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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.

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

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the milk, eggs, melted butter, and vanilla extract. Stir until just combined and no dry streaks remain. The batter will be thick.
  4. Spread the batter evenly into the prepared pan.
  5. In a medium bowl, mix the brown sugar and cinnamon, then stir in the melted butter until it forms a thick, spreadable paste.
  6. 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.
  7. Bake for 25 to 30 minutes, until the top is golden and a toothpick inserted into the cake (avoiding the swirl) comes out clean.
  8. 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.
  9. Let the cake cool for 10 minutes, then spread or drizzle the glaze evenly over the warm cake.
  10. 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

Find it online: https://thefamilycooking.com/cinnamon-roll-cake/