Cinnamon Roll Cake with Cream Cheese Frosting

If you love cinnamon rolls you are going to love this easy and delicious homemade Cinnamon Roll Cake topped with Cream Cheese Frosting

Cinnamon Roll Cake with Cream Cheese Frosting | www.motherthyme.com

In the mood for cinnamon rolls but don’t have the time to make them?  Try this super easy Cinnamon Roll Cake topped with a classic Cream Cheese Frosting

This cake is going to knock your socks off.  If you love warm cinnamon rolls loaded with cream cheese, you are going to want to dive into a piece of this yummy cake.  As usual, this is an 8-inch cake, my go to for most cakes.  For this cake I like to use a round cake pan so you can easily remove it from the pan and frost the edges.  You probably know from other recent cakes I have shared like my Chocolate Chip Cake with Chocolate Chip Cookie Dough Frosting or my Easy Pumpkin Cake with Butter Pecan Frosting, when it comes to cakes I don’t like to fuss.  This Cinnamon Roll Cake is another no fuss cake that is simple and delicious.  Also, if you don’t have the time or can’t wait to frost the cake, you can skip the frosting all together and just add a simple cream cheese glaze to the top and serve warm.

Sure, I love those pretty decorated cakes.  I have taken the Wilton Classes at the craft store and learned many techniques.  For my everyday go to desserts for family and friends, these are the cakes I love to make.  They are easy and so delicious.  No one will ever know how quickly you were able to whip this up.      

This Cinnamon Roll Cake has all the flavors of your favorite cinnamon rolls.  Do I dare even say this cake is acceptable for breakfast?  I leave that decision totally up to you.  I promise I won’t tell. 

Cinnamon Roll Cake with Cream Cheese Frosting | www.motherthyme.com

What you need
All-purpose Flour
Baking powder
Salt
Sugar
Milk
Egg
Vanilla Extract
Butter
Cinnamon
Brown Sugar
Cream Cheese
Confectioners sugar

Mix flour, baking powder and salt in a large bowl. In a separate bowl mix butter, milk, sugar, egg and vanilla extract. While stirring, gradually mix in wet ingredients into dry until just combined. Best part, this can all be done by hand using just a whisk or wooden spoon.

Cinnamon Roll Cake with Cream Cheese Frosting | www.motherthyme.com

Pour into a greased and floured cake pan.

Cinnamon Roll Cake with Cream Cheese Frosting | www.motherthyme.com

In a small bowl mix butter, brown sugar, cinnamon and flour. Dollop filling on cake and using a kitchen knife swirl mixture into cake. I like to leave some chunky bits, but you can swire it as much or as little as you would like. Place in oven and bake at 350 degrees for 40-45 minutes. Cool completely.

Cinnamon Roll Cake with Cream Cheese Frosting | www.motherthyme.com

Whip up the frosting and generously frost the entire cake. Chill until ready to serve.

Cinnamon Roll Cake with Cream Cheese Frosting | www.motherthyme.com
Cinnamon Roll Cake with Cream Cheese Frosting | www.motherthyme.com

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Cinnamon Roll Cake with Cream Cheese Frosting

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x

Ingredients

Units Scale

Cake

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 3/4 cup milk
  • 1/4 cup butter, melted and cooled
  • 1 large egg
  • 1 teaspon vanilla extract

Filling

  • 1/4 cup butter, softened
  • 1/2 cup light brown sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon all-purpose flour

Cream Cheese Frosting

  • 8 ounce cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Grease and lightly dust an 8-inch round cake pan with flour and set aside.
  2. In a large bowl mix flour, baking powder and salt.
  3. In a separate bowl mix sugar, milk, butter, egg and vanilla.
  4. Gradually stir in wet ingredients into dry until just combined.
  5. Pour into cake pan.

Filling

  1. In a small bowl mix butter, brown sugar, cinnamon and flour until blended.
  2. Dollop mounds of filling onto top of cake.
  3. Using a kitchen knife swirl filling around cake.
  4. Bake for 40-45 minutes until cake tester inserted into the center of the cake comes out clean.
  5. Cool completely on a wire rack before removing and frosting.

