You step into your kitchen after a long day and your cravings are screaming for something sweet and homey. I keep telling you to remember the warm swirl of Cinnamon Roll Cake with Cream Cheese Frosting melts on your tongue. You know what I mean right something that feels dang comfortable and yet somehow fancy enough to impress your pals or your sweetie. This midweek evening rescue is all about that sweet dough vibe without turning your place into a bakery.
In my little apartment kitchen I grab my trusty mixing bowl and I reflect on how the batter almost look like a cinnamon swirl latte in solid form. You whisk in the flour eggs sugar vanilla and milk until you get a spoon coat consistency that makes you wanna just dig in with your finger. I keep reminding you of that cream cheese frosting that gently hugs every crumb with a tangy sweetness.
The best part is you can whip this treat up in about an hour and still have time to kick back on your couch. You remember a quick clean up using one bowl and one pan right I love that part too it feels less like a chore and more like a cozy ritual yall. Dang it’s the perfect pick me up when you need a little comfort treat that tastes like a bakery but is made by you.
Comfort lane why it works
- This recipe hits your sweet spot with that perfect swirl of brown sugar and cinnamon that warms you right up from the inside.
- You only use one mixing bowl so the clean up feels kinda easy and you can chill sooner on the sofa with your show.
- The cream cheese frosting brings a tangy twist that cuts through the sweetness making every bite balanced and never too much.
- You can tweak it with extra spices like nutmeg or allspice if you are feelin adventurous without messing up the base recipe.
- It bakes in a single pan so you get those crisp edges and that soft center all at once in one go.
- This cinnamon roll cake doubles as a breakfast treat or a dessert so you always feel like a baker at heart.
Ingredient rainbow list
- All purpose flour about two cups make sure you spoon it into the cup not pack it to avoid a dense cake.
- Granulated sugar three quarter cup adds the right level of sweetness without being overpowering.
- Baking powder one tablespoon to give that cake a light bounce when you slice it up.
- Milk one cup at room temperature so the batter blends smooth and you avoid lumps.
- Egg two large ones whisked lightly to help bind the batter and add richness.
- Cinnamon two tablespoons you want lots of swirl flavor so dont be shy with it.
- Brown sugar half cup for the swirl layer that bakes into a sticky cinnamon ribbon.
- Cream cheese four ounces softened plus a cup of powdered sugar for that frosting that spoon coats every bit of cake.
One bowl flow steps
- Step one Preheat your oven to about three fifty Fahrenheit and grease a nine inch pan. I find that using parchment paper on the bottom helps you lift the cake out clean.
- Step two In a bowl whisk together flour sugar and baking powder with a pinch of salt. You might get some flour clouds but that is half the fun.
- Step three Crack in the eggs and pour in the milk and vanilla then whisk until the batter is smooth enough to spoon coat your whisk without dripping too fast.
- Step four In a separate small dish mix brown sugar and cinnamon. Sprinkle that mixture over half of the batter in the pan and then dollop the rest on top for swirl heaven.
- Step five Use a skewer or the handle of a spoon to gently swirl the cinnamon sugar into the batter. Dont overdo it you want big ribbons not muddy swirls.
- Step six Slide the pan into the oven and bake for about thirty five to forty minutes. You want a toothpick to come out with a few crumbs not completely dry.
- Step seven Let the cake cool a bit then spread your cream cheese frosting over the top. Use an offset spatula or back of a spoon to get a rustic no fuss look that tastes even better.
Sneak ahead prep tips
- Soften your cream cheese at room temperature for at least half an hour so it blends without lumps in the frosting.
- Measure your flour by spooning into the cup then level with a knife instead of scooping to keep the texture light.
- Mix your dry swirl ingredients in a small container so you can just shake or sprinkle them onto the batter fast and neat.
- You can make the frosting a day ahead and keep it covered in the fridge then bring it back to room temperature before use to save on time.
First ladle moment
When you slice into that cake and the frosting starts to ooze over the edges you know the first scoop will be the best. I cant tell you how many times I stood there with a fork in hand just staring at that gooey top.
You tell yourself to wait until it cools a bit but heck sometimes I nab that piece a bit too soon and get frosting all over my nose. It tastes kinda tangy meets sweet all at once and that cinnamon swirl inside is warm and soft like a hug.
That first bite is what you live for especially if you saved a warm slice for later. You remember the gooey ribbon on each forkful and reflect on how dang simple it was to get that bakery feel right in your own kitchen.
Table side garnish sparks
Sprinkle a dusting of extra cinnamon on top just before serving so it looks like art. I like to shake it through a tiny sieve for a fine layer that floats down ever so pretty.
Pecan Praline Honey Butter or chopped walnuts add a little crunch if you like texture contrasts. You can even pop on a few fresh berries for a color pop that feels fancy.
If you want a drizzle of caramel sauce go right ahead it plays nice with the cream cheese frosting and gives you that extra lick of sweetness.
Leftover cuddle plan
Store any leftover cake slices in an airtight container on the countertop for up to two days. That keeps the cake soft and the frosting still spreadable enough to warm back up.
When youre ready for round two just pop a slice in the microwave for about ten seconds and you get a warm treat that tastes almost like fresh baked. You might see the frosting melt a bit so grab a fork and dig in fast.
You can also break the cake into crumbles and layer it in a jar with yogurt and fresh fruit for a quick breakfast parfait that still feels indulgent. It is a fun way to remix the cake without doing much extra work.
If you are feeling really lazy just scoop the cake into a bowl top it with a dab of frosting and call it an ice cream sundae remix. Yall deserve that cozy treat no matter the day of the week.
Warm wrap plus five FAQs
That Cinnamon Roll Cake with Cream Cheese Frosting really wraps you in a blanket of sweet cinnamon and tangy cream cheese. You can bust it out for birthdays potlucks or just a Wednesday pick me up. Now lets tackle some common questions you might be wonderin about while you plan your bake.
- Q What can i use instead of cream cheese in the frosting
A you could swap in mascarpone cheese or even a thick vanilla yogurt. Just mind the consistency you want it spreadable not runny.
- Q How do i get thicker cinnamony ribbons inside
A sprinkle half the swirl sugar then pour half the batter then sprinkle the rest of the sugar. Dont over mix when you swirl so the ribbons stay intact.
- Q Can i use gluten free flour for this recipie
A yep most cup for cup gluten free flours work fine. You may need a little extra moisture so add a splash more milk till the batter looks right.
- Q How long does this cake stay fresh
A if stored in an airtight container it stays good for about two days at room temp or up to four days in the fridge. Let it warm a bit before serving yall.
- Q Can i freeze slices for later
A sure just wrap each slice in plastic wrap then a layer of foil. Freeze for up to two months. Thaw in the fridge overnight and then let it come to room temp before digging in.
Cinnamon Roll Cake With Cream Cheese Frosting
Equipment
- 1 mixing bowl
- 1 whisk
- 1 electric mixer optional
- 1 9x13-inch baking pan
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk as needed for consistency
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
- In another bowl, mix the milk, melted butter, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- In a small bowl, combine the brown sugar and ground cinnamon for the cinnamon swirl. Set aside.
- Pour half of the batter into the prepared baking pan and spread evenly. Sprinkle the cinnamon swirl mixture over the batter. Drop spoonfuls of the remaining batter on top and gently swirl with a knife to create a marbled effect.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer to a cooling rack.
- While the cake is cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined. If the frosting is too thick, add milk, one tablespoon at a time, until desired consistency is achieved.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
- Slice into squares and serve. Enjoy!
