Delish Cinnamon Roll Cake Recipe

This is that cinnamon roll moment without the 6am dough drama. We’re talking a soft, buttery vanilla cake that gets swirled with cinnamon-brown sugar goo and then flooded with a tangy cream cheese glaze that drips into all the cozy crevices. It tastes like a bakery morning, but it bakes in one pan and doesn’t ask you to proof anything or find your dough hook. If you’ve ever wanted a cinnamon roll feeling on a Tuesday, this is that.

My husband calls this “the dangerous cake” because he’ll sneak a square every time he wanders past the kitchen, like a raccoon with good credit. The first time I made it, our little family tore into it while it was still warm enough to fog up the windows. Now it’s become our “people are coming over in an hour” card—I can whip it up while the coffee’s brewing and someone’s rummaging for the cinnamon, which, yes, we somehow lose every single time.

How to Make It

Okay, friend, preheat the oven to 350°F and butter a 9×13 pan (I line with parchment because I’m lazy about dishes). Batter first: whisk 2 cups all-purpose flour, 1 cup sugar, 2 1/2 tsp baking powder, and 1/2 tsp fine salt. Pour in 1 cup milk, 2 large eggs, 1/2 cup melted (cooled) unsalted butter, and 2 tsp vanilla. If you’ve got it, add 1/2 cup sour cream—makes it super plush. Whisk till mostly smooth; a few lumps are fine. Spread into the pan.

Now the cinnamon situation: mash together 1/2 cup softened unsalted butter, 1 cup packed light brown sugar, 2 tbsp ground cinnamon, and a big pinch of salt. Dollop that all over the batter like polka dots. Take a butter knife and swirl it around—figure eights are cute, but don’t overdo it or you’ll just mix it all in.

Bake 28–35 minutes, until the center springs back and a toothpick comes out with a few moist crumbs (the swirl will look a little gooey—good). While it bakes, beat 4 oz very soft cream cheese with 2 tbsp soft butter, 1 1/2 cups powdered sugar, 1–3 tbsp milk (to drizzle), 1–2 tsp vanilla, and a tiny pinch of salt. When the cake comes out, wait like 10 minutes (I know), then pour the glaze all over so it sinks into the swirls. Slice big squares and pretend you’re sharing.

✔Ingredient Notes

– All-purpose flour: Regular, not fancy. Spoon and level so you don’t pack it—too much flour = dry cake and sad faces.
– Sour cream: The secret to plushness. Greek yogurt works in a pinch. Don’t skip if you want that tender crumb.
– Brown sugar: Light or dark both work. Dark gives more molasses oomph and a deeper swirl.
– Cinnamon: Two tablespoons sounds wild but trust—it’s the whole personality of this cake.
– Butter: Melted for the batter, softened for the swirl. If it’s melted in the swirl, it can sink. Soft is key.
– Cream cheese: Room temp or the glaze will be lumpy. Ask me how I know (I didn’t wait).
– Eggs: Room temp mix in better. Run them under warm water if you forgot to take them out.

✔Recipe Steps

1. Preheat oven to 350°F and grease/line a 9×13-inch pan.
2. Whisk flour, sugar, baking powder, and salt in a large bowl.
3. Add milk, eggs, melted butter, vanilla, and sour cream; whisk until just smooth.
4. Mix softened butter, brown sugar, cinnamon, and salt; dollop over batter.
5. Swirl with a butter knife and bake 28–35 minutes until set with moist crumbs.
6. Beat cream cheese, butter, powdered sugar, vanilla, and milk; drizzle over warm cake and slice.

What to Serve It With

– Hot coffee or a spicy chai, always.
– Crisp bacon or sausage for the salty-sweet balance.
– Fresh fruit—orange slices or berries so you can feel virtuous.
– A scoop of vanilla ice cream if it’s dessert-o’clock.

✔Tips & Mistakes

– Don’t overmix the batter. Stir till it’s mostly smooth and walk away.
– If your swirl melts into a puddle, your butter was too melty. Use softened next time.
– Parchment sling = easy lift and pretty squares. Worth it.
– Check at 28 minutes. Overbaked cinnamon cake is the hill I refuse to die on.
– Glaze while warm so it sinks in, but not screaming hot or it’ll slide right off.

