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Warm, crunchy on the outside and cinnamony, fresh and soft on the inside with frosting that makes you mouth tingle in excitement! Cinnamon Cake Roll From Scratch! 

Made from scratch, yet easy to do! You’ll be tickled to whip up this decadent and beautiful GIANT Cinnamon CAKE!

A photo from the top of cinnamon roll cake from scratch with the swirly frosting on top

Cinnamon Roll Cake From Scratch

Why This Recipe Works…

  • Crunchy exterior and soft cinnamon insides, what doesn’t work? 
  • The cream cheese icing is the perfect balance to the warm cinnamon. 
  • The piped in cinnamon sinks down making a perfect spiral on your cinnamon cake

This Is How It’s Done…

STEP 1. 

Cut a parchment paper circle for the bottom of the cake pan.  Spray the pan with non stick baking spray FIRST, set the circle down and then spray again on TOP of the circle…

A photo of the parchment paper circle in the bottom of the springform pan

The circle will look like this laying on top of the prepared pan


STEP 2. 

Mix the filling ingredients together for the cinnamon cake. 

A close up photo of the mixing paddle after creaming the butter mix together

This is what the filling looks like creamed together

STEP 3. 

Make the cake batter. 

A photo of the wet ingredients whisked together sitting with the dry ingredients.

Whisk the wet ingredients together then mix those into the dry ingredients and stir till smooth.

STEP 4. 

Pour the cinnamon cake batter into the prepared cake pan.

a photo of the batter in the springform pan

Pour the batter into the prepared springform pan

STEP 5. 

Starting in the center. Pipe the filling down into the cake batter slightly making the circles go in ever bigger rings to the outside of the pan. It’s OK if it isn’t perfect (as you can see from the photos)

A photo of the fully piped cake for cinnamon roll cake from scratch

This is what it looks like (maybe yours will be prettier than mine!)

STEP 6. 

Bake the cinnamon cake and the filling will sink down into the cake as it bakes, slightly making beautiful cinnamon bun rings

A photo of the baked cake from the side with the levels in it

This is what the cake looks liked baked – let it cool completely!

STEP 7. 

Make the Icing and smooth it on top of the COOLED Cake.

A photo of applying the icing

Drizzle on the icing once you have mixed it together and the cake is cooled

What IS Cinnamon Cake Roll From Scratch?

Cinnamon Roll Cake from scratch is a home made cake with the flavors you normally find in a delicious bakery style cinnamon roll.

Fluffy cake with a buttery crusty top and a delicate cream cheese icing that drips in gooey delicious wonder down the sides. Hello Cream Cheese!

How Do You Make Cinnamon Roll Cake From Scratch?

Simple! Just follow the recipe where you will…

  1.  Make a cinnamon cake
  2. Top with a buttery cinnamon swirl
  3. Cover with delicious cream cheese icing. See? That is simple!


For this cake, I really appreciated my SPRINGFORM PAN  – it is non stick and well made. 

This is an affiliate link because I am an affiliate of Amazon. You can click the photo to go through to Amazon and see if you like it or not. 

I have used mine for years and it still looks like new.

My  PARCHMENT PAPER is a must and this is the kind I have. If you click the photo you’ll go through to Amazon for a better look. This is an affiliate link.

I have a very inexpensive DISPOSABLE PIPING BAG AND TIPS like these. Again, this is an affiliate link.


  • This cinnamon cake puffs up really tall and you really shouldn’t try to make it in a typical cake pan because that would lead to drips all over the bottom of your oven. I suspect it smells terrible burned on the bottom of the oven like that.
  • When you are putting the cinnamon butter on, jab it partway down into the cake batter so that it sinks in good.
  • The cinnamon butter will sink in anyway, but you want to give it all the help you can.
  • Just know that this cake does NOT have layering of the cinnamon butter all the way through – that part stays near the top of the cake.
  • Start checking this cake at about 40 minutes.  When it is not jiggly and it is starting to brown, it is done.
  • Let it cool completely before you put the icing on, otherwise, the icing will slide off and onto whatever you are holding your cake on. I don’t know about you, but I like the icing ON my cake.
  • Be ready for OOOoooos and Ahhhhhhs and near fights.  When I took this cake to a church cake auction the results was that two ministers were vying for it.
  • My CTO – Chief Tasting Officer (Mr. Loaves and Dishes) is still mad at me because he didn’t get to have any of this cake. “I see how it is”, he says.

