Cinnamon Roll Cake

Cinnamon Roll Cake topped with a cream cheese glaze

I love recipes that take a well-known, well-loved baked good and present it in an entirely different way. I also love baked goods that are just as good for breakfast as they are for dessert. So, you can imagine that this Cinnamon Roll Cake makes me very happy.

The cake itself is a lovely yellow cake made with one of my favorite cake ingredients – sour cream. A little cinnamon sugar gets partially mixed into that delicious cake. Then, the cake is layered with a combination of brown sugar, cinnamon, and pecans. To top it all off, a sweet vanilla glaze goes on top of the baked cake.

slice of Cinnamon Roll Cake

You get all the flavors of a good cinnamon roll with far less effort. You see, I also love simple recipes that produce a fabulous result. This is the rare recipe that gets the great trifecta for me – a twist on traditional, an anytime treat, and a quick and easy recipe!

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Cinnamon Roll Cake

Yield: 12 to 16 servings

Prep Time: 30 minutes

Cook Time: 50 minutes

Cinnamon Roll Cake takes all the flavors you love in cinnamon rolls and puts them into a delicious cake!


For the cake:

  • 2 cups all-purpose flour
  • 1 & 1/4 cups granulated sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3-ounce box instant vanilla pudding mix
  • 1/2 cup unsalted butter, softened
  • 1/4 cup vegetable or canola oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 1 tablespoon cinnamon

For the filling:

  • 1/2 cup packed brown sugar
  • 1 tablespoon cinnamon
  • 1/2 cup pecans, chopped

For the glaze:

  • 2 cups confectioners’ sugar
  • 3-4 tablespoons heavy cream
  • 1 teaspoon vanilla extract


To make the cake:

  1. Preheat oven to 350°F. Grease a 9- or 10-cup Bundt pan.
  2. In a large mixing bowl, whisk together the flour, 1 cup sugar, baking powder, salt, and pudding mix. Add the butter, oil, eggs, vanilla, and sour cream. Mix well. The dough will be thick.
  3. In a separate bowl, mix 1/4 cup sugar and cinnamon. Gently fold into the cake batter. Do not mix thoroughly, but leave swirls of cinnamon sugar in the batter.
  4. Transfer half of the cake batter to the prepared pan.

To make the filling:

  1. Mix the brown sugar, cinnamon, and pecans. Sprinkle over the batter in the pan. Scoop the remaining cake batter over the filling and smooth the top.
  2. Bake 45-50 minutes, or until a pick inserted into the center comes out clean. Cool in the pan on a wire rack for 20 minutes. Then, flip the cake onto a wire rack to cool completely.

To make the glaze:

  1. Mix the confectioners’ sugar, 3 tablespoons of cream, and vanilla until smooth. Add more cream as needed to make glaze pourable.
  2. Drizzle the glaze over cake.

Recipe slightly adapted from King Arthur Flour.