This Cinnamon Roll Cake has been a weekend favorite in my kitchen for years. I first adapted it when I wanted the flavors of a cinnamon roll without the labor of rolling individual buns. It all started on a slow Sunday morning when I was craving comfort and convenience; instead of shaping dozens of tiny rolls, I poured batter into an 8x8-inch pan, dotted it with a buttery cinnamon-sugar filling, and baked it until the top shimmered. The result: a tender, cake-like crumb threaded with a caramelized cinnamon swirl and finished with a tangy cream cheese glaze — all the hallmarks of my favorite bakery treat, but in a single, shareable pan.

What makes this version special is the balance of textures and temperatures. The cake itself is soft and slightly bouncy, the cinnamon ribbon melts into pockets of sweet, buttery goodness, and the cream cheese drizzle adds a cool, silky contrast that highlights the warm spices. I often serve it warm right from the oven so the glaze sinks into the swirl and creates those irresistible little pools of flavor. Whenever I bring this to a brunch or holiday table, it disappears quickly — guests keep asking for seconds and the leftovers (if any) reheat beautifully.

Ingredients

• All-purpose flour: 1 1/2 cups. Use a spoon-and-level method when measuring to avoid a dense batter. Cake flour can be substituted for a softer crumb, but I usually stick with all-purpose for structure.
• Granulated sugar: 1/2 cup. Provides tenderization and caramelization on the crumb’s top edge — use regular white sugar for a clean sweetness.
• Baking powder: 2 teaspoons. This leavening lifts the cake and creates the light texture that contrasts the cinnamon ribbon.
• Salt: 1/4 teaspoon. Small but essential: it rounds the flavors and balances the sweetness.
• Milk: 3/4 cup. Whole milk gives the best richness; 2% will also work. For a dairy twist, substitute with buttermilk for extra tang.
• Large egg: 1. Adds structure and helps the cake set while remaining tender.
• Vanilla extract: 1 teaspoon. Use pure vanilla for the cleanest flavor.
• Butter (melted): 1/4 cup for the batter. Make sure it’s cooled slightly after melting so it doesn’t cook the egg when mixed.
• Cinnamon Swirl — softened butter: 1/2 cup. Room temperature so it’s easy to stir into the brown sugar.
• Light brown sugar: 1/2 cup. The molasses content gives a deep, caramel-like note to the swirl.
• All-purpose flour (for the swirl): 1 tablespoon. Helps thicken the swirl so it ribbons instead of sinking completely.
• Ground cinnamon: 1 tablespoon. Use fresh cinnamon for the brightest spice presence.
• Cream cheese frosting — powdered sugar: 1 cup. Sift if lumpy to keep the glaze silky.
• Butter (softened): 2 tablespoons for the frosting. Adds sheen and smooth texture.
• Cream cheese: 4 ounces, softened. Full-fat cream cheese yields the smoothest, tangiest frosting.
• Milk: 1–2 tablespoons (to adjust consistency). Start with 1 tablespoon and add more if needed for a pourable glaze.
• Vanilla extract: 1/2 teaspoon for the frosting. Enhances the cream cheese’s tang and rounds the sweetness.

