Cinnabon Cinnamon Roll Cake is the recipe that Maria makes every weekend morning and every holiday brunch when she wants to fill the entire kitchen with the most completely extraordinary and the most deeply warm and the most unmistakably Cinnabon-authentic aroma of buttery cinnamon brown sugar that instantly makes every person who smells it smile the most completely contented smile imaginable — all without any yeast, any kneading, any waiting for dough to rise, or any of the most time-consuming complexity of actual cinnamon roll making.
because this most brilliant single-pan cake delivers every single beloved element of the most famous mall cinnamon roll in the most effortlessly achievable and the most completely extraordinary baked form. She whisks the most simple vanilla cake batter together, drops the most beautifully creamy brown sugar cinnamon butter swirl in spoonfuls over the top and swirls most gently with a knife, bakes until the most gorgeously golden and the most perfectly fragrant, and then pours the most silky cream cheese glaze over the still-warm cake for the most completely Cinnabon-authentic finish.
Cinnabon Cinnamon Roll Cake is the most easy and deeply extraordinary no-yeast single-pan cake made with flour sugar baking powder salt milk eggs vanilla and melted butter batter topped with softened butter brown sugar cinnamon and flour swirl baked at 350°F for 35 to 40 minutes then glazed with cream cheese powdered sugar milk and vanilla while warm. Come follow us on Pinterest where we share beautiful cake recipes and easy celebration favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Cinnabon Cinnamon Roll Cake Recipe
This Cinnabon Cinnamon Roll Cake recipe is the most completely extraordinary and the most genuinely magical no-yeast single-pan cake that captures every single beloved element of the most iconic Cinnabon cinnamon roll — the most gooey caramelized brown sugar cinnamon filling, the most buttery and the most tenderly soft cake base, and the most silky tangy cream cheese glaze — in the most effortlessly achievable and the most completely brilliant one-bowl one-pan single-bake format.
The cream cheese glaze poured over the still-warm cake is the single most essential and the most completely Cinnabon-defining step that elevates this from a pleasant cinnamon cake to the most genuinely extraordinary Cinnabon-inspired experience. The warmth of the just-baked cake allows the cream cheese glaze to seep into every swirl and every crevice, creating the most beautifully glazed and the most deeply indulgent individual piece that is genuinely identical to the most beloved bakery cinnamon roll experience. Our Cinnamon Roll Cake makes a beautifully equally cinnamon-rich and equally indulgent companion for a complete and wonderful cinnamon roll cake collection.
Ingredients Needed for This Cinnabon Cinnamon Roll Cake Recipe
For the Vanilla Cake Batter:
- 3 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 4 tsp Baking Powder
- ¼ tsp Salt
- 1½ cups Whole Milk or 2%
- 2 large Eggs
- 2 tsp Pure Vanilla Extract
- ½ cup (1 stick) Unsalted Butter, melted
For the Cinnamon Swirl:
- 1 cup (2 sticks) Unsalted Butter, softened
- 1 cup Brown Sugar, packed
- 2 tbsp Ground Cinnamon
- 2 tbsp All-Purpose Flour
For the Cream Cheese Glaze:
- 4 oz Cream Cheese, softened
- 2 cups Powdered Sugar
- 3 tbsp Whole Milk (adjust for consistency)
- ½ tsp Pure Vanilla Extract
- Pinch of Salt
How to Make This Cinnabon Cinnamon Roll Cake Recipe
Preheat the oven to 350°F (175°C). Grease a 9 by 13-inch baking dish with butter or non-stick spray, or line with parchment for the most effortless removal.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate bowl, mix the milk, eggs, vanilla extract, and melted butter until most completely combined. Stir the wet ingredients into the dry until the most smooth batter forms — do not overmix. The batter should be thick but pourable. Pour most evenly into the prepared pan, cara mia.
