Cinnamon Roll Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line with parchment, leaving an overhang for easy removal.

In a medium bowl, whisk together 2.5 cups all-purpose flour, 1 cup granulated sugar, 1 tbsp baking powder and 1/2 tsp salt until evenly combined.

In a separate large bowl, whisk 2 large eggs until blended. Add 1 cup whole milk, 1/2 cup melted butter (cooled slightly), and 1 tsp vanilla extract; whisk until smooth.

Gradually add the dry ingredients to the wet, stirring with a rubber spatula or mixing spoon just until combined and no large streaks of flour remain. Do not overmix; batter should be smooth and slightly thick.

Pour the batter into the prepared 9x13 pan and spread into an even layer with an offset spatula or back of a spoon.

In a small bowl, mix 1 cup packed brown sugar with 2 tbsp ground cinnamon and 1/4 tsp fine sea salt until evenly blended.

Stir in 1/4 cup melted butter and 1/2 tsp vanilla extract to make a spreadable paste. If mixture seems too dry, add up to 1 tsp melted butter or water to reach a thick, spreadable consistency.

Drop tablespoons of the cinnamon mixture evenly over the cake batter in the pan (about 10–12 dollops). Using a butter knife or skewer, gently swirl the dollops into the batter in an 'S' or figure-eight pattern to create a marbled cinnamon ribbon. Avoid over-swiping — you want visible streaks.

Bake in the preheated 350°F oven for 28–35 minutes, or until the top is golden, a toothpick inserted in the center comes out with a few moist crumbs (not wet batter), and the cinnamon streaks set.

Remove cake from oven and set on a wire rack to cool 10–15 minutes before glazing so the glaze won’t melt completely into the cake.

While the cake cools, make the glaze: In a medium bowl, beat 4 oz room-temperature cream cheese and 2 tbsp room-temperature unsalted butter together until smooth and lump-free (use a fork or small whisk).

Add 1.5 cups powdered sugar and 1/2 tsp vanilla extract; whisk or beat until thick and creamy. If the glaze is too thick to drizzle, add up to 1 tbsp milk, 1 tsp at a time, until you reach a smooth, spreadable drizzling consistency.

Spoon the glaze over the slightly cooled cake and spread with an offset spatula or let it naturally drip into the swirls. For a thinner glaze, warm slightly and drizzle; for thicker, chill briefly to set.

Allow the glazed cake to rest at room temperature for 20–30 minutes to let the glaze set, or refrigerate 10–15 minutes if you prefer a firmer topping. Slice into 12 squares and serve slightly warm or at room temperature.