Introduction
There’s something magical about the moment you slice into a perfectly baked cinnamon roll cake and see those beautiful swirls spiraling through the tender crumb. The first time I made this cinnamon roll cake with cream cheese frosting, I was hosting a family brunch and needed something impressive but manageable. Traditional cinnamon rolls felt too time-consuming, but I didn’t want to sacrifice that beloved cinnamon-sugar flavor. This recipe became my secret weapon—it looks like you spent hours creating intricate rolls, but the reality is so much simpler. The cake itself is wonderfully moist and tender, studded with ribbons of cinnamon-brown sugar throughout, and that cream cheese frosting? It’s the perfect finishing touch that makes every bite feel like a special occasion. Whether you’re a experienced baker or just starting your kitchen adventures, this cinnamon roll cake with cream cheese frosting will become your new favorite go-to recipe.
Why You’ll Love This Cinnamon Roll Cake with Cream Cheese Frosting
All the Flavor, Half the Work
Traditional cinnamon rolls require rising time, rolling, cutting, and a second rise—it’s a labor of love that takes several hours. This cinnamon roll cake with cream cheese frosting gives you all those beloved flavors in a fraction of the time. You get that distinctive cinnamon swirl, the soft cake texture, and the luscious cream cheese frosting without any of the complicated yeast dough techniques.
The Cream Cheese Frosting Makes It Special
While some cinnamon cakes use a simple glaze, this version features a rich, tangy cream cheese frosting that takes the experience to another level. The slight tang of the cream cheese perfectly balances the sweet cinnamon cake, creating a flavor profile that’s complex and utterly irresistible.
Perfect for Any Occasion
I’ve served this cinnamon roll cake with cream cheese frosting at Christmas morning breakfasts, Easter brunches, baby showers, and simple Sunday mornings. It’s elegant enough for special occasions but easy enough to make any day feel special.
Ingredients for Cinnamon Roll Cake with Cream Cheese Frosting
Cake Base
- 2 cups all-purpose flour – Provides structure and tenderness
- 1 tablespoon baking powder – Gives the cake its rise and fluffy texture
- ½ teaspoon salt – Enhances all the other flavors
- ½ cup unsalted butter, softened – Creates richness and moisture
- 1 cup granulated sugar – Sweetens the base cake
- 2 large eggs, room temperature – Adds structure and helps bind ingredients
- 1 cup whole milk, room temperature – Keeps the cake moist
- 2 teaspoons vanilla extract – Adds warmth and depth
Cinnamon Swirl
- ⅓ cup unsalted butter, melted – Helps spread the cinnamon mixture
- ¾ cup packed light brown sugar – Provides that signature cinnamon roll sweetness
- 2 tablespoons all-purpose flour – Thickens the swirl so it doesn’t sink
- 3 teaspoons ground cinnamon – The essential flavor component
- ¼ teaspoon ground nutmeg – Adds complexity (optional)
Cream Cheese Frosting
- 8 ounces cream cheese, softened – The star of the frosting
- ½ cup unsalted butter, softened – Adds richness and helps with spreading
- 3 cups powdered sugar, sifted – Sweetens and creates the right consistency
- 1½ teaspoons vanilla extract – Enhances the overall flavor
- 2-4 tablespoons heavy cream or milk – Adjusts consistency as needed
- Pinch of salt – Balances the sweetness
Complete Instructions for Cinnamon Roll Cake with Cream Cheese Frosting
Setting Up for Success
Position your oven rack in the center and preheat to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it generously with butter or baking spray, then lining the bottom with parchment paper. This double insurance ensures your beautiful cinnamon roll cake releases perfectly from the pan. I learned this tip after having a corner stick once—never again!
Making the Perfect Cake Batter
In your stand mixer or using a hand mixer with a large bowl, cream the softened butter and granulated sugar together on medium-high speed for about 4-5 minutes. This step is crucial—the mixture should become light, fluffy, and pale in color. The extended creaming time incorporates air into the batter, which helps create a tender crumb.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is evenly incorporated. Mix in the vanilla extract until combined.
In a separate medium bowl, whisk together the flour, baking powder, and salt. With your mixer on the lowest speed, add about one-third of the flour mixture to the butter mixture. Mix just until combined, then add half of the milk. Continue alternating, ending with the flour mixture. Mix only until you no longer see streaks of flour—overmixing at this stage can result in a tough cake.
