Description

An easy, one-pan cinnamon roll cake that delivers the signature pull-apart softness and gooey cinnamon swirls of traditional rolls without the hassle of rolling dough. It features a rich cake base, a brown sugar cinnamon swirl, and a creamy cream cheese glaze.

Ingredients

Scale

2 ½ cups (315g) all-purpose flour
1 cup (200g) granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup (115g) unsalted butter, melted
2 large eggs, room temperature
1 cup (240ml) milk
1 teaspoon vanilla extract
½ cup (115g) softened butter (for swirl)
¾ cup (150g) packed brown sugar (for swirl)
2 tablespoons ground cinnamon (for swirl)
4 oz (115g) cream cheese, softened (for glaze)
1 cup (120g) powdered sugar, sifted (for glaze)
1–2 tablespoons milk (for glaze)
½ teaspoon vanilla extract (for glaze)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly with butter.
In a large bowl, whisk together the flour, baking powder, and salt until no lumps remain.
In a separate bowl, whisk the melted butter, eggs, milk, and vanilla extract until smooth and uniform.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix. The batter will be thick and sticky.
In a small bowl, mix the softened butter, brown sugar, and cinnamon until it forms a paste resembling wet sand.
Spread the batter evenly into the prepared pan. Dollop the cinnamon paste over the batter in spoonfuls. Use a knife to swirl the paste into the batter to create distinct ribbons.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown.
Let the cake cool in the pan for at least 15 minutes to allow the structure to set.
While the cake cools, beat the softened cream cheese, powdered sugar, vanilla, and milk until smooth. Add milk gradually to reach a drizzle-able consistency.
Drizzle the glaze over the cooled cake. Cut into squares and serve warm.

Notes

For best results, use room temperature eggs and milk to ensure proper emulsification. Do not overmix the batter to avoid a tough texture. If the top browns too quickly, tent the pan with foil after 25 minutes. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and milk.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1/12 of the cake
Calories: 350
Sugar: 36
Sodium: 250
Fat: 14
Saturated Fat: 8
Carbohydrates: 48
Fiber: 1
Protein: 4

Keywords: cinnamon roll cake, easy dessert, brunch recipe, cream cheese glaze, one-pan cake, comfort food, homemade cinnamon rolls