Recipe

Cinnamon Roll Cake

A soft vanilla sheet cake swirled with buttery cinnamon sugar and finished with a tangy cream cheese drizzle.

By Matt Campbell

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4.8

A thick square of cinnamon roll cake on a small plate, showing dramatic cinnamon swirls and a glossy cream cheese drizzle, set on a warm wooden table with soft morning light

If you love cinnamon rolls but do not love the whole yeast, rise, wait, wait again situation, this cinnamon roll cake is your move. It bakes up like a tender vanilla 9x13 sheet cake, but every bite has those buttery cinnamon ribbons and that sweet-tangy cream cheese drizzle that makes you sneak back for a “tiny” second piece.

It is relaxed baking with high payoff. One bowl for the batter, a quick stir for the swirl, then you do a little knife-swooshing like you are making edible marble. The edges get slightly crisp, the middle stays plush, and the house smells like you are the kind of person who has their life together. You can take the credit. I will not tell.

All ingredients for cinnamon roll cake laid out on a bright kitchen counter, including flour, sugar, butter, eggs, milk, cinnamon, brown sugar, and cream cheese

Why It Works

Big cinnamon roll flavor, no yeast: You get that classic cinnamon sugar swirl without proofing dough or rolling anything.
Tender crumb with crisp edges: The 9x13 bake gives you cozy soft center pieces and golden corner pieces.
Swirl that stays swirly: A thicker cinnamon butter mixture creates ribbons instead of disappearing into the batter.
Glaze that actually tastes like something: Cream cheese keeps the drizzle tangy, not just sweet.

A 9x13 baking dish filled with vanilla cake batter dotted with cinnamon brown sugar mixture before swirling, viewed from overhead on a kitchen counter

Pairs Well With

Storage Tips

Room temperature: If you used the optional vanilla glaze only, cover tightly and keep at room temp for up to 2 days.

Refrigerator: If you used the cream cheese drizzle, cover and refrigerate for up to 4 to 5 days. It is still safe after that if stored properly, but the texture gets less dreamy and more snack-cake, which is not exactly a tragedy.

To reheat: Warm a slice in the microwave for 10 to 20 seconds. The swirl goes gooey again and the glaze gets glossy.

Freezer: Freeze individual slices wrapped well, then placed in a freezer bag, for up to 2 months. Thaw overnight in the fridge or on the counter for about an hour, then warm briefly.

Individual slices of cinnamon roll cake stored in a clear airtight container on a kitchen counter

Common Questions

Can I make cinnamon roll cake ahead of time?

Yes. Bake the cake a day ahead, cool completely, cover tightly, and glaze the next day for the freshest look. If you glaze ahead, it is still great, just a little more “soaked in” which I personally love.

Why did my swirl sink to the bottom?

This usually happens if the swirl mixture is too warm and loose, or if you over-swirled. Let the melted butter cool for a few minutes before mixing, then do big lazy figure-eights with a butter knife. Think “ribbon,” not “fully blended.”

Can I use a different pan size?

A 9x13-inch pan is ideal. If you use two 8-inch or 9-inch rounds, start checking around 28 to 32 minutes, but it may take closer to 35 to 45 minutes depending on pan depth and your oven. For a 10-inch skillet, the bake time is similar, but keep an eye on the center.

Does glass bake differently than metal?

It can. Glass often bakes a touch slower and can brown a little more on the edges. If you are using glass, start checking at the early end, but do not be surprised if it needs a few extra minutes.

Do I have to use cream cheese in the glaze?

Nope. You can do a simple vanilla glaze with powdered sugar, a splash of milk, and vanilla. The cream cheese version tastes most like cinnamon roll icing, though.

How do I know it is done?

The center should spring back lightly when tapped, and a toothpick should come out with a few moist crumbs. If it comes out with wet batter, give it 3 to 5 more minutes. If you like extra certainty, aim for an internal temperature around 200 to 205°F in the center.

Any fun add-ins?

Yes please. Sprinkle 1/2 cup chopped pecans or walnuts over the batter before swirling, or add a small handful of raisins if that is your cinnamon roll vibe. Keep it light so the swirl still shows off.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish (glass or metal)
Mixing bowl and whisk
Rubber spatula
Small bowl for the cinnamon swirl
Butter knife or skewer for swirling
Measuring cups and spoons
Electric mixer (hand or stand) for the glaze, optional but helpful

This is the dessert I make when I want cinnamon roll energy but I also want to be done before my coffee gets cold. The first time I tested it, I was aiming for “lazy weekend bake” and accidentally landed on “people hovering near the kitchen asking when it cools enough to cut.” I love that it feels a little chaotic in the best way. You swirl, you hope, you bake, and suddenly your house smells like a bakery that also gives hugs.