Creating the Signature Cinnamon Swirl
In a small bowl, combine the melted butter, brown sugar, flour, cinnamon, and nutmeg (if using). Stir vigorously with a fork until you have a thick, spreadable paste. The mixture should be smooth and well-combined. If it seems too thick, add a teaspoon of melted butter; if too thin, add a pinch more flour.
Assembling Your Cinnamon Roll Cake Layers
Pour half of your cake batter into the prepared pan, spreading it evenly with an offset spatula or the back of a spoon. The layer should reach all corners of the pan and be as smooth as possible on top.
Drop spoonfuls of half the cinnamon mixture over the batter—I usually do about 10-12 dollops scattered across the surface. Using a butter knife, chopstick, or skewer, gently swirl the cinnamon mixture through the batter using figure-eight motions and swirls. Don’t overwork it—you want distinct ribbons of cinnamon, not a uniformly brown cake. The swirls should be visible but not completely mixed in.
Carefully spoon the remaining cake batter over the first swirled layer. Spread gently to avoid disturbing the swirls beneath. Drop the remaining cinnamon mixture on top and create those beautiful swirls again. This top layer is what people will see first, so take your time making it pretty!
Baking Your Cinnamon Roll Cake to Perfection
Place the pan in your preheated oven and bake for 35-42 minutes. Every oven is different, so start checking at 35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs, the top is golden brown, and the cake springs back when gently touched in the center.
Remove from the oven and let the cake cool in the pan on a wire rack for about 20 minutes. This cooling period is important—it allows the cake to set properly so it won’t fall apart when you cut it, but it’s still warm enough that the frosting will melt slightly into the top.
Making the Cream Cheese Frosting
While your cinnamon roll cake cools, prepare the cream cheese frosting. This is where the magic happens! Make sure your cream cheese and butter are genuinely softened—not melted, but soft enough that you can easily press your finger into them.
In a clean mixing bowl, beat the cream cheese and butter together on medium speed for about 2-3 minutes until completely smooth, fluffy, and well-combined. There should be no lumps of cream cheese visible.
Turn the mixer to low speed and gradually add the sifted powdered sugar, about one cup at a time. Once all the sugar is incorporated, increase the speed to medium-high and beat for another 2 minutes. Add the vanilla extract and a pinch of salt.
Check the consistency of your frosting. For a spreadable frosting, it should be thick but smooth. Add heavy cream or milk one tablespoon at a time until you reach your desired consistency. For spreading on the cake, you want it slightly thicker; for a more flowing, drizzled look, make it thinner.
Frosting Your Cinnamon Roll Cake
Once the cake has cooled for 20 minutes (it should be warm but not hot), it’s time to apply the cream cheese frosting. You have two options here:
Option 1 – Spreading: If you want a thick layer of frosting all over, use an offset spatula to spread the frosting evenly across the top and sides of the cake. This creates a classic frosted look.
Option 2 – Drizzling: For a more rustic, cinnamon-roll-inspired look, make your frosting slightly thinner and pour it over the warm cake, letting it naturally drip and pool into the swirls. This was how I first made it, and I love how the frosting seeps into the crevices.
Pro Tips for the Best Cinnamon Roll Cake with Cream Cheese Frosting
Room Temperature Ingredients Are Essential
This is one recipe where room temperature ingredients truly matter. Cold eggs and milk can cause the butter to seize up and create a lumpy batter. Cold cream cheese will leave lumps in your frosting. Take everything out of the refrigerator about an hour before you start baking.
Don’t Skip Sifting the Powdered Sugar
Sifting the powdered sugar for the frosting prevents lumps and creates an ultra-smooth, professional-looking finish. It takes just a minute but makes a noticeable difference.
The Swirl Technique Matters
When creating your swirls, use gentle motions and don’t overwork the batter. Think of creating visible ribbons rather than mixing everything together. A few swoops and swirls are all you need—resist the urge to keep mixing.
Adjust Frosting to Your Preference
Love lots of frosting? This recipe makes a generous amount. Prefer less? Use half and save the rest in the refrigerator for up to a week (it’s amazing on graham crackers!). Want it sweeter? Add more powdered sugar. Want it tangier? Use less sugar or add a squeeze of lemon juice.
