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If you’re a fan of cinnamon rolls but don’t have the time or patience to shape and roll each one, this Cinnamon Roll Cake is about to become your new favorite treat. It offers all the nostalgic comfort of traditional cinnamon rolls—soft dough, buttery cinnamon-sugar filling, and tangy cream cheese icing—but in a much more convenient and crowd-friendly cake form. Made with a fluffy, tender yeasted dough and enhanced by the Asian technique of Tangzhong for extra softness, this recipe is a bakery-quality dessert you can make right at home.

What sets this cake apart is its incredibly light and pillowy texture, thanks to the Tangzhong—a cooked flour and water paste that keeps the dough moist and tender for days. Layered with rich cinnamon sugar and finished with a smooth cream cheese glaze, each slice is bursting with warm, gooey, buttery sweetness. Whether you serve it as a weekend breakfast, a holiday brunch centerpiece, or a cozy dessert, this Cinnamon Roll Cake checks all the boxes: comforting, satisfying, and downright irresistible.

Why You’ll Love This Recipe

All the Flavor of Cinnamon Rolls, Less Effort – Skip the hassle of shaping individual rolls and make it as one delicious cake.
Incredibly Soft and Fluffy – Thanks to the Tangzhong method, the dough stays moist and tender longer.
Perfect for Sharing – Slice it up and serve to a crowd—great for brunches, holidays, or family gatherings.
Make-Ahead Friendly – The dough can be prepped in advance and baked fresh when you’re ready.
Rich and Comforting – With a buttery cinnamon filling and luscious cream cheese icing, it hits all the cozy flavor notes.

Ingredients

Tangzhong

Water
All-purpose flour

Cinnamon Roll Dough

All-purpose flour
Granulated sugar
Instant yeast
Fine sea salt
Whole milk
Egg
Vanilla extract
Tangzhong (from above)
Unsalted butter

Cinnamon Sugar Filling

Unsalted butter
Light or dark brown sugar
Ground cinnamon
Fine sea salt

Cream Cheese Icing

Unsalted butter
Cream cheese
Powdered sugar
Milk or heavy cream
Vanilla extract
Fine sea salt

Variations

Add Nuts – Sprinkle chopped pecans or walnuts over the filling for texture and crunch.
Swap the Icing – Try a vanilla glaze or maple frosting instead of cream cheese.
Spiced Twist – Add nutmeg or cardamom to the filling for extra warmth.
Chocolate Version – Add mini chocolate chips to the cinnamon sugar layer.
Fruit-Filled – Add a layer of sautéed apples or raisins between the dough and filling for a fruity twist.

How to Make the Recipe

Step 1: Make the Tangzhong

In a small saucepan, whisk together the water and flour. Cook over medium heat, stirring constantly until it thickens into a paste (like pudding). Let it cool to room temperature.

Step 2: Prepare the Dough

In a large mixing bowl, combine the flour, sugar, yeast, and salt. Add the milk, egg, vanilla, and cooled Tangzhong. Mix until a dough forms. Add the softened butter and knead until smooth and elastic—about 10 minutes by hand or 6–7 minutes in a stand mixer.

Step 3: Let the Dough Rise

Cover the dough and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.

Step 4: Prepare the Filling

Mix the softened butter, brown sugar, cinnamon, and salt until combined and spreadable.

Step 5: Roll and Fill

Punch down the dough and roll it into a large rectangle on a lightly floured surface. Spread the cinnamon filling evenly over the dough.

Step 6: Assemble the Cake

Roll the dough tightly into a log and slice into even rolls. Arrange them in a greased baking dish or cake pan. Cover and let rise again for about 30–45 minutes, until puffy.

Step 7: Bake

Preheat oven to 350°F (175°C). Bake for 25–30 minutes or until golden brown and cooked through.

Step 8: Make the Icing

While the cake bakes, beat together butter and cream cheese until smooth. Add powdered sugar, milk or cream, vanilla, and salt. Mix until creamy.

Step 9: Frost and Serve

Spread or drizzle the icing over the warm cake. Serve fresh and enjoy!

Tips for Making the Recipe

Don’t Skip the Tangzhong – It’s the secret to extra-soft, fluffy dough.
Use Room Temperature Ingredients – Helps everything blend evenly and improves texture.
Let Dough Fully Rise – Give it enough time to double for the best structure.
Don’t Overbake – Pull it from the oven when lightly golden for a soft, gooey center.
Frost While Warm – The icing melts slightly into the rolls for maximum flavor.

How to Serve

Serve warm for the best texture and flavor.
Pair with hot coffee or chai for a perfect brunch combo.
Slice generously and serve at family breakfasts or holiday mornings.
Add fresh fruit on the side for a balanced breakfast spread.
Dust with extra cinnamon or powdered sugar for presentation.

Make Ahead and Storage

Storing Leftovers

Store the cooled cake in an airtight container at room temperature for 1 day or in the fridge for up to 4 days.

Freezing

Freeze unfrosted portions of the baked cake, tightly wrapped, for up to 2 months. Thaw at room temperature before reheating and icing.

Reheating

Warm slices in the microwave for 20–30 seconds or reheat the whole cake in a 300°F (150°C) oven until warmed through.

FAQs

1. What is Tangzhong and why is it important?

Tangzhong is a cooked flour-water paste that helps make the dough softer and keeps it fresher longer.

2. Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to activate it in warm milk before adding to the dough.

3. Do I need a stand mixer to make this?

No, you can knead by hand—it just takes a bit more effort and time.

4. Can I make this cake the night before?

Yes, assemble it, cover, and refrigerate overnight. Let it come to room temp before baking.

5. How do I know the dough is kneaded enough?

It should be smooth, elastic, and not stick to your fingers.

6. Can I add fruit or nuts to the filling?

Absolutely! Chopped nuts or raisins work beautifully with the cinnamon layer.

7. Is this recipe beginner-friendly?

Yes! It may look advanced, but the steps are simple and approachable.

8. How can I make it dairy-free?

Use plant-based milk, butter, and cream cheese alternatives.

9. Can I use bread flour instead of all-purpose?

Yes, but the texture will be slightly chewier.

10. What size pan should I use?

A 9×13-inch pan or round 10-inch cake pan works perfectly for this recipe.

Conclusion

This Cinnamon Roll Cake brings all the nostalgic joy of homemade cinnamon rolls into a simple, elegant cake that’s perfect for any occasion. With its soft, pillowy texture, rich cinnamon-sugar swirl, and creamy frosting, it’s guaranteed to win hearts and disappear fast. Whether you’re baking for brunch, dessert, or just a cozy treat at home, this recipe delivers every time. Once you try it, you’ll never go back to store-bought rolls again!