Cream Cheese Frosting

  1. Using an electric mixer beat cream cheese and butter.
  2. Stir in confectioner sugar until combined.
  3. Add in milk and vanilla and beat until creamy.
  4. Frost generously on cooled cake.
  5. Chill until ready to serve.

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50 Comments

  1. If I double the recipe do you think then it will be enough to fit in a 9×13 pan. I don’t know if I would need to double the frosting.

    1. Hi, If you double the cake recipe it will work for a 9×13. As far as the filling goes I would suggest doing an extra half of the filling opposed to doubling it. The frosting you don’t have to worry about doubling as you will be frosting it directly in the pan. I hope that helps! Enjoy!

  2. just wondering how you are supposed to dollop and swirl a filling that is more of a streusel than a filling? I have a cake decorating business on the side. the cake is in the oven as we speak. we shall see

  3. I had some problems with the quantity of butter.
    How much is 1/ 4 cup? Do you mean 1/4 of buttEr before melted or 1/4 of Melted butter? Because I think is not the same. Please help. I have a sclae and I wuld like to know the qty in grams.
    TY

    1. Hi Lauren, I have never made these into cupcakes, but it is definitely worth a try. It is a smaller cake, so you will probably only get maybe 6 or 8 cupcakes. You could double the batter if you wanted to make more. Enjoy!

  4. I made this cake and it was the worst cake I’ve ever made. Was very dry and just bluh, not a good flavor. The icing was the best part. Definitely just going to make cinnamon rolls next time.

  5. This recipe is sooooo delicious. I made cinnamon roll cupcakes and swirled the cinnamon mixture around with a tooth pick they came out great. Thanks for the recipe

  6. Made this on the weekend. The cinnamon filling was delish. The frosting … I always Love frosting! 🙂 But the cake … the flavor was not the best and it was too dense for my liking. The rest of the family loved it. I will probably try again but with attempts to make the cake a bit lighter.

  7. is this recipe good the day after or better to eat after cooling … thinking about making it for a birthday cake my daughter loves cinnamon rolls

  8. first, DEE LISH US!! I’ve made this cake a few times now. Made it for my book club , but could not make the cream cheese frosting. So instead I made a homemade caramel sauce. I added nuts on top of cake then poured caramel over it…..OMGOODNESS! Jennifer a.k.a. Mother Thyme, it took your already deelishus cake to another level. Yummy Goodness!
    thank you for this cake!

  9. Hi, just made this last night and I am glad I got a piece because it disappeared in about 10 minutes time! So easy and so good. I will definitely be making this again, maybe cut back on the sugar some but that’s all.

  10. I only came across this delicious-sounding recipe. If doubling the recipe (except for filling which would be an extra half of the recipe) for a 9 x 13 pan, what would be the cooking time?

    1. Hi Debi! I haven’t doubled this recipe for a 9×13 pan but I am guesstimating the bake time would be about 20-30 minutes. I would try it and just keep a watch on it after 20 minutes and testing it with a cake tester. Enjoy!

        1. Hi Betsy, The cooking time should be shorter because there is less batter in a bigger pan. The original recipe calls for this to be baked in a 8-inch cake pan. Unfortunately I have never tried this in a larger pan to give a more precise baking time, sorry!

          1. Hi…..the only reason I was thinking of baking the 9 x 13 was because I was afraid 1 8 inch round pan would look too short..as in not like a cake…I plan on giving to a neighbor …if for me, I wouldn’t care..but…

            Thank you, Betsy

  11. I really loved your cinnamon roll cake, I made it into cupcakes by doubling the recipe. My husband loves raisins and walnuts in his cinnamon rolls so I added those two ingredients also. They turned out great. Thanks for the recipe.

  12. Hello,
    I’m having a bunch of company for a couple nights and i’m wondering if this can be made ahead and frozen?

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