Nutritional Information for Cinnamon Roll Cake with Cream Cheese Frosting
Per serving (1 slice, recipe makes 15 servings):
- Calories: 485
- Total Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 95mg
- Sodium: 205mg
- Total Carbohydrates: 64g
- Dietary Fiber: 1g
- Sugars: 48g
- Protein: 4g
- Vitamin A: 18% DV
- Calcium: 8% DV
- Iron: 7% DV
Note: Nutritional values are estimates and will vary based on specific brands and modifications.
Serving Suggestions for Cinnamon Roll Cake with Cream Cheese Frosting
When to Serve This Cinnamon Roll Cake
This versatile cake shines at breakfast buffets, brunch gatherings, holiday mornings, afternoon tea parties, potlucks, bake sales, and birthday breakfasts. I’ve found it’s particularly popular during fall and winter months, though honestly, nobody ever turns down a slice regardless of season.
Perfect Pairings with Cinnamon Roll Cake
Serve your cake alongside hot coffee, cappuccino, or café au lait for a classic combination. For tea lovers, it pairs beautifully with chai tea or English breakfast tea. During holidays, serve it with hot cocoa or spiced cider. A mimosa or bellini makes it feel extra special for brunch occasions.
Add fresh berries on the side for a pop of color and a fresh contrast to the rich cake. Crispy bacon or sausage links provide a savory balance. For a truly indulgent experience, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Creative Variations of Cinnamon Roll Cake with Cream Cheese Frosting
Orange Cinnamon Roll Cake
Add the zest of one orange to the cake batter and replace 2 tablespoons of milk with fresh orange juice. Add orange zest to the cream cheese frosting for a bright, citrusy twist that’s perfect for spring brunches.
Maple Pecan Cinnamon Roll Cake
Fold ½ cup of chopped pecans into the cinnamon swirl mixture and replace the vanilla in both the cake and frosting with maple extract. Drizzle with pure maple syrup before serving. This variation tastes like fall in cake form.
Pumpkin Spice Cinnamon Roll Cake
Replace ½ cup of milk with pumpkin puree and add 1 teaspoon of pumpkin pie spice to the cake batter. Add an extra ½ teaspoon of cinnamon to the swirl. This creates a stunning autumn treat that combines two beloved flavors.
Chocolate Chip Cinnamon Roll Cake
Stir 1 cup of mini chocolate chips into the cake batter before layering. The chocolate chips add little pockets of melted chocolate throughout that pair surprisingly well with the cinnamon.
Caramel Cinnamon Roll Cake
Drizzle caramel sauce over the cream cheese frosting and sprinkle with sea salt for a sophisticated sweet-and-salty combination. You can also swirl caramel sauce into the cream cheese frosting itself.
Storage and Make-Ahead Instructions for Cinnamon Roll Cake
Storing at Room Temperature
If you’ll be eating the cake within 2 days, you can store it covered at room temperature. However, because of the cream cheese frosting, I prefer refrigeration for food safety and to keep the frosting from becoming too soft.
Refrigerator Storage
Cover the cake tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 5 days. The flavors actually deepen and meld together beautifully after a day, making leftovers even better than freshly baked. Let slices come to room temperature for 20-30 minutes before serving, or microwave individual slices for 15-20 seconds.
Freezing Cinnamon Roll Cake with Cream Cheese Frosting
This cake freezes exceptionally well! You can freeze it frosted or unfrosted. For frosted cake, flash-freeze uncovered for 30 minutes until the frosting is firm, then wrap tightly in plastic wrap and aluminum foil. For unfrosted cake, wrap the cooled cake and freeze the frosting separately.
Freeze for up to 3 months. Thaw overnight in the refrigerator, still wrapped. If you froze it unfrosted, let the frosting come to room temperature and give it a quick whip before spreading on the thawed cake.
Make-Ahead Tips for Cinnamon Roll Cake
For stress-free entertaining, bake the cake the day before, let it cool completely, wrap it well, and refrigerate unfrosted. The next morning, let it come to room temperature while you prepare and apply the cream cheese frosting. You can also prepare the cinnamon swirl mixture up to 3 days in advance and store it in the refrigerator—just let it soften slightly before using.
Troubleshooting Your Cinnamon Roll Cake with Cream Cheese Frosting
Why Is My Cake Dense Instead of Fluffy?
Dense cake usually results from overmixing the batter once the flour is added, or using ingredients that are too cold. Make sure you mix only until the flour disappears, and always use room temperature ingredients for better incorporation.
