Cinnamon Roll Cake

Why You’ll Love This Recipe

I love how this cake transforms everything I enjoy about cinnamon rolls into a simple, no-yeast bake. The buttery vanilla cake is soft and fluffy, the brown sugar-cinnamon swirl melts into gooey pockets, and the glaze adds just the right touch of creamy sweetness. It’s quick, crowd-pleasing, and satisfies that cinnamon craving any time of day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake Batter:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• ¼ teaspoon salt

• 1 cup granulated sugar

• ½ cup unsalted butter, softened

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup milk

Cinnamon Swirl:

• ½ cup packed light brown sugar

• 1 tablespoon ground cinnamon

• 2 tablespoons unsalted butter, melted

Cream Cheese Glaze:

• 4 oz cream cheese, softened

• 2 tablespoons unsalted butter, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1–2 tablespoons milk, as needed

Directions

1. Preheat oven to 350 °F (175 °C). Grease and line a 9×13-inch baking pan with parchment.

2. In a medium bowl, whisk flour, baking powder, and salt.

3. In a large bowl, beat granulated sugar and butter until light and fluffy.

4. Add eggs one at a time, mixing well after each. Stir in vanilla.

5. Alternate adding flour mixture and milk, starting and ending with the dry ingredients, mixing until just combined.

6. Spread the batter evenly in the prepared pan.

7. In a small bowl, mix brown sugar, cinnamon, and melted butter. Sprinkle over the batter.

8. Use a knife or skewer to swirl the cinnamon mixture into the batter for a marbled effect.

9. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

10. Let cool in the pan on a wire rack for 15 minutes.

11. For the glaze, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then mix in milk gradually until pourable.

12. While the cake is still warm, drizzle glaze evenly over the top.

13. Let the cake cool completely before slicing into squares.

Servings and Timing

• Servings: 12

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 1 hour

• Calories: ~320 kcal per serving

Variations

• I sometimes add chopped pecans or walnuts to the swirl for crunch.

• I swap part of the milk for buttermilk to add tang and tenderness.

• I drizzle with maple glaze instead of cream cheese for a cozier twist.

• I top with a sprinkle of cinnamon sugar before serving for a little sparkle.

• I bake it in a round cake pan for a more “coffee cake” style presentation.

Storage/Reheating

I store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5. To reheat, I warm individual slices in the microwave for 10–15 seconds to soften the glaze and bring back that fresh-from-the-oven flavor.

FAQs

Can I make this cake in advance?

Yes—this cake keeps beautifully. I often bake it the night before and glaze it in the morning.

Can I freeze this cake?

Absolutely. I freeze unglazed slices wrapped tightly. When ready, I thaw and warm slightly before glazing.

What makes it taste like a cinnamon roll?

The cinnamon-sugar swirl melts into the batter while baking, and the rich cream cheese glaze mimics the classic roll topping.

Can I use a different glaze?

Sure—I sometimes switch to a simple powdered sugar and milk glaze or even a maple glaze for variation.

How do I get perfect swirls?

I use a butter knife and gently drag it through the batter in figure-8 patterns—less is more to avoid overmixing.

Conclusion

This Cinnamon Roll Cake is everything I love about a warm cinnamon roll, baked into a simple and shareable sheet cake. With its tender crumb, gooey swirls, and silky glaze, it’s ideal for breakfast, brunch, or anytime comfort baking. I hope it becomes a beloved staple in your kitchen just like it has in mine.