This Cinnabon-Inspired Cinnamon Swirl Cream Cake captures the nostalgic essence of a warm cinnamon roll and elevates it into a refined, multi-layered dessert. With tender cinnamon-speckled sponge cake, silky vanilla pastry cream, a rich caramel glaze, and a crisp crumble coating, this cake is a luxurious treat for any special occasion or indulgent weekend bake.
Why You’ll Love This Recipe
If you adore the comforting aroma and flavor of cinnamon rolls, this cake will feel like a dream come true. It perfectly balances the sweet spice of cinnamon with creamy vanilla layers and a touch of salted caramel. The textural contrast of soft cake, smooth cream, and crunchy crumble ensures every bite is exciting and deeply satisfying. Ideal for holidays, celebrations, or just because, this recipe is sure to impress.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the sponge cake:
all-purpose flour
granulated sugar
eggs
milk
vegetable oil
vanilla extract
baking powder
salt
For the cinnamon filling:
brown sugar
cinnamon
melted butter
For the pastry cream filling:
whole milk
granulated sugar
cornstarch
egg yolks
vanilla extract
unsalted butter
For the caramel glaze:
caramel sauce (store-bought or homemade)
sea salt
For the crumble coating:
crushed graham crackers or vanilla wafers
melted butter
brown sugar
cinnamon
Directions
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat the eggs and sugar until light and fluffy. Add the oil, milk, and vanilla extract, mixing until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Divide the batter evenly between the three pans. Prepare the cinnamon filling by mixing brown sugar, cinnamon, and melted butter. Swirl the cinnamon filling into each layer of batter using a knife.
- Bake for 22–25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
- While cakes are cooling, make the pastry cream. Heat the milk until steaming. In a separate bowl, whisk together sugar, cornstarch, and egg yolks. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Stir in butter and vanilla. Let it chill in the refrigerator.
- For the crumble coating, combine crushed crackers with melted butter, brown sugar, and cinnamon. Toast in the oven at 300°F (150°C) for 10 minutes, then cool.
- Assemble the cake by layering the sponge cakes with chilled pastry cream. Coat the sides of the cake with the crumble mixture.
- Drizzle caramel glaze over the top and create a swirl pattern using a knife.
- Chill the finished cake for at least 1 hour before slicing to allow it to set for cleaner cuts.
Servings and timing
Servings: 12 servings
Prep Time: 45 minutes
Cooking Time: 25 minutes
Total Time: 2 hours (including cooling and assembly)
Calories: Approximately 520 kcal per serving
Variations
- Maple Twist: Replace the caramel glaze with maple syrup glaze for a breakfast-inspired flavor.
- Nutty Finish: Add chopped pecans or walnuts to the crumble coating for a crunchier texture.
- Chocolate Drizzle: Swirl melted chocolate over the top instead of caramel for a mocha-cinnamon profile.
- Spiced Cream: Add a pinch of cinnamon or nutmeg to the pastry cream for a deeper spice infusion.
- Cupcake Version: Convert this recipe into cupcakes by baking the batter in muffin tins and filling them with pastry cream after baking.
storage/reheating
Store the cake in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop as it sits. To serve, allow slices to come to room temperature for about 15–20 minutes for best texture. Reheating is not recommended due to the pastry cream, which may separate or curdle when heated.
FAQs
How do I prevent the sponge cake from drying out?
Ensure you do not overbake the sponge layers and keep them well wrapped while cooling to retain moisture.
Can I use instant pudding instead of making pastry cream?
Yes, but the flavor and texture will differ. Homemade pastry cream offers a richer and more authentic taste.
Can I make this cake in advance?
Absolutely. You can bake the sponge and prepare the cream and crumble a day ahead. Assemble the cake the day you plan to serve it.
What type of caramel sauce works best?
Both store-bought and homemade sauces are fine, but opt for one with a thicker consistency to avoid it running off the cake.
Is this cake freezer-friendly?
The assembled cake does not freeze well due to the pastry cream. However, sponge layers can be frozen separately and thawed before use.
How can I make this recipe gluten-free?
Use a 1:1 gluten-free baking flour blend for the sponge and ensure the graham crackers or wafers used in the crumble are gluten-free.
Can I reduce the sugar in the recipe?
Yes, but do so cautiously, especially in the pastry cream and sponge, as sugar also affects texture and moisture.
What size cake pans should I use?
Three 8-inch round cake pans are recommended to achieve the intended layer structure and balance.
Can I make this cake without eggs?
An egg substitute like flax eggs may work for the sponge, but the pastry cream relies heavily on egg yolks for its structure.
Why should I chill the cake before serving?
Chilling helps set the layers and firm up the cream and glaze, ensuring clean slices and better flavor melding.
Conclusion
This Cinnabon-Inspired Cinnamon Swirl Cream Cake is a truly indulgent dessert, layering the best of bakery-style flavor and homemade charm. Whether you’re celebrating a holiday, treating guests, or satisfying your own sweet tooth, this cake offers a show-stopping presentation and unforgettable taste.
PrintCinnabon-Inspired Cinnamon Swirl Cream Cake
Inspired by the classic flavors of a Cinnabon roll, this multi-layered cream cake features moist cinnamon-speckled sponge, rich vanilla pastry cream, and a buttery swirl of caramel glaze, all finished with a crumbly cinnamon crust—every bite is pure indulgence.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1/4 cup melted butter
- 2 cups whole milk
- 1/2 cup granulated sugar (for pastry cream)
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 tsp vanilla extract (for pastry cream)
- 2 tbsp unsalted butter
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/4 tsp sea salt
- 1 cup crushed graham crackers or vanilla wafers
- 2 tbsp melted butter (for crumble)
- 1 tbsp brown sugar (for crumble)
- 1/2 tsp cinnamon (for crumble)
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- Whisk flour, baking powder, and salt in a bowl.
- In a separate bowl, beat eggs and sugar until pale and fluffy. Mix in oil, milk, and vanilla. Fold in dry ingredients until just combined.
- Divide batter among pans. Swirl in cinnamon filling (brown sugar, cinnamon, and melted butter). Bake for 22–25 minutes. Cool completely.
- For pastry cream: Heat milk until steaming. In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly add hot milk while whisking, then return to saucepan and cook over medium heat until thick. Stir in butter and vanilla. Chill.
- For crumble: Mix crushed crackers with melted butter, brown sugar, and cinnamon. Toast in oven at 300°F (150°C) for 10 minutes. Cool.
- Assemble: Layer cake with chilled pastry cream between layers. Coat sides with crumble mixture. Drizzle caramel glaze over top and swirl with a knife.
- Chill 1 hour before serving for best slice presentation.
Notes
- Ensure sponge cakes are fully cooled before assembling to prevent melting the cream.
- Use a serrated knife for clean slices through layered cream and crumb coating.
- Pastry cream can be made a day ahead to save time.
- Caramel glaze can be warmed slightly for easier drizzling.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg