Cinnabon Cinnamon Roll Cake


(Makes one 9x13-inch cake)

For the Cake:

  • 2½ cups (315g) all-purpose flour
  • 1½ cups (300g) granulated sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ tsp ground cinnamon
  • 1 cup (240ml) whole milk
  • ¾ cup (180ml) vegetable oil or melted butter
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla extract

For the Cinnamon-Sugar Filling:

  • ½ cup (1 stick / 115g) unsalted butter, melted
  • 1 cup (220g) packed light brown sugar
  • 2½ tbsp ground cinnamon
  • Pinch of salt

For the Cream Cheese Frosting:

  • 1 (8 oz) block full-fat cream cheese, softened
  • ¼ cup (½ stick / 57g) unsalted butter, softened
  • 2½–3 cups (300–360g) powdered sugar, sifted
  • 1½ tsp pure vanilla extract
  • 2–3 tbsp milk or cream, as needed

💡 Pro Tips:

  • Don’t skip sifting powdered sugar—no lumps in your frosting!
  • Use room-temperature cream cheese for silky smoothness.
  • For extra richness: Add ½ tsp cinnamon to the frosting.

Step-by-Step Instructions (Easy, Swirled, Perfect)

1. Prep & Preheat

  • Preheat oven to 350°F (175°C).
  • Grease and flour a 9x13-inch baking pan (or line with parchment).

2. Make the Cake Batter

  • In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
  • In another bowl, whisk milk, oil, eggs, and vanilla.
  • Pour wet into dry; mix just until combined.

3. Make the Filling

  • In a small bowl, stir melted butter, brown sugar, cinnamon, and salt until crumbly.

4. Assemble the Swirl

  • Pour half the batter into the pan.
  • Sprinkle ⅔ of the filling evenly over the top.
  • Drop remaining batter in spoonfuls over filling.
  • Sprinkle with remaining filling.
  • Use a butter knife to gently swirl (don’t overmix—you want distinct ribbons!).

5. Bake to Perfection

  • Bake 28–32 minutes, until a toothpick comes out clean.
  • Cool completely on a wire rack.

6. Frost Generously

  • Beat cream cheese and butter until smooth.
  • Add powdered sugar, vanilla, and milk; beat until fluffy.
  • Pour over cooled cake and spread evenly.
  • Let set 15 minutes before slicing.

Serving & Storage Tips

  • Serve at room temperature—the frosting softens beautifully!
  • Pair with: coffee, cold milk, or a scoop of vanilla ice cream
  • Store covered at room temp for 2 days, or refrigerate for 5 days
  • Freeze unfrosted cake for up to 2 months—thaw, then frost

Frequently Asked Questions

Q: Can I make this gluten-free?
A: Yes—use a 1:1 GF flour blend (like Bob’s Red Mill) and ensure baking powder is GF.

Q: Why did my swirl sink?
A: Likely over-swirled or batter was too thin. Use a light hand and gentle figure-8 motions.

Q: Can I use Greek yogurt instead of oil?
A: Not recommended—oil keeps it moist and tender like Cinnabon’s.

Q: Is this cake vegan?
A: Not as written, but you can try flax eggs, plant-based milk, and vegan cream cheese (texture may vary).

A Slice of Bakery Joy—Made at Home

This Cinnabon Cinnamon Roll Cake isn’t just dessert—it’s a warm hug of cinnamon, sugar, and nostalgia. Whether you’re surprising your family with brunch, bringing joy to a potluck, or treating yourself after a long week, it delivers big indulgence with humble effort.

So grab that cinnamon, soften that cream cheese, and let your kitchen fill with the scent of comfort. Because sometimes, the best treats aren’t rolled—they’re poured, swirled, and iced with love.

Do you add pecans, raisins, or keep it classic?
Share your favorite twist in the comments! And if this recipe just saved your dessert plans, pass it on to a fellow cinnamon lover who believes in the magic of easy, bakery-style joy. 🍁🧁✨