Soft Cinnamon Roll Cake with Cream Cheese Glaze

Soft Cinnamon Roll Cake with Cream Cheese Glaze combines the warm, buttery flavor of homemade cinnamon rolls with the simplicity of an easy sheet cake. Each slice features a tender vanilla cake, ribbons of cinnamon brown sugar, and a smooth cream cheese glaze.

Unlike traditional cinnamon rolls, this recipe requires no yeast, kneading, or rising time. The cinnamon filling is swirled directly into the cake batter, creating beautiful patterns and sweet pockets throughout.

Serve this cinnamon swirl cake slightly warm for a comforting dessert that's perfect for family gatherings, holiday brunches, or an afternoon treat.

Why You'll Love This Recipe

• No yeast required: Enjoy cinnamon roll flavors without waiting for dough to rise.
• Soft and buttery: Sour cream helps create a moist, tender cake.
• Beautiful cinnamon swirls: Brown sugar and cinnamon add rich flavor.
• Cream cheese glaze: A smooth topping complements the warm spices.
• Easy to share: Bakes in a convenient 9-by-13-inch pan.
• Make-ahead friendly: Delicious served fresh or the following day.

Recipe Information

• Prep Time: 20 minutes
• Bake Time: 35–40 minutes
• Cooling and Glazing: 20 minutes
• Total Time: Approximately 75–80 minutes
• Servings: 12
• Course: Dessert, Sweet Brunch
• Cuisine: American
• Method: Oven Baking

Ingredients

For the Vanilla Cake

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 3/4 cup full-fat sour cream
• 3/4 cup whole milk

For the Cinnamon Swirl

• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 2 tablespoons ground cinnamon
• 1 tablespoon all-purpose flour
• 1/4 teaspoon fine salt

For the Cream Cheese Glaze

• 4 ounces full-fat block cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 2–3 tablespoons milk, as needed
• Pinch of fine salt

How to Make Cinnamon Roll Cake

Step 1: Prepare the Baking Pan

Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch baking pan with butter or nonstick cooking spray.

For easy removal, line the pan with parchment paper, leaving a little overhang along the longer sides.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Set aside while preparing the wet ingredients.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer for approximately 2–3 minutes until light and fluffy.

Scrape down the sides of the bowl as needed.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating briefly after each addition.

Mix in the vanilla extract and sour cream until mostly smooth.

Step 5: Finish the Cake Batter

Add the dry ingredients in three additions, alternating with the milk. Begin and end with the flour mixture.

Mix on low speed just until combined. Avoid overmixing, which can make the cake dense.

Step 6: Prepare the Cinnamon Filling

In a separate bowl, combine softened butter, brown sugar, cinnamon, flour, and salt.

Stir until a thick, spreadable cinnamon paste forms.

Step 7: Layer the Cake Batter

Spread approximately half the vanilla cake batter evenly into the prepared pan.

Drop half the cinnamon mixture in small spoonfuls over the batter.

Add the remaining cake batter and gently spread it across the surface. Drop the remaining cinnamon mixture over the top.

Step 8: Create the Cinnamon Swirls

Use a butter knife or skewer to gently swirl the cinnamon mixture through the cake batter.

Make broad figure-eight motions without completely mixing the layers. The goal is to create distinct cinnamon ribbons throughout the cake.

Step 9: Bake Until Golden

Bake for approximately 35–40 minutes, or until the cake is golden and a toothpick inserted into a cake-only section comes out clean or with a few moist crumbs.

Avoid testing directly through a cinnamon swirl because the melted sugar may make the toothpick appear wet.

Step 10: Cool the Cake

Remove the cake from the oven and place the pan on a wire rack.

Allow it to cool for approximately 20 minutes before adding the glaze. The cake should still be slightly warm but not extremely hot.

Step 11: Make the Cream Cheese Glaze

Beat the softened cream cheese and butter together until smooth.

Add powdered sugar, vanilla extract, and a pinch of salt. Mix until creamy.

Gradually add milk, one tablespoon at a time, until the glaze reaches a thick but pourable consistency.

Step 12: Glaze and Serve

Drizzle the cream cheese glaze generously over the warm cinnamon roll cake.

Allow the glaze to settle for a few minutes, then cut the cake into 12 squares.

Serve slightly warm or at room temperature.

Helpful Tips for the Best Cinnamon Roll Cake

• Use room-temperature ingredients: They blend more smoothly into the batter.
• Measure flour accurately: Spoon and level rather than packing it into the measuring cup.
• Keep the cinnamon filling soft: Softened butter makes the filling easier to swirl.
• Don't overswirl: Distinct cinnamon ribbons create the best texture and appearance.
• Avoid overbaking: Check the cake near the minimum baking time.
• Cool before glazing: Extremely hot cake can make the cream cheese glaze too thin.

Delicious Recipe Variations

Pecan Cinnamon Roll Cake

Sprinkle 1/2 cup finely chopped toasted pecans over the cinnamon filling before swirling for extra crunch.

Maple Cream Cheese Glaze

Replace the vanilla in the glaze with 1 teaspoon pure maple extract or add 1 tablespoon maple syrup while reducing the milk slightly.

Apple Cinnamon Roll Cake

Fold 3/4 cup finely diced peeled apple into the cake batter before layering for a fruity variation.

Extra Cinnamon Swirl Cake

Add an additional 1/2 teaspoon cinnamon to the cake batter for a stronger warm spice flavor.

What to Serve with Cinnamon Roll Cake

This sweet cake is delicious on its own, but it pairs beautifully with simple drinks and fresh fruit.

• Hot coffee
• Vanilla latte
• Cold milk
• Fresh strawberries
• Blueberries
• Unsweetened black tea

Storage and Freezing Instructions

Refrigerator

Because the glaze contains cream cheese, store the cake covered in the refrigerator within 2 hours of glazing. Keep for up to 4 days.

Freezer

For best results, freeze the cake without glaze. Wrap individual squares tightly and store in freezer-safe containers for up to 2 months.

Thaw overnight in the refrigerator and add freshly prepared cream cheese glaze before serving.

Reheating

Warm individual portions briefly in the microwave until just slightly warm. Avoid overheating the cream cheese glaze.

Frequently Asked Questions

Does cinnamon roll cake need yeast?

No. This cake uses baking powder and baking soda for lift, making it much faster than traditional yeast-raised cinnamon rolls.

Can I make cinnamon roll cake without sour cream?

Yes. Plain full-fat Greek yogurt can replace sour cream in equal amounts, although the texture and flavor may vary slightly.

Why did my cinnamon filling sink?

Some sinking is normal. Very warm or melted butter can cause the filling to spread excessively, so use softened rather than melted butter.

Can I make this cake ahead of time?

Absolutely. Bake the cake one day ahead and refrigerate it covered. For the freshest appearance, add the glaze shortly before serving.

How do I know when the cake is done?

The center should feel set, and a toothpick inserted into a section without cinnamon filling should come out clean or with a few moist crumbs.

Final Thoughts

Soft Cinnamon Roll Cake with Cream Cheese Glaze delivers the cozy flavor of cinnamon rolls in an easy, tender sheet cake. Sweet cinnamon ribbons and smooth cream cheese glaze make every slice delicious.

With no yeast or rising time required, this simple homemade dessert is perfect for weekend baking, family celebrations, and holiday brunches.