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Easy No-Yeast Cinnamon Roll Cake with Cream Cheese Frosting

A moist, square slice of cinnamon roll cake with thick cream cheese frosting and a dusting of cinnamon.
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Bake this Easy Cinnamon Roll Cake for a quick, comforting treat that tastes just like your favorite cinnamon rolls but without the fuss of yeast. This fluffy cake features rich cinnamon swirls and is topped with a decadent cream cheese frosting, making it perfect for brunch or dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/4 cup (4 tablespoons) unsalted butter, melted (for filling)
  • 8 ounces cream cheese, softened (for frosting)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1–3 tablespoons milk (for frosting consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix. This creates your fluffy cinnamon cake base.
  5. Prepare the cinnamon swirl filling: In a small bowl, combine the brown sugar and 2 tablespoons of cinnamon. Stir in the 1/4 cup of melted butter until crumbly.
  6. Pour half of the cake batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Dollop the remaining batter over the top. Sprinkle the remaining cinnamon sugar mixture over the top layer. Use a knife to gently swirl the mixture into the batter a few times to create the cinnamon swirl effect.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. Prepare the cream cheese frosting: In a bowl, beat the softened cream cheese and 1/2 cup softened butter until smooth. Gradually beat in the powdered sugar and 1 teaspoon vanilla extract. Add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
  9. Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice and serve this ooey gooey cinnamon roll cake warm or at room temperature.

Notes

  • For a Cinnabon Inspired Cake flavor, add 1/4 teaspoon of almond extract to the cream cheese frosting.
  • If you prefer a simple glaze instead of frosting, mix 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla until smooth, then drizzle over the warm cake.
  • This recipe makes a wonderful Brunch Cake Idea that can be prepared ahead of time.

Nutrition

Find it online: https://kitchenuser.net/cinnamon-roll-cake-recipe-easy-no-yeast/