Servings
Font
Back
Cinnamon Roll Cake
4.7 from 147 votes

Cinnamon Roll Cake

Cinnamon Roll Cake layers a tender cake batter with a brown sugar, cinnamon, and butter swirl baked until golden. A cream cheese glaze completes the cake, offering a soft, moist crumb with sweet and cinnamon-spiced notes reminiscent of cinnamon rolls. The browned butter in the batter and filling adds depth to the flavor profile.

Prep Time
45 mins
Cook Time
40 mins
Additional Time
10 mins
Total Time
1 hr 35 mins
Servings: 16
Course: Cake

Ingredients

For the batter:
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ cup butter browned and cooled, salted
  • 1 cup granulated sugar
  • 2 egg
  • 1 cup milk whole
  • ½ cup sour cream
  • 2 teaspoons vanilla extract or vanilla bean paste
For the cinnamon swirl:
  • ¾ cup butter browned and cooled, salted
  • 1 cup brown sugar packed
  • 1 tablespoon ground cinnamon
  • 2 tablespoons all-purpose flour
For the glaze:
  • 2 tablespoons butter room temperature, salted
  • 4 ounces cream cheese room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 2-3 tablespoons milk whole

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray.
For the batter
  1. In a large bowl, whisk together the flour, baking powder, and baking soda and set aside. In another large bowl, whisk together the butter and sugar. Add in the eggs one at a time and whisk until fully incorporated. Add in the milk, sour cream, and vanilla and whisk until smooth. Gradually stir in the flour until the mixture is smooth and no clumps remain. Pour the batter into the prepared pan.
For the cinnamon swirl
  1. In a large bowl, whisk together the butter, brown sugar, cinnamon and flour. Add dollops of the mixture all over the top of the cake batter and use a knife or chopstick to swirl it into the batter.
  2. Bake in preheated oven for 40 minutes. Allow the cake to cool on a wire rack for 5-10 minutes before you prepare the glaze.
For the glaze
  1. In a large bowl with an electric mixer, beat the butter and cream cheese until smooth, add powdered sugar, vanilla and milk and beat for about 3 minutes. If the mixture is too thick, gradually add a bit more milk, 1 teaspoon at a time until you reach the desired consistency. Spread glaze over the warm cake.

Notes

  • Store the cake refrigerated for up to 4 days and bring to room temperature before serving for best texture.
  • The cream cheese glaze can be substituted with a powdered sugar glaze as used in overnight cinnamon rolls.
  • Most butter in the recipe is browned to enhance flavor; learning to brown butter improves this cake's taste.
  • If brown sugar is unavailable or hardened, use substitutes or softening methods to maintain texture in the swirl.
  • Powdered sugar substitutes can be used in the glaze if unavailable, allowing flexibility in ingredients.