Our easy Cinnamon Roll Cake recipe has all of the flavors of a cinnamon roll but without all the work! It’s a crowd pleaser and great for lunch or dessert.
Any occasion is worthy of Cinnamon Roll Cake
Any occasion is worthy of Cinnamon Roll Cake It’s easy enough to make anytime, and as much as I love traditional cinnamon rolls, these have that great flavor without the rising, rolling and overall time commitment. It’s appropriate for breakfast or a mouthwatering dessert. I love making it for holidays, baby showers, or any special occasion.
Check out all of my cake recipes like Sour Cream Coffee Cake, Orange Olive Oil Cake, or Fresh Apple Cake!
Ingredients Needed:
How to make a Cinnamon Roll Cake:
Make Batter: Combine flour, sugar, baking powder, salt, egg, milk, and vanilla. Stir in the melted butter then pour into greased 8×8 baking dish.
Cinnamon Swirl Topping: Mix butter, brown sugar, flour, and cinnamon together. Drop small spoonfuls of the cinnamon swirl topping evenly over the top of the batter. Using a knife, swirl through the cake to disperse it throughout the batter.
Bake: Place in oven at 350°F for 32-37 minutes, until an inserted toothpick comes out clean. Make cream cheese frosting and drizzle on top of warm cake. Enjoy this homemade cinnamon roll cake with a fresh fruit salad or strawberry banana smoothie.
Storing and Freezing Instructions:
To store: Cinnamon roll cake is best served the day it’s made. It will dry out the longer it sits, just like regular cinnamon rolls. Store in an airtight container in the fridge.
To Freeze: Cover frosted cake with a double layer of aluminum foil or lid, and freezer for up to 3 months. Thaw overnight in the refrigerator before serving. If desired, rewarm slices in the microwave on half power.
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Recipe
Cinnamon Roll Cake
Ingredients
Cinnamon Roll 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
Cinnamon Swirl:
- 1/2 cup butter , softened
- 1/2 cup light brown sugar
- 1 Tablespoon all-purpose flour
- 1 Tablespoon ground cinnamon
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.
- Cake Batter: 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.
- Cinnamon Swirl: Combine ½ cup butter, ½ cup brown sugar, 1 Tablespoon flour, and 1 Tablespoon ground cinnamon, mixing until smooth.
- Swirl into cake: 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.
- 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.
- Serve: This cake is best served warm from the oven, the same day it's made.
Notes
Nutrition
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I originally shared this recipe October 2017. Updated August 2020 and December 2024.
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Nice recipe – had to add additional milk as the batter was quite thick. Also cut the sugar in the cake portion in half. Was super yummy warm with vanilla ice cream, will make again 🙂
Thanks, looking fwd to your yummy looking recipes!
Made this but it was so dry! I did not overbake. Any suggestions?
I made this cake & it was so dry. I did not over bake it. Is there anything I can do to make it more moist?
This is absolutely delish! Just like cinnamon rolls but better! Thank you!
If I wanted to make this in a 13×9… how long should it bake please? Looks soooo good!
Thanks so much!
Does anyone know if you can prepare this the night before and bake it the next morning with adjustments made to the cooking time?
I’ve made this several times at this point. Since it only calls for 4 oz of cream cheese I make 2 batches and stick one in the freezer for a later date!
This is PHENOMENAL. made and served the same morning and it is NOT dry at all. Delicious, moist and love the cream cheese frosting
I have not baked it yet but I’m excited to give it a try! One question is if I want to make it larger is doubling the recipe and going for a bigger size pan the best way to go?