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Cinnamon Roll Cake

Cinnamon roll cake is a sheet cake baked with deep cinnamon-brown sugar swirls and finished with a glossy cream cheese glaze. The warm glaze is poured over the hot cake so it pools into every swirl and crevice for an easy breakfast cake texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
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 eggs Use 2 large eggs.
  • 2 tsp vanilla extract
  • 0.5 cup butter For the cake layer, melted.
For the cinnamon swirl
  • 1 cup butter For the swirl, softened (2 sticks).
  • 1 cup brown sugar Packed brown sugar.
  • 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
 

Bake the sheet cake
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Whisk together all-purpose flour, granulated sugar, baking powder, and salt.
  3. Stir in whole milk, eggs, vanilla extract, and melted butter until just combined, then spread the batter into the prepared dish.
  4. Beat softened butter, brown sugar, and cinnamon until fluffy, then drop spoonfuls over the batter.
  5. Use a knife to swirl the cinnamon mixture into the batter so you see marbled brown-sugar ribbons on top.
  6. Bake for 30-35 minutes, 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 glaze over the warm cake, letting it pool into the swirls and crevices as a glossy layer forms.
  3. Let the glaze soak in for 5 minutes before serving warm, with the surface set but still tender underneath.

Notes

Pro tip: swirl with a light hand—stop once you get dark ribbons throughout so the cake bakes up with distinct cinnamon pockets. Store covered in the refrigerator up to 4 days; rewarm individual slices 10-20 seconds in the microwave. Freezing is yes (glaze may soften after thawing). For a lighter option, swap whole milk for 2% milk without changing the method.