Cinnamon Roll Cake

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Cinnamon Roll Cake is a like a moist, gooey cinnamon roll without the work! A delicious white cake swirled with a buttery brown sugar cinnamon topping with a sweet cream cheese frosting.

This cinnamon roll cake recipe is the perfect compromise between a delicious cinnamon roll and an easy cake recipe. Add it to your collection, right between our easy Banana Cake and delicious Coffee Cake.

cinnamon roll cake on a white plate with a fork

This recipe is quick to throw together and makes your house smell amazing as it bakes. The cake comes out doughy and dense like a cinnamon roll and the cinnamon brown sugar topping provides that gooey and unmistakable cinnamon roll flavor.

Instead of a glaze, this cinnamon roll cake is topped with a rich cream cheese frosting. It’s perfect for brunch, dessert or with your afternoon tea or coffee.

Cinnamon Roll Cake Ingredients

  • For the cake – flour, salt, sugar, baking powder, milk, eggs, vanilla, cinnamon and butter.
  • Topping – Brown sugar, flour, cinnamon and butter.
  • Cream cheese frosting – cream cheese (room temperature), butter, powdered sugar, vanilla and milk.
cinnamon roll cake ingredients

How to Make Cinnamon Roll Cake

Make the cake batter. Using a stand mixer, bead the cake ingredients together for a few minutes, or until there are no more lumps. Drizzle in the melted butter. Pour into a cake pan.

Swirl in cinnamon topping. Mix together brown sugar, flour, cinnamon and butter. Swirl the topping into the cake with a butter knife.

collage of steps to make cinnamon cake

Bake the cake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely

A close up of cinnamon roll cake

Make the frosting. Beat cream cheese and butter together until fluffy. Then beat in the powdered sugar milk and vanilla. You want a nice, smooth consistency for spreading.

Frost the cake. Spread cream cheese frosting evenly over the cake.

overhead photo of cake with white frosting

Expert Tips and Tricks

  • Storage: Cover cake with foil or plastic wrap and store in the refrigerator for up to 2-3 days. Let sit out for 30 minutes before serving.
  • Freezing: Wrap tightly and freeze for 3-4 months. Thaw in the refrigerator.
  • Make ahead: You can make this cake up to a day in advance. Cover and store in the refrigerator until ready to serve.
piece of cake on a fork

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Cinnamon Roll Cake

4.50 from 2 votes
Cinnamon Roll Cake is a like a moist, gooey cinnamon roll without the work! A delicious white cake swirled with a buttery brown sugar cinnamon topping with a sweet cream cheese frosting.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 15 servings
Calories 436kcal

Ingredients
  

For the cake

  • 3 cups all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup sugar 
  • 4 teaspoon baking powder
  • 1 ½ cup  milk
  • eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ½ cup butter melted

For the topping

  • 1 cup brown sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cinnamon
  • 12 tablespoons butter mostly melted and slightly cooled

For the frosting

  • 4 ounces cream cheese room temperature
  • tablespoons butter room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • tablespoon milk    

Instructions
 

  • Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick spray.
  • In the bowl of a stand mixer, add all cake ingredients except for melted butter. Mix on medium speed for 2-3 minutes, or until no lumps remain. Slowly add in melted butter in two increments and mix well after each addition. 
  • Pour cake batter into cake pan and spread evenly.
  • In a small bowl, add all topping ingredients. Stir well. Pour mixture over cake batter.
  • Using a butter knife, swirl the topping throughout the cake. Make sure to swirl all the way to the bottom.
  • Bake for 28-30 minutes, or until a toothpick inserted comes out clean. Bake for additional time if necessary.
  • While cake is cooling, add cream cheese and butter to a bowl. Using either a stand mixer or hand mixer, beat on medium until well combined and fluffy. Add powdered sugar, milk, and vanilla. Beat again until light and fluffy. 
  • Once cake is completely cooled, spread frosting evenly over the cake. 

Notes

  • Storage: Cover cake with foil or plastic wrap and store in the refrigerator for up to 2-3 days. Let sit out for 30 minutes before serving.
  • Freezing: Wrap tightly and freeze for 3-4 months. Thaw in the refrigerator.
  • Make ahead: You can make this cake up to a day in advance. Cover and store in the refrigerator until ready to serve.

Nutrition

Calories: 436kcalCarbohydrates: 55gProtein: 5gFat: 22gSaturated Fat: 14gTrans Fat: 1gCholesterol: 81mgSodium: 249mgPotassium: 243mgFiber: 1gSugar: 34gVitamin A: 739IUVitamin C: 1mgCalcium: 129mgIron: 2mg

Amanda

Amanda blogs at Old House to New Home where she shares easy ways to eat, create, and decorate, all while raising two young girls! Amanda is a Spanish teacher, wife to a great husband, and mommy to the two most beautiful little girls! Amanda loves food, traveling, and transforming their 115 year old house into their home.

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Comments

  1. I would love to make this as a layer cake. Do you think this would adapt to about 2 round 8″ pans?

  2. By far my favorite recipe to make… ever! Comes out perfect every time I make it, and it’s so much easier to make than actual cinnamon rolls… Never seems to last more than a day in my household lol