5 from 40 votes
Cinnamon Roll Cake
Cinnamon Roll Cake features a soft cake base made with cream cheese, butter, sugars, eggs, and a balanced blend of flour, baking powder, cornstarch, and salt. A cinnamon sugar swirl is created by swirling a cinnamon, brown sugar, and butter mixture into the batter before baking. A powdered sugar glaze with vanilla and milk completes the cake, providing sweetness and a smooth finish.
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
Servings:
12
servings
Calories:
456 kcal
Course:
Breakfast, Cake
Cuisine:
American
Ingredients
- 8 oz cream cheese softened (use full-fat, brick-style cream cheese)
- ½ cup butter softened, unsalted
- 1 cup granulated sugar
- ½ cup light brown sugar firmly packed
- 2 egg room temperature preferred, large
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cornstarch
- ¾ teaspoon table salt
- ½ cup milk whole
Cinnamon Swirl
- 4 Tablespoons butter melted but no longer hot to the touch, unsalted
- ½ cup light brown sugar firmly packed, or dark brown sugar
- 1 Tablespoon ground cinnamon
Glaze
- 1 cup powdered sugar
- 1-2 Tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 350F (175C) and lightly grease the bottom and sides of a 9x13” (23x33cm) metal baking dish (see note if using glass dish).
- In a large bowl using an electric mixer, beat together softened cream cheese, softened butter, and sugars until creamy and completely combined.
- Add eggs and vanilla extract and stir until completely combined.
- In a separate bowl, whisk together flour, baking powder, cornstarch, and salt.
- Add about a third of the flour mixture and stir (by hand or with mixer on low-speed) until mostly combined. Then add half of the milk and stir until mostly combined. Repeat until all of the flour and milk have been added and batter is smooth and completely combined.
- Spread batter evenly into prepared baking pan and set aside.
Cup of Yum
Cinnamon Swirl
- Combine melted (but not too hot) butter, brown sugar, and cinnamon and stir together until smooth. Dollop mixture over the surface of your batter and use a knife to swirl throughout the surface of the batter.
- Transfer to 350F (175C) oven and bake for 28-32 minutes or until a knife or toothpick inserted in the center comes back clean or with moist crumbs (not wet batter!). Avoid testing directly in the swirl.
- While cake cools, prepare vanilla glaze. Note that as the cake cools, the ripple layer will sink into the cake causing brown sugar crevices, this is totally normal and expected!
Glaze
- Whisk together powdered sugar, 1 tablespoon of milk, and vanilla extract, adding additional milk as needed until mixture is smooth and drizzles off the whisk in a ribbon.
- Drizzle over warm cake. You can allow the cake to cool completely and the icing to set or you can serve still warm (it will just be a bit messier this way!).
Notes
- This cake can be baked in a glass dish but will usually need an additional 3-5 minutes; check for doneness carefully.
Nutrition Information
Serving
1serving
Calories
456kcal
(23%)
Carbohydrates
67g
(22%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
80mg
(27%)
Sodium
282mg
(12%)
Potassium
111mg
(2%)
Fiber
1g
(4%)
Sugar
46g
(92%)
Vitamin A
667IU
(13%)
Vitamin C
1mg
(1%)
Calcium
114mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 456
% Daily Value*
| Serving | 1serving | |
| Calories | 456kcal | 23% |
| Carbohydrates | 67g | 22% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 282mg | 12% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 667IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.