There’s something magical about the aroma of cinnamon rolls baking in the oven. It transforms my home into a cozy haven and instantly transports me back to childhood memories of weekend breakfasts. But let’s be honest—traditional cinnamon rolls require time, patience, and a fair amount of kitchen experience. Between the yeast dough, the rolling, the rising (twice!), and the precise cutting, it’s a labor of love that not everyone has time for on a regular basis.
That’s where this cinnamon roll cake comes in. It captures all the beloved flavors of a classic cinnamon roll—the warm spices, the sweet swirls, the decadent cream cheese frosting—but in an approachable cake form that even novice bakers can master. It’s my go-to recipe when I’m craving those familiar flavors but don’t have hours to spend in the kitchen.
Why You’ll Love This Recipe
After making this cake dozens of times for family gatherings, potlucks, and weekend treats, I’ve collected countless compliments and recipe requests. Here’s why this cinnamon roll cake has become one of my most treasured recipes:
- Simplicity: No need to work with yeast or wait for dough to rise
- Time-saving: Ready in under an hour from start to finish
- Crowd-pleasing: Appeals to both cinnamon roll purists and cake lovers
- Versatile: Perfect for breakfast, brunch, dessert, or coffee time
- Make-ahead friendly: Tastes even better the next day
When my sister-in-law (who’s famous for her traditional cinnamon rolls) requested this recipe after trying it at our family gathering, I knew it was truly special. If it can win over a cinnamon roll expert, it can win over anyone!
Ingredients You’ll Need
For the Cake Batter:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted
For the Cinnamon Swirl:
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional but recommended)
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Ingredient Notes and Substitutions
Over the years, I’ve experimented with various modifications to this recipe. Here are some insights I’ve gained:
Flour: For a slightly lighter texture, you can substitute up to 1 cup of the all-purpose flour with cake flour. If you’re looking for a heartier option, white whole wheat flour can replace up to 1 cup of the all-purpose flour without significantly altering the taste.
Milk: Any type works well here. I’ve made this with whole milk, 2%, and even almond milk with great results. The higher the fat content, the richer the cake will be.
Sugar alternatives: If you’re watching your sugar intake, you can reduce the granulated sugar to 3/4 cup without dramatically affecting the texture. I don’t recommend artificial sweeteners as they change the structure of the cake.
Spices: The cinnamon is non-negotiable (it is a cinnamon roll cake, after all!), but you can play with the supporting spices. A dash of cardamom or allspice can add complexity to the flavor profile.
Butter: While I strongly suggest using real butter for the best flavor, you can substitute vegetable oil in the cake batter if necessary. However, stick with butter for the cinnamon swirl for proper consistency.
Cream cheese: Full-fat cream cheese produces the creamiest frosting, but Neufchâtel (lower-fat cream cheese) is an acceptable substitute if you prefer.
Kitchen Tools You’ll Need
The beauty of this recipe is its simplicity, extending to the equipment required:
- 9×13 inch baking pan (metal or glass both work)
- Mixing bowls (2 large, 1 medium)
- Electric mixer (stand or hand-held)
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Butter knife or offset spatula (for creating swirls)
- Cooling rack
Nothing fancy or specialized—just basic kitchen equipment that most home cooks already have on hand!
Step-by-Step Instructions
Preparing the Cake Batter
- Preheat your oven to 350°F (175°C). Generously grease a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the milk, eggs, vanilla extract, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few small lumps are perfectly fine.
- Spread the batter evenly in the prepared baking pan.
Creating the Cinnamon Swirl
- In a medium bowl, beat together the softened butter, brown sugar, flour, and cinnamon until well combined. The mixture should have a soft, spreadable consistency.
- Drop spoonfuls of the cinnamon mixture over the cake batter.
- Using a butter knife or offset spatula, gently swirl the cinnamon mixture through the batter. Don’t overmix—you want distinct swirls of cinnamon throughout the cake.
Baking the Cake
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Remove from the oven and allow the cake to cool for about 15-20 minutes before frosting.
