Cinnamon Roll Cake Recipe With Cake Mix: Gooey Swirls in One Pan

This cake delivers all the flavors of cinnamon rolls in a single pan with minimal effort. Using a boxed cake mix as the base creates a soft, moist texture that pairs perfectly with the sweet, gooey cinnamon swirls.

The secret lies in the simple layering technique—batter, cinnamon-sugar mixture, and more batter—baked until golden. It’s a foolproof method that guarantees those irresistible swirls in every slice.

What you get is a warm, comforting dessert with a tender crumb and ribbons of spiced cinnamon throughout. The cake stays moist for days, making it ideal for sharing or enjoying as leftovers.

Serve it plain or drizzle with a quick vanilla glaze for extra indulgence. This recipe proves that shortcuts can still yield impressive results.

Ingredients for Cinnamon Roll Cake Recipe with Cake Mix

Boxed mix plus a few pantry staples create this decadent cake with swirls of cinnamon sugar.

[recipe_ingredient_scaler]

The cake mix is your shortcut here. Betty Crocker or Duncan Hines both work perfectly—just grab the yellow variety. Sour cream might seem odd, but it’s what keeps this cake absurdly moist. Full-fat is key (low-fat versions don’t deliver the same richness). Most supermarkets carry all these ingredients in the baking aisle, no specialty stores needed.

No sour cream? Greek yogurt at the same amount works in a pinch. Want more spice? Add an extra tablespoon of cinnamon to the filling. The glaze is optional but highly recommended—skip it if you prefer less sweetness. Almond milk or oat milk can replace regular milk in the glaze if needed. The box mix calls for water, but we’re using oil and sour cream instead for better texture.

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days. The cake actually tastes better the next day as the flavors meld. Freeze slices (without glaze) wrapped tightly for up to 3 months.

Step-by-Step Instructions for Cinnamon Roll Cake With Cake Mix

Here’s the tested method for achieving perfect swirls and gooey texture in one pan.

Step 1: Prepare the Cake Batter Base

In a large mixing bowl, combine the 1 box Yellow Cake Mix, 3 whole Large Eggs, 0.75 cup Vegetable Oil, and 0.5 cup Sour Cream. Use an electric mixer on medium speed for 2 minutes until the batter is smooth and fully combined.

The sour cream adds moisture and richness, so don’t skip it. Scrape the sides of the bowl halfway through mixing to ensure even incorporation. The finished batter should be thick but pourable, with no dry spots remaining.

Step 2: Create the Cinnamon Sugar Filling

In a small bowl, stir together the 1 cup Granulated Sugar and 2 tbsp Ground Cinnamon until evenly blended. This mixture will form the gooey swirls that give the cake its signature cinnamon roll flavor.

I always use freshly opened cinnamon for the most potent flavor. Set this aside while you pour the cake batter into your prepared pan—this ensures the filling is ready to go when you need it.

Step 3: Layer and Swirl the Batter and Filling

Pour half of the cake batter into a greased 9×13-inch pan and spread it evenly with a spatula. Sprinkle half of the cinnamon sugar mixture over the batter, then carefully pour the remaining batter on top.

Use a butter knife to gently swirl the filling through the batter in a figure-eight motion. Avoid overmixing—you want distinct ribbons of cinnamon sugar, not a marbled effect. The swirls will expand slightly as the cake bakes.

Step 4: Bake Until Golden and Set

Bake in a preheated 350°F oven for 28-32 minutes, or until the center springs back lightly when touched and a toothpick inserted comes out clean. The edges should be golden brown with cracks forming around the swirls.

Start checking at 25 minutes—ovens vary, and you want to catch it just as it sets. If the top browns too quickly, loosely tent with foil for the remaining time. Let the cake cool in the pan for 10 minutes before adding the glaze.

Step 5: Drizzle with Vanilla Glaze

Whisk together the 1 cup Powdered Sugar, 2 tbsp Milk, 0.5 cup Unsalted Butter (melted), and 2 tsp Vanilla Extract until smooth. The glaze should be thin enough to drizzle but thick enough to coat the back of a spoon.

Drizzle the glaze evenly over the warm cake, allowing it to seep into the cracks. Let it set for 5-10 minutes before slicing. The glaze will harden slightly but remain gooey, complementing the soft, cinnamon-swirled cake beneath.

Dietary Considerations for This Recipe

Gluten-Free Option

Swap the yellow cake mix for a 1:1 gluten-free baking mix like King Arthur Measure for Measure. The texture will be slightly denser but still delicious. I’ve tested this with great results—just ensure all other ingredients are certified gluten-free. 💪

Dairy-Free Adaptation

Use dairy-free sour cream (like Tofutti) and replace the butter in the glaze with coconut oil. The cake stays moist, and the glaze sets beautifully. Always check labels for hidden dairy in the cake mix.

Lower Sugar Version

Reduce the granulated sugar in the filling to ½ cup and use monk fruit sweetener in the glaze. The cinnamon still shines, and you’ll cut sugar by nearly 40%. I prefer Lakanto for its clean taste in baking.

Nut-Free Assurance

This recipe is naturally nut-free, but always verify your cake mix and toppings. For extra safety, use dedicated nut-free facilities like Enjoy Life products. Perfect for school events or allergies.

Vegan Modifications

Replace eggs with flax eggs (3 tbsp ground flax + 9 tbsp water), use vegan sour cream, and plant-based milk. The texture is slightly different but still rich and satisfying. 🌱

Egg-Free Alternative

Substitute eggs with 1 cup unsweetened applesauce. The cake will be denser but maintains moisture. I’ve had success with this swap for friends with egg allergies.

Frequently Asked Questions