✔Storage Tips

Keep covered at room temp for 24 hours, then pop in the fridge up to 4 days because of the cream cheese glaze. Warm slices 10–15 seconds in the microwave for that “fresh pan” vibe. Cold squares out of the fridge are wildly good for breakfast with coffee—no shame, just joy. Freeze tightly wrapped slices up to 2 months; thaw on the counter and rewarm.

✔Variations and Substitutions

– Apple cinnamon roll cake: Fold 1 cup tiny diced apples into the batter and add a pinch of nutmeg to the swirl.
– Pecan crunch: Sprinkle 3/4 cup chopped toasted pecans over the swirl before baking.
– Maple glaze: Swap some milk for maple syrup in the glaze and cut the powdered sugar slightly.
– Gluten-free: Use a good 1:1 gluten-free flour blend and add 1 extra tablespoon milk; bake time may shift by a few minutes.
– Dairy-free(ish): Use plant butter, dairy-free cream cheese, and almond or oat milk. Still cozy.
– Less sweet: Drop the brown sugar to 3/4 cup and the glaze sugar to 1 cup.
– Spice it up: Add cardamom or pumpkin pie spice if you’re feeling festive.
– Honey ↔ sugar: Honey works in the glaze; reduce milk and expect a slightly different flavor. For the batter, stick to granulated sugar for best crumb.

Frequently Asked Questions

Delish Cinnamon Roll Cake Recipe

This soft and tender cinnamon roll cake swirls rich cinnamon-sugar through a buttery vanilla batter and finishes with a silky glaze. Quick to mix, easy to bake, and perfect for brunch, holidays, or cozy weekends.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 cup all-purpose flour for batter
• ▢ 0.75 cup granulated sugar for batter
• ▢ 1 tbsp baking powder for batter
• ▢ 0.5 tsp fine salt for batter
• ▢ 1.25 cup milk for batter, room temperature
• ▢ 2 large eggs for batter, room temperature
• ▢ 0.5 cup unsalted butter for batter, melted and cooled
• ▢ 2 tsp vanilla extract for batter
• ▢ 0.5 cup unsalted butter for cinnamon swirl, softened
• ▢ 1 cup light brown sugar for cinnamon swirl, packed
• ▢ 2 tbsp ground cinnamon for cinnamon swirl
• ▢ 0.25 tsp fine salt for cinnamon swirl
• ▢ 1.25 cup powdered sugar for glaze
• ▢ 2 tbsp milk for glaze
• ▢ 0.5 tsp vanilla extract for glaze

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease a 9x13 inch baking pan and line with a parchment sling for easy removal.
• Whisk flour, granulated sugar, baking powder, and salt in a large bowl.
• In a separate bowl, whisk milk, eggs, melted butter, and vanilla until smooth.
• Add wet ingredients to dry and stir just until combined. Spread the thick batter evenly into the prepared pan.
• For the cinnamon swirl, mix softened butter, brown sugar, cinnamon, and salt until well combined. Dollop over batter in spoonfuls and use a butter knife to gently swirl through the top half of the batter.
• Bake 32 to 38 minutes, until the center springs back and a toothpick inserted into the center comes out with a few moist crumbs.
• While the cake bakes, whisk powdered sugar, milk, and vanilla until smooth and pourable. Add an extra teaspoon of milk if needed.
• Cool cake in pan for 10 minutes, then drizzle evenly with glaze. Slice into 12 pieces and serve warm or at room temperature.
• Storage: Cover and keep at room temperature for up to 2 days or refrigerate up to 5 days. Warm slices briefly in the microwave before serving.

Notes

Do not overmix the batter to keep the crumb tender. For taller swirls, keep most of the marbling on the top half of the batter. Optional add-ins: 0.5 cup chopped pecans sprinkled over the swirl. If using salted butter, reduce added salt slightly.