Quick Recipe Version (TL;DR)
Quick Ingredients
- Cake batter: 2 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 1 1/2 cups granulated sugar, 1/2 cup melted unsalted butter, 1/2 cup neutral oil, 3 large eggs, 1 tbsp vanilla extract, 1 1/4 cups buttermilk
- Cinnamon swirl: 1 cup packed light brown sugar, 2 1/2 tbsp ground cinnamon, 1/4 tsp fine salt, 1/2 cup melted unsalted butter
- Cream cheese frosting: 6 oz cream cheese, 4 tbsp unsalted butter, 1 1/2 cups powdered sugar, 1 1/2 tsp vanilla, 1–2 tbsp cream or milk, pinch salt
- Vanilla glaze: 1 cup powdered sugar, 1 1/2–2 tbsp milk, 1 tsp vanilla, pinch salt
- Finishing sprinkle: 2 tbsp granulated sugar, 1 tsp ground cinnamon
Do This
- 1. Preheat oven to 350°F (175°C). Grease and line a 9×13 inch metal pan with parchment.
- 2. Stir together brown sugar, cinnamon, salt, and melted butter for the cinnamon swirl; set aside.
- 3. Whisk dry cake ingredients; in another bowl whisk wet ingredients. Combine to make a smooth batter.
- 4. Spread half the batter in pan, spoon over half the cinnamon mixture, swirl. Repeat with remaining batter and swirl.
- 5. Bake 32–38 minutes until golden and a toothpick comes out clean. Cool completely in pan.
- 6. Beat cream cheese, butter, powdered sugar, vanilla, and cream into a smooth, spreadable frosting. Spread over cooled cake.
- 7. Whisk vanilla glaze until pourable, drizzle over frosting, then finish with cinnamon-sugar sprinkle. Slice and serve.
Why You’ll Love This Recipe
- All the flavor of classic cinnamon rolls in an easy, no-yeast cake.
- Soft, tender crumb with bold cinnamon ribbons running through every bite.
- Double topping: luscious cream cheese frosting plus a shiny vanilla glaze drizzle.
- Perfect for brunches, holidays, or any breakfast-for-dessert celebration.
Grocery List
- Produce: None
- Dairy: Unsalted butter, cream cheese, buttermilk, milk or heavy cream, eggs
- Pantry: All-purpose flour, granulated sugar, light brown sugar, powdered sugar, ground cinnamon, baking powder, baking soda, fine salt, vanilla extract, neutral oil (such as canola, vegetable, or grapeseed)
Full Ingredients
For the Soft Vanilla Cake Base
- 2 1/2 cups (312 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1/2 cup (120 ml) neutral oil (canola, vegetable, or grapeseed)
- 3 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 1/4 cups (300 ml) buttermilk, at room temperature
For the Cinnamon Swirl Filling
- 1 cup (220 g) packed light brown sugar
- 2 1/2 tbsp ground cinnamon
- 1/4 tsp fine salt
- 1/2 cup (113 g) unsalted butter, melted
For the Cream Cheese Frosting
- 6 oz (170 g) cream cheese, softened to room temperature
- 4 tbsp (56 g) unsalted butter, softened to room temperature
- 1 1/2 cups (180 g) powdered sugar, sifted
- 1 1/2 tsp pure vanilla extract
- 1–2 tbsp heavy cream or milk, as needed for consistency
- Pinch of fine salt, to taste
For the Vanilla Glaze
- 1 cup (120 g) powdered sugar
- 1 1/2–2 tbsp milk (whole or 2%)
- 1 tsp pure vanilla extract
- Pinch of fine salt
For the Cinnamon-Sugar Finish
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Step-by-Step Instructions
Step 1: Prep your pan and preheat the oven
Preheat your oven to 350°F (175°C) with a rack in the center. Lightly grease a 9×13 inch metal baking pan with butter or nonstick spray. For easiest removal and clean slices, line the bottom and two long sides with a sheet of parchment paper, leaving an overhang as a sling, then lightly grease the parchment as well. Set the pan aside. Make sure your eggs, buttermilk, cream cheese, and butter for the frosting are out of the fridge so they can come to room temperature while you bake.
Step 2: Make the cinnamon swirl filling
In a medium bowl, combine the light brown sugar, ground cinnamon, and salt. Whisk to break up any lumps and evenly distribute the cinnamon. Pour in the melted butter and stir with a spoon or spatula until you have a thick, glossy mixture that resembles wet sand. Set aside; it will thicken slightly as it sits, which is perfect for swirling into the cake batter later.
Step 3: Mix the dry cake ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Make sure there are no visible clumps of flour or baking powder. This step helps the leavening and salt get evenly distributed so your cake rises evenly and has a consistent texture throughout.
Step 4: Mix the wet ingredients and make the batter
In a separate medium bowl or large measuring jug, whisk together the melted butter, neutral oil, eggs, vanilla extract, and buttermilk until completely smooth and cohesive. The mixture should look creamy and slightly thick. Pour the wet ingredients into the bowl of dry ingredients.
Use a whisk or spatula to gently fold and stir the batter together until just combined and you no longer see streaks of dry flour. Scrape down the sides and bottom of the bowl once or twice to catch any pockets of flour, but avoid overmixing. The batter will be fairly thick and silky; a few small lumps are fine.
