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.
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
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.
Notes
Add chopped pecans or walnuts to the cinnamon swirl for extra crunch.
Use Greek yogurt instead of sour cream for a tangier flavor.
Store covered at room temperature for up to 2 days or refrigerate up to 5 days.
Freeze unglazed cake for up to 2 months and glaze after thawing.
Avoid overmixing the batter to keep the cake light and tender.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 15 servings)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
