Soft Cinnamon Roll Cake is the gooey, cinnamon-sugar shortcut every busy mom needs. In one bowl you whisk up a tender vanilla cake, ripple it with brown-sugar cinnamon, and bake until the top is crackly and the center stays pudding-soft. No yeast, no rolling, no fuss. If you love my Apple Crumble Dessert, you’ll flip for this morning version.
★★★★½ 4.5 (148 reviews)
Why You'll Love Soft Cinnamon Roll Cake (Easy Homemade Breakfast in 40 min)
Soft Cinnamon Roll Cake is a gooey, swirled breakfast bake ready in 40 min—no rolling pins, no waiting for yeast to rise, just pure comfort.
- One-bowl batter—no yeast, no rise time
- Bakes in 25 minutes—perfect for sleepy Saturdays
- Pantry staples you already have
- Kid-approved swirls taste like Cinnabon without the work
Ingredients
Milk: whole keeps it plush; 2% works in a pinchButter: salted or unsalted—skip extra salt if using salted
- Milk: whole keeps it plush; 2% works in a pinch
- Butter: salted or unsalted—skip extra salt if using salted
Full measurements are in the recipe card below.
Instructions
Preheat & prep: Heat oven to 350°F. Grease an 8-inch round or square pan.
Make batter: Whisk flour, sugar, baking powder, salt. In another bowl whisk milk, egg, melted butter, vanilla. Combine just until no dry streaks remain.
Cinnamon ripple: Mix brown sugar, cinnamon, nutmeg. Drop half the batter into pan, sprinkle half the cinnamon sugar, repeat, then swirl with a knife.
Expert Tips for Soft Cinnamon Roll Cake (Easy Homemade Breakfast in 40 min)
- Don’t over-swirl or you’ll lose the pretty ribbons.
- For extra gooey centers, pull it at 23 min.
- Add ¼ cup chopped pecans for crunch without extra work.
Soft Cinnamon Roll Cake (Easy Homemade Breakfast in 40 min)
Soft Cinnamon Roll Cake is a gooey, swirled breakfast bake ready in 40 min—no rolling pins, no waiting for yeast to rise, just pure comfort.
★★★★½ 4.5 (148 reviews)
Ingredients
Main Ingredients
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup whole milk
- 1 large egg
- 4 tbsp melted butter
- 1 tsp vanilla extract
Seasonings & Flavor Boosters
- ⅓ cup light brown sugar
- 2 tsp ground cinnamon
- Pinch nutmeg
Optional Toppings
- 2 tbsp softened butter (for ripple)
- ½ cup powdered sugar + 1 tbsp milk for quick glaze
Instructions
How to Make Soft Cinnamon Roll Cake
- Preheat & prep: Heat oven to 350°F. Grease an 8-inch round or square pan.
- Make batter: Whisk flour, sugar, baking powder, salt. In another bowl whisk milk, egg, melted butter, vanilla. Combine just until no dry streaks remain.
- Cinnamon ripple: Mix brown sugar, cinnamon, nutmeg. Drop half the batter into pan, sprinkle half the cinnamon sugar, repeat, then swirl with a knife.
- Bake: 25 min or until a toothpick has moist crumbs. Cool 10 min, drizzle glaze if desired.
Nutrition
Calories: 420 kcal | Protein: 5 g
Storage
- Fridge: up to 3 days
- Freezer: not recommended
- Reheat: best fresh
FAQs
Can I make Soft Cinnamon Roll Cake ahead of time?
Yes—bake, cool, refrigerate up to 2 days. Warm before serving.
What’s the best substitute for whole milk?
2% or oat milk; add 1 tsp extra butter for richness.
How do I store leftovers?
Cover tightly at room temp 1 day, fridge after that.
Why did my cake turn out dry?
Over-baking is the culprit; check at 22 min.