Making the Cream Cheese Frosting
- While the cake is cooling, beat together the cream cheese and butter until smooth and fluffy, about 2 minutes.
- Add the powdered sugar, milk or cream, vanilla extract, and salt. Beat until smooth.
- If the frosting seems too thick, add a bit more milk, one teaspoon at a time. If it’s too thin, add more powdered sugar, one tablespoon at a time.
Finishing Touches
- Spread the cream cheese frosting over the slightly warm cake. The heat will help the frosting melt slightly into the cake, creating that classic cinnamon roll experience.
- For an extra touch of decadence, sprinkle with a little additional cinnamon or some finely chopped nuts if desired.
Baking Tips for Perfect Results
After making this cake countless times, I’ve discovered some tips that make a significant difference in the final result:
- Room temperature ingredients: Allow your eggs, milk, and especially the cream cheese to come to room temperature before using. This ensures a smoother batter and frosting.
- Don’t skip the swirling step: The magic of this cake lies in those beautiful cinnamon swirls. Take your time with this step, but remember that less is more—too much swirling will blend everything together and you’ll lose the distinct layers.
- The toothpick test: When checking for doneness, be aware that a toothpick might hit a pocket of cinnamon swirl and come out looking wet even if the cake is done. Test in a few spots to be sure.
- Frosting consistency: The frosting should be thick enough to hold its shape but still spreadable. If you’re making this on a hot day, you might need to chill the frosting for 10-15 minutes before spreading.
- The ideal pan: A metal 9×13 pan will give you slightly crispier edges, while a glass dish will yield softer edges. Both are delicious—it’s just a matter of preference!
Nutritional Information
While this is definitely a treat rather than an everyday breakfast, it’s helpful to know what you’re enjoying. Here’s the approximate nutritional breakdown per serving (assuming 12 servings per cake):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 485 kcal |
| Total Fat | 24g |
| Saturated Fat | 15g |
| Cholesterol | 95mg |
| Sodium | 285mg |
| Total Carbohydrates | 64g |
| Dietary Fiber | 1g |
| Sugars | 41g |
| Protein | 5g |
Variations to Try
One of the reasons I return to this recipe time and again is its versatility. Here are some of my favorite variations:
Apple Cinnamon Roll Cake
Add 1 cup of peeled, diced apples to the batter and increase the cinnamon to 1 1/2 tablespoons. The apples add moisture and a fresh dimension that complements the cinnamon beautifully.
Pumpkin Spice Cinnamon Roll Cake
Replace 1/2 cup of the milk with 1/2 cup of pumpkin puree and add 1 teaspoon of pumpkin pie spice to the batter. Perfect for fall gatherings!
Orange Cinnamon Roll Cake
Add the zest of one orange to the batter and replace 2 tablespoons of milk with orange juice in the frosting. This bright variation reminds me of those orange-flavored cinnamon rolls that come in a tube.
Nutty Cinnamon Roll Cake
Add 1/2 cup of finely chopped pecans or walnuts to the cinnamon swirl mixture. The nuts add a wonderful texture contrast and subtle flavor that elevates the whole cake.
Chocolate Chip Cinnamon Roll Cake
Fold 1/2 cup of mini chocolate chips into the batter before spreading it in the pan. The combination of chocolate and cinnamon is surprisingly delightful!
Storage and Make-Ahead Instructions
Room Temperature Storage
This cake will stay fresh for up to 2 days at room temperature when stored in an airtight container or tightly covered with plastic wrap. I actually think it tastes better on day two when the flavors have had time to meld!
Refrigerator Storage
Because of the cream cheese frosting, I recommend refrigerating the cake if you’re planning to keep it longer than 2 days. Properly stored in the refrigerator, it will remain delicious for up to 5 days. Just be sure to let it come to room temperature for about 30 minutes before serving for the best texture and flavor.
Freezer Instructions
This cake freezes beautifully! You can freeze it whole or cut it into individual portions:
- Allow the cake to cool completely.
- If freezing the whole cake, place it (unfrosted) in the freezer until firm, then wrap tightly in plastic wrap followed by a layer of aluminum foil.
