There's something magical about the smell of cinnamon baking on a lazy Sunday morning. This Cinnamon Scroll Cake is my love letter to that feeling—it's all the goodness of cinnamon rolls but without the fuss of rolling and slicing. You just layer, bake, and pull apart.
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I first made this when I craved cinnamon rolls but didn't have the patience for yeast. The result was a tender, buttery cake with ripples of cinnamon sugar that my family devoured in minutes. Now it's our go-to for brunch, coffee breaks, and even dessert.
The best part? It comes together with pantry staples and bakes in one pan. Whether you're a seasoned baker or a beginner, this recipe is forgiving and foolproof.
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour
Standard all-purpose flour gives the cake structure. You can substitute 1:1 gluten-free flour blend, but the texture will be slightly denser.
1 cup (200g) granulated sugar
Adds sweetness and helps create the caramelized edges. You can use coconut sugar for a deeper flavor, but the color will be darker.
2 teaspoons baking powder
Leavening agent for a light crumb. Ensure it's fresh—if it doesn't fizz when mixed with liquid, it's time for a new batch.
1/2 teaspoon salt
Balances the sweetness and enhances flavors. Fine sea salt works best.
1/2 cup (1 stick / 113g) unsalted butter, melted
Adds richness and moisture. You can use salted butter, just reduce the added salt to 1/4 teaspoon.
1 large egg
Binds the dough and adds structure. For a vegan version, use a flax egg (1 tbsp ground flax + 3 tbsp water).
3/4 cup (180ml) whole milk
Provides moisture and tenderness. Any milk works—almond, oat, or 2%—but whole milk gives the richest texture.
1 teaspoon vanilla extract
Enhances the flavor. Use pure vanilla if possible; imitation works too.
1/2 cup (100g) packed brown sugar
For the cinnamon swirl. It adds a molasses note. You can use coconut sugar or regular sugar mixed with a bit of molasses.
1 tablespoon ground cinnamon
The star spice. Use Ceylon cinnamon for a milder, sweeter flavor, or Saigon for a stronger kick.
Tips & Tricks
- Use cold butter for the swirl if you want distinct layers; melted butter makes the swirl more like a marble effect.
- Don't overmix the batter—stir until just combined to keep the cake tender.
- Let the cake cool for 10 minutes before glazing, so the glaze doesn't melt away completely.
- If the top browns too quickly, cover loosely with foil for the last 10 minutes.
Pro Tips
Step-by-Step Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
3. Add Wet Ingredients
In a separate bowl, whisk melted butter, egg, milk, and vanilla. Pour into dry ingredients and stir until just combined—lumps are okay.
4. Create Cinnamon Swirl
In a small bowl, mix brown sugar and cinnamon. Pour half the batter into the pan, sprinkle with half the cinnamon sugar, then top with remaining batter and sprinkle the rest. Use a knife to gently swirl.
5. Bake the Cake
Bake for 35-40 minutes, until golden brown and a toothpick inserted in the center comes out clean. The top should spring back when lightly pressed.
6. Make the Glaze
While the cake bakes, whisk 1 cup powdered sugar with 2-3 tablespoons milk and 1/2 teaspoon vanilla until smooth. Adjust consistency as needed.
7. Cool and Glaze
Let cake cool in pan for 10 minutes, then transfer to a wire rack. Drizzle glaze over the warm cake, letting it drip down the sides.
8. Serve and Enjoy
Slice and serve warm. Pull apart the layers with your fingers for the full experience!
Delicious Variations
Apple Cinnamon
Add 1 cup diced apples tossed with a little cinnamon to the batter for extra fruitiness.
Chocolate Swirl
Replace 2 tablespoons of flour with cocoa powder and add chocolate chips to the swirl.
Maple Pecan
Swap brown sugar for maple sugar and add chopped pecans to the cinnamon mixture.
How to Store Cinnamon Scroll Cake
Refrigerator
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Freezer
Freeze unfrosted cake slices in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat slices in the microwave for 15-20 seconds, or in a 300°F (150°C) oven for 5-7 minutes to refresh crispness.
Frequently Asked Questions
Q: Can I make this cinnamon scroll cake ahead of time?
Yes, you can assemble the cake the night before and refrigerate it unbaked, then bake it fresh in the morning. Add a few extra minutes to the baking time if baking from cold.
Q: How do I know when the cake is done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs. The cake should also be golden brown and pull away from the edges of the pan.
Q: Can I use a different pan?
You can use an 8×8-inch square pan or a round cake pan, but adjust the baking time—a wider pan will bake faster, so start checking at 25 minutes.
Q: Why did my cake sink in the middle?
This usually happens if the batter is overmixed or if the oven door is opened too early. Mix just until combined and avoid opening the oven for the first 25 minutes.
Q: Can I make this without eggs or dairy?
Yes, use a flax egg and substitute the milk with almond or oat milk, and use vegan butter. The texture will be slightly denser but still delicious.
Next time you're craving something cinnamon-sweet, give this cake a try. It's a small, simple step toward a more comforting kitchen—and I promise you'll love the aroma that fills your home. Here's to small steps, together.
Cinnamon Scroll Cake
Cinnamon Scroll Cake is a cozy pull-apart loaf with gooey cinnamon sugar layers, ready in under an hour.
🧂 Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick / 113g) unsalted butter, melted
- 1 large egg
- 3/4 cup (180ml) whole milk
- 1 teaspoon vanilla extract
- 1/2 cup (100g) packed brown sugar
- 1 tablespoon ground cinnamon
📋 Instructions
- 1Preheat & Prep — Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line with parchment paper.
- 2Mix Dry Ingredients — In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
- 3Add Wet Ingredients — In a separate bowl, whisk melted butter, egg, milk, and vanilla. Pour into dry ingredients and stir until just combined—lumps are okay.
- 4Create Cinnamon Swirl — In a small bowl, mix brown sugar and cinnamon. Pour half the batter into the pan, sprinkle with half the cinnamon sugar, then top with remaining batter and sprinkle the rest. Use a knife to gently swirl.
- 5Bake the Cake — Bake for 35-40 minutes, until golden brown and a toothpick inserted in the center comes out clean. The top should spring back when lightly pressed.
- 6Make the Glaze — While the cake bakes, whisk 1 cup powdered sugar with 2-3 tablespoons milk and 1/2 teaspoon vanilla until smooth. Adjust consistency as needed.
- 7Cool and Glaze — Let cake cool in pan for 10 minutes, then transfer to a wire rack. Drizzle glaze over the warm cake, letting it drip down the sides.
- 8Serve and Enjoy — Slice and serve warm. Pull apart the layers with your fingers for the full experience!
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable swaps for everyday routines. She tests products and shares what actually works for busy households.
