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Easy No-Yeast Cinnamon Roll Cake with Cream Cheese Glaze

A close-up of a moist slice of cinnamon roll cake recipe with a visible swirl of cinnamon filling and thick white icing.
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You can make this incredibly moist cinnamon roll cake with simple ingredients. It features a gooey cinnamon swirl and a rich cream cheese frosting, perfect for brunch or a cozy dessert.

Ingredients

Scale
  • For the Cake:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (whole or 2%)
  • 1/2 cup sour cream or plain Greek yogurt
  • For the Cinnamon Swirl:
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • For the Cream Cheese Glaze:
  • 4 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–3 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 inch baking pan.
  2. Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. This step builds air for a fluffy cinnamon cake.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. In a small bowl, whisk together the milk and sour cream.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Prepare the cinnamon swirl filling: In a small bowl, mix the brown sugar and cinnamon together.
  8. Melt the 1/4 cup butter for the swirl.
  9. Assemble the cake: Pour half of the cake batter into your prepared pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Drizzle half of the melted butter over the sugar.
  10. Gently spread the remaining cake batter over the first layer. Sprinkle the remaining cinnamon-sugar mixture on top, and drizzle with the remaining melted butter. Use a knife or skewer to gently swirl the top layer for a gooey cinnamon swirl effect.
  11. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  13. Prepare the cream cheese glaze: In a medium bowl, beat the softened cream cheese and butter until smooth.
  14. Gradually beat in the powdered sugar until fully incorporated. Add the vanilla extract and 1 tablespoon of milk. Beat until smooth. Add more milk, one teaspoon at a time, until you reach a thick, pourable consistency for your cinnamon roll cake with cream cheese frosting.
  15. Once the cake is completely cool, spread or drizzle the cream cheese glaze over the top. Slice and serve this easy cinnamon roll cake.

Notes

  • For a moister cake, ensure your butter and eggs are at room temperature before mixing.
  • If you want a bakery style cinnamon cake, use a bundt pan instead of a round pan, adjusting the baking time slightly.
  • You can substitute heavy cream for milk in the batter for a richer crumb.

Nutrition

Find it online: https://www.purecookingjoy.com/cinnamon-roll-cake-recipe/

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