Cinnamon Roll Cake with Cream Cheese Frosting

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.

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.

• 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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Cinnamon Roll Cake with Cream Cheese Frosting

This easy Cinnamon Roll Cake has all of the warm, ooey gooey, cinnamon taste you love from a cinnamon roll, without any of the fuss!

4.69 from 45 votes

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Course: Breakfast, Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 9

Calories: 447kcal

Author: Lauren Allen

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: 447kcal | Carbohydrates: 55g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 284mg | Potassium: 201mg | Fiber: 1g | Sugar: 37g | Vitamin A: 780IU | Calcium: 115mg | Iron: 1.4mg

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

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