PRO TIP: Save the extra icing to use as a warm dip for this cake! 


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One of the readers here at Loaves and Dishes made this cinnamon cake and then sent me a photo! Here is Rita’s cake and photo! WHOOT WHOOT Rita! I LOVE IT! (If you have made one of my recipes and would like to show me the results, just email me or tag me on facebook. I would LOVE to see it!)

A photo of a cinnamon Roll cake that Reader Rita baked and photographed.

Cinnamon Roll Cake baked by reader: Rita. Photo credits to Rita as well! Great Job Rita!



Please leave me a 5 star comment below in the comment section, all right? I would LOVE to know if you made this recipe or even if you are planning to! Of course, head on over to Pinterest, Facebook and Instagram and tag me with some photos of your creation!

I can’t wait!

Ya’ll know I love your comments!! ❤

A photo from the top of cinnamon roll cake from scratch

Cinnamon Roll Cake From Scratch

Buttery, crunchy cinnamon cake with a warm flavorful cinnamon filling and decadent rich cream cheese icing!  
5 from 6 votes
Print Pin Save Rate
Course: Dessert
Cuisine: American
Keyword: Cinnamon Roll Cake, scratch cinnamon roll cake
Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour 35 minutes
Servings: 12 servings
Calories: 513kcal


Cinnamon Butter Filling:

  • ½ cup unsalted butter at room temperature
  • ½ cup packed brown sugar
  • 1 tablespoon all purpose flour
  • 2 tablespoon ground cinnamon
  • 1 tsp nutmeg

For the Cake:

  • 3 cups all purpose flour
  • 1 cup granulated sugar
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • cup whole milk
  • 2 eggs room temperature
  • 2 teaspoons real vanilla extract
  • 1 tsp real almond extract
  • ½ tsp orange flavoring use zest of ½ an orange if flavoring unavailable
  • ½ cup vegetable oil

For the Icing:

  • 2 cups powdered sugar
  • 4 tablespoons whole milk
  • ½ cup 4 oz = ½ block cream cheese at room temperature
  • 1 teaspoon real vanilla extract
  • ½ tsp real almond extract
  • ¼ tsp orange flavoring


  • Preheat the oven to 350. Cut a circle in parchment paper the size of the bottom of your springform pan. Prepare your springform pan using baking spray or butter and flour. Place the parchment paper circle in the bottom of the pan.

Make the Cinnamon Butter Filling:

  • Cream together the softened butter, brown sugar, flour and cinnamon in a medium bowl until evenly combined. Use a stand or hand mixer if you have one.
  • Transfer the cinnamon filling to a piping bag fitted with a medium tip. Then set this all aside until the cake batter is made.

Make the Cake Batter:

  • In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder and salt.
  • In a large bowl, whisk together the milk, eggs, vanilla, almond and orange and oil.
  • Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or wooden spoon until a smooth batter is created.
  • Pour the cake batter into the prepared springform pan. Starting in the center of the cake, pipe the cinnamon filling in a spiral pattern pushing the tip down into the batter at least half way. Spiral out to within 1 inch of the edge of the pan. (The butter mix will sink into the batter as it bakes and create that classic cinnamon roll look)
  • Bake for 45 minutes - 1 hour. Start checking at 45 minutes. The cake is done when it no longer jiggles in the center, it is browned on top and a cake tester comes out clean.

Make the Icing

  • While the cake is cooling, make the icing. 
  • Heat the cream cheese in the microwave for 30 secs on high
  • Mix all the icing ingredients together using a mixer or beat by hand until smooth.  If Icing is too thick, add more milk 1 tbs at a time. 


  • Mix in the order of the recipe, this will help you achieve the results you want. 
  • When piping the filling onto the cake, it isn't that important that the concentric swirl circle be perfect, it IS important that it be  a piping tip wide in most places.  If yours is thin in places, simply layer another layer on top of what you have. 
  • Jab the piping dip down into the cake batter about 1/2 an inch.  This helps the filling to sink down into the cake slightly, which is what you want. 
  • When preparing your pan, spray with BAKING spray (not just non stick spray, but something like Bakers Joy) before you put the parchment paper circle down and then spray ON TOP OF the circle too.  Believe me, you don't want the cake to stick. 
  • Understand that this cake will not have cinnamon filling all the way down inside the cake like a real cinnamon roll.  
  • The cake is DONE when it is just past jiggly and browned on the surface. 
PRO TIP: Save the extra icing to use as a warm dip for this cake! 