Instructions

Preheat and prepare: Preheat your oven to 350°F. Grease an 8x8-inch baking dish with butter or nonstick spray, then lightly flour it or line with parchment to make removal easier. Position a rack in the center of the oven so the cake bakes evenly. This step ensures predictable heat and a balanced rise. Make the batter: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt. In a separate measuring cup combine 3/4 cup milk, 1 large egg, and 1 teaspoon vanilla; whisk until smooth. Add the wet mixture to the dry ingredients and stir until just combined. Drizzle in 1/4 cup melted butter and fold gently. Aim for a smooth batter — over-mixing develops gluten and will toughen the crumb. Pour into the pan: Scrape the batter into the prepared 8x8-inch dish and smooth into an even layer with an offset spatula. An even surface helps the cinnamon ribbon distribute consistently during swirling and baking. Prepare the cinnamon swirl: In a small bowl, stir together 1/2 cup softened butter, 1/2 cup light brown sugar, 1 tablespoon flour, and 1 tablespoon ground cinnamon until a spreadable paste forms. Taste and adjust cinnamon if you like a stronger spice presence. The flour helps the swirl hold its shape so it doesn’t fully sink into the batter. Swirl into the batter: Drop small spoonfuls of the cinnamon mixture evenly across the top of the batter. Using a knife or skewer, make several gentle figure-eight or S-shaped swirls, pulling the filling through the batter but not overstirring. Look for visible ribbons of cinnamon on the surface — that visual cue means the swirl will caramelize nicely. Bake: Bake at 350°F for 30–37 minutes, rotating the pan halfway through if your oven has hot spots. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). The top should be lightly golden and the cinnamon ribbons slightly glossy. Make the cream cheese drizzle: While the cake bakes or as it cools slightly, beat together 4 ounces softened cream cheese and 2 tablespoons softened butter until smooth. Add 1 cup powdered sugar and 1/2 teaspoon vanilla; mix. Stir in 1 to 2 tablespoons milk to reach a pourable glaze consistency. If too thick, add milk by the teaspoon; if too thin, add a touch more powdered sugar. Finish and serve: Once the cake is warm (not piping hot), use a spoon or a small piping bag to drizzle the cream cheese glaze over the surface. Serve slices warm for the best contrast between the tender cake and the cool, tangy glaze.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness and prevent the cream cheese glaze from softening too much. For room temperature storage (if you’ve skipped the glaze), the cake will keep for about 24 hours under a cake dome. To freeze, wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Reheat frozen slices in a 325°F oven for 12–15 minutes or until warmed through — this preserves the tender crumb better than the microwave.

Ingredient Substitutions

If you don’t have light brown sugar, substitute dark brown sugar for a deeper molasses flavor or granulated sugar plus one tablespoon molasses per 1/2 cup. For a dairy-free version, use a vegan butter and a dairy-free cream cheese alternative, and swap the milk for almond milk; note the texture and tang of the frosting will be slightly different. To make the cake lighter, use cake flour in place of all-purpose flour (replace each cup minus two tablespoons), but expect a slightly more delicate crumb that can compress if overbaked.

Serving Suggestions

Serve warm with a steaming cup of coffee or a pot of tea for a cozy breakfast. For brunch, plate squares with fresh berries and a dollop of whipped cream or plain Greek yogurt to balance the sweetness. Garnish with a light dusting of cinnamon or a few toasted pecans for texture. For a dessert turn, serve with vanilla ice cream and a drizzle of warm caramel sauce.

Cultural Background

While individual cinnamon rolls are a classic in many Northern European and American bakeries, this tray-baked version takes the same flavor profile and adapts it for home cooks who prefer less hands-on time. The technique mirrors quick breads and single-layer pastries that offer convenience while preserving the beloved cinnamon-sugar and cream cheese combination that rose to popularity in American bakeries in the mid-20th century.

Seasonal Adaptations

In autumn, boost the spice by adding 1/4 teaspoon ground nutmeg or cloves to the swirl. For winter celebrations, stir in 1/2 cup chopped nuts and dried cranberries to the batter before baking. In spring and summer, lighten the glaze by replacing half the powdered sugar with mascarpone cheese for a slightly tangy finish and top with soft fruit like sliced strawberries or ripe peaches.

Meal Prep Tips

For easy week-of breakfasts, bake the cake over the weekend, slice into portions, and store in the fridge. Reheat individual squares in a toaster oven or conventional oven to regain that fresh-baked quality. If you plan to freeze, flash-freeze slices on a tray for an hour before bagging them to prevent pieces from sticking together. Keep the glaze separate and add it after reheating when possible for the best presentation.

Whether you’re making this for a holiday brunch or a quiet weekend morning, this swirled cake consistently delivers comforting flavor with minimal effort. Share a slice, savor the warm cinnamon, and tweak the glaze to make it yours — this recipe is forgiving and endlessly adaptable.