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Cinnamon Roll Cake

Cinnamon roll cake made as a golden sheet cake with deep cinnamon-brown sugar swirls baked throughout, then finished with a glossy cream cheese glaze poured while warm. Every swirl and crevice gets a glossy, tender soak for an easy breakfast cake style slice.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep the cake
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the batter releases cleanly.
  2. Whisk together all-purpose flour, granulated sugar, baking powder, and salt, then stir in whole milk, large eggs, vanilla extract, and melted butter until just combined.
  3. Spread the batter into the prepared dish in an even layer, leaving no large ridges.
Make and swirl the cinnamon filling
  1. Beat softened butter, brown sugar, and cinnamon until fluffy and lighter in color.
  2. Drop spoonfuls of the cinnamon mixture over the batter and use a knife to swirl into the batter for ribboned streaks.
Bake
  1. Bake for 30-35 minutes at 350°F until a toothpick comes out clean and the top is golden.
Glaze and serve
  1. While the cake is still warm, beat cream cheese, powdered sugar, milk, and vanilla extract until smooth.
  2. Pour the glossy cream cheese glaze over the warm cake so it pools into the swirls.
  3. Let the glaze soak in for 5 minutes before serving warm.

Notes

Pro tip: Swirl the cinnamon filling right before baking so the ribbons stay defined, then pour the glaze while the cake is still warm for maximum pooling. Store covered in the refrigerator up to 4 days; rewarm slices briefly in the microwave. Freezing is yes—freeze glazed slices airtight up to 2 months, thaw in the fridge. For a lighter option, swap half the butter in the swirl with an equal amount of light butter or plant-based spread that bakes well.