This Cinnamon Roll Cake is a dreamy twist on a classic favorite, combining the gooey sweetness of cinnamon rolls with the ease of a cake. In just 55 minutes, you’ll have a warm, golden dessert with swirls of cinnamon sugar and a luscious glaze that melts into every bite. The soft, tender crumb pairs perfectly with the rich, buttery layers, creating a texture that’s both comforting and indulgent. It’s the ultimate treat for breakfast, dessert, or any moment that calls for a little extra sweetness.
Each slice is a symphony of flavors—warm cinnamon, creamy vanilla, and a hint of brown sugar caramelization. With 12 generous servings, it’s perfect for sharing or savoring throughout the week. The aroma alone will fill your kitchen with cozy, nostalgic vibes, making it impossible to resist. Whether you’re a seasoned baker or just starting out, this recipe is simple, satisfying, and guaranteed to impress. Dive into a slice and let the flavors transport you to cinnamon roll heaven!
Ingredients for Cinnamon Roll Cake
- Cake Batter:
- 8 oz (226 g) cream cheese, softened (use full-fat, brick-style)
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar, firmly packed
- 2 large eggs, room temperature preferred
- 1 teaspoon vanilla extract
- 2 ½ cups (312 g) all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cornstarch
- ¾ teaspoon table salt
- ½ cup (118 ml) whole milk
- Cinnamon Swirl:
- 4 Tablespoons (57 g) unsalted butter, melted but not hot
- ½ cup (100 g) light or dark brown sugar, firmly packed
- 1 Tablespoon ground cinnamon
- Glaze:
- 1 cup (125 g) powdered sugar
- 1-2 Tablespoons milk
- ¼ teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Lightly grease the bottom and sides of a 9×13” (23x33cm) metal baking dish. (If using a glass dish, reduce oven temperature by 25°F.)
- Make the cake batter: In a large bowl, use an electric mixer to beat together the softened cream cheese, softened butter, granulated sugar, and brown sugar until creamy and fully combined.
- Add the eggs and vanilla extract to the mixture and stir until completely incorporated.
- In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt.
- Gradually add the dry ingredients to the wet mixture: Start with about a third of the flour mixture, stirring until mostly combined. Then add half of the milk and stir again. Repeat until all the flour and milk are added, and the batter is smooth and fully combined.
- Prepare the pan: Spread the batter evenly into the prepared baking dish and set aside.
- Make the cinnamon swirl: In a small bowl, combine the melted butter, brown sugar, and cinnamon. Stir until smooth. Dollop this mixture over the batter and use a knife to swirl it throughout the surface.
- Bake: Transfer the dish to the preheated oven and bake for 28-32 minutes, or until a knife or toothpick inserted in the center comes out clean or with moist crumbs (avoid testing directly in the swirl).
- Prepare the glaze: While the cake cools, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract. Add more milk as needed until the glaze is smooth and drizzles off the whisk in a ribbon.
- Finish the cake: Drizzle the glaze over the warm cake. Serve warm for a gooey treat or let it cool completely for a set glaze.
Perfect Pairings: Serving Suggestions
This Cinnamon Roll Cake is a star on its own, but it’s even better with a few extras. Serve it warm with a scoop of vanilla ice cream for a decadent dessert. For breakfast, pair it with a hot cup of coffee or a glass of cold milk. You can also add fresh berries or a dollop of whipped cream for a refreshing twist.
Keep It Fresh: Storage and Reheating Tips
Store leftover cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop a slice in the microwave for 10-15 seconds or warm it in a 300°F (150°C) oven for 5-7 minutes. The glaze will soften when reheated, so it’s best to enjoy it warm!
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the cinnamon swirl for a nutty twist by adding chopped pecans or walnuts. For a fruity version, layer thinly sliced apples or pears into the batter before adding the swirl. You can also experiment with different glazes, like a cream cheese or maple glaze, for a unique flavor.
Time-Saving Hacks
Short on time? Use a stand mixer to combine the ingredients quickly and efficiently. You can also prepare the batter and cinnamon swirl the night before, then bake it fresh in the morning. For an even faster option, skip the glaze and dust the cake with powdered sugar instead.
Equipment Essentials
A 9×13” metal baking dish works best for this recipe, as it ensures even baking. If using a glass dish, reduce the oven temperature by 25°F (15°C) and bake for an additional 5-10 minutes. A good quality whisk and a sturdy spatula are also must-haves for mixing the batter and creating that perfect cinnamon swirl.
Cinnamon Roll Cake
Ingredients
- 8 oz cream cheese softened (use full-fat, brick-style cream cheese)
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup light brown sugar firmly packed
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cornstarch
- ¾ teaspoon table salt
- ½ cup whole milk
Cinnamon Swirl
- 4 Tablespoons unsalted butter melted but no longer hot to the touch
- ½ cup light or dark brown sugar firmly packed
- 1 Tablespoon ground cinnamon
Glaze
- 1 cup powdered sugar
- 1-2 Tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 350F (175C) and lightly grease the bottom and sides of a 9×13” (23x33cm) metal baking dish (see note if using glass dish).
- In a large bowl using an electric mixer, beat together softened cream cheese, softened butter, and sugars until creamy and completely combined.
- Add eggs and vanilla extract and stir until completely combined.
- In a separate bowl, whisk together flour, baking powder, cornstarch, and salt.
- Add about a third of the flour mixture and stir (by hand or with mixer on low-speed) until mostly combined. Then add half of the milk and stir until mostly combined. Repeat until all of the flour and milk have been added and batter is smooth and completely combined.
- Spread batter evenly into prepared baking pan and set aside.
- Combine melted (but not too hot) butter, brown sugar, and cinnamon and stir together until smooth. Dollop mixture over the surface of your batter and use a knife to swirl throughout the surface of the batter.
- Transfer to 350F (175C) oven and bake for 28-32 minutes or until a knife or toothpick inserted in the center comes back clean or with moist crumbs (not wet batter!). Avoid testing directly in the swirl.
- While cake cools, prepare vanilla glaze. Note that as the cake cools, the ripple layer will sink into the cake causing brown sugar crevices, this is totally normal and expected!
- Whisk together powdered sugar, 1 tablespoon of milk, and vanilla extract, adding additional milk as needed until mixture is smooth and drizzles off the whisk in a ribbon.
- Drizzle over warm cake. You can allow the cake to cool completely and the icing to set or you can serve still warm (it will just be a bit messier this way!).