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!!

cinnamon roll cake on a white plate

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.

slice of cinnamon roll cake on a white plate with a fork

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 

overhead view of a glazed cinnamon roll bundt cake on a white plate

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.

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!!

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.

Glazed Cinnamon Roll Cake
Yield: 8

Glazed Cinnamon Roll Cake

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

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!!

Ingredients

Cake

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1 rounded tablespoon cinnamon
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt, or to taste
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/3 cup sour cream (lite is okay; Greek yogurt may be substituted)
  • 1/4 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:

  1. 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.
  2. To a large bowl, add the flour, sugar, cinnamon, baking powder, salt, and whisk to combine; set aside.
  3. In a 2-cup measuring cup or medium bowl, add the egg, buttermilk, sour cream, oil, vanilla, and whisk to combine.
  4. 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.
  5. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  6. 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.
  7. 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:

  1. 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.
  2. Carefully invert cake onto a cake stand or serving platter.
  3. Evenly spoon the glaze over cake and serve.

Notes

Baking pan: Recipe also works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time, but I haven’t tried.

Storage: Cake will keep airtight at room temperature for up to 5 days. I’m comfortable storing glazed items with dairy at room temp 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. Glaze will soak in as time passes.

Adapted from Blueberry Lemon Cake with Lemon Glaze and Blueberry Muffin and Buttermilk Pancakes Cake.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 285Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 30mgSodium: 244mgCarbohydrates: 47gFiber: 1gSugar: 34gProtein: 3g

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!

Cinnamon Roll Coffee Cake with Cream Cheese Glaze on a clear glass plate

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!

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 uses storebought cinnamon roll dough to save time! 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 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-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 & 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!

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