This Pinterest image cinnamon roll cake is the dessert that stops the scroll: a soft, buttery coffee cake layered with a deep brown-sugar cinnamon swirl and finished with tangy cream cheese glaze. It tastes exactly like a warm cinnamon roll, but you bake it in one pan in under an hour.
The magic is in the swirl. Instead of rolling dough, you ripple a thick cinnamon-sugar ribbon through the batter, so every slice gets a gooey center and a slightly crisp top edge. The glaze is whisked in two minutes while the cake cools, and it pools perfectly into the swirl cracks.
It is the kind of recipe that looks impressive on a holiday brunch table but is simple enough for a Tuesday night. One bowl for the batter, one small bowl for the swirl, and a 9×9 pan is all you need.
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour
Spoon flour into the cup and level it off so the cake stays tender. For a gluten-free version, substitute a 1-to-1 gluten-free baking blend plus 1/2 teaspoon xanthan gum.
1 1/2 teaspoons baking powder
Check the date on your can, since older baking powder loses lift and the cake will bake flat. You can swap in 1 1/2 teaspoons baking soda plus 1 teaspoon lemon juice in a pinch.
1/2 teaspoon fine sea salt
Fine sea salt dissolves evenly in the batter; if using table salt, reduce to 1/4 teaspoon. Kosher salt works too, but use 3/4 teaspoon because the crystals are larger.
3/4 cup (150g) granulated sugar
Granulated sugar sweetens the crumb and helps the top brown. Coconut sugar is a 1-to-1 substitute and adds a subtle caramel note.
2 large eggs, room temperature
Room-temperature eggs emulsify faster and create a finer crumb. If you forgot to set them out, place them in warm tap water for 5 minutes.
1/2 cup (120ml) whole milk
Whole milk gives the richest texture; 2% works fine, and oat milk is the best dairy-free swap. Avoid skim milk, which can make the cake dry.
1/2 cup (113g) unsalted butter, melted and slightly cooled
Melt the butter, then let it sit 5 minutes so it does not cook the eggs. Salted butter works if you reduce the added salt to 1/4 teaspoon.
1/2 cup (100g) light brown sugar, packed
Pack the brown sugar firmly so the swirl sets properly. Dark brown sugar makes a deeper molasses-flavored swirl if you prefer.
1 tablespoon ground cinnamon
Use fresh cinnamon for the strongest aroma; if yours has been in the cabinet over a year, replace it. Ceylon cinnamon is milder and sweeter than cassia.
4 ounces (113g) cream cheese, softened
Full-fat block cream cheese gives the thickest glaze; the spreadable tub kind is too thin. Let it sit at room temperature for 30 minutes before whisking.
3/4 cup (90g) powdered sugar
Sift the powdered sugar to avoid lumps in the glaze. If you only have granulated sugar, pulse it in a blender until fine.
1-2 tablespoons whole milk, for the glaze
Add the milk one tablespoon at a time until the glaze ribbons off the whisk. Heavy cream makes an even glossier finish.
Tips & Tricks
Do Not Overmix the Batter
Stir just until the flour streaks disappear, because extra mixing develops gluten and makes the cake tough instead of tender.
Swirl Gently
Drag a butter knife through the batter only 4 to 5 times; over-swirling blends the cinnamon layer into the cake and you lose the gooey pockets.
Cool Before Glazing
Wait 15 minutes before drizzling the glaze, or it melts into the cake instead of sitting on top in pretty ribbons.
Pro Tips
Step-by-Step Instructions
1. Heat oven and prep pan
Preheat the oven to 350F (175C). Grease a 9×9-inch metal pan and line it with parchment, leaving a 2-inch overhang on two sides so you can lift the cake out later.
2. Whisk dry ingredients
In a large bowl, whisk together 2 cups (250g) flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt until no streaks remain.
3. Mix wet ingredients
Add 3/4 cup (150g) granulated sugar, 2 eggs, 1/2 cup (120ml) milk, and 1/2 cup (113g) melted butter to the dry mix. Whisk just until smooth, about 20 seconds; the batter should ribbon off the whisk.
4. Make the cinnamon swirl
In a small bowl, stir together 1/2 cup (100g) packed brown sugar and 1 tablespoon cinnamon until evenly combined and fragrant.
5. Layer batter and swirl
Spread half the batter in the pan, sprinkle two-thirds of the cinnamon mixture over it, then spoon the remaining batter on top and scatter the rest of the cinnamon sugar over the surface.
6. Swirl and bake
Drag a butter knife through the batter in 4 to 5 loose S-curves. Bake at 350F (175C) for 32 to 36 minutes, until the edges are golden brown and a toothpick in the center comes out with moist crumbs, or the center reads 200F (93C).
7. Whisk the glaze
While the cake cools, beat 4 ounces (113g) softened cream cheese with 2 tablespoons softened butter until smooth, then whisk in 3/4 cup (90g) powdered sugar and 1 to 2 tablespoons milk until glossy and pourable.
