Cinnamon Roll Cake

I use cinnamon on a daily basis. As a regular consumer of this fragrant spice, I add cinnamon to my oatmeal in the morning. Sometimes I just mix some cinnamon into plain yogurt. As you understand, cinnamon is definitely one of my favorite flavors in the world. I love the warmth, the taste and the aroma!

As a big fan of cinnamon pastries, I wanted to make a cinnamon roll pound cake. I got excited of the idea of making a cinnamon roll cake that takes only few minutes to make. This is actually a really easy cake to make; you mix everything in a bowl and layer it in a baking pan with cinnamon and sugar combined. Once the cake is baked I glazed it with sugar glaze that made it so pretty and delicious.

If you like cinnamon – you will fall in love with this cake. It is very soft, fragrant, delicate and really easy to prepare. Its assembly in layers creates a sweet look that is a bit reminiscent of cinnamon rolls. Moreover, it disperses the cinnamon wonderfully inside the batter. This is such a great cake for the autumn days that are finally here, and in general.

Looking for more desserts with cinnamon? Try these: mini cinnamon roll | cinnamon rugelach cookies | maple and cinnamon honey cookies | cinnamon maple cake with walnuts

Great cake for Fall | Photo: Natalie Levin

Great cake for Fall | Photo: Natalie Levin

You'll only need a bowl | Photo: Natalie Levin

You’ll only need a bowl | Photo: Natalie Levin

Cinnamon Roll Cake

Author Natalie


For the cake:

  • 80 ml. 1/3 cup vegetable oil
  • 150 grams 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 180 ml. 3/4 cup milk
  • 175 grams 1 ¼ cups of all-purpose flour
  • 1 teaspoon baking powder
  • For the cinnamon-sugar mix:
  • 50 grams 5 tablespoons light brown sugar
  • 1 tablespoon cinnamon

For the sugar glaze:

  • 5-6 heaping tablespoons powdered sugar
  • 1-2 teaspoons of cold water


  1. Preheat oven to 180 Celsius degrees and grease the pan.
  2. In a bowl, whisk oil, sugar, egg, vanilla, salt and milk to a smooth mixture.
  3. Add flour and baking powder and stir until smooth and combined.
  4. In a separate bowl, mix light brown sugar and cinnamon to a uniform mixture.
  5. Pour about 1/3 of the cake batter into the pan and sprinkle with the cinnamon-sugar mix. Top with another 1/3 of batter, some more cinnamon-sugar mix and finish with the remaining batter and cinnamon-sugar mix.
  6. Using a knife, "scramble" the mixtures together to create a marble pattern.
  7. Bake the cake for 30-40 minutes or until it is firm to the touch, very golden and a skewer inserted in the center comes out with moist crumbs.
  8. Cool completely and remove from the pan. Place the cake on a serving plate.
  9. In a bowl put powdered sugar and a little water and mix well. The mixture should be in the texture of raw tahini. If the mixture is too thick - add a little water, if it is too thin - add a little powdered sugar.
  10. Using a spoon, pour the icing over the top of the cake and let the icing set for about 15 minutes at room temperature.

Recipe Notes

  • The cake is at its best at room temperature, but is kept in a closed container in the refrigerator for up to 5 days.
  • You can freeze the cake for up to two months well-wrapped.
  • Gluten-free version: Use gluten free flour mix in the same amount instead of all-purpose flour.
  • Dairy free version: Use soy milk or any other plant-based milk in the same amount instead of milk.
  • Prefer a vegan cake? In addition to using plant-based milk, replace the egg with 50 grams of unsweetened apple puree.
  • If desired, you can add some chopped nuts to the cake batter.
  • The cake can also be made with white or 80% whole spelt flour.
Cinnamon Roll Cake | Photo: Natalie Levin

Cinnamon Roll Cake | Photo: Natalie Levin

Easy to make an delicious | Photo: Natalie Levin

Easy to make an delicious | Photo: Natalie Levin