Nutrition Facts
Cinnamon Roll Cake From Scratch
Amount Per Serving
Calories 513 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 15g75%
Cholesterol 61mg20%
Sodium 110mg5%
Potassium 256mg7%
Carbohydrates 74g25%
Fiber 1g4%
Sugar 47g52%
Protein 6g12%
Vitamin A 460IU9%
Calcium 139mg14%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

***This recipe first appeared on the pages of Loaves and Dishes on May 29, 2018 and is in honor of Marilyn, the sweetest and kindest person to ever work at a box office! She is always so kind and wonderful with my daughter Sarah. I developed this cake just for her. Thanks Marilyn!!! This recipe has been updated with new information, edited photos, nutrition information, tips and tricks, frequently asked questions and PRO TIP ***


Have you ever read that passage in Matthew about Jesus warning of the “Yeast of the Pharisees”. He tells the disciples to be careful of this and the disciples think he is talking about bread.

It always makes me wonder, if they heard Jesus say “Pharisees” and they knew that he was ALWAYS talking in parables, why in the world did their minds jump to bread. However, I just have to say, “whatever”. That is where the discussion went.

Matthew 16: 5-9

When they went across the lake, the disciples forgot to take bread. “Be careful,” Jesus said to them. “Be on your guard against the yeast of the Pharisees and Sadducees.”

They discussed this among themselves and said, “It is because we didn’t bring any bread?”

Aware of their discussion, Jesus asked, “You of little faith, why are you talking among yourselves about having no bread?  Do you still not understand?

Don’t you remember the five loaves for the five thousand, and how many basketfuls you gathered?  

Wendi is the writer, CEO and dishwasher at Loaves and Dishes! When not in the kitchen or behind the computer, you can find Wendi serving on International Food Conference Boards, Speaking at various conferences, Leading and Cooking for the local Arts Council's "Taste of Stokes" events or donating home cooked goodies to various local non profits such as the Danbury Songwriters and Stokes Partnership for Children. Wendi is also a Registered Nurse with a Master's Degree and serves on her town's board of councilmen.

Recipe Rating


Friday 17th of May 2019

You don't mention the diameter of the springform pan. I have several sizes up to 11 inches. Please give this very important information in your recipe and in future recipes. I am taking a "leap of faith" and using an 8" or 9" pan (this seems like it would require that) because I'm a rather experienced baker. But stating the size of the pan is essential.

Wendi Spraker

Friday 17th of May 2019

Mine is a 9" pan. Thanks Ann.


Friday 25th of May 2018

MMMMM! A keeper!

I just made this and it looks beautiful and tastes delicious - just the right amount and combination of sweet. What really surprised me was the texture of the cake - it is moist inside and homemade looking in the best way. I used orange zest and that gave it a deeper quality. Next time, I'm going to skip the step where you microwave the cream cheese, and I will add the 4 Tablespoons of milk one at a time in case I don't need them all. Maybe my microwave is too high - my icing came out like glaze. It was still delicious, but I prefer it a bit thicker.

Wendi Spraker

Friday 25th of May 2018

I'm SO GLAD you enjoyed it! I personally think it's a beautiful cake. :). Of course I'm prejudiced. :).

Kathleen S.

Saturday 19th of May 2018

I need to get a springform pan just so I can try this out! :) This looks delicious!

Wendi Spraker

Saturday 19th of May 2018

Hi Kathleen! I hope you love it!


Friday 18th of May 2018

This looks irresistibly delicious, and less labor intensive than my favorite cinnamon rolls. I can't wait to try it - and will make it as soon as my piping bag and tips arrive. (Everything else is ready!) Love how it uses basic ingredients, and love how it looks - an eye-catching variation on cinnamon rolls. Thanks, Wendi, and thanks for the verse, with your liberties!

Wendi Spraker

Friday 18th of May 2018

Awww. Thanks Rita! It's a cake though and doesn't have the same consistency as regular cinnamon rolls. Lots of the same flavors going on though!! :)


Wednesday 4th of April 2018

Hello Delicious cake!


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