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Cinnamon Roll Cake

Cinnamon roll cake with a cinnamon-brown sugar swirl baked through a tender vanilla cake, then finished with a thick cream cheese glaze. It’s baked in a 9x13 pan for easy slicing and a ribboned interior.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 3 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 4 tsp baking powder
  • 0.5 tsp salt
  • 1.5 cup whole milk
  • 2 eggs
  • 2 tsp vanilla extract
  • 0.5 cup unsalted butter, melted
For cinnamon filling
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 tbsp all-purpose flour
  • 2 tbsp cinnamon
For cream cheese glaze
  • 4 oz cream cheese
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep and bake the cake
  1. Preheat the oven to 350F, then grease a 9x13 baking dish so the cake releases easily.
  2. Whisk together all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.
  3. Mix in whole milk, eggs, vanilla extract, and melted butter until the batter is smooth and no dry flour remains.
  4. Pour the batter into the prepared 9x13 baking dish and spread it evenly.
  5. Beat the cinnamon filling ingredients (unsalted butter, brown sugar, all-purpose flour, and cinnamon) until smooth.
  6. Drop the cinnamon filling by spoonfuls over the batter in scattered dots so it can be swirled throughout.
  7. Use a knife to swirl the filling through the batter in a pattern for visible ribbons from top to center.
  8. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean and the top looks set.
Glaze and serve
  1. Beat the cream cheese glaze ingredients until smooth, then drizzle it over the warm cake in stripes so it forms a thick layer.

Notes

For the cleanest swirls, drop the filling close to the surface before swirling and don’t overmix after you swirl. Store covered in the refrigerator up to 4 days; rewarm individual slices 10-20 seconds in the microwave. Freezing is not recommended due to the glaze texture. For a lighter option, use low-fat cream cheese and reduce the milk slightly if the glaze feels too thin.