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Cinnamon Roll Cake

Cinnamon roll cake is made by layering a cinnamon-brown sugar swirl over smooth vanilla cake batter, then baking until set. Finish with a thick cream cheese glaze drizzled in stripes for a tender, swirled interior.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 3 cup all-purpose flour
  • 0.3333333333 cup granulated sugar
  • 4 tsp baking powder
  • 0.5 tsp salt
  • 1.5 cup whole milk
  • 2 eggs
  • 2 tsp vanilla extract
  • 0.5 cup unsalted butter melted
  • 1 cup unsalted butter softened
For cinnamon filling
  • 1 cup brown sugar packed
  • 2 tbsp all-purpose flour
  • 2 tbsp cinnamon
For cream cheese glaze
  • 4 oz cream cheese
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Prep and make the cake batter
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the cake releases cleanly.
  2. Whisk all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
  3. Mix in whole milk, eggs, vanilla extract, and melted unsalted butter, then stir until smooth.
  4. Pour the batter into the prepared dish and spread it into an even layer.
Add the cinnamon swirl
  1. Beat the softened unsalted butter, packed brown sugar, all-purpose flour, and cinnamon until smooth.
  2. Drop the cinnamon filling by spoonfuls over the batter so it forms a dotted layer.
  3. Use a knife to swirl the filling through the batter in a pattern for a marbled interior.
Bake and glaze
  1. Bake for 30–35 minutes, until a toothpick comes out clean and the top looks lightly golden.
  2. Beat the cream cheese glaze ingredients until smooth, then drizzle over the warm cake in stripes.

Notes

For a clean swirl, lightly lift the knife as you move so the batter doesn’t fully mix away the ribbon effect. Store covered in the refrigerator up to 4 days; rewarm a slice in the microwave for 10–15 seconds. Freezing is not recommended because the cream cheese glaze texture can soften after thawing. For a lighter option, use low-fat cream cheese and reduce powdered sugar by 1/4 cup to keep the glaze thick without being overly sweet.