Cinnamon Scroll Cake – Easy 45-Minute Pull-Apart

Cinnamon Scroll Cake is the ultimate comfort dessert that combines the best of cinnamon rolls and coffee cake into one stunning pull-apart loaf. With a tender, buttery crumb and a caramelized cinnamon-sugar swirl, this cake is perfect for weekend brunches, holiday mornings, or an indulgent afternoon treat.

Unlike traditional cinnamon rolls that require yeast and rising time, this quick bread uses baking powder for a fluffy texture that comes together in minutes. The result is a moist, tender cake with layers of cinnamon goodness that pull apart like a dream.

Whether you enjoy it warm with a cup of coffee or cold with a glass of milk, this Cinnamon Scroll Cake is sure to become a family favorite. Its beautiful spiral design makes it a showstopper on any table, yet it's simple enough for beginner bakers.

About the Ingredients

2 cups (250g) all-purpose flour

Provides structure. Substitute with gluten-free 1:1 baking flour if needed.

1/2 cup (100g) granulated sugar

Adds sweetness. You can use coconut sugar for a deeper flavor.

2 teaspoons baking powder

Leavening agent for a tender crumb. Ensure it's fresh for best rise.

1/2 teaspoon salt

Balances sweetness. Use fine sea salt.

1/2 cup (113g) unsalted butter, cold and cubed

Creates flaky layers. Use cold vegan butter for dairy-free.

1 large egg

Binds ingredients. Substitute with a flax egg for vegan.

1/2 cup (120ml) buttermilk

Adds moisture and tang. Use 1/2 cup milk + 1 tsp lemon juice as substitute.

1 teaspoon vanilla extract

Enhances flavor. Use pure vanilla for best taste.

1/2 cup (100g) brown sugar, packed

For the filling. Dark brown sugar gives richer molasses flavor.

1 tablespoon ground cinnamon

The star spice. Use Ceylon cinnamon for a milder, sweeter flavor.

1/4 teaspoon ground nutmeg

Adds warmth. Freshly grated is best.

1/4 cup (60g) unsalted butter, melted (for filling)

Helps cinnamon sugar adhere. Use melted coconut oil for dairy-free.

Tips & Tricks

• Don't overmix the dough – stir until just combined to keep the cake tender.
• Chill the dough for 15 minutes before rolling to prevent sticking and make it easier to handle.
• Use a sharp knife or bench scraper to cut the scrolls cleanly, so they keep their shape.

Step-by-Step Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan or line with parchment paper.

2. Mix Dry Ingredients

In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

3. Add Wet Ingredients

In a small bowl, whisk the egg, buttermilk, and vanilla. Pour into the dry mixture and stir until just combined – do not overmix. The dough will be soft.

4. Make Cinnamon Filling

In a small bowl, mix brown sugar, cinnamon, and nutmeg. Set aside.

5. Roll Out Dough

Turn the dough onto a lightly floured surface. Roll into a 10×12-inch rectangle, about 1/4-inch thick.

6. Spread Filling

Brush the melted butter over the dough, then sprinkle evenly with the cinnamon-sugar mixture. Press lightly so it adheres.

7. Cut and Stack

Cut the dough into 6 strips (about 2 inches wide). Stack the strips on top of each other, then cut into 6 equal squares. Place the squares into the prepared loaf pan, cut sides up, in two rows of three.

8. Bake to Perfection

Bake for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil.

9. Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm, pulling apart the scrolls.

Delicious Variations

Apple Cinnamon Scroll Cake

Add 1 cup of finely chopped apples to the filling.

Chocolate Cinnamon Scroll Cake

Add 1/2 cup mini chocolate chips to the filling.

Gluten-Free

Use a 1:1 gluten-free flour blend and ensure your baking powder is gluten-free.

How to Store Cinnamon Scroll Cake

Frequently Asked Questions

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Cinnamon Scroll Cake

Cinnamon Scroll Cake is an easy pull-apart loaf with gooey cinnamon swirls, perfect for breakfast or dessert in 45 minutes.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed
• 1 large egg
• 1/2 cup (120ml) buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup (100g) brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup (60g) unsalted butter, melted (for filling)

📋 Instructions

1. 1Preheat Oven — Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. 2Mix Dry Ingredients — In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. 3Add Wet Ingredients — In a small bowl, whisk the egg, buttermilk, and vanilla. Pour into the dry mixture and stir until just combined – do not overmix. The dough will be soft.
4. 4Make Cinnamon Filling — In a small bowl, mix brown sugar, cinnamon, and nutmeg. Set aside.
5. 5Roll Out Dough — Turn the dough onto a lightly floured surface. Roll into a 10×12-inch rectangle, about 1/4-inch thick.
6. 6Spread Filling — Brush the melted butter over the dough, then sprinkle evenly with the cinnamon-sugar mixture. Press lightly so it adheres.
7. 7Cut and Stack — Cut the dough into 6 strips (about 2 inches wide). Stack the strips on top of each other, then cut into 6 equal squares. Place the squares into the prepared loaf pan, cut sides up, in two rows of three.
8. 8Bake to Perfection — Bake for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil.
9. 9Cool and Serve — Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm, pulling apart the scrolls.

👨‍🍳 Chef's Note: For an extra indulgent treat, serve with a dollop of vanilla ice cream or a drizzle of cream cheese glaze.

Servings: 6

Cuisine: American

Course: Dessert

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat