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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Recipe
Cinnamon Roll Cake with Cream Cheese Frosting
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
Nutrition
Did You Make This Recipe?
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I originally shared this recipe October 2017. Updated August 2020.
HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
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I have baked many different cakes in my life but this one definitely made it to my top 3. My husband kept asking me for a cake that isn’t too sweet and came across this recipe. After reading all the reviews and seeing some complain about dryness. I made the following changes. I added 2/4 cup milk and 1/4 cup sour cream and 2 eggs. I mixed all the wet ingredients first then added my dry ingredients. The cake batter came out perfect, not too thick and not too runny. With the cinnamon mix you have to make sure the butter is soft and not fully melted which makes it easy to swirl in the cake. I baked it in the oven for 30 minutes. When making the frosting it’s best to use the same bowl as the cinnamon mix as it will take the flavour to a different level. Also if you don’t like your icing too sweet add 1/2 cup powdered sugar and 1 teaspoon sour cream. The consistency will be a little runny but the flavour is something else. I served my husband one slice without icing and one with icing. He loved the one plain one the most while I enjoyed the icing one more. If you are looking to have this cake for couple days, it’s best to store it without the icing then warm it for 15-20 seconds then add your icing. Hope this helps
Yes, i reccomend this recipe.
Of course i usually modify things.
I used a quarter cup sour cream to the remaing amount half cup of milk.
I did the same by adding a dollop of sour cream to the cinnamon mixture.
It lightened everything up.
And i didn’t have any cream cheese so again i used sour cream with the powder sugar.
Thank you for the recipe.
Okay. This is the best thing ever. Moist. Delicious. Pockets of cinnamon sugar are amazing. Icing=bomb.
This is honestly the best ever ! Not dried out at all !!
Can this cake be rewarmed in a low temp oven?
This cake is best fresh from the oven the day it’s made but you can warm it up slowly in the oven!
Such an easy recipe for getting that cinnamon roll craving satisfied!! I love eating cinn rolls but they’re such a time filler to make- this was an excellent alternative. It’s definitely not dry! Will make again for sure!
Just made it. Kiddos love it. Was to tired to make cinnamon rolls. Quick and easy.