Print

Cinnamon Roll Cake

Cinnamon Roll Cake

This Cinnamon Roll Cake combines the classic gooey cinnamon swirl flavor of traditional cinnamon rolls with the simplicity and texture of a soft, tender cake. Featuring a moist cake base with rich cinnamon swirls and topped with smooth, creamy cream cheese frosting, this cake is perfect for breakfast, brunch, dessert, or any special occasion. Easy to make with simple pantry ingredients, it offers a comforting, impressive treat that everyone will love.

Ingredients

Scale

Cake Batter Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup milk, room temperature
  • 1 teaspoon vanilla extract

Cinnamon Swirl Filling

  • ¾ cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 4 tablespoons unsalted butter, melted

Frosting

  • 8 oz cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Alternate adding the flour mixture and milk, beginning and ending with the flour mixture, and mix until just combined to create a smooth batter.
  2. Make the Cinnamon Swirl Filling: In a small bowl, thoroughly mix the brown sugar, ground cinnamon, and melted butter until fully combined. This creates the gooey cinnamon filling for the cake layers.
  3. Assemble the Cake Layers: Pour half of the batter evenly into a greased 9×13 inch baking pan. Drizzle half of the cinnamon swirl filling over the batter, then gently swirl it into the batter using a knife or skewer to create a marbled effect. Repeat with the remaining batter and cinnamon filling on top.
  4. Bake to Perfection: Preheat the oven to 350°F (175°C). Bake the assembled cake for 35-40 minutes, or until a toothpick inserted into the center comes out mostly clean with possibly a few moist crumbs. Avoid overbaking to keep the cinnamon swirls moist and gooey.
  5. Prepare the Frosting: While the cake is cooling, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy for a luscious topping that balances the spices and softness of the cake.
  6. Frost and Serve: Once the cake has cooled to room temperature, spread the cream cheese frosting generously over the top. Slice and serve to enjoy the warm, sweet cinnamon bliss.

Notes

  • Use room temperature ingredients for even mixing and tender texture.
  • Do not over-swirl the cinnamon filling to preserve distinct swirls.
  • Check doneness carefully; a slightly sticky toothpick is normal due to the cinnamon swirl moisture.
  • Make sure the cake is completely cooled before frosting to prevent melting.
  • A 9×13 inch pan is recommended for best thickness and baking results.

Nutrition

Keywords: cinnamon roll cake, cinnamon swirl cake, cream cheese frosting, cinnamon dessert, easy cake, breakfast cake, brunch dessert