Step 5: Layer and swirl the cinnamon into the cake
Pour about half of the cake batter into your prepared pan and spread it into an even layer with an offset spatula or the back of a spoon. Dollop half of the cinnamon swirl filling over the batter in small spoonfuls, spacing them fairly evenly. Use a butter knife or thin spatula to gently drag through the batter and filling in a loose swirl pattern. Do not overwork it; you want distinct ribbons, not fully mixed batter.
Repeat with the remaining batter, spreading it carefully over the first swirl layer. It helps to spoon the batter around in small mounds and then connect them, rather than dumping it all in one spot. Dollop the remaining cinnamon filling on top, then lightly swirl again. Aim to reach into the top part of the batter without piercing all the way down to the bottom so you keep layers and ribbons throughout the cake.
Step 6: Bake the cake
Place the pan in the preheated oven and bake for 32–38 minutes. Begin checking at 30 minutes, as ovens vary. The cake is done when the top is golden, the edges are set and pulling slightly away from the sides of the pan, and a toothpick inserted into the center comes out mostly clean, with a few moist crumbs but no wet batter. The cinnamon pockets may still look slightly gooey; that is normal.
Remove the pan from the oven and place it on a wire rack. Allow the cake to cool in the pan completely, 45–60 minutes, before frosting. Frosting a warm cake will cause the cream cheese frosting to melt and slide off, so be patient here.
Step 7: Make and spread the cream cheese frosting
Once the cake is cool to the touch, prepare the frosting. In a medium bowl, beat the softened cream cheese and softened butter together with a hand mixer (or in a stand mixer fitted with the paddle) on medium speed until completely smooth and creamy, about 1–2 minutes. Add the sifted powdered sugar, vanilla, and a pinch of salt. Mix on low speed to incorporate, then increase to medium and beat until fluffy, about 1–2 more minutes. Add 1–2 tablespoons cream or milk, a little at a time, until you reach a smooth, spreadable consistency that holds soft peaks.
Spread the cream cheese frosting over the cooled cake in an even layer, swirling the top decoratively with an offset spatula or the back of a spoon. Try to push the frosting all the way to the edges so every slice gets a generous amount.
Step 8: Drizzle the vanilla glaze, finish, and serve
In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Start with 1 1/2 tablespoons of milk and add more by the teaspoon until the glaze is thick but pourable, like heavy cream. It should fall in thick ribbons from the whisk.
Drizzle the glaze over the frosted cake in a crosshatch or zigzag pattern. In a separate small dish, stir together the 2 tablespoons granulated sugar and 1 teaspoon cinnamon. Sprinkle this cinnamon sugar lightly and evenly over the top of the cake while the glaze is still slightly wet so it adheres. Let the glaze set for about 10–15 minutes, then slice the cake into 12 squares and serve. Enjoy at room temperature for the softest, most cinnamon-roll-like texture.
Pro Tips
- Use room temperature ingredients: Room temperature eggs, buttermilk, butter, and cream cheese blend more easily and create a smoother batter and frosting.
- Do not overmix the batter: Once the wet and dry ingredients are combined, stop mixing. Overworking the flour can make the cake dense instead of tender.
- Gentle swirling is key: Drag your knife lightly through the batter and cinnamon filling. Big, loose swirls create pretty ribbons; tight, excessive swirling will muddy the layers.
- Metal pan bakes best: A light-colored metal 9×13 pan promotes even baking and better rise than glass or dark nonstick pans, which can brown the edges too quickly.
- Warm it up to serve: Briefly warming individual slices (10–15 seconds in the microwave) brings back that fresh, oozy, cinnamon-roll feeling.
Variations
- Pecan cinnamon roll cake: Stir 3/4 cup chopped toasted pecans into the cinnamon swirl filling, and sprinkle an extra handful over the top after glazing for crunchy, nutty contrast.
- Maple twist: Replace half of the granulated sugar in the finishing cinnamon sugar with maple sugar, and swap 1–2 tablespoons of the milk in the glaze with pure maple syrup for a maple-cinnamon profile.
- Orange cinnamon roll cake: Add 1–2 teaspoons finely grated orange zest to the cake batter and another teaspoon to the cream cheese frosting. The bright citrus notes pair beautifully with the warm cinnamon.
Storage & Make-Ahead
Store the frosted and glazed cake covered in the refrigerator for up to 4 days. For the best texture, let slices sit at room temperature for 20–30 minutes before serving, or warm briefly in the microwave. You can also bake the cake a day ahead, cool it completely, wrap tightly in plastic and foil, and refrigerate. Frost and glaze the day you plan to serve. The cream cheese frosting can be made up to 3 days in advance and stored in an airtight container in the fridge; bring it to room temperature and re-whip briefly before using. To freeze, cut the fully cooled and frosted cake into slices, wrap each piece tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before enjoying.
Nutrition (per serving)
Approximate values for one of 12 servings: 470 calories; 18 g total fat; 8 g saturated fat; 70–75 g carbohydrates; 47 g sugars; 6 g protein; 1 g fiber; 300 mg sodium. These numbers are estimates and will vary based on the exact ingredients and brands used.
