I usually glaze over recipes with more than five ingredients, but the buzz around this Cinnamon Roll Cake pulled me in, and as someone who loves Limited Ingredient Desserts I had to see what the fuss was about.

Jump to Recipe

I almost skipped this Cinnamon Roll Cake cause I’m the type who bails on recipes that look fussy, but the reviews kept nagging me so I finally made it. I’m not gonna lie, there’s something weirdly addictive about that cream cheese glaze meeting the tender crumb built with a bit of sour cream.

It looks like a whole bakery thing but it’s not. If you like Desserts With Ingredients On Hand you’ll appreciate how unpretentious this cake is.

And yeah, it even works as Weekday Dessert Ideas when you need something that feels special without the drama.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour: Provides structure, mostly carbs with a little protein, can make cakes crumbly.
Granulated sugar: Sweetens, pure carbs so no vitamins, helps brown and add texture.
Sour cream or Greek yogurt: Adds tang and moisture, protein rich especially Greek yogurt, makes crumb tender.
Butter (melted): Adds richness and mouthfeel, its saturated fats give flavor, helps tenderize crumb.
Brown sugar: For the swirl, brings molasses notes, makes filling chewy and caramelized.
Ground cinnamon: Big warm flavor, almost no nutrients, makes it taste like classic cinnamon rolls.
Cream cheese (glaze): Gives tangy creamy glaze, adds fat and protein, makes frosting rich and smooth.
Powdered sugar: Sweetens and thins glazes, dissolves easily, mostly simple carbs and quick energy.

Ingredient Quantities

2 cups all-purpose flour

1 1/4 cups granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sour cream (or plain Greek yogurt, i usually use yogurt if im out of sour cream)

1/2 cup whole milk

2 large eggs, room temp

1/2 cup unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

3/4 cup packed light brown sugar (for the cinnamon swirl)

2 tablespoons ground cinnamon (for the swirl)

1/4 cup unsalted butter, melted (for the swirl)

4 ounces cream cheese, softened (for the glaze)

1 cup powdered sugar (for the glaze)

2 tablespoons unsalted butter, softened (for the glaze)

1/2 teaspoon vanilla extract (for the glaze)

1 to 2 tablespoons milk or cream, to thin the glaze if needed

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch pan and line with parchment if you want easy removal later.

2. In a large bowl whisk together 2 cups all-purpose flour, 1 1/4 cups granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt.

3. In another bowl whisk 1 cup sour cream (or plain Greek yogurt), 1/2 cup whole milk, 2 large room-temp eggs, 1/2 cup melted and slightly cooled unsalted butter and 1 teaspoon vanilla until smooth.

4. Pour the wet into the dry and stir just until combined. Dont overmix; a few small lumps are fine.

5. Spread about half the batter evenly into the prepared pan.

6. Make the cinnamon swirl by mixing 3/4 cup packed light brown sugar, 2 tablespoons ground cinnamon and 1/4 cup melted butter until sandy and spreadable. Sprinkle the mixture evenly over the batter in the pan.

7. Dollop the remaining batter over the cinnamon layer and gently spread to cover. Drag a knife through the batter in a few figure-8s or S-shaped swirls to create cinnamon ribbons without completely blending them.

8. Bake 30 to 35 minutes until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs. Let the cake cool 10 to 15 minutes in the pan.

9. While the cake cools a bit, make the glaze: beat 4 ounces softened cream cheese with 2 tablespoons softened unsalted butter until smooth, add 1 cup powdered sugar and 1/2 teaspoon vanilla and mix. Add 1 to 2 tablespoons milk or cream, one tablespoon at a time, until pourable.

10. Spoon or pour the glaze over the warm (not piping hot) cake so it sinks into the swirls a bit. Let set 10 to 20 minutes, then slice and serve. Tip: room temp eggs and slightly cooled melted butter make a smoother batter, and using yogurt instead of sour cream works great if youre in a pinch.

Equipment Needed

1. 9×13 inch baking pan (greased and optionally lined with parchment)
2. Mixing bowls, at least 2 (one large for dry, one for wet)
3. Whisk
4. Rubber spatula or wooden spoon for folding and spreading batter
5. Measuring cups and spoons
6. Electric hand mixer or stand mixer, for smoothing the glaze and cream cheese
7. Small paring knife or table knife, to swirl the cinnamon ribbons
8. Baking rack to cool the cake
9. Toothpick and oven mitts (to test doneness and handle the hot pan)

FAQ

Q: Can I use Greek yogurt instead of sour cream?
A: Yes, use plain Greek yogurt 1 to 1 for the sour cream. Full fat works best for richness, but low fat will still work. I usually use yogurt if im out of sour cream and it turns out fine.

Q: What oven temp and how long should I bake it?
A: Preheat oven to 350 F (175 C). Pour into a greased 9 by 13 inch pan and bake about 30 to 40 minutes, until a toothpick in the center comes out with just a few moist crumbs. If the top browns too fast, loosely tent with foil.

Q: How do I get a nice cinnamon swirl that doesnt sink or disappear?
A: Mix the brown sugar and cinnamon with the melted 1/4 cup butter so it makes a thick paste, sprinkle it over the batter in lines or dollops, then drag a knife or skewer in wide figure eights to swirl. Dont overmix the batter after adding the swirl or it will blend in.

Q: Can I make this ahead and how should I store it?
A: You can bake it a day ahead. Because the glaze has cream cheese, store covered in the fridge for up to 4 to 5 days. For longer storage freeze the unglazed cake wrapped well for up to 2 months, thaw, then warm slightly and add the glaze.

