Cinnamon Roll Cake with Cream Cheese Frosting

Cinnamon Roll Cake with Cream Cheese Frosting

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.

Cinnamon Roll Cake with Cream Cheese Frosting

  • 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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Cinnamon Roll Cake with Cream Cheese Frosting

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Cinnamon Roll Cake with Cream Cheese Frosting

This easy Cinnamon Roll Cake has all of the warm, ooey gooey, cinnamon taste you love from a cinnamon roll, without any of the fuss!
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9
Calories 447kcal
Author Lauren Allen

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 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 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.

Video

Notes

Storing 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. Store leftovers in the fridge.

Freezing Instructions: 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.

Nutrition

Calories: 447kcal | Carbohydrates: 55g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 284mg | Potassium: 201mg | Fiber: 1g | Sugar: 37g | Vitamin A: 780IU | Calcium: 115mg | Iron: 1.4mg

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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