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Easy Cinnamon Roll Cake Recipe with Cream Cheese Frosting

A cross-section view of a moist cinnamon roll cake showing the swirl filling and thick cream cheese frosting on top.
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Make this easy, no-yeast Cinnamon Roll Cake from scratch. It features a rich cinnamon swirl and a creamy cream cheese frosting, perfect for a sweet breakfast or dessert.

Ingredients

Scale
  • For the Cake:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • For the Cinnamon Swirl:
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • For the Cream Cheese Frosting:
  • 4 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (as needed for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  5. Prepare the cinnamon swirl: In a small bowl, mix the brown sugar and cinnamon.
  6. Pour half of the cake batter into the prepared pan. Drizzle half of the melted butter over the batter. Sprinkle half of the cinnamon-sugar mixture evenly over the butter. Gently swirl with a knife.
  7. Top with the remaining cake batter. Drizzle with the remaining melted butter and sprinkle with the remaining cinnamon-sugar mixture. Use a knife to gently swirl the top layer once or twice.
  8. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  9. Prepare the cream cheese frosting: In a bowl, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar until combined. Mix in the vanilla extract. Add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
  10. Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice and serve your Gooey Cinnamon Roll Cake.

Notes

  • For a slightly quicker glaze, you can substitute the cream cheese frosting with a simple powdered sugar and milk glaze.
  • This cake tastes best when served the day it is made, but you can store leftovers covered at room temperature for up to two days.
  • If you prefer a Bundt cake shape, use a greased and floured Bundt pan and adjust the baking time slightly, checking for doneness around 45 minutes.

Nutrition

Find it online: https://cookingbycarla.com/easy-cinnamon-roll-cake-recipe/