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Cinnamon Roll Cake

Cinnamon roll cake with deep cinnamon-brown sugar swirls baked throughout a tender sheet cake, then finished with a glossy cream cheese glaze. This easy cinnamon roll cake recipe is poured while warm so it pools into every swirl and crevice.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 380
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
  • 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
 

Bake the sheet cake
  1. Preheat the oven to 350°F and grease a 9x13 baking dish for easy release.
  2. Whisk together 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 so it reaches the corners evenly.
  4. Beat softened butter, brown sugar, and cinnamon until fluffy.
  5. Drop spoonfuls of the cinnamon swirl over the batter and swirl into the top using a knife for marbled streaks.
  6. Bake for 30-35 minutes, until a toothpick comes out clean and the top turns golden.
Glaze while warm
  1. While the cake is still warm, beat the cream cheese glaze ingredients until smooth.
  2. Pour the glaze over the warm cake so it runs into the swirl crevices and forms a glossy layer.
  3. Let the glaze soak in for 5 minutes before serving warm.

Notes

For the darkest swirl, make sure the cinnamon-brown sugar mixture is fluffy before dolling on the batter, then swirl just enough to create streaks (not fully blend). Store covered in the refrigerator up to 4 days; warm slices in the microwave 15–20 seconds for best texture. Freezing is not recommended because the glaze can soften after thawing. For a lighter option, use low-fat cream cheese in the glaze and reduce milk by 1 tbsp if needed for a pourable consistency.