This cinnamon roll cake has been my weekend comfort-bake for years: the kind of tray-baked sweet that fills the kitchen with warm cinnamon and butter aromas and gets everyone to linger a little longer at the table. I first developed this version on a sleepy Sunday morning when I wanted everything I love about a cinnamon roll but without the labor of rolling and proofing dough. The result was instantly addictive — a tender, cake-like crumb with ribbons of buttery cinnamon sugar and a cream cheese drizzle that melts into the warm surface. It became an instant favorite for breakfast, brunch, and cozy dessert nights.

What makes this version special is the balance of textures and flavors. The crumb is soft and slightly cake-like rather than bread-like, which lets the cinnamon swirl punctuate every bite without needing heavy icing. The cinnamon swirl uses browned notes from light brown sugar and butter that marry perfectly with the tang of a simple cream cheese frosting. It’s also forgiving: a great recipe to make with kids, to prepare ahead for guests, or to adapt when pantry staples are what you have on hand.

Ingredients

• All-purpose flour: 1 1/2 cups (you can substitute cake flour for a slightly finer crumb). Look for a reliable brand like King Arthur or Gold Medal; spoon and level the cup for accuracy.
• Granulated sugar: 1/2 cup — provides structure and a neutral sweetness that lets the cinnamon swirl shine.
• Baking powder: 2 teaspoons — the leavening that gives the cake a light lift. Make sure it’s fresh for the best rise.
• Salt: 1/4 teaspoon — balances sweetness and enhances flavor.
• Milk: 3/4 cup (whole milk preferred for richness, but 2% works fine).
• Egg: 1 large — adds structure and tenderness.
• Vanilla extract: 1 teaspoon — use pure vanilla for best flavor.
• Butter, melted: 1/4 cup — folded into the batter for richness; use unsalted and adjust salt accordingly.
• Cinnamon swirl butter, softened: 1/2 cup butter, 1/2 cup light brown sugar, 1 tablespoon all-purpose flour, 1 tablespoon ground cinnamon — this creates the signature ribbons through the cake.
• Cream cheese frosting: 4 ounces cream cheese, 2 tablespoons butter (softened), 1 cup powdered sugar, 1/2 teaspoon vanilla, and 1 to 2 tablespoons milk to thin — a tangy, creamy finish that melts into the warm cake.

Instructions

Preheat and prepare: Preheat the oven to 350 degrees F. Grease an 8x8-inch baking dish generously with butter or nonstick spray and line with parchment if you prefer easy removal. Proper pan preparation prevents sticking and promotes even browning. Make the batter: In a large bowl whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, 2 teaspoons baking powder and 1/4 teaspoon salt. In a separate bowl combine 3/4 cup milk, 1 large egg, and 1 teaspoon vanilla, then stir in 1/4 cup melted butter. Pour the wet into the dry and stir until just combined — a few small lumps are fine. Overmixing develops gluten and will make the crumb tougher. Spread the batter: Pour the batter into the prepared pan and smooth into an even layer using an offset spatula or the back of a spoon. Aim for an even thickness so the swirl distributes nicely. Prepare the cinnamon swirl: In a small bowl combine 1/2 cup softened butter, 1/2 cup light brown sugar, 1 tablespoon flour and 1 tablespoon ground cinnamon. Mix until homogenous and spreadable. The small amount of flour helps the mixture hold together when swirled. Swirl into the batter: Drop small spoonfuls of the cinnamon mixture evenly over the top of the batter. Use a butter knife to gently swirl the mixture into the cake in a figure-eight motion — don’t overdo it. Aim for ribbons and pockets of cinnamon sugar rather than full incorporation so you keep contrast between cake and swirl. Bake: Bake for 30 to 37 minutes, rotating the pan halfway through if your oven runs hot. The cake is done when the edges are lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let rest for 10 minutes before frosting so crumbs don’t tear the surface. Make the frosting: While the cake 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, then add 1 to 2 tablespoons milk as needed to reach a soft, pourable consistency. Finish and serve: Drizzle the cream cheese frosting over the warm cake with a spoon or pipe from a zip-top bag with a small corner snipped. Serve warm for the best gooey experience, or cool and slice once the frosting has set.

Storage Tips

Store leftover squares in an airtight container in the refrigerator for up to 4 days. If you want to keep the frosting soft, place a sheet of parchment between layers. For longer storage, wrap individual squares tightly in plastic wrap and freeze for up to 3 months; thaw in the refrigerator overnight and warm gently in the microwave for 10-20 seconds before serving. If you prefer room temperature storage for a day, keep the cake covered in a cool pantry away from direct sunlight.

Ingredient Substitutions

If you don’t have light brown sugar, make a quick substitute by mixing 1/2 cup granulated sugar with 1 tablespoon molasses. Swap whole milk for 2% or buttermilk for added tang and a slightly denser crumb (reduce baking powder to 1 3/4 teaspoons if using buttermilk). To make the cake slightly less sweet, reduce the granulated sugar in the batter by 2 tablespoons — the cinnamon swirl and frosting provide plenty of sweetness.

Serving Suggestions

Serve warm with a steaming cup of coffee or a mellow black tea. For brunch, pair with fresh fruit like orange segments or poached pears to cut the richness. A dollop of whipped cream or a scoop of vanilla ice cream transforms a leftover slice into an indulgent dessert. Garnish with a light dusting of ground cinnamon or a few toasted chopped pecans for texture and visual appeal.

Cultural Background

The flavor profile echoes classic Northern European cinnamon-spiced pastries and American comfort baking. Cinnamon-sugar pastries have been beloved for centuries across many cultures; this tray-baked approach modernizes the spiral technique so you can enjoy familiar flavors with far less fuss. It’s a hybrid of coffee cake and cinnamon roll traditions that has become a popular home-baked staple.

Seasonal Adaptations

In fall, stir a pinch of ground nutmeg or allspice into the cinnamon swirl for autumnal warmth. For winter brunches, add orange zest to the frosting for brightness. In spring and summer, lighten the frosting by folding in a bit of whipped cream for a fluffier topping and serve with fresh berries to balance the sweetness.

Meal Prep Tips

Make the base cake the day before and store it unfrosted in the refrigerator. Warm gently before adding the frosting so it melds into the surface. For easy transport, bake in a disposable foil pan for potlucks. To portion for lunches, slice into squares and wrap individually; add small containers of frosting for kids to drizzle at lunchtime if you want to avoid soggy tops.

This cinnamon roll cake is one of those recipes that encourages experimentation: tweak the swirl ratio, switch the milk type, or try browned butter for deeper flavor. Whatever variation you choose, it’s designed to feel familiar and effortless — and to invite sharing around the table.