The Frosting Is Grainy or Lumpy
Lumpy frosting typically means the cream cheese or butter wasn’t soft enough, or the powdered sugar wasn’t sifted. Always let dairy ingredients sit at room temperature until very soft, and sift that sugar! If you end up with lumps, try beating on high speed for a few extra minutes.
My Cinnamon Swirls Disappeared
If the swirls aren’t visible in the baked cake, your cinnamon mixture may have been too thin and sunk to the bottom. Make sure you’re including the flour in the swirl mixture, and make the swirls
thick ribbons rather than thin lines.
The Cake Stuck to the Pan
Always grease the pan well AND use parchment paper on the bottom. This double protection ensures easy release. If your cake does stick, let it cool completely—sometimes patience helps it release naturally.
The Frosting Is Too Thin
Beat in more powdered sugar, ¼ cup at a time, until you reach the desired consistency. Alternatively, refrigerate the frosting for 15-20 minutes to firm it up.
The Frosting Is Too Thick
Add milk or heavy cream, one teaspoon at a time, beating well after each addition until you reach your preferred consistency.
Frequently Asked Questions About Cinnamon Roll Cake with Cream Cheese Frosting
Can I make cinnamon roll cake with cream cheese frosting in advance?
Absolutely! You can bake the cake 1-2 days ahead and store it tightly wrapped in the refrigerator. Add the frosting a few hours before serving for the best presentation, or frost it the night before if you don’t mind a more casual look.
Do I have to use a 9×13 pan?
While 9×13 is ideal, you can use two 9-inch round pans (reduce baking time to 28-32 minutes) or a 10-inch bundt pan (increase baking time to 45-50 minutes). The swirl pattern will look different but will still taste amazing.
Can I use reduced-fat cream cheese?
I recommend full-fat cream cheese for the best flavor and texture in the frosting. Reduced-fat versions can be grainier and less stable. If you must use it, choose the block form rather than the spreadable tub variety.
How do I get the frosting smooth?
The key is thoroughly softened cream cheese and butter (not melted!), sifted powdered sugar, and plenty of beating time. Beat the cream cheese and butter together for a full 2-3 minutes before adding any sugar, then beat the finished frosting for another 2 minutes.
Can I use a different frosting?
While cream cheese frosting is traditional and delicious, you could use a simple buttercream, brown butter frosting, or even a vanilla glaze. However, the tangy cream cheese really complements the sweet cinnamon perfectly.
Why did my cake sink in the middle?
A sunken center usually indicates underbaking or opening the oven door too early in the baking process. Make sure your oven is properly calibrated and avoid opening the door until at least 30 minutes into baking.
Can I add mix-ins to this cake?
Yes! Fold chopped nuts, chocolate chips, or dried fruit into the batter or sprinkle them between the layers. Just don’t add more than 1 cup total, or it might affect the structure.
Conclusion
This cinnamon roll cake with cream cheese frosting has earned its place as one of my most-requested recipes, and I’m confident it will become a favorite in your home too. There’s something deeply satisfying about pulling together a cake that looks and tastes this impressive while being genuinely approachable for bakers of all skill levels.
What I love most about this recipe is its versatility—it transitions seamlessly from casual weekend breakfast to elegant brunch centerpiece, depending on how you present it. Cut it into neat squares and serve on a pretty platter for company, or slice a generous piece straight from the pan for a cozy morning treat. Either way, that combination of tender cake, cinnamon swirls, and tangy cream cheese frosting delivers pure comfort in every bite.
The real magic happens when you serve this to others and watch their reactions. I’ve seen it spark conversations about favorite childhood breakfasts, inspire recipe swaps among friends, and create those quiet moments of contentment that only really good food can provide. One friend told me it reminded her of Sunday mornings at her grandmother’s house—the highest compliment a recipe can receive.
Don’t be intimidated by the swirling technique or the cream cheese frosting. Like anything in baking, you’ll get better with practice, and even your “practice attempts” will taste phenomenal. Some of my favorite versions have had slightly imperfect swirls that gave them character and charm.
So gather your ingredients, heat up your oven, and get ready to fill your home with the irresistible aroma of cinnamon and sugar. Whether you’re making it for a special occasion or just because it’s Tuesday and you deserve something wonderful, this cinnamon roll cake with cream cheese frosting is guaranteed to deliver smiles and satisfaction. Happy baking!