Caramel Roll Cinnamon Cake is a simple, show-stopping dessert you’ll love for breakfast or after-dinner treats.

Caramel Roll Cinnamon Cake

This caramel roll cinnamon cake gives you all the warm, gooey goodness of a cinnamon roll in a fraction of the time. Unlike traditional caramel rolls that require proofing, rolling, and multiple rises, this cake is baked as a single pan dessert and finished with a warm caramel sauce and a simple vanilla glaze. It’s moist, tender, and great to bring to gatherings because it looks elegant while being straightforward to prepare.

Inspired by a swirl cake concept from Art in the Kitchen, this recipe adapts the flavors and textures of a caramel cinnamon roll into an easy-to-make sheet cake. It takes about an hour from start to finish and yields a cake that’s rich with cinnamon, brown sugar, and buttery caramel. Serve it warm for maximum gooey appeal, or at room temperature with the glaze set.

Yield: 16 pieces

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour

Delicious caramel roll cake is spiced with cinnamon and studded with a gooey caramel swirl baked throughout. Enjoy it for breakfast or as a dessert.

Ingredients

For the Cake

3 cups all-purpose flour
4 teaspoons baking powder
½ cup white sugar
½ cup brown sugar
1 cup whole milk
½ cup sour cream
1 tablespoon pure vanilla extract
2 eggs
½ cup salted butter, melted and cooled

Topping (Cinnamon Swirl)

1 cup dark brown sugar
2 tablespoons all-purpose flour
2 tablespoons ground cinnamon
1 cup butter, melted

Caramel Sauce

½ cup butter
1 cup dark brown sugar
½ cup heavy cream

Vanilla Glaze

2 cups powdered sugar
4–5 tablespoons half-and-half (or milk)
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, combine the flour, baking powder, white sugar, and brown sugar. Add milk, sour cream, vanilla, and eggs, and mix on low speed just until combined.
Slowly drizzle in the melted, cooled butter while mixing on low until fully incorporated into the batter.
Pour the batter into a prepared 9×13-inch baking pan that has been sprayed with baking spray or greased and lightly floured.
Mix the topping ingredients (dark brown sugar, flour, cinnamon, and melted butter) until well combined. Drop spoonfuls of the topping mixture across the batter and gently swirl with a knife to create a cinnamon swirl pattern.
Bake 35–45 minutes, or until a toothpick inserted in the center comes out with moist crumbs. The topping will remain slightly gooey.
While the cake bakes, prepare the caramel sauce: combine ½ cup butter, 1 cup dark brown sugar, and ½ cup heavy cream in a medium saucepan. Bring to a gentle simmer, stirring frequently. Lightly simmer for 5 minutes, then remove from heat and set aside.
When the cake comes out of the oven, let it cool for about 10 minutes, then pour the warm caramel sauce evenly over the top so it soaks into the swirled topping.
Allow the cake to cool completely. Whisk the powdered sugar, half-and-half, and vanilla together until smooth and lump-free. Drizzle the glaze over the cooled cake before serving.

Notes & Tips

Best served the same day it is made for the moistest texture and most pronounced caramel flavor.
If you prefer a thicker glaze, use less half-and-half; for a thinner glaze, add more.
To vary flavors, add a pinch of nutmeg to the topping or swap half-and-half for whole milk in the glaze if needed.

Nutrition Information (Approximate)

Yield: 16 servings | Serving Size: 1 piece

Amount per serving (estimated): Calories: 548; Total Fat: 29g; Saturated Fat: 18g; Trans Fat: 1g; Unsaturated Fat: 9g; Cholesterol: 100mg; Sodium: 336mg; Carbohydrates: 69g; Fiber: 1g; Sugar: 49g; Protein: 5g.

Nutrition data is an estimate. If you require exact values for medical reasons, consult a trusted nutrition source.