8. Glaze and serve
Cool the cake in the pan for 15 minutes, then drizzle the glaze over the top in ribbons. Slice into 9 squares and serve warm or at room temperature.
Delicious Variations
Apple Cinnamon Version
Fold 1 cup diced peeled apples into the batter before swirling for a fruity, fall-inspired twist.
Pecan Crunch Topping
Sprinkle 1/2 cup chopped toasted pecans over the cinnamon swirl before baking for a crunchy texture contrast.
Maple Cream Cheese Glaze
Replace the milk in the glaze with maple syrup for a deeper, caramel-like finish that pairs beautifully with the cinnamon.
How to Store Pinterest image
Refrigerator
Store covered in the refrigerator for up to 4 days; bring slices to room temperature for 15 minutes before serving so the crumb softens.
Freezer
Wrap individual squares tightly in plastic and foil, then freeze for up to 2 months; thaw overnight in the refrigerator.
Reheating
Warm single slices in the microwave for 15 to 20 seconds, or cover the whole pan with foil and reheat at 300F (150C) for 8 minutes.
Frequently Asked Questions
Q: Can I make this cinnamon roll cake ahead of time?
Yes, you can assemble the batter and swirl in the pan, cover it, and refrigerate it overnight for up to 12 hours before baking. Add 3 to 5 extra minutes of bake time since the batter starts cold, and check the center for 200F (93C).
Q: Why did my cinnamon swirl sink to the bottom?
The swirl sinks when the batter is too thin or you swirl too aggressively. Keep the batter thick like pancake batter, layer it in two additions, and drag the knife only 4 to 5 times so the cinnamon stays suspended.
Q: Can I use a different pan size?
Yes, an 8×8 pan makes a thicker cake and needs 38 to 42 minutes, while a 9×13 pan bakes in 22 to 26 minutes. Stick with metal pans for the most even browning, and always check the center temperature.
Q: How do I know when the cake is fully baked?
The cake is done when the edges are golden brown and the center registers 200F (93C) on an instant-read thermometer. A toothpick should come out with a few moist crumbs, not wet batter, because the gooey swirl stays soft even when baked.
Q: Can I make this recipe gluten-free or dairy-free?
Yes, swap the flour for a 1-to-1 gluten-free blend with 1/2 teaspoon xanthan gum, and use oat milk plus dairy-free cream cheese for a dairy-free version. Bake times stay the same, but start checking at 30 minutes since gluten-free batters brown faster.
Bake this Pinterest image cinnamon roll cake this weekend and watch it disappear before it even cools. Snap a photo of those gooey swirls, save the recipe, and share your slice with me in the comments.
Pinterest image
This Pinterest image cinnamon roll cake delivers gooey cinnamon swirls and cream cheese glaze in one easy 50-minute pan for the ultimate cozy dessert.
🧂 Ingredients
- 2 cups (250g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120ml) whole milk
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 1/2 cup (100g) light brown sugar, packed
- 1 tablespoon ground cinnamon
- 4 ounces (113g) cream cheese, softened
- 3/4 cup (90g) powdered sugar
- 1-2 tablespoons whole milk, for the glaze
📋 Instructions
- 1Heat oven and prep pan — Preheat the oven to 350F (175C). Grease a 9×9-inch metal pan and line it with parchment, leaving a 2-inch overhang on two sides so you can lift the cake out later.
- 2Whisk dry ingredients — In a large bowl, whisk together 2 cups (250g) flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt until no streaks remain.
- 3Mix wet ingredients — Add 3/4 cup (150g) granulated sugar, 2 eggs, 1/2 cup (120ml) milk, and 1/2 cup (113g) melted butter to the dry mix. Whisk just until smooth, about 20 seconds; the batter should ribbon off the whisk.
- 4Make the cinnamon swirl — In a small bowl, stir together 1/2 cup (100g) packed brown sugar and 1 tablespoon cinnamon until evenly combined and fragrant.
- 5Layer batter and swirl — Spread half the batter in the pan, sprinkle two-thirds of the cinnamon mixture over it, then spoon the remaining batter on top and scatter the rest of the cinnamon sugar over the surface.
- 6Swirl and bake — Drag a butter knife through the batter in 4 to 5 loose S-curves. Bake at 350F (175C) for 32 to 36 minutes, until the edges are golden brown and a toothpick in the center comes out with moist crumbs, or the center reads 200F (93C).
- 7Whisk the glaze — While the cake cools, beat 4 ounces (113g) softened cream cheese with 2 tablespoons softened butter until smooth, then whisk in 3/4 cup (90g) powdered sugar and 1 to 2 tablespoons milk until glossy and pourable.
- 8Glaze and serve — Cool the cake in the pan for 15 minutes, then drizzle the glaze over the top in ribbons. Slice into 9 squares and serve warm or at room temperature.
