Cinnamon Roll Cake with Cream Cheese Frosting

This cinnamon roll cake with cream cheese frosting takes everything you love about classic cinnamon rolls and turns it into an easy 9×13 dessert. The cake itself is soft and tender, with a buttery cinnamon-sugar topping that bakes right into the batter. Once it comes out of the oven, it gets finished with a sweet cream cheese frosting that melts slightly into all the warm swirls. It’s perfect for brunch, holidays, or anytime you want that cinnamon roll flavor without messing with yeast and dough. Serve it warm for the coziest, bakery-style treat at home.

Ingredients

For the cake:

• 1 ½ cups milk
• 8 tablespoons butter, melted
• 2 large eggs
• 1 teaspoon baking powder
• 1 cup granulated sugar
• 3 cups all-purpose flour
• Pinch of salt

For the topping:

• 1 tablespoon cinnamon
• 1 tablespoon all-purpose flour
• 1 cup packed brown sugar
• 16 tablespoons butter, softened

For the frosting:

• 1 ½ cups powdered sugar
• 2 teaspoons vanilla extract
• 4 tablespoons milk
• 4 oz cream cheese

Directions

1. Preheat the oven to 350°F and spray a 9×13 baking dish with cooking spray.
2. In a mixing bowl, combine all of the cake ingredients and blend until the batter is creamy and smooth.
3. Pour the cake batter into the prepared baking dish and spread it into an even layer.
4. In a separate bowl, mix together all of the topping ingredients until well combined and smooth.
5. Drop spoonfuls of the topping over the cake batter, then use a knife or spatula to gently swirl it into the batter.
6. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
7. Let the cake cool in the pan for about 30 minutes so it’s warm but not hot.
8. In a medium bowl, blend together the frosting ingredients until smooth, then spread the frosting over the slightly warm cake. Slice and serve.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 95 minutes
Kcal: 520 kcal | Servings: 12

Tips

For the best cinnamon roll flavor and texture, make sure the topping butter is softened (not melted) so it creates a thick, rich swirl instead of sinking completely into the cake.

Let the cake cool slightly before frosting so the cream cheese frosting melts just a little but doesn’t completely disappear; store leftovers covered at room temperature for 1 day or in the refrigerator for up to 4 days.

FAQ

Can I make this cake ahead of time?
Yes, you can bake the cake, cool it completely, and frost it; store tightly covered and gently rewarm slices in the microwave if you like it warm.

Can I use a hand mixer instead of a stand mixer?
Absolutely, a hand mixer works fine—just mix until everything is smooth and combined, without overmixing.

Can I add nuts or raisins?
Yes, you can fold in chopped pecans, walnuts, or raisins to the topping before swirling it into the cake for extra texture.

Does this need to be refrigerated?
Because of the cream cheese frosting, it’s safest to refrigerate the cake if you’re keeping it longer than a day; let it come to room temperature or warm slightly before serving.

Can I halve the recipe?
You can halve the ingredients and bake in an 8×8 or 9×9 pan, checking for doneness a little earlier since it may bake slightly faster.