Why You’ll Love This Recipe
I make this cinnamon roll cake whenever I want the cozy flavor of fresh cinnamon rolls but don’t have the time to wait on dough. The batter comes together in one bowl with pantry staples, and a ribbon of brown sugar and cinnamon swirled through the top bakes into gooey, caramelized pockets that taste just like the center of a cinnamon roll. The cake itself is soft and moist thanks to sour cream, and a cream cheese glaze poured over the warm cake melts into every crevice. It’s perfect for holiday mornings, brunch, or an afternoon treat with coffee, and it feeds a crowd with very little effort.
Ingredients
For the cake:
- 3 cups (375 g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1 cup (240 ml) whole milk
- 3/4 cup (180 g) sour cream or plain Greek yogurt
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
For the cinnamon swirl:
- 3/4 cup (150 g) packed light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup (115 g) unsalted butter, melted
- 2 tablespoons all-purpose flour
For the cream cheese glaze:
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 1/4 cups (150 g) powdered sugar
- 2 to 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Directions
- Preheat the oven. Heat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Mix the dry ingredients. In a large bowl, whisk the flour, baking powder, salt, and granulated sugar.
- Mix the wet ingredients. In a medium bowl, whisk the eggs, milk, sour cream, melted butter, and vanilla until smooth.
- Make the batter. Pour the wet ingredients into the dry and stir until just combined. The batter will be thick. Spread it evenly into the prepared pan.
- Make the swirl. Stir the brown sugar, cinnamon, melted butter, and flour together until it forms a thick, spreadable paste.
- Add the swirl. Spoon the cinnamon mixture over the batter in dollops. Use a knife to swirl it gently through the top half of the batter, creating a marbled pattern without mixing it in completely.
- Bake. Bake for 28 to 33 minutes, until the cake is golden and a toothpick inserted in the center comes out clean, with a few moist crumbs.
- Make the glaze. While the cake cools for 10 minutes, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt, then thin with milk, a tablespoon at a time, until the glaze is thick but pourable.
- Glaze and serve. Spread or drizzle the glaze over the warm cake. Let it set for 10 minutes, then slice and serve.
Servings and Timing
- Prep time: 15 minutes
- Bake time: 28 to 33 minutes
- Cooling time: 20 minutes
- Total time: about 1 hour
- Servings: 12 slices
Variations
- Maple glaze: I like to swap the cream cheese glaze for a simple glaze of powdered sugar, maple syrup, and milk.
- Nuts: Sprinkle 1/2 cup of chopped pecans or walnuts over the swirl before baking.
- Brown butter: Brown the butter for the cake and the glaze for a nutty, caramel-like flavor.
- Extra gooey: Poke holes all over the baked cake with a skewer and pour 1/4 cup of warm heavy cream over the top before glazing.
- Apple cinnamon: Fold 1 cup of finely diced apples into the batter before adding the swirl.
- Smaller cake: Halve the recipe and bake in an 8-inch square pan for 25 to 30 minutes.
Storage and Reheating
- Storing: Cover and keep at room temperature for up to 2 days, or refrigerate for up to 5 days because of the cream cheese glaze.
- Reheating: Warm individual slices in the microwave for 10 to 15 seconds, or in a 300°F (150°C) oven for 8 to 10 minutes.
- Freezing: Wrap cooled, unglazed slices tightly and freeze for up to 3 months. Thaw overnight in the fridge, then warm and add fresh glaze.
- Make ahead: Bake the cake a day ahead and add the glaze just before serving for the best texture.
FAQs
Does this taste like a real cinnamon roll?
Very close. The brown sugar and cinnamon swirl bakes into sticky, caramelized pockets, and the cream cheese glaze gives it that classic cinnamon roll finish, all without yeast.
Why did my cinnamon swirl sink?
The swirl mixture was probably too thin, or the batter was too loose. Keep the paste thick, drop it in dollops, and swirl only the top half of the batter so it stays in distinct ribbons.
Can I use a different pan?
Yes. A 9-inch springform pan or two 8-inch round pans work too. Round pans will need a few extra minutes, so check with a toothpick.
Can I make it without sour cream?
Plain Greek yogurt works one-to-one. You can also use buttermilk, though the cake will be slightly less rich.
Why is my cake dry?
It was likely overbaked or the flour was packed into the cup. Spoon the flour into your measuring cup and level it off, and pull the cake from the oven as soon as a toothpick comes out with a few moist crumbs.
Conclusion
This cinnamon roll cake is soft, gooey, and topped with a creamy glaze that makes every bite taste like the real thing. It’s the easiest way I know to enjoy cinnamon roll flavor any day of the week. Serve it warm with a hot cup of coffee, and I think it’ll disappear before you know it. If you try it, I’d love to hear how it turns out!
Print
This cinnamon roll cake has all the gooey cinnamon swirl and sweet cream cheese glaze of a classic cinnamon roll, without any yeast or rising time. A soft, tender vanilla cake is layered with a buttery brown sugar cinnamon swirl, then topped with a luscious vanilla cream cheese icing while still warm. It is perfect for holiday mornings, brunch, or a cozy dessert.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 53 minutes
- Yield: undefined
- Category: undefined
- Method: Baking
- Cuisine: American
Ingredients
- 3 cups (375 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/4 cups (300 ml) whole milk, at room temperature
- 2 large eggs, at room temperature
- 1/2 cup (115 g) unsalted butter, melted
- 2 teaspoons vanilla extract
For the Cinnamon Swirl:
- 3/4 cup (150 g) packed light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup (115 g) unsalted butter, melted
For the Cream Cheese Glaze:
- 4 oz (115 g) cream cheese, softened
- 1/4 cup (55 g) unsalted butter, softened
- 1 1/2 cups (180 g) powdered sugar
- 2 to 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the milk, eggs, melted butter, and vanilla extract. Stir until just combined and no dry streaks remain. The batter will be thick.
- Spread the batter evenly into the prepared pan.
- In a medium bowl, mix the brown sugar and cinnamon, then stir in the melted butter until it forms a thick, spreadable paste.
- Drop spoonfuls of the cinnamon mixture over the batter. Use a butter knife to swirl it in with gentle figure-eight motions, taking care not to overmix.
- Bake for 25 to 30 minutes, until the top is golden and a toothpick inserted into the cake (avoiding the swirl) comes out clean.
- While the cake bakes, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, salt, and 2 tablespoons of milk. Mix until creamy, adding more milk as needed for a pourable consistency.
- Let the cake cool for 10 minutes, then spread or drizzle the glaze evenly over the warm cake.
- Slice and serve warm or at room temperature.
Notes
- Do not overmix the batter. Stir only until combined for a soft, tender crumb.
- Use room temperature milk and eggs so the batter blends smoothly.
- Swirl gently. Over-swirling will blend the cinnamon into the cake instead of creating distinct gooey ribbons.
- For a thicker topping, use less milk in the glaze. For more drizzle, add a little extra.
- Add 1/2 cup chopped pecans or walnuts to the swirl for crunch.
- Glaze the cake while it is still warm so it melts slightly into the surface.
- Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm slices for 10 to 15 seconds in the microwave.
- The unglazed cake freezes well for up to 3 months. Thaw overnight and glaze before serving.
Nutrition
- Serving Size: 1 slice (1/15 of the cake)
- Calories: 340
- Sugar: 27 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
