Soft, fluffy cinnamon rolls baked together into a warm, pull-apart cake and generously drizzled with a rich vanilla cream cheese glaze — this Cinnamon Roll Cake is a cozy, crowd-pleasing classic perfect for breakfast, brunch, or a sweet afternoon treat. With its tender layers, buttery cinnamon swirls, and decadent glaze, it brings all the flavors of traditional cinnamon rolls in a beautiful, cake-like presentation.

Why You’ll Love This Recipe

This cinnamon roll cake takes the comforting appeal of homemade cinnamon rolls and turns it into an easy-to-serve centerpiece dessert. It’s soft, aromatic, and perfectly sweet, with a gooey cinnamon-sugar center and a luscious cream cheese glaze that soaks into every warm crevice. Whether you’re baking for a holiday morning, brunch gathering, or a weekend indulgence, this recipe delivers both flavor and visual appeal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the dough:
all-purpose flour
granulated sugar
active dry yeast
salt
warm milk (110°F / 43°C)
unsalted butter, melted
eggs

For the cinnamon filling:
brown sugar, packed
ground cinnamon
unsalted butter, softened

For the cream cheese glaze:
cream cheese, softened
unsalted butter, softened
powdered sugar
vanilla extract
milk (to thin, if needed)

Directions

1. In a mixing bowl, combine the warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Add the melted butter, eggs, and salt. Gradually mix in the flour until a soft dough forms.
3. Turn the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour, or until doubled in size.
5. Once risen, roll out the dough into a large rectangle (approximately 12×16 inches).
6. Spread the softened butter evenly over the dough.
7. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle over the buttered dough.
8. Roll the dough up tightly from the long edge to form a log.
9. Cut the log into even rolls (about 12), and arrange them in a greased round cake pan or springform pan.
10. Cover and let rise again for 30 minutes.
11. Preheat oven to 350°F (175°C).
12. Bake the cake for 25–30 minutes, or until golden brown and cooked through.
13. While the cake bakes, prepare the glaze: beat together the softened cream cheese, butter, powdered sugar, and vanilla extract. Add milk as needed for a smooth, pourable consistency.
14. Let the baked cake cool slightly before drizzling with the cream cheese glaze.
15. Serve warm.

Servings and timing

Servings: Serves 10–12
Prep Time: 30 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 30 minutes
Total Time: Approximately 2 hours 30 minutes

Variations

• Maple Glaze: Replace the vanilla extract in the glaze with maple syrup for a rich, seasonal flavor.
• Nutty Filling: Add chopped pecans or walnuts to the cinnamon sugar layer for added crunch.
• Apple Cinnamon Roll Cake: Layer thin apple slices over the cinnamon filling before rolling up.
• Pumpkin Spice Version: Add pumpkin puree and pumpkin pie spice to the filling for a fall-inspired twist.
• Chocolate Swirl: Add mini chocolate chips to the filling for a gooey chocolate variation.

Storage/Reheating

Store leftovers tightly covered in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for 15–20 seconds or cover the whole pan with foil and reheat in a 300°F (150°C) oven for 10–15 minutes. You can also freeze the unglazed cake for up to 2 months. Thaw overnight in the fridge and glaze before serving.

FAQs

Can I make the dough the night before?

Yes, after the first rise, shape the rolls and place them in the pan. Cover tightly and refrigerate overnight. Let come to room temperature and rise for 30–45 minutes before baking.

Do I need to use a stand mixer?

No, this dough can be mixed and kneaded by hand, though a stand mixer with a dough hook makes the process easier.

What kind of yeast should I use?

Active dry yeast is recommended for this recipe. If using instant yeast, you can skip the proofing step and mix it directly into the flour.

Can I use plant-based milk or butter?

Yes, you can use non-dairy milk and vegan butter alternatives with good results.

What pan size should I use?

A 9-inch round cake pan or springform pan works best. You can also use a square baking dish.

Can I make this gluten-free?

Yes, substitute with a gluten-free all-purpose flour blend. The texture may vary slightly, and rise times may need adjusting.

How do I prevent the rolls from unrolling during baking?

Roll the dough tightly and place the slices close together in the pan so they support each other as they bake.

Can I freeze the baked cake?

Yes, wrap tightly and freeze unglazed. Thaw in the refrigerator and warm before adding glaze.

How sweet is the glaze?

The glaze is moderately sweet. You can adjust the amount of powdered sugar or add lemon juice for a tangier flavor.

What’s the best way to get even rolls?

Use a ruler to mark even slices before cutting and use unflavored dental floss or a serrated knife for clean cuts.

Conclusion

This Cinnamon Roll Cake with Vanilla Cream Cheese Glaze brings together the cozy appeal of homemade cinnamon rolls in an easy, sliceable format perfect for sharing. Soft, gooey, and glazed to perfection, it’s a standout dish for breakfast tables, brunch buffets, or sweet cravings any time of day. Once you’ve tried it, this recipe will become a cherished favorite in your baking rotation.

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