Ooey Gooey Cinnamon Roll Cake

There’s something truly magical about the aroma of cinnamon filling the kitchen—it instantly brings warmth, comfort, and memories of lazy Sunday mornings or holiday breakfasts when everyone gathered around the table still in their pajamas. This Ooey Gooey Cinnamon Roll Cake captures all the magic of traditional cinnamon rolls, but in a fuss-free, cake form that’s perfect for breakfast, brunch, or even dessert.

This cake reminds me of my grandmother’s cozy kitchen, where she always had something sweet baking in the oven. Cinnamon rolls were her specialty, but they took hours to make. So when I discovered a way to get all that sticky, buttery, cinnamon-sugar goodness in cake form—without kneading dough or waiting for it to rise—I knew I’d found a new family favorite.

Whether you’re serving this for a special occasion or just a quiet morning with coffee, this cake hits all the right notes: sweet, soft, spiced, and absolutely irresistible.

Why You’ll Love This Recipe:

• All the flavor of classic cinnamon rolls—without the work!
• Soft, fluffy, and moist cake with a gooey cinnamon swirl throughout
• Perfect for holidays, brunch, or a sweet treat any day
• A hit with kids and adults alike
• Made with pantry staples—no fancy ingredients required

INGREDIENTS YOU’LL NEED:

For the Cake Batter:

• 3 cups all-purpose flour
• 1/4 tsp salt
• 1 cup granulated sugar
• 4 tsp baking powder
• 1 1/2 cups milk
• 2 eggs
• 2 tsp vanilla extract
• 1/2 cup unsalted butter, melted

For the Cinnamon Swirl Filling:

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 2 tbsp all-purpose flour
• 1 tbsp ground cinnamon

For the Glaze:

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

HOW TO MAKE OOey Gooey Cinnamon Roll Cake:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and Prepare Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside. This size works perfectly for getting those delicious gooey swirls throughout every bite.

Step 2: Make the Cake Batter In a large bowl, whisk together the flour, salt, sugar, and baking powder. In another bowl, mix the milk, eggs, and vanilla until well combined. Slowly add the wet ingredients to the dry, stirring just until smooth. Then, gently fold in the melted butter. The batter will be thick and creamy—almost like pancake batter with a little extra oomph.

Step 3: Pour the Batter Pour the cake batter into your greased baking dish and spread it out evenly with a spatula. Set aside while you make the swirl.

Step 4: Make the Cinnamon Swirl In a medium bowl, combine the softened butter, brown sugar, flour, and cinnamon. Stir until it forms a smooth, spreadable paste. This is where the flavor magic happens.

Step 5: Swirl It In Drop spoonfuls of the cinnamon mixture all over the top of the cake batter. Then, using a butter knife or toothpick, swirl the cinnamon filling through the batter. You don’t need to overdo it—just enough to create beautiful ribbons of cinnamon sugar in every slice.

Step 6: Bake Bake the cake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out mostly clean. The edges will be golden, the center puffed up, and your house will smell like a cinnamon dream.

Step 7: Glaze Time While the cake is still warm (but not hot), whisk together the powdered sugar, milk, and vanilla for the glaze. Drizzle generously over the top of the cake. The glaze will sink into the crevices and add the perfect sweet finish.

HELPFUL TIPS:

• Don’t overmix the batter. Stir just until combined to keep your cake tender and light.
• Use softened butter for the cinnamon swirl—it makes mixing easier and swirls more beautifully.
• Let the cake cool for 10–15 minutes before glazing so it doesn’t melt completely, but still seeps into the cake.
• Want an extra indulgent touch? Add a sprinkle of chopped pecans or walnuts to the cinnamon swirl before baking.
• This cake tastes just as amazing the next day—just warm it up for 15–20 seconds in the microwave!

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 12 servings
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

This cinnamon roll cake is best served warm, fresh from the oven or gently reheated. It’s perfect with a morning cup of coffee, a tall glass of milk, or even a scoop of vanilla ice cream if you’re going full dessert mode.

NUTRITIONAL INFORMATION: (Approximate per serving)

• Calories: 410
• Carbohydrates: 52g
• Protein: 4g
• Fat: 21g
• Saturated Fat: 13g
• Sugar: 34g
• Fiber: 1g
• Sodium: 120mg

FREQUENTLY ASKED QUESTIONS:

Can I make this ahead of time?
Yes! You can bake the cake a day in advance and store it covered at room temperature. Warm it slightly before serving for the best taste.

Can I freeze it?
Absolutely. Once baked and cooled, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw and reheat when ready to enjoy.

What if I don’t have powdered sugar for the glaze?
You can blend granulated sugar in a food processor until it’s fine, or simply serve the cake as-is—it’s still incredibly delicious.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container at room temperature for up to 3 days. To reheat, microwave a slice for about 15 seconds to bring back that gooey texture.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Sweet Potato Honey Bun Cake
• Cheesecake Crescent Rolls
• Cheesecake Crescent Rolls
• Cheesecake Croissant Buns

CONCLUSION

There’s something special about a recipe that brings comfort, joy, and just the right amount of sweetness to your day—and this Ooey Gooey Cinnamon Roll Cake does all that and more. It’s simple enough to whip up on a weekend, yet decadent enough to serve for guests or holiday mornings. Once you make it, it’s bound to become a beloved staple in your kitchen too. So go ahead, pour yourself a coffee, and savor a slice of warm, gooey bliss.

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