Glazed Cinnamon Roll Cake — The flavor of cinnamon rolls in a soft, tender, EASY cake!! One bowl, no mixer, and you’re going to love the tangy-sweet GLAZE!!
Easy Cinnamon Roll Cake
I love cinnamon rolls and was craving them but didn’t feel like the work of making them. Even thought I have 15 recipes for them, including a one-hour recipe, I still wanted to keep the work to an all-time low.
Enter this easy, one bowl, no-mixer cinnamon roll bundt cake with lovely cinnamon flavor that’s ready in no time.
I have another recipe for a cinnamon roll cake but this one is even easier. That’s what happens after 8+ years of blogging. Things I made 5+ years ago don’t always register in my memory until after I start on a new recipe only to Google ‘cinnamon roll cake Averie Cooks’ and remember I’ve already made one. But I digress.
The recipe is adapted from this cake and this cake. I love this cake base because cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. It’s impossible to have a dry cake with that trio of moisturizing and tenderizing ingredients.
Cinnamon rolls aren’t complete without glaze and because I made the glaze with buttermilk it’s perfectly sweet with a tiny amount of tang. It gives the illusion of a cream cheese glaze, minus the cream cheese, and makes use of the buttermilk already needed for the cake.
You may not need all the glaze but unless my bite is flooded, there’s not enough.
What’s in Cinnamon Roll Cake?
To make this cinnamon roll bundt cake, you’ll need:
- All-purpose flour
- Granulated sugar
- Cinnamon
- Baking powder
- Salt
- Egg
- Buttermilk
- Sour cream
- Canola oil
- Vanilla extract
- Confectioners’ sugar
- Buttermilk
How to Make Cinnamon Roll Cake
Whisk together the dry ingredients, then add in the wet. Turn the batter into a greased 6-cup Bundt pan, then bake until center is set, top is lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Let the cinnamon roll bundt cake cool for at least an hour before inverting. Drizzle glaze over top.
What Size Bundt Pan Should I Use?
I used this 6-cup Bundt pan, sometimes called a half-Bundt pan. You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time. I haven’t tried these tweaks personally.
Do I Have to Use a Bundt Pan?
This cinnamon bun cake recipe would likely work in an 8-inch square pan, baked for approximately the same duration.
Tips for Making a Cinnamon Roll Cake
It’s very important that you let the cake cool in the pan for at least an hour before inverting it. Inverting too early can result in a cake that sticks to the pan, falls apart, or doesn’t release neatly — do not to rush the cooling duration.
When making the glaze, you may need to add additional buttermilk to reach desired consistency. Glaze should be pourable but not too thin or it will slide off.
This cinnamon roll cake will keep airtight at room temperature for up to 5 days. I’m comfortable storing glazed items with dairy at room temperature, but if you’re not store cake in the fridge noting it will be more prone to drying out. Extra glaze will keep airtight in the fridge for many weeks.
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Glazed Cinnamon Roll Cake
Ingredients
Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 rounded tablespoon cinnamon
- 2 teaspoons baking powder
- ¼ teaspoon salt, or to taste
- 1 large egg
- ½ cup buttermilk
- ⅓ cup sour cream, lite is okay; Greek yogurt may be substituted
- ¼ cup canola or vegetable oil
- 1 teaspoon vanilla extract
Glaze
- 1 cup confectioners’ sugar
- 2 to 4 tablespoons buttermilk, or as necessary for consistency
- 1 teaspoon cinnamon, optional
Instructions
Make the cake:
- Preheat oven to 350F. Spray a 6-cup Bundt pan (sometimes called a half-Bundt pan, measuring 8 inches in diameter) very well with floured cooking spray or grease and flour the pan. Set pan aside.
- To a large bowl, add the flour, sugar, cinnamon, baking powder, salt, and whisk to combine; set aside.
- In a 2-cup measuring cup or medium bowl, add the egg, buttermilk, sour cream, oil, vanilla, and whisk to combine.
- Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don’t overmix or try to stir them smooth.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 35 to 40 minutes, or until center is set, top is lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Place pan on a wire rack and allow cake to cool for at least 1 hour (overnight is okay) before inverting. Inverting too early can result in a cake that sticks to the pan, falls apart, or doesn’t release neatly; do not to rush the cooling duration. Shortly before inverting, make the glaze.
Make the Glaze:
- To a medium bowl, add the confectioners’ sugar, optional cinnamon (I left my glaze plain), 2 tablespoons buttermilk, and whisk until smooth. As necessary add additional buttermilk to reach desired glaze consistency. Glaze should be pourable but not too thin or it will slide off. You may have extra glaze depending on how much you like on your cake; set aside.
- Carefully invert cake onto a cake stand or serving platter.
