Indulge in the irresistible combination of cinnamon and sweet, gooey goodness with this Ooey Gooey Cinnamon Roll Cake. This dessert is everything you love about a warm cinnamon roll, with a buttery, soft cake base and a decadent, rich cinnamon swirl. Topped with a creamy glaze, every bite is a melt-in-your-mouth experience that will have everyone coming back for seconds.
Why You’ll Love This Ooey Gooey Cinnamon Roll Cake
Rich, sweet, and comforting cinnamon flavor
Perfect for breakfast, brunch, or dessert
Easy-to-make with simple pantry ingredients
No yeast needed—ready in about 1 hour!
Great for special occasions or cozy family gatherings
This Ooey Gooey Cinnamon Roll Cake is a showstopper that looks and tastes like it came from a bakery, but is simple enough to make in your own kitchen.
Ingredients
For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 large egg
1 cup milk
1 tsp vanilla extract
For the Cinnamon Swirl:
1 cup packed brown sugar
2 tbsp ground cinnamon
¼ cup unsalted butter, melted
For the Glaze:
1 cup powdered sugar
2 tbsp milk
1 tsp vanilla extract
Substitutions
Butter: Use dairy-free butter or margarine for a vegan version.
Milk: Replace with almond milk or oat milk for a dairy-free option.
Granulated Sugar: Use coconut sugar for a healthier twist.
Egg: Replace with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for an egg-free version.
How to Make Ooey Gooey Cinnamon Roll Cake
Step 1: Preheat the Oven & Prepare the Pan (10 minutes)
Preheat your oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper.
Step 2: Mix the Cake Batter (10 minutes)
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add melted butter, egg, milk, and vanilla extract, and mix until just combined.
Step 3: Create the Cinnamon Swirl (5 minutes)
In a separate bowl, stir together brown sugar, cinnamon, and melted butter until well combined.
Step 4: Assemble the Cake (10 minutes)
Pour half of the cake batter into the prepared pan and spread evenly. Spoon the cinnamon swirl mixture over the batter and swirl gently with a knife or skewer. Pour the remaining cake batter on top and smooth the surface.
Step 5: Bake the Cake (35–40 minutes)
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown around the edges.
Step 6: Make the Glaze & Serve (5 minutes)
While the cake is cooling, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over the warm cake once it has cooled slightly.
Mix-ins and Flavor Twists
Chopped nuts: Add chopped pecans or walnuts to the cinnamon swirl for added crunch.
Cream cheese: Add a layer of cream cheese between the cake and cinnamon swirl for a richer, tangier twist.
Caramel drizzle: For an extra indulgent treat, drizzle caramel sauce over the top of the glaze.
Recipe Tips
Swirl the cinnamon mixture gently into the batter for a beautiful marbled effect.
Let the cake cool slightly before adding the glaze to prevent it from melting away.
Check for doneness by inserting a toothpick into the center—it should come out clean or with just a few crumbs.
Bake in a larger pan if you want thinner slices, or a smaller pan for thicker, gooier pieces.
Storage & Freezing
Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Refrigerate for up to 5 days to keep the cake fresh.
Freezing: Freeze the cake (without glaze) for up to 2 months. Let it thaw at room temperature, then add the glaze before serving.
Recipe Variations
Chocolate Chip Cinnamon Roll Cake: Add ½ cup of mini chocolate chips to the batter or cinnamon swirl for a chocolatey twist.
Apple Cinnamon Roll Cake: Add diced apples to the batter for a fruity variation.
Maple Glaze: Swap the regular glaze with a maple glaze for a fall-inspired treat.
FAQs – Ooey Gooey Cinnamon Roll Cake
Q: Can I make this cake ahead of time?
Yes! You can prepare the cake and store it in the fridge overnight. Add the glaze just before serving for a fresh taste.
Q: Can I use self-rising flour instead of all-purpose flour?
Yes, but omit the baking powder and salt if you use self-rising flour.
Q: Can I freeze leftovers?
Absolutely! Freeze the cake for up to 2 months without the glaze. Thaw and add the glaze before serving.
Q: Is it okay to double the recipe?
Yes, you can double the recipe and use a 9×13-inch baking pan. Increase baking time by 5–10 minutes.
These Ooey Gooey Cinnamon Roll Cake bars are the perfect combination of sweet, cinnamon-spiced goodness and decadent, creamy glaze. Whether you’re looking for a weekend treat or a crowd-pleasing dessert for a gathering, this cake is guaranteed to wow everyone.
Ooey Gooey Cinnamon Roll Cake
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Oven
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- ½ cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup 1 stick unsalted butter, melted
- 1 tsp vanilla extract
For the cinnamon swirl:
- 1 cup brown sugar packed
- 2 tbsp ground cinnamon
- ¼ cup unsalted butter softened
For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, combine flour, baking powder, salt, and sugar. Add eggs, milk, melted butter, and vanilla extract. Mix until smooth.
- Pour the batter into the prepared baking dish, spreading it evenly.
- In a separate bowl, mix brown sugar and cinnamon for the swirl. Drop spoonfuls of softened butter over the batter and sprinkle the cinnamon sugar mixture over the top. Use a knife to swirl it into the batter.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the glaze by whisking together powdered sugar, milk, and vanilla extract.
- Let the cake cool for 10 minutes, then drizzle the glaze over the top.
- Slice, serve, and enjoy!
Notes
- For an extra gooey texture, add a bit of extra cinnamon sugar mixture on top before baking.
- Store leftovers in an airtight container for up to 3 days.
- Can be frozen for up to 2 months.