Q: I want it less sweet or lighter. What swaps work?
A: You can cut the granulated sugar by up to 1/4 cup without wrecking the cake. For the swirl try half brown sugar and half coconut sugar or reduce the swirl sugar slightly, but dont remove it entirely or you lose the cinnamon roll vibe. Using yogurt instead of sour cream and whole milk keeps it moist while trimming fat.

Q: My cake came out dense or dry, what happened?
A: Most likely overmixing, overbaking, or too much flour. Measure flour by spooning it into the cup and leveling it, use room temp eggs, mix just until combined, and check for doneness at the lower end of the bake time. If batter looks too thick add a tablespoon of milk.

Cinnamon Roll Cake Recipe Substitutions and Variations

Sour cream (1 cup): Plain Greek yogurt 1:1 — same tang and texture, i usually use this; buttermilk 1:1 for a thinner, tangier batter; or make quick soured milk by stirring 1 tablespoon lemon juice or vinegar into milk and letting it sit 5 minutes.
Whole milk (1/2 cup): Any unsweetened plant milk 1:1 (almond, oat, soy) works fine; or use buttermilk 1:1 for extra tang and tenderness; evaporated milk diluted half water half milk 1:1 gives richer body.
Unsalted butter, melted (1/2 cup): Neutral oil 1:1 (canola, vegetable or light olive) will make the cake a bit more tender; melted coconut oil 1:1 adds subtle coconut notes; if you only have salted butter just use it and skip or reduce the added salt.
Cream cheese for glaze (4 oz): Neufchâtel 1:1 for lower fat and same behavior; mascarpone 1:1 for a richer, silkier glaze; or thick Greek yogurt (strain for a firmer result) sweetened with powdered sugar, start with equal volumes and chill before using.

Pro Tips

1) Get your temps right. Use room temp eggs and let the melted butter cool a bit before adding so it doesnt “cook” the eggs or make the batter greasy, and if you use Greek yogurt instead of sour cream add a splash more milk if the batter feels too thick.

2) Keep the cinnamon ribbon visible. Make the brown sugar mix just a little moist so it spreads instead of sinking, dollop the top batter instead of smearing it flat, then drag a knife in just a few slow figure-8s — dont over swirl or the ribbons will disappear.

3) Watch the bake not the clock. Start checking at 25 minutes, the center should have a few moist crumbs on a toothpick; if the edges are browning too fast loosely tent with foil and finish baking, and let the pan cool 10 to 15 minutes before glazing.

4) Glaze tips: always beat the cream cheese until silky and sift the powdered sugar to avoid lumps, add milk a teaspoon at a time till pourable, and pour it over warm not piping hot cake so it soaks into the swirls instead of running off.

Cinnamon Roll Cake Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

451

kcal

Equipment: 1. 9×13 inch baking pan (greased and optionally lined with parchment)
2. Mixing bowls, at least 2 (one large for dry, one for wet)
3. Whisk
4. Rubber spatula or wooden spoon for folding and spreading batter
5. Measuring cups and spoons
6. Electric hand mixer or stand mixer, for smoothing the glaze and cream cheese
7. Small paring knife or table knife, to swirl the cinnamon ribbons
8. Baking rack to cool the cake
9. Toothpick and oven mitts (to test doneness and handle the hot pan)

Ingredients

2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream (or plain Greek yogurt, i usually use yogurt if im out of sour cream)
1/2 cup whole milk
2 large eggs, room temp
1/2 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
3/4 cup packed light brown sugar (for the cinnamon swirl)
2 tablespoons ground cinnamon (for the swirl)
1/4 cup unsalted butter, melted (for the swirl)
4 ounces cream cheese, softened (for the glaze)
1 cup powdered sugar (for the glaze)
2 tablespoons unsalted butter, softened (for the glaze)
1/2 teaspoon vanilla extract (for the glaze)
1 to 2 tablespoons milk or cream, to thin the glaze if needed

Directions

Preheat oven to 350°F (175°C). Grease a 9×13 inch pan and line with parchment if you want easy removal later.
In a large bowl whisk together 2 cups all-purpose flour, 1 1/4 cups granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt.
In another bowl whisk 1 cup sour cream (or plain Greek yogurt), 1/2 cup whole milk, 2 large room-temp eggs, 1/2 cup melted and slightly cooled unsalted butter and 1 teaspoon vanilla until smooth.
Pour the wet into the dry and stir just until combined. Dont overmix; a few small lumps are fine.
Spread about half the batter evenly into the prepared pan.
Make the cinnamon swirl by mixing 3/4 cup packed light brown sugar, 2 tablespoons ground cinnamon and 1/4 cup melted butter until sandy and spreadable. Sprinkle the mixture evenly over the batter in the pan.
Dollop the remaining batter over the cinnamon layer and gently spread to cover. Drag a knife through the batter in a few figure-8s or S-shaped swirls to create cinnamon ribbons without completely blending them.
Bake 30 to 35 minutes until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs. Let the cake cool 10 to 15 minutes in the pan.
While the cake cools a bit, make the glaze: beat 4 ounces softened cream cheese with 2 tablespoons softened unsalted butter until smooth, add 1 cup powdered sugar and 1/2 teaspoon vanilla and mix. Add 1 to 2 tablespoons milk or cream, one tablespoon at a time, until pourable.
Spoon or pour the glaze over the warm (not piping hot) cake so it sinks into the swirls a bit. Let set 10 to 20 minutes, then slice and serve. Tip: room temp eggs and slightly cooled melted butter make a smoother batter, and using yogurt instead of sour cream works great if youre in a pinch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.