- For individual portions, cut the cake into squares, freeze on a baking sheet until firm, then transfer to a freezer-safe container or zip-top bag.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator, then bring to room temperature before frosting and serving.
I often make a double batch specifically so I can freeze half for later. There’s nothing better than knowing you have cinnamon roll cake ready to go in the freezer for unexpected guests or Sunday morning cravings!
Serving Suggestions
This versatile cake shines in various settings:
Breakfast or Brunch Pairings
- Serve with fresh fruit to balance the sweetness
- Pair with a savory egg casserole for a complete brunch
- Offer alongside a selection of yogurts and granolas for a breakfast buffet
- Accompany with hot chocolate for a special weekend breakfast
Dessert Pairings
- Top with a scoop of vanilla ice cream for an indulgent dessert
- Serve with coffee or hot tea after dinner
- Pair with fresh berries and whipped cream
- Drizzle with caramel sauce for extra decadence
Beverage Companions
- Coffee (the classic pairing!)
- Hot chocolate
- Chai tea
- Cold milk
- Hot apple cider (especially nice with the apple variation)
I find this cake is always well-received at potlucks, book club meetings, and as a welcome gift for new neighbors. It’s substantial enough to transport easily and universally appealing.
Frequently Asked Questions
Q: Can I make this cake the night before serving?
Absolutely! In fact, I often make it the day before serving. The flavors deepen overnight, and it saves you time on the day of your gathering. Just cover it tightly once it’s completely cool, and frost it either the night before or shortly before serving.
Q: Can I use a cake mix as a shortcut?
While you can use a white or yellow cake mix as the base (prepare according to package directions and then add the cinnamon swirl), I honestly don’t recommend it. The homemade batter takes just minutes to prepare and has a sturdier structure that better supports the cinnamon swirl.
Q: My cinnamon swirl sank to the bottom of the cake. What went wrong?
This usually happens when the cinnamon mixture is too heavy. Next time, try adding an extra tablespoon of flour to your cinnamon mixture, and make sure you’re dropping it in spoonfuls rather than pouring it all in one place.
Q: Can I make this dairy-free?
Yes! I’ve successfully made this with plant-based butter, almond milk, and dairy-free cream cheese. The texture is slightly different, but still delicious.
Q: Can I reduce the sugar in this recipe?
You can reduce the sugar in the cake batter by about 25% without significantly affecting the texture. The frosting and cinnamon swirl are harder to modify without affecting the consistency, though you could use slightly less frosting.
Q: The cake seems a bit dry. What could be the issue?
The most common causes of dryness are overmixing the batter or overbaking. Remember to mix just until the ingredients are combined, and check the cake a few minutes before the suggested baking time. Every oven is different!
Q: Can I make this in a different size pan?
Yes, but you’ll need to adjust the baking time. In two 8-inch round pans, start checking for doneness around 25 minutes. In a bundt pan, it will take closer to 40-45 minutes. A sheet pan will require less time, around 20-25 minutes.
Why This Cinnamon Roll Cake Has Become a Family Tradition
When my daughter left for college, this was one of the first recipes she asked me to send her. She told me that the smell of it baking in her tiny apartment kitchen made her feel at home even when she was hundreds of miles away. That’s the power of cinnamon and sugar—it creates not just delicious food but lasting memories.
For me, this cake represents the perfect balance between special and approachable. It’s impressive enough for celebrations but simple enough for random Tuesday mornings when you want to show your family some love through food.
I’ve brought this cake to numerous potlucks, holiday gatherings, and school functions over the years. Without fail, it disappears quickly, and I return home with an empty pan and requests for the recipe. There’s something universally appealing about the combination of warm cinnamon and cream cheese frosting that spans generations and palates.
If you try this recipe, I’d love to know how it turns out for you. Did you stick with the classic version, or did you try one of the variations? Did your family gather around as soon as they caught the aroma wafting from the oven? That’s the true measure of a cinnamon roll cake’s success in my book!
Happy baking!
