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Cinnamon Roll Cake

Cinnamon roll cake made in a 9x13 sheet pan with deep cinnamon-brown sugar swirls baked throughout and a glossy cream cheese glaze poured while warm. The glaze soaks into every swirl and crevice for an easy breakfast cake with cinnamon coffee cake vibes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 520
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 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

Method
 

Preheat and prep the pan
  1. Preheat oven to 350°F and grease a 9x13 baking dish so the batter releases cleanly.
Make the cake batter
  1. Whisk together flour, granulated sugar, baking powder, and salt until evenly mixed.
  2. Stir in whole milk, eggs, vanilla extract, and melted butter just until combined, keeping the batter thick.
  3. Spread the batter into the prepared dish in an even layer.
Make and swirl the cinnamon filling
  1. Beat softened butter, brown sugar, and cinnamon until fluffy for a spreadable swirl paste.
  2. Drop spoonfuls of the cinnamon mixture over the batter.
  3. Use a knife to swirl the cinnamon mixture into the batter to create marbled streaks throughout.
Bake and brown the top
  1. Bake for 30-35 minutes at 350°F until a toothpick comes out clean and the top is golden.
Glaze while warm and finish
  1. While 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

For the darkest, most dramatic swirls, drop the cinnamon mixture in small spoonfuls right over the batter before swirling. Store covered in the fridge for up to 4 days; warm slices briefly in the microwave for best texture. Freezing is not recommended because the glaze can thin after thawing. For a dairy-reduced option, use lactose-free milk and lactose-free cream cheese with the same amounts.