A Cinnamon Roll Cake takes all the gooey, cinnamon-sugar swirl of a classic cinnamon roll and transforms it into a simple, crowd-pleasing cake. It has a soft, buttery cake base, a rich cinnamon swirl layer, and is topped with a classic cream cheese frosting. It’s much easier and faster than making individual rolls from scratch.
Here is a complete guide to making a delicious Cinnamon Roll Cake.
The Ultimate Cinnamon Roll Cake Recipe
This recipe creates a moist, dense cake (similar to a pound cake or coffee cake texture) with a thick ribbon of cinnamon sugar in the middle and on top.
Ingredients
For the Cake:
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3 cups all-purpose flour
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1 cup granulated sugar
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1/2 cup packed light brown sugar
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1 tbsp baking powder
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1 tsp salt
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1 1/2 cups whole milk (or 2%)
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2 large eggs
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1 tbsp vanilla extract
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3/4 cup (1.5 sticks) unsalted butter, melted and slightly cooled
For the Cinnamon Swirl:
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1 cup (2 sticks) unsalted butter, softened to room temperature (this is important for a spreadable consistency)
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1 cup packed light brown sugar
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2 tbsp all-purpose flour
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1 tbsp ground cinnamon
For the Cream Cheese Frosting:
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4 oz cream cheese, softened to room temperature
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1/4 cup (1/2 stick) unsalted butter, softened to room temperature
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1 1/2 cups powdered sugar
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1 tsp vanilla extract
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1-2 tbsp milk (to thin, if needed)
Instructions
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Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or spray it generously with baking spray.
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Make the Cake Batter: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. In a separate medium bowl or large measuring cup, whisk together the milk, eggs, and vanilla extract until combined. Pour the wet ingredients and the 3/4 cup of melted butter into the dry ingredients. Stir with a spatula or whisk just until combined. Be careful not to overmix; a few small lumps are okay. Pour the batter into the prepared pan and spread it evenly.
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Make the Cinnamon Swirl: In a medium bowl, combine the 1 cup of softened butter, 1 cup brown sugar, 2 tablespoons flour, and ground cinnamon. Mix with a hand mixer (or a sturdy spoon) until it forms a smooth, spreadable paste.
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Create the Swirl: Drop spoonfuls of the cinnamon mixture evenly over the top of the cake batter. It will look like islands of cinnamon butter. This is the most important step: Use a butter knife or a skewer to gently swirl the cinnamon mixture into the batter. Insert the knife all the way to the bottom and make figure-8 motions. Don’t over-swirl or you’ll lose the distinct ribbon; you want streaks of cinnamon throughout, not a fully mixed batter.
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Bake: Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs (and not wet batter). The top should be golden brown.
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Cool Slightly: Place the pan on a wire rack and let the cake cool for at least 20-30 minutes. It’s important that the cake is still warm, but not piping hot, when you add the frosting. If it’s too hot, the frosting will melt and run right off.
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Make the Frosting: While the cake cools, make the frosting. In a medium bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until combined and smooth. If the frosting is too thick to drizzle, add milk, one teaspoon at a time, until you reach your desired consistency.
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Frost and Serve: Drizzle or spread the cream cheese frosting over the warm cake. For the classic look, you can let it drip a little. Cut into squares and serve warm or at room temperature.
Tips for the Best Cinnamon Roll Cake
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Room Temperature Ingredients for the Swirl: It’s crucial that the butter for the cinnamon swirl is truly softened. If it’s too firm, it won’t spread into a paste and will just clump up when you try to swirl it.
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Don’t Over-Swirl: The goal is a marbled effect. 6-8 figure-eight motions with your knife is usually plenty.
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Check for Doneness: Ovens vary. Start checking your cake at the 30-minute mark. If the top is browning too quickly but the center isn’t done, you can loosely tent the pan with aluminum foil.
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Serve Warm: This cake is absolutely divine served warm when the cinnamon swirl is still gooey and the frosting is soft. It’s just as good at room temperature, though!
Variations
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Gluten-Free: Substitute the all-purpose flour with a good quality 1:1 gluten-free baking flour blend (like Bob’s Red Mill or King Arthur’s). Make sure the blend contains xanthan gum.
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Caramel Pecan: After swirling the cinnamon mixture, sprinkle 1/2 cup of chopped pecans over the top. For the frosting, substitute half of the cream cheese with caramel sauce, or simply drizzle the baked cake with both cream cheese frosting and caramel sauce.
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Chocolate Cinnamon Roll Cake: Reduce the flour by 1/4 cup and add 1/4 cup of unsweetened cocoa powder to the dry ingredients. The cinnamon swirl pairs beautifully with chocolate.
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Apple Cinnamon Roll Cake: Gently fold 1-2 peeled and finely chopped apples into the cake batter before pouring it into the pan.