This soft, melt-in-your-mouth Cinnamon Roll Cake has a gooey brown sugar cinnamon swirl–just like the real thing! Skip the rising and rolling and make this quick and easy breakfast cake in less than an hour. Recipe includes a how-to video!
While this cinnamon roll cake is technically a cake, I like to think of it more along the lines of a breakfast or brunch cake, like a coffee cake or crumb cake, rather than a layer cake.
Made without yeast, it still captures the quintessential flavors and textures of a genuine cinnamon roll, but it requires a fraction of the work! It’s dense but so soft, melts in your mouth, has a distinct rich and buttery cinnamon ripple, and the simple vanilla glaze is the perfect finishing touch. What’s not to like?
Sure, this cinnamon roll cake is perfect for weekend mornings and holiday breakfasts, but you could still serve it as an everyday dessert too! It’s quick and simple way to achieve the warm, gooey flavors of a cinnamon roll with none of the fussing over yeast or rolling dough. The hardest part about this recipe is swirling in the filling, and even that is no large task.
I have a feeling you’re really going to like this one, so let’s jump right in!
What You Need
The ingredients for this cinnamon roll cake are about as simple as its preparation. It’s worth reiterating that there’s no yeast in today’s recipe; I know many of you will be relieved to read that! Here’s what you need:
- Cream cheese. My favorite secret ingredient! Like in my bundt cake, this ingredient is key for providing the dense but soft, perfectly textured melt-in-your mouth consistency. It also adds a lovely depth of flavor. You must use brick-style, full-fat cream cheese for best results.
- Butter. Use unsalted since we are adding salt ourselves.
- Sugar. You’ll quite a bit of sugar for this recipe: granulated sugar and brown sugar blend together for the best flavor in the cake. For the swirl, I like to use dark brown sugar because it has a richer flavor, but you can substitute light brown sugar if it’s all you have on hand. Finally, you need powdered sugar for a simple vanilla glaze to top off the cake.
- Eggs. It’s best if your eggs are at room temperature before you add them. If you forget to set yours out ahead of time, just set them in warm water for 10-15 minutes, and they should come to temperature quickly.
- Vanilla. We’ll add a splash to the cake itself and the vanilla glaze.
- Flour. Use all-purpose flour. Make sure you measure your flour properly, or your cake could turn out dry and dense.
- Baking powder. This keeps the cake from being too dense.
- Cornstarch. Another one of my favorite secret ingredients, cornstarch makes this cake soft, plush, and melt-in-your mouth. I use it in my blueberry coffee cake for the same reason!
- Milk. I recommend using whole milk for the cake, and you’ll also need a splash for the glaze too.
- Cinnamon. An essential ingredient for cinnamon roll cake! We’ll be adding a full tablespoon to the filling for that classic taste.
SAM’S TIP: I like using dark brown sugar for a rich, flavorful filling, but you could always use light brown sugar if that’s all you have on hand. Or, you could make your own dark brown sugar using my recipe–it’s so easy!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make a Cinnamon Roll Cake
- Beat together the sugar, cream cheese, and butter until well combined.
- Add the eggs and vanilla and mix until smooth and incorporated.
- Combine the dry ingredients in a separate bowl before adding ⅓ of the mixture to the wet ingredients. Stir until the mixture is just combined.
- Add about half the milk and stir until just combined. Next, add half of the remaining dry ingredients. Continue alternating one more time so you end with the dry ingredients, stirring until completely combined.
- Spread the batter into a lightly greased 13×9 metal pan. Prepare your filling and evenly dollop it over the cake batter.
- Use a knife to spread the ripple through the cake. Bake for 28-32 minutes or until a toothpick test in the cake part comes out with a few moist crumbs.
- Let the cake cool slightly while you prepare your glaze.
- Drizzle the glaze over your warm cake, slice, and enjoy!
SAM’S TIP: When swirling the filling into the cake, make sure you swirl the filling down into the cake batter, not just in the top. The filling will sink into the cake as it bakes and cools (crevices are norma and actually desirable herel!), but we want to help it get there too.
Frequently Asked Questions
Yes. I know some of you aren’t fans of cream cheese, and that’s okay, because I promise you won’t taste it in this cake! Instead, you’ll notice how incredibly moist it is and that it just melts in your mouth. It’s a must for this recipe!
This is totally normal! We want the filling to be throughout the cake–not just on the top layer–that way every bite has that gooey, cinnamon roll flavor!
I don’t see why not! If you do, I recommend you try my cream cheese frosting recipe–it’s one of my personal favorite frostings.
Enjoy!
