Cinnamon Roll Cake With Cream Cheese Glaze – A Cozy, Crowd-Pleasing Treat

If you love the flavor of cinnamon rolls but want something simpler to bake and share, this cake is your sweet spot. It has the gooey swirls, buttery crumbs, and warm cinnamon aroma you crave—without the time-consuming yeast dough. The cream cheese glaze melts into every crack, turning each slice into a fork-tender treat.

It’s easy enough for a weekend bake, yet special enough for brunch or a holiday. Grab a 9×13 pan, and you’re halfway there.

Print Recipe

Cinnamon Roll Cake With Cream Cheese Glaze - A Cozy, Crowd-Pleasing Treat

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Servings: 12 servings

Ingredients

• For the cake:
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine salt
• 1 cup whole milk, room temperature
• 2 large eggs, room temperature
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup sour cream (or plain Greek yogurt)
• 2 tsp vanilla extract
• For the cinnamon swirl:
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar, packed
• 1 tbsp ground cinnamon
• 1/4 tsp fine salt
• For the cream cheese glaze:
• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2–3 tbsp milk (or heavy cream), as needed
• 1 tsp vanilla extract
• Pinch of salt

Instructions

• Prep the pan and oven: Heat oven to 350°F (175°C). Grease a 9x13-inch baking pan or line with parchment for easy lift-out.
• Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt until combined.
• Whisk wet ingredients: In another bowl, whisk milk, eggs, melted butter, sour cream, and vanilla until smooth.
• Combine batter: Pour wet into dry and stir just until no dry streaks remain.Don’t overmix. Spread batter evenly in the pan.
• Make the swirl: Stir melted butter, brown sugar, cinnamon, and salt until glossy. Dollop over the batter in spoonfuls.
• Create the pattern: Use a butter knife to gently swirl the cinnamon mixture through the batter, making loose figure-eights.
• Bake: Bake 28–34 minutes, until the center springs back and a toothpick comes out with a few moist crumbs.Do not overbake.
• Make the glaze: Beat cream cheese until smooth. Add powdered sugar, vanilla, salt, and 2 tbsp milk. Mix until pourable; add more milk if needed.
• Glaze while warm: Let the cake cool 10–15 minutes, then pour the glaze over the warm surface.Spread to the edges and let it sink in.
• Serve: Slice into squares and enjoy warm or at room temperature.

What Makes This Special

• Cinnamon roll flavor, no yeast: You get the comfort of cinnamon rolls without proofing or rolling dough.
• Swirled, not layered: A quick cinnamon-brown sugar swirl creates pockets of gooey goodness.
• Ultra-moist texture: Sour cream and melted butter keep the crumb soft for days.
• Pour-on glaze: Cream cheese glaze sinks into the warm cake, giving that classic bakery finish.

Ingredients

• For the cake:
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine salt
• 1 cup whole milk, room temperature
• 2 large eggs, room temperature
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup sour cream (or plain Greek yogurt)
• 2 tsp vanilla extract
• For the cinnamon swirl:
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar, packed
• 1 tbsp ground cinnamon
• 1/4 tsp fine salt
• For the cream cheese glaze:
• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2–3 tbsp milk (or heavy cream), as needed
• 1 tsp vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Prep the pan and oven: Heat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment for easy lift-out.
2. Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt until combined.
3. Whisk wet ingredients: In another bowl, whisk milk, eggs, melted butter, sour cream, and vanilla until smooth.
4. Combine batter: Pour wet into dry and stir just until no dry streaks remain.

   Don’t overmix. Spread batter evenly in the pan.

5. Make the swirl: Stir melted butter, brown sugar, cinnamon, and salt until glossy. Dollop over the batter in spoonfuls.
6. Create the pattern: Use a butter knife to gently swirl the cinnamon mixture through the batter, making loose figure-eights.
7. Bake: Bake 28–34 minutes, until the center springs back and a toothpick comes out with a few moist crumbs.

   Do not overbake.

8. Make the glaze: Beat cream cheese until smooth. Add powdered sugar, vanilla, salt, and 2 tbsp milk. Mix until pourable; add more milk if needed.
9. Glaze while warm: Let the cake cool 10–15 minutes, then pour the glaze over the warm surface.

   Spread to the edges and let it sink in.

10. Serve: Slice into squares and enjoy warm or at room temperature.

How to Store

• Room temperature: Keep covered for up to 2 days if your kitchen is cool. The glaze helps keep it moist.
• Refrigerator: Store covered for 4–5 days. Let slices come to room temperature or warm briefly before serving.
• Freezer: Wrap individual slices tightly and freeze up to 2 months.

  Thaw overnight in the fridge and warm to refresh.

Health Benefits

• Portion-friendly: Baking in a pan makes it easy to control slice size.
• Protein boost: The eggs and dairy add a small amount of protein compared to many cakes.
• Reduced fat swaps: Use Greek yogurt in place of sour cream and light cream cheese for a lighter glaze.
• Lower sugar tweaks: You can cut 2–3 tablespoons of sugar from the batter without losing structure.

Pitfalls to Watch Out For

• Overmixing the batter: This can make the cake dense. Stir just until combined.
• Overbaking: Dry cake happens fast. Start checking at 28 minutes.
• Cold ingredients: Cold eggs or milk can cause a lumpy batter.

  Room temperature is best.

• Too-thick glaze: If it doesn’t pour, add milk a teaspoon at a time until it’s silky.
• Heavy swirl: Don’t dig the knife to the bottom; gentle swirls keep the crumb tender.

Alternatives

• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend with xanthan gum.
• Dairy-free: Swap butter for vegan butter, milk for almond or oat milk, and use dairy-free cream cheese.
• Maple twist: Replace half the brown sugar in the swirl with pure maple syrup and reduce melted butter by 1 tablespoon.
• Nutty crunch: Add 1/2 cup chopped pecans or walnuts to the swirl for texture.
• Orange-kissed glaze: Add 1 tsp orange zest to the glaze for a bright finish.

FAQ

Can I make this ahead?

Yes. Bake the cake, cool, and cover tightly. Glaze the day you serve, or glaze and refrigerate up to 24 hours ahead.

Warm briefly to refresh.

What if I don’t have sour cream?

Use plain Greek yogurt. For the best texture, choose full-fat or 2% so the crumb stays moist.

How do I know it’s done?

The edges should be lightly golden, the center should spring back, and a toothpick should have a few moist crumbs but no wet batter.

Can I bake this in a smaller pan?

An 8×8 or 9×9 pan works, but the cake will be thicker and may need 5–10 extra minutes. Tent with foil if browning too fast.

Is the glaze necessary?

It’s optional but highly recommended.

The cream cheese adds tang and moisture that make the cake taste like a true cinnamon roll.

In Conclusion

Cinnamon Roll Cake with Cream Cheese Glaze gives you all the cozy flavors you love with a fraction of the effort. It’s unfussy, bakes in one pan, and delivers that warm, gooey swirl in every bite. Keep this recipe handy for weekend breakfasts, potlucks, or anytime you want something special without the fuss.