky, though!

Your Questions, Answered (The Ones I Get Most…)

“Can I make this ahead?” Totally. Actually, I think it tastes better after sitting overnight, and you can always zap slices in the microwave. Or just eat cold, no judgement.
“Do I have to use eggs?” Hmm, good question—I forgot them once and it sort of worked, but the cake didn’t rise as much and was a bit dense. Maybe try a flax egg if you want to experiment?
“Can I turn this into muffins?” I’ve tried—not quite the same, but you can spoon batter into muffin tins and bake for less time. Keep an eye!
“Is there a way to make this gluten free?” Haven’t done it myself, but a friend uses King Arthur’s gluten free blend for cakes and swears by it.
“What about using oil instead of butter?” I mean, it’ll bake, but you lose that buttery flavor. Kinda like watching telly without a cuppa—just not quite right.

And if you want a visual guide, this photo tutorial really helped the first time when I couldn’t understand what my swirl was supposed to look like. Anyway, let me know how it goes (or if you have a tip—still plenty for me to learn!).

Iced cinnamon roll cake