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 plain non- or low-fat 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 350F. 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 yogurt 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

37 comments

Avatar
Teri C
Reply

Just one cup flour? Want to double check before getting started on this brutal cold day!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Oh my goodness–so sorry about that! MAJOR typo on my part πŸ™‚

Should be 3 cups. Thanks for catching that!

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Donna Mallard
Reply

I will definitely be making this!! Thank you for the recipe, Sarah!

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Jessica Perrilleon
Reply

Hi- Do you really need just 1 cup of flour?
Thanks, would love to make this…..

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Joyce
Reply

Perfect treat. Love the sheetcakeversion.

Avatar
Teresa Mix
Reply

List calls for baking soda. Directions call for salt.
Confused which to use

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hey Teresa,

The recipe calls for both! You’ll see them all in the ingredient list and listed in the directions not too (looks like I forgot to list baking soda in the dry ingredients–my bad!)

Hope this helps πŸ™‚

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Shivani Raja
Reply

You most definitely have my attention! I tried Cinnabon once when I went to Canada in 2015 and I honestly haven’t stopped thinking about it! This looks gorgeous x

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

SO GOOD. Thank you for your kind words!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you! Thats so sweet.

Glad to hear I’m not the only one who can’t stop thinking about Cinnabons πŸ™‚

Avatar
Audrey
Reply

WAW. Have to try! Because yes, why do cinnamon buns take so long, WHY?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

RIGHT?! Like who has the patience?

Hope you enjoy these πŸ™‚

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Amanda
Reply

Hi, Sarah! Just wondering if this cake keeps well (at room temp? in the fridge?) & if so, for how long? Would love to be able to make it ahead of time if possible, Thanks!

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Dave
Reply

And for those of us older sugar to belly fat avoiders of sugar I will substitute a no calorie sweetner (Splenda, Stevia Sweet Leaf etc. and to make the brown sugar by adding a bit of dark mollasses mixed in with the sweetener.
And I prefer whole wheat flour to white and often will substitute part of the flour (25% or so) with Oat Bran that is also available as Gluten free. Us old folks try to snack healthy when we can.

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Haley E Hansen
Reply

Uhm, yeah – you had my attention immediately. Cinnamon rolls + cake are two of my favorite sweets and this recipe is absolutely genius! I seriously cannot wait to make this!

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Lynn
Reply

Hello, is there salt in the glaze. Salt is mentioned in the instructions but not in the ingredient list. Thank you.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hey Lynn! I usually put a little salt in the frosting but just a pinch! I’ll add that into the ingredient list right away!

Avatar
Amanda
Reply

Hi, Sarah! This cake looks delicious!

Do you know if it keeps well at room temperature, and if so, for how long? I’m wondering if it’s possible to make it ahead of time, or if it’s best served as soon as it’s made.

Thanks!
Amanda

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hey Amanda!

It will keep well at room temperature for 3 day or so–you can also keep it covered in the fridge and just heat it up when you want a slice πŸ™‚

I would recommend serving as soon as possible, but you could definitely make it a day in advance.

Hope this helps!

Avatar
Amanda
Reply

Great! Yes, this helps a lot! Thanks so much, Sarah!

(And I apologize for the duplicate comment above. I didn’t see my comment the next day & thought maybe I messed up submitting it, so I posted another one. πŸ˜‰ )

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Hanna
Reply

Can we substitute sour cream for the yogurt?

P.S big fan of your beautiful blog.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hey Hanna,

So sweet of you–thank you! You definitely can–I find that the acid in greek yogurt makes for a beautiful rise, but sour cream should do the trick too. If anything the cake will be even moister!

Hope this helps πŸ™‚

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Becky
Reply

Love, love warm homemade cinnamon rolls, and they are SO easy to make ahead, let rise in fridge and bake for breakfast. BUT this cake looks like a yummy coffee cake!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

NOTHING compares to a warm cinnamon roll–I totally agree.

Avatar
Whitecaps999
Reply

Nice blog about cinnamon roll cake. If one wants to learn more about bakery, Whitecaps International School Of Pastry provides one of the best baking and pastry courses in Bangalore. They have both short term and long term course durations.

Avatar
Wendy
Reply

I made the cake tonight, it’s delicious. However, the batter was sticky and hard to spread in the pan. Next time I will just use all the batter at once, then work in the brown sugar/cinnamon. The glaze was excellent. I added twice the amount of cream cheese. If you microwave it for 10-15 seconds you can just whisk it right in to the milk/sugar and it’s smooth from the get-go. Really light and moist cake. Will definitely make again. πŸ‘πŸ»

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Sofi | Broma Bakery
Reply

YUM. So happy this worked out well for you πŸ™‚
The batter is definitely a sticky one! It helped us to take a rubber spatula coated in cooking spray to smooth it out.

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T Lewis
Reply

The 9×13 sheet pan has 2” sides ? I have a 9×13 sheet pan but it has less than an inch deep sides, or a 9x 13 casserole glass dish. Will the cake be ok baked in casserole dish?

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Sofi | Broma Bakery
Reply

Hey Tricia! The pan we baked this in is a standard 9 x 13 x 2 sheet pan (think the type of pan you usually bake brownies in, not a cookie sheet! You could definitely bake it in a casserole dish if that’s all you have on hand, just make sure you keep an eye on it because it will probably cook faster in a glass pan! Hope this helps πŸ™‚

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Hannah
Reply

Is plain flour (UK) a good substitute for all purpose flour? We don’t have all purpose flour here (that I know of). Thanks!

Avatar
Sofi | Broma Bakery
Reply

Hey Hannah!

YES! I believe that plain flour is the UK equivalent to All Purpose here in the US. Hope this helps πŸ™‚

Sofi

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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.

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Sofi | Broma Bakery
Reply

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

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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!

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Sofi | Broma Bakery
Reply

Thank you so much, Ana! Of course!

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Tammy
Reply

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

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Sofi | Broma Bakery
Reply

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

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