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Cinnamon Roll Cake

Cinnamon roll cake made as a golden sheet cake with deep cinnamon-brown sugar swirls baked throughout and a glossy cream cheese glaze poured while warm. The glaze soaks into every swirl for an easy breakfast cake that slices beautifully.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 3 all-purpose flour
  • 1 cup granulated sugar
  • 4 tsp baking powder
  • 0.5 tsp salt
  • 1.5 cup whole milk
  • 2 eggs large
  • 2 tsp vanilla extract
  • 0.5 cup butter, melted
For the cinnamon swirl
  • 1 cup butter, softened (2 sticks)
  • 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

Method
 

Prep and bake the cake
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the cake releases cleanly after baking.
  2. Whisk together the all-purpose flour, granulated sugar, baking powder, and salt, then stir in whole milk, eggs, vanilla extract, and melted butter until just combined.
  3. Spread the batter into the prepared dish in an even layer so the swirl bakes throughout.
  4. Beat the softened butter, brown sugar, and cinnamon until fluffy.
  5. Drop spoonfuls of the cinnamon mixture over the batter and use a knife to swirl it in, creating deep streaks and pockets.
  6. Bake for 30-35 minutes at 350°F until a toothpick comes out clean and the top is golden.
Glaze and serve
  1. While the cake is still warm, beat the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth.
  2. Pour the glaze over the warm cake, letting it pool into every swirl and crevice for a glossy finish.
  3. Let the glaze soak in for 5 minutes before serving warm.

Notes

Pro tip: Swirl the cinnamon filling gently—leave some streaks visible so you get darker, more defined layers in every slice. Store leftovers covered in the refrigerator up to 4 days; rewarm in the microwave for 15-20 seconds. Freezing works for unfrosted cake only—freeze baked cake (cooled) up to 2 months and glaze after thawing. For a lighter option, use low-fat cream cheese in the glaze for a slightly softer, less tangy finish.