This sweet and moist Cinnamon Roll Cake with cream cheese frosting has all of the warm, ooey gooey, cinnamon taste you love from a cinnamon roll, without any of the fuss!

If you love the flavors of a Perfect Cinnamon Roll be sure to try my Pumpkin Cinnamon Rolls or Cinnamon Applesauce Bread.

Slices of cinnamon roll cake served on a platter.

If you’re looking for a delicious sweet breakfast idea or a yummy dessert, this easy cake recipe fits the bill. It’s a fun addition to holiday brunch, special occasions or parties, and is always a crowd favorite.

How to make Cinnamon Roll Cake:

  • Preheat oven to 350 degrees F. Grease an 8×8” baking dish.
  • In a large bowl combine the flour, sugar, baking powder, salt, milk, egg and vanilla. Stir in melted butter. Pour mixture into prepared pan and smooth into an even layer.
  • Make the cinnamon swirl topping by combing all ingredients together until smooth.
  • Drop small spoonfuls of the mixture evenly over the top of the cake batter. Use a knife to swirl through the cake and disperse the mixture throughout the cake batter.

Two process photos for adding cinnamon filling to cake batter in a pan and swirling it into the batter.

  • Bake for 32-37 minutes or until a toothpick inserted in the center comes out clean.
  • Drizzle cream cheese frosting over warm cake.

Storing and Freezing Instructions:

Just like fresh baked cinnamon rolls, I think this cake is best enjoyed the same day it’s baked. The soft texture will dry out the longer it sits.

To freeze the cake, allow to cool, cover with a lid or a double layer of aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator and then rewarm in the oven, or rewarm individual slices in the microwave.

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Recipe

Slices of cinnamon roll cake served on a platter.
Prep 15 mins
Cook 35 mins
Total 50 mins
Add to Meal Plan

Video

Ingredients
  

For the Cake:

  • 1 1/2 cups all-purpose flour or cake flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup butter , melted

For the Cinnamon Swirl:

  • 1/2 cup butter , softened
  • 1/2 cup light brown sugar
  • 1 Tablespoon all-purpose flour
  • 1 Tablespoon ground cinnamon

For the Cream Cheese Frosting:

  • 1 cup powdered sugar
  • 2 Tablespoons butter , softened
  • 4 ounces cream cheese
  • 1-2 Tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350 degrees F. Grease an 8x8'' baking dish.
  • In a large bowl combine the flour, sugar, baking powder, salt, milk, egg and vanilla. Stir in melted butter. Pour mixture into prepared pan and smooth into an even layer.
  • Make the cinnamon swirl topping by combing all ingredients together until smooth.
  • Drop small spoonfuls of the mixture evenly over the top of the cake batter. Use a knife to swirl through the cake and disperse the mixture throughout the cake batter.
  • Bake 30-37 minutes or until a toothpick inserted in the center comes out clean. Drizzle cream cheese frosting over warm cake. Serve warm.
  • For the Cream Cheese Frosting, cream the butter and cream cheese together. Add powdered sugar, vanilla, and enough milk to make a smooth, soft frosting. Drizzle frosting over the cake with a spoon, or use a ziplock bag and snip a hole out of one of the corners to pipe the frosting on.
  • This cake is best served warm from the oven, the same day it's made.

Notes

Storing Instructions: Just like fresh baked cinnamon rolls, I think this cake is best enjoyed the same day it's baked. The soft texture will dry out the longer it sits. Store leftovers in the fridge.
Freezing Instructions: To freeze the cake, allow to cool, cover with a lid or a double layer of aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator and then rewarm in the oven, or rewarm individual slices in the microwave.

Nutrition

Calories: 447kcalCarbohydrates: 55gProtein: 4gFat: 23gSaturated Fat: 14gCholesterol: 81mgSodium: 284mgPotassium: 201mgFiber: 1gSugar: 37gVitamin A: 780IUCalcium: 115mgIron: 1.4mg

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I originally shared this recipe October 2017. Updated August 2020.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. Does anyone know if you can prepare this the night before and bake it the next morning with adjustments made to the cooking time?

  2. 5 stars
    I’ve made this several times at this point. Since it only calls for 4 oz of cream cheese I make 2 batches and stick one in the freezer for a later date!

  3. 5 stars
    This is PHENOMENAL. made and served the same morning and it is NOT dry at all. Delicious, moist and love the cream cheese frosting

  4. I have not baked it yet but I’m excited to give it a try! One question is if I want to make it larger is doubling the recipe and going for a bigger size pan the best way to go?

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