Buttery cinnamon roll cake swirled with ribbons of cinnamon and topped with a cream cheese glaze. All the decadence of a Cinnabon in half the time.

3 words: cinnamon roll cake.

Do I have your attention?

Buttery cinnamon roll cake swirled with ribbons of cinnamon and topped with a cream cheese glaze. All the decadence of a Cinnabon in half the time.Let’s set the scene.

I’m 11 years old, at the mall leaving The Limited Too with my mom. She just bought me the coolest bedazzled dress and glitter flared jeans (which I will wear together obvi). We’re walking towards Macy’s when the enticing scent of fresh baked Cinnabon wafts over. I have to have one. So I beg my mom.

My mom is the BEST, so the two of us get one for dinner.

The perfect day: a new outfit for my 6th grade dance and a Cinnabon–truly is there anything better than this?

Buttery cinnamon roll cake swirled with ribbons of cinnamon and topped with a cream cheese glaze. All the decadence of a Cinnabon in half the time.Now, fast forward 10 years, same me,  same sweet tooth and I have a serious hankering for a cinnamon roll with no Cinnabon in walking distance. A tragedy.

I could make cinnamon rolls, but do you even know how LONG it takes to make a homemade cinnamon roll?!

It takes hours–nay days–of premeditated thought and I’m the girl trying to bring her butter to room temperature in the microwave 30 seconds before I make cookies so you know that’s not my style.

Buttery cinnamon roll cake swirled with ribbons of cinnamon and topped with a cream cheese glaze. All the decadence of a Cinnabon in half the time.

Not to worry, friends. I am here to the rescue with this cinnamon roll  sheet cake that packs all the punch of a Cinnabon in under 2 hours.

Read on at your own risk.

Buttery cinnamon roll cake swirled with ribbons of cinnamon and topped with a cream cheese glaze. All the decadence of a Cinnabon in half the time.

A tender buttery crumb cake, just dense enough, with huge swirls of cinnamon sugar and a tangy cream cheese glaze come together to make this drool worthy sheet cake.

Buttery cinnamon roll cake swirled with ribbons of cinnamon and topped with a cream cheese glaze. All the decadence of a Cinnabon in half the time.

How to get that defined cinnamon swirl?

No rolling pins required.

Spoon half the batter into a 9 by 13 sheet pan. Sprinkle a thick layer of cinnamon sugar, covering all of the batter. Spoon the remaining batter over the cinnamon layer, spreading to the edges the best you can. Sprinkle the remaining mixture on the top layer in concentrated areas. Using a butter knife make BIG swirls in the batter.

I was an art major and this is about as close to painting as I’m getting these days.

Have fun with it, you’re about to smother it in cream cheese frosting anyway.

Buttery cinnamon roll cake swirled with ribbons of cinnamon and topped with a cream cheese glaze. All the decadence of a Cinnabon in half the time.

Why cream cheese frosting?

The tangy cream cheese is the perfect creamy complement to this cinnamon masterpiece. It’s just sweet enough and lick your fingers good. This recipe makes a lot of glaze, but, like, the frosting is the best part (we can fight it out in the comments if you disagree).

Slather that frosting alllll over and you’ve got yourself an easy sheet cake that’s just about as good a new outfit from The Limited Too and a warm Cinnabon.

Enjoy my loves!

– Sofi

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Cinnamon Roll Cake with Cream Cheese Glaze

Buttery cinnamon roll cake swirled with ribbons of cinnamon and topped with a cream cheese glaze. All the decadence of a Cinnabon in half the time.

Buttery sheet cake swirled with ribbons of cinnamon and topped with a cream cheese glaze. This cinnamon roll cake has all the decadence of a Cinnabon cinnamon roll in half the time.

  • Author: Sarah | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour and 15 minutes
  • Yield: 1 sheet cake 1x
Scale

Ingredients

For the Cake

  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar, divided
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 1 1/3 cups sour cream or yogurt
  • 1 tablespoon cinnamon

For the Glaze

  • 1/2 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 5 tablespoons milk

Instructions

  1. Preheat oven to 350oĀ F. Line a 9 x 13 inch sheet pan with parchment paper on the bottom and grease the sides.
  2. In a large bowl beat the softened butter, granulated sugar and 1/3 cup of the brown sugar together until light and fluffy. Add in the eggs and vanilla extract.
  3. In a separate bowl, combine the flour, baking powder, baking soda and salt, whisking to combine. Slowly alternate folding in the flour mixture and the sour cream into the wet ingredients until everything is combined.
  4. Take the remaining 2/3 cup of brown sugar and mix with the cinnamon. Set aside.
  5. Pour half the batter into the pan, then sprinkle with 1/3 cup of the cinnamon sugar mixture, leaving the last 1/3 for the top. Spoon the remaining batter over the first layer, using an offset spatula to even it out. Sprinkle the remaining cinnamon sugar over the batter. Using a knife create cinnamon swirls on the top half of the batter. Bake for 45 minutes or until the cake is a golden brown and a knife inserted into the middle comes out clean. Allow to cool before removing from pan.
  6. While the cake cools make the glaze. Combine the softened cream cheese, powdered sugar, vanilla extract, salt, and milk in a large bowl, beating until smooth.
  7. Pour over cooled cake and sprinkle with cinnamon sugar. Enjoy with a cup of coffee or a glass of milk

44 comments

Helen
Reply

I made this cake twice. And both times, we were blown away. Delicious!! Thank you for sharing. The cinnamon and walnut is in every bite and the cake is so moist. I didn’t even add the frosting and we loved it. I’m making it again today for a church gathering and this time I will add the glaze. I’m going to have my phone handy with the link because I know everyone will be asking for the recipe. Thanks again.

Sofi | Broma Bakery
Reply

So happy you enjoyed this recipe, Helen! It’s one of our favorites too šŸ™‚

Ana
Reply

Great cake that is perfect for either breakfast or dessert! I’m a big fan of anything resembling coffee cake and this one did not disappoint. Thanks for the recipe!

Sofi | Broma Bakery
Reply

Thank you so much, Ana! Of course!

Tammy
Reply

Are you sure sheet pan and not cake pan? It looks to thick in the photos be in a sheet pan

Sofi | Broma Bakery
Reply

Hey Tammy! Definitely use a 9 x 13 pan! Like a standard brownie pan šŸ™‚ Sorry for the confusion!

Bessy
Reply

Can I used cake flour instead of AP flour?

Sofi | Broma Bakery
Reply

Yes!

Tina
Reply

Can I substitute gluten-free flour?

Sofi | Broma Bakery
Reply

We’ve never tried it, but a 1:1 mix should work perfectly!

Corinne
Reply

This looks amazing! I’m going to try baking it to drop some joy to my family I haven’t been able to visit during “social distancing”. Do you think this could be split into bread loaves for easier sharing?

Inken
Reply

Hi,
I know this is an older recipe and I would love to try it, since your recipes are always perfect (at least the ones I’ve tried), but do you think it can be veganized? The yogurt, milk and butter should be easily replaced, but would it work to replace the eggs with flax eggs? What do you think?
Thanks so much for your great site and all the work you put into it!
All the best from Germany
Inken

Sofi | Broma Bakery
Reply

Hi Inken! We’ve never tired it vegan so I can’t completely guarantee it, but I think it would work! Let us know how it goes. We so appreciate your sweet comment. Happy baking šŸ™‚

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