Name: Homemade Cinnamon Roll Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 1 tbsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1 tsp vanilla extract; 1 cup sour cream or plain Greek yogurt; ½ cup whole milk; 1 cup brown sugar, packed; 3 tbsp ground cinnamon; ½ cup unsalted butter, melted; 4 oz cream cheese, softened; ¼ cup unsalted butter, softened; 1½ cups powdered sugar; 1 tsp vanilla extract; 2–3 tbsp milk

Jump to Recipe·Print Recipe

I love making this Homemade Cinnamon Roll Cake when I want all the cozy flavors of classic cinnamon rolls without the extra work of yeast and rising time. This cake is soft, buttery, and swirled with a rich cinnamon sugar filling, then topped with a smooth cream cheese glaze that melts into every bite. It feels like a bakery-style treat, but I can easily prepare it right in my own kitchen.

Homemade Cinnamon Roll Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the cake batter:

2½ cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup sour cream or plain Greek yogurt

½ cup whole milk

For the cinnamon swirl:

1 cup brown sugar, packed

3 tablespoon ground cinnamon

½ cup unsalted butter, melted

For the cream cheese glaze:

4 oz cream cheese, softened

¼ cup unsalted butter, softened

1½ cups powdered sugar

1 teaspoon vanilla extract

2–3 tablespoon milk

Directions

I start by preheating the oven to 350°F (175°C) and greasing and flouring a 9x13-inch baking pan.

To prepare the cinnamon swirl, I mix the brown sugar and cinnamon in a small bowl. Then I stir in the melted butter until everything is well combined and smooth.

For the cake batter, I whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a separate large bowl, I beat the softened butter and sugar until light and fluffy. I add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Next, I alternate adding the dry ingredients and the sour cream and milk mixture, beginning and ending with the dry ingredients. I mix just until everything is combined, being careful not to overmix.

To assemble the cake, I pour half of the batter into the prepared pan and spread it evenly. I spoon half of the cinnamon mixture over the batter. Then I pour the remaining batter on top and gently spread it out. I drizzle the remaining cinnamon mixture over the top and use a knife or skewer to swirl it through the batter to create a marbled effect.

I bake the cake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Once baked, I let the cake cool completely.

For the glaze, I beat the cream cheese and butter together until smooth. I gradually add the powdered sugar and vanilla extract, mixing well. Then I add milk one tablespoon at a time until I reach my desired glaze consistency. Finally, I drizzle the glaze over the cooled cake before slicing and serving.

Servings and timing

I find that this recipe makes about 12 to 15 servings, depending on how large I cut the slices.

Preparation time takes about 20 minutes.
Baking time is 40 to 45 minutes.
Cooling and glazing take about 30 minutes.

In total, I usually set aside around 1 hour and 30 minutes from start to finish.

Variations

I like adding chopped pecans or walnuts to the cinnamon swirl when I want extra crunch. Sometimes I mix in raisins for a sweeter, more traditional cinnamon roll flavor.

If I want a tangier taste, I use Greek yogurt instead of sour cream in the batter. For a layered presentation, I bake the batter in two 8-inch round pans and spread glaze between the layers as well as on top.

When I want a richer flavor, I add a pinch of nutmeg or a splash of maple extract to the cinnamon mixture.

Storage/Reheating

I store the cake covered at room temperature for up to 2 days. If I plan to keep it longer, I refrigerate it for up to 5 days because of the cream cheese glaze.

To reheat, I warm individual slices in the microwave for about 15 to 20 seconds. This makes the glaze slightly melty and brings back that fresh-from-the-oven taste. I can also freeze the cake without the glaze for up to 2 months, then thaw and glaze before serving.

FAQs

Can I make this cake ahead of time?

Yes, I often bake it a day in advance and store it covered in the refrigerator. I add the glaze either the same day or just before serving for the freshest flavor.

Can I use salted butter instead of unsalted?

I can use salted butter, but I reduce or omit the added salt in the batter to keep the flavor balanced.

Why did my cake turn out dense?

I find that overmixing the batter can make the cake dense. I mix just until combined and make sure my baking powder and baking soda are fresh.

Can I skip the cream cheese glaze?

Yes, I sometimes dust the top with powdered sugar instead, but I personally love how the cream cheese glaze completes the cinnamon roll flavor.

How do I know when the cake is fully baked?

I insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, I know it is ready. If I see wet batter, I bake it a little longer and check again.

Conclusion

I always enjoy how this Homemade Cinnamon Roll Cake brings together the comforting taste of cinnamon rolls in an easy, no-fuss cake form. The soft crumb, sweet cinnamon swirl, and creamy glaze create a dessert that feels special yet simple to prepare. Whenever I want a reliable crowd-pleaser, this is the recipe I turn to again and again.

📖 Recipe:

Homemade Cinnamon Roll Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour 30 minutes
Yield: 12-15 servings
Diet: Vegetarian

Print Recipe

Description

A soft and buttery cinnamon roll cake swirled with rich cinnamon sugar and topped with a smooth cream cheese glaze. It delivers all the cozy flavors of classic cinnamon rolls without the need for yeast or rising time.

Instructions

Preheat oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
In a small bowl, mix brown sugar and cinnamon. Stir in melted butter until smooth to create the cinnamon swirl.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Alternate adding dry ingredients with sour cream and milk mixture, beginning and ending with dry ingredients. Mix just until combined.
Spread half of the batter into the prepared pan. Spoon half of the cinnamon mixture over it.
Add remaining batter on top and spread evenly. Drizzle remaining cinnamon mixture over the top and swirl with a knife to create a marbled effect.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
For the glaze, beat cream cheese and butter until smooth. Gradually mix in powdered sugar and vanilla. Add milk one tablespoon at a time until desired consistency is reached.
Drizzle glaze over cooled cake, slice, and serve.