More Recipes You Might Like
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Cinnamon Roll Cake
Ingredients
- 8 oz (226 g) cream cheese softened (use full-fat, brick-style cream cheese)
- ½ cup (113 g) unsalted butter softened
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar firmly packed
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 2 ½ cups (312 g) all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cornstarch
- ¾ teaspoon table salt
- ½ cup (118 ml) whole milk
Cinnamon Swirl
- 4 Tablespoons (57 g) unsalted butter melted but no longer hot to the touch
- ½ cup (100 g) light or dark brown sugar firmly packed
- 1 Tablespoon ground cinnamon
Glaze
- 1 cup (125 g) powdered sugar
- 1-2 Tablespoons milk
- ¼ teaspoon vanilla extract
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and lightly grease the bottom and sides of a 9×13” (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.8 oz (226 g) cream cheese, ½ cup (113 g) unsalted butter, 1 cup (200 g) granulated sugar, ½ cup (100 g) light brown sugar
- Add eggs and vanilla extract and stir until completely combined.2 large eggs, 1 teaspoon vanilla extract
- In a separate bowl, whisk together flour, baking powder, cornstarch, and salt.2 ½ cups (312 g) all-purpose flour, 2 teaspoons baking powder, 2 teaspoons cornstarch, ¾ teaspoon table 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.½ cup (118 ml) whole milk
- Spread batter evenly into prepared baking pan and set aside.
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.4 Tablespoons (57 g) unsalted butter, ½ cup (100 g) light or dark brown sugar, 1 Tablespoon ground cinnamon
- 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.1 cup (125 g) powdered sugar, 1-2 Tablespoons milk, ¼ teaspoon vanilla extract
- 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
Baking dish
Note that this recipe can also be made in a glass baking dish but will simply take longer to bake. I’ve found it typically takes about 3-5 minutes longer, but watch yours as the time may vary.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Paris
Hi! Can you please let me know if you can make this recipe in cupcake form instead? How many do you think this would yield and what temp/how long would you bake these at? Thank you!
Sam
Hi Paris! They would be a lot like a muffin, but I think it could work. You would probably get about 24. I’m not sure on a bake time though.
Christy
Doing some stress baking this week.. This is THE perfect quick, easy and tasty, comfort breakfast treat! I can’t wait to see what my family and coworkers think of it 🙂
Sam
I think everyone is going to love it! 🙂
Hannah Henry
Would I be able to bake as a bundt cake?
Sam
Hi Hannnah! I think it could work. I haven’t tried it to say for sure how long it would take though. 🙂
Maureen
Just wondering if I can substitute half and half for the whole milk? I have some leftover from the holidays that I’m trying to use up. Thanks!
Sam
Hi Maureen! I haven’t personally tried it. It could alter the texture a bit, but if that’s all I had on hand I would probably try it.
Carla Ritz
This was easy and DELICIOUS. I made it in two 8×8 pans for sharing. Will 100% be making this on the regular.
Sam
I’m so glad you enjoyed it so much, Carla! 🙂
Simcha
Absolutely delicious! Tasted just like a cinnamon roll! Your recipes never disappoint!
Emily @ Sugar Spun Run
We’re so happy you’re enjoying everything, Simcha! 🥰
Christy
This recipe is fantastic! It has the texture of a cinnamon roll without all the work! It’s seriously Amazing!
My husband will eat half the pan in 2 days
This recipe is a keeper so good thanks !
Emily @ Sugar Spun Run
So thrilled to hear that this was a hit for you (and your husband!), Christy! Thanks so much for trying our recipe ❤️
Andrea
Hello 😊
Can I freeze this cake?
Sam
Hi Andrea! I haven’t tried it myself, but I don’t see why it wouldn’t work. Enjoy! 🙂
Brenda
Sam, thank you for sharing this recipe with us! I have actually made plenty of your recipes and all have turned out delightful! I will comment on more of your recipes in the future…anyway, this cake tastes much like a cinnamon roll except better because it is super moist and without all the work! My hubby enjoyed it very much! Can’t wait to make it again!
Sam
I’m so glad everyone enjoyed it so much, Brenda! 🙂
Blair
WOW. This was the most delicious cake ever! My new favorite!! It tastes exactly like regular cinnamon rolls! I was looking for a dessert to take to a women’s group in a 9×13 pan, and this was a hit!
Russell
Turned out perfectly everyone enjoy it.thanksRuss
Chrissy
Great recipe! So easy and such a crowd pleaser. Definitely making again!
Gina
I made this cake for breakfast this morning and it was absolutely delicious. the taste, texture and flavor were all remarkable, especially since it’s not a really challenging recipe and i had everything on hand. Thanks so much, this one will be moved into regular rotation on weekends at my house.
Cheryl
Oh I know recipe developers just hate this question but …
I have 4 oz cream cheese and really don’t use it very often to justify buying more.
Do think I should just increase the butter or use a substitute like sour cream as some sources suggest.
Sam
Hi Cheryl! I haven’t had as good results substituting sour cream, I think my best recommendation would be to just cut the recipe in half and bake in a 8″ pan instead (baking time may vary). I hope that helps!
Cheryl
So I did just make a half recipe SO GOOD! The cake crumb was light and oh so tender. Very easy to make. My house smelled wonderful! I’m actually sad I didn’t have enough cream cheese to make a full size. Will definitely do again so my neighbors can enjoy! Oh, who we kidding, I want this again 😊,
Sam
I’m so glad everyone enjoyed it so much, Cheryl! 🙂