Description
This soft, buttery cake is swirled with brown sugar and cinnamon, then drizzled with a rich cream cheese glaze—just like a cinnamon roll, no yeast needed!
Ingredients
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
Instructions
Preheat oven to 350 °F (175 °C). Grease and line a 9×13-inch pan with parchment.
Whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until fluffy.
Beat in eggs one at a time, then vanilla.
Add dry ingredients alternately with milk, mixing until just combined.
Spread batter evenly into the pan.
Mix swirl ingredients and dollop over batter. Swirl gently with a knife.
Bake for 25–30 minutes or until a toothpick comes out clean.
Cool slightly in the pan.
Prepare glaze: Beat cream cheese and butter, then mix in sugar, vanilla, and milk until pourable.
Drizzle glaze over the warm cake. Cool completely before slicing.
Notes
For crunch, add chopped pecans to the cinnamon swirl.
Swap part of the milk with buttermilk for tang.
Use a maple glaze for a seasonal twist.
For sparkle, top with extra cinnamon sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
