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Cinnamon Roll Cake

Cinnamon roll cake baked as a golden sheet cake with deep cinnamon-brown sugar swirls throughout and a glossy cream cheese glaze poured while warm. This easy cinnamon roll cake recipe turns a simple bake into a cinnamon coffee cake-style breakfast with every crevice coated.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 3 all-purpose flour
  • 1 granulated sugar
  • 4 tsp baking powder
  • 0.5 tsp salt
  • 1.5 cup whole milk
  • 2 large eggs
  • 2 tsp vanilla extract
  • 0.5 cup butter, melted
For the cinnamon swirl
  • 1 cup butter, softened
  • 1 cup brown sugar, packed
  • 2 tbsp cinnamon
For the cream cheese glaze
  • 4 oz cream cheese, softened
  • 2 cup powdered sugar
  • 5 tbsp milk
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Bake the cake
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the batter won’t stick.
  2. Whisk together all-purpose flour, granulated sugar, baking powder, and salt.
  3. Stir in whole milk, large eggs, vanilla extract, and melted butter until just combined.
  4. Spread the batter into the prepared dish in an even layer.
  5. Beat softened butter, brown sugar, and cinnamon until fluffy, then drop spoonfuls over the batter.
  6. Use a knife to swirl the cinnamon mixture into the batter, creating marbled streaks throughout (keep swirls visible on top).
  7. Bake for 30–35 minutes until a toothpick comes out clean and the top is golden.
Glaze and serve
  1. While the cake is still warm, beat cream cheese, powdered sugar, milk, and vanilla extract until smooth.
  2. Pour the glaze over the warm cake so it pools into every swirl and crevice.
  3. Let the glaze soak in for 5 minutes before serving warm.

Notes

Pro tip: swirl the cinnamon mixture lightly with a knife so you get distinct, dark-brown ribbons instead of fully mixed batter. Store covered in the refrigerator up to 4 days; rewarm individual slices in the microwave for 15–25 seconds. Freezing is yes—freeze slices (without topping on top if you prefer) up to 2 months and thaw overnight in the fridge. For a lighter option, use 1% milk in the cake and glaze for a small reduction in richness while keeping the swirl and glaze texture.