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5 from 2 votes

Cinnamon Roll Cake

Cinnamon Roll Cake is a like a moist, gooey cinnamon roll without the work! A delicious white cake swirled with a buttery brown sugar cinnamon topping with a sweet cream cheese frosting.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 15 servings
Author: Kristin Maxwell

Ingredients

For the cake

  • 3 cups all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup sugar 
  • 4 teaspoon baking powder
  • 1 ½ cup  milk
  • 2  eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ½ cup butter melted

For the topping

  • 1 cup brown sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cinnamon
  • 12 tablespoons butter mostly melted and slightly cooled

For the frosting

  • 4 ounces cream cheese room temperature
  • 4  tablespoons butter room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1  tablespoon milk    

Instructions

  • Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with non-stick spray.
  • In the bowl of a stand mixer, add all cake ingredients except for melted butter. Mix on medium speed for 2-3 minutes, or until no lumps remain. Slowly add in melted butter in two increments and mix well after each addition. 
  • Pour cake batter into cake pan and spread evenly.
  • In a small bowl, add all topping ingredients. Stir well. Pour mixture over cake batter.
  • Using a butter knife, swirl the topping throughout the cake. Make sure to swirl all the way to the bottom.
  • Bake for 28-30 minutes, or until a toothpick inserted comes out clean. Bake for additional time if necessary.
  • While cake is cooling, add cream cheese and butter to a bowl. Using either a stand mixer or hand mixer, beat on medium until well combined and fluffy. Add powdered sugar, milk, and vanilla. Beat again until light and fluffy. 
  • Once cake is completely cooled, spread frosting evenly over the cake. 

Notes

  • Storage: Cover cake with foil or plastic wrap and store in the refrigerator for up to 2-3 days. Let sit out for 30 minutes before serving.
  • Freezing: Wrap tightly and freeze for 3-4 months. Thaw in the refrigerator.
  • Make ahead: You can make this cake up to a day in advance. Cover and store in the refrigerator until ready to serve.

Nutrition

Calories: 436kcal | Carbohydrates: 55g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 249mg | Potassium: 243mg | Fiber: 1g | Sugar: 34g | Vitamin A: 739IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 2mg

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