- Evenly spoon the glaze over cake and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Cinnamon Desserts:
Cinnamon Roll Coffee Cake with Cream Cheese Glaze — The great taste of cinnamon rolls minus any of the waiting or work! Easy and everyone loves this cake!
Caramel Apple Cinnamon Roll Bake — The soft and gooey factor of a Cinnabon with apples and so much caramel sauce! Easy, ready in 30 minutes, and one of the best desserts ever!
Cinnamon Roll Bars with Cream Cheese Frosting — All the flavor of cinnamon rolls, minus the work! Easy, super soft, chewy, and the frosting truly is the icing on the cake!
Cinnamon-Sugar Crust Cinnamon-Ribbon Bread – Even picky eaters who want the crust cut off will go nuts for this sweet, slightly crunchy crust. The interior is so soft and fluffy!
Cinnamon Roll Apple Crisp — A layer of cinnamon rolls topped with apples and a crunchy oatmeal crumble makes this the ULTIMATE apple crisp!! EASY, ready in 40 minutes, and tastes AMAZING!!
Pumpkin Cinnamon Roll Bake — The recipe is easy, ready in 40 minutes, and you don’t even have to make scratch cinnamon roll dough. Every bite tastes like the coveted center-bite of a cinnamon roll.
Snickerdoodle Cake— The interior of this addicting snickerdoodle cake is soft, buttery, dense, and has an almost pound cake-like texture. The cinnamon-sugar filling is my favorite part!
For the cinnamon roll cake would sugar in the raw work? Also, can applesauce be a good sub for canola oil?
Sugar in the raw would possibly work, although very granular and gritty. Despite claims it’s healthier, sugar is sugar, and if using sugar, I personally would use granulated sugar, which will give the best result.
No applesauce would not be a good sub for canola oil in my opinion and gut instinct, but I have never tried it so I cannot say for sure.
I recently made this cinnamon roll cake (doubled it) and it didn’t last long enough to glaze! Soft, moist, and a perfect snack cake!
Thanks for trying the recipe and I’m glad it came out great for you! Glad it was perfect and that a double batch went quickly!
I made this for Easter brunch at church and we liked it! Love the cinnamon in the glaze–nice touch!
Thsnk you Averie. Happy Easter!
Hi Averie,
I love your recipes. This looks so amazing. I’d like to make it tomorrow so, it is ready for Easter brunch. If I doubled it and made it in a regular Bundt pan, how much extra time would you recommend I add for baking?
It’s hard to say because I haven’t tried it that way. Just keep a close on eye on it and bake til it’s done. Good luck and Happy Easter!
hey girl- this looks amazing!
Hello, you think whole wheat flour may me used in this recipe?
thank you
I wouldn’t because it will be more dense and possibly dry. I would make it as written.
I may have inlaws coming in next week. I was thinking about a lemon dessert, but this in an 8″ pan just might be perfect!
Let me know how it goes if you make it!
I went ahead and made this today in an 8″ pan. It only took about 20 minutes to cook, so I’m glad I checked it when I did. Also, I cut my sugar back to only 1/4 cup and used 1/4 cup of Truvia baking blend. I haven’t tasted it yet, it’s too pretty, but it sure looks….scratch that, I just took a bite and it’s delicious!! Will definitely make again!
Glad it worked out great for you and yes anything in a flat pan will bake faster than in a Bundt pan. And reducing the sugar will generally reduce baking time too (Because sugar liquifies in the heat and the less sugar, the less liquid that’s created, the less baking time) – just some trivia for you. Glad you’ll definitely make it again!
Good to know! I was curious about one other thing. The cake was very flat, like a a brownie type of flat, instead of puffy. Would that also be due to the Truvia instead of sugar?
Yes absolutely. Nothing will give you the same results as real sugar.
Looks delicious, I’m going to make it for Easter. I like recipes that use oil instead of butter……
Can you go wrong with a cinnamon roll theme? Mmm. I usually make your blueberry coffee cake recipe for the Easter brunch potluck but now you are making me re-think that decision …
That blueberry coffee cake is an oldie but a keeper! But if you wanna switch it up, this one is good!
OMG! I love that you googled it and came back with your own recipe! HAHAHAHA! You are the best.
That’s what years of blogging (and a kid) will do…you forget a few little details here and there :)
This looks insanely good. I’d eat it ALL!
I think we were commenting on each other’s blogs at the same time! We’re psychic :)
Bundt cakes look elegant even if they are simple to make and I love how the extra glaze pools in the middle. This sounds delicious!
I agree about Bundts looking elegant even when simply made and glaze pools are like an oasis of love :)
Hellos yumminess! I LOVE anything with this much cinnamon
Me too! Thank you!