A cinnamon roll cake on white marble round cake platter with a knife and fork atop a plate next to it.
Cinnamon Roll Cake

Cinnamon Roll Cake

Recipe by Molly Marzalek-Kelly
Not Yet Reviewed

Need cinnamon rolls fast? This Cinnamon Roll Cake delivers the cozy, craveable flavor of the classic breakfast treat with none of the fuss. Melted butter and yogurt make the batter easy to mix and wonderfully tender, while pockets of cinnamon sugar and a tangy cream cheese frosting deliver a cinnamon-roll-like eating experience — no yeast required. Perfect for last-minute cravings or weeknight baking, it’s the iconic breakfast pastry in cake form. 

Prep
25 mins
Bake
30 to 35 mins
Total
1 hr 30 mins
Yield
one 8" round cake
Cinnamon Roll Cake on a dark plate shown from the side with a strong layer of cinnamon and sugar inside the golden cake. - select to zoom
Cinnamon Roll Cake on a dark plate shown from the side with a strong layer of cinnamon and sugar inside the golden cake. - select to zoom
Removing a slice of Cinnamon Roll Cake from the cake showing the cinnamon sugar layer inside the golden cake and the icing on top. - select to zoom
Cinnamon Roll Cake on a marble round cake platter and a jar of Vietnamese cinnamon in the background. - select to zoom
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Instructions

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  1. Preheat the oven to 350°F with a rack in the center. Line an 8" round pan with a parchment round, then lightly grease the parchment and sides of the pan.   

  2. To make the topping: In a small bowl, combine the brown sugar, butter, and cinnamon. Use a flexible spatula to mix slowly to combine, then mix vigorously until smooth and slightly fluffy. Set aside while you prepare the batter. 

  3. To make the cake: In a medium bowl, whisk the flour, sugar, baking powder, and salt until combined.  

  4. Add the yogurt, melted butter, egg, and vanilla and continue whisking until the batter is mostly smooth; some small lumps are OK. 

  5. Transfer the batter to the prepared pan and spread it into an even layer. 

  6. Dollop heaping teaspoons of the topping all over the top of the batter (a scant teaspoon scoop works well here), then use a toothpick or a butter knife to swirl the topping into the batter in a decorative pattern. If desired, reserve 1 or 2 teaspoons of the topping to swirl into the frosting when finishing the cake. 

  7. Bake the Cinnamon Roll Cake for 30 to 35 minutes, until a toothpick or thin knife inserted into the center of the cake comes out clean.  

  8. Remove the cake from the oven and let it cool in the pan on a wire rack for about 20 minutes. Transfer the cake to a wire rack to continue cooling while you make the frosting.

  9. To make the frosting: In a medium bowl, combine the confectioners’ sugar and cream cheese. Use a flexible spatula to mix slowly to combine, then vigorously until smooth. 

  10. Gently transfer the cake to a serving plate. Spoon the frosting over the top of the cake (it’s OK if it’s still slightly warm) and use the back of the spoon or a small offset spatula to spread it evenly. To create a swirled look reminiscent of a cinnamon roll, drop small spoonfuls of the reserved topping over the frosting and lightly swirl to incorporate. Serve the cake still slightly warm or at room temperature.

    Cinnamon Roll Cake on a wire rack with a person spreading the frosting on top.

  11. Storage information: Store leftover Cinnamon Roll Cake, covered, at room temperature for several days; freezing is not recommended.  

Tips from our Bakers

  • Buttermilk can be used 1:1 in place of yogurt in the batter; note that the filling will sink a bit more during baking. 

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