In a small bowl, stir together the softened butter, packed brown sugar, ground cinnamon, and flour until the most smooth and the most spreadable mixture forms. Drop generous spoonfuls of this most fragrant cinnamon swirl over the poured cake batter. Use a butter knife or skewer to swirl most gently through the top of the batter — aiming for the most beautifully marbled ribbons rather than total blending. Do not over-swirl.
Bake for 35 to 40 minutes until a toothpick inserted near the center comes out mostly clean with only a few moist crumbs. The cinnamon filling should be bubbling most beautifully around the edges.
While the cake bakes, beat together the softened cream cheese, powdered sugar, milk, vanilla extract, and pinch of salt until the most smooth and the most pourable glaze consistency. Add additional milk if needed for the most beautifully drizzling consistency.
Allow the cake to cool for approximately 10 minutes. While still warm, pour the cream cheese glaze most evenly over the top, allowing it to seep into the most beautiful cinnamon swirls and every crevice for the most completely Cinnabon-authentic texture and flavor.
How to Serve This Cinnabon Cinnamon Roll Cake Recipe
Serve warm from the pan in squares for the most completely extraordinary and the most genuinely Cinnabon-fresh serving experience when the cream cheese glaze is the most beautifully soft and the most gooey and the cinnamon swirl ribbons are at their most fragrant and most gloriously caramelized. Each warm square should be the most softly gooey and the most melt-in-the-mouth delicious.
Reheat individual squares in the microwave for 15 to 20 seconds for the most perfectly revived fresh-from-the-oven texture and the most beautifully warm cinnamon fragrance. Our Sausage and Egg Casserole makes a beautifully equally crowd-feeding and equally brunch-perfect companion for the most complete and wonderful holiday morning spread.
How to Store This Cinnabon Cinnamon Roll Cake Recipe
Store tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Reheat from frozen in the microwave in 15-second intervals until warmed through for the most completely revived fresh-baked texture.
Tips to Make This Cinnabon Cinnamon Roll Cake Recipe
Do not over-swirl the cinnamon butter mixture into the cake batter. The most beautiful and the most dramatically defined ribbons of caramelized cinnamon filling throughout the finished cake come from only a few gentle S-curve swirling passes — not from thorough or extensive mixing. Over-swirling produces a uniformly cinnamon-tinted batter rather than the most gorgeously distinct caramelized cinnamon ribbon effect.
Pour the cream cheese glaze over the cake while it is still warm — not completely cooled. The warmth of the freshly baked cake allows the glaze to seep most deeply and most beautifully into the swirl crevices throughout the pan for the most completely extraordinary and the most authentically Cinnabon-glazed individual piece.
Helpful Notes for This Cinnabon Cinnamon Roll Cake Recipe
For an even richer and the most glossy surface, brush a small amount of melted butter over the completely baked warm cake immediately before pouring the cream cheese glaze. The butter creates the most beautifully golden and the most luxuriously glazed surface.
Cassia cinnamon — the most commonly available grocery store cinnamon — provides the most intensely warming and the most authentically Cinnabon-reminiscent cinnamon punch in the swirl filling. Ceylon cinnamon produces a milder and more delicately floral cinnamon character. Either produces an extraordinary result.
Variation of This Cinnabon Cinnamon Roll Cake Recipe
Maria made a version adding a half cup of chopped toasted pecans to the cinnamon swirl mixture for the most completely extraordinary and the most deeply nutty caramel pecan cinnamon roll cake. Teresa tried folding one cup of diced peeled apples through the cake batter before pouring into the pan for the most beautifully fruity and the most deeply autumn-spiced apple cinnamon roll cake variation.
For a maple glaze version, substitute the vanilla extract in the cream cheese glaze with pure maple extract for the most completely extraordinary and the most beautifully warm maple-cinnamon glaze that is deeply autumnal and the most completely magnificent. Our Cinnamon Roll Cake makes a beautifully equally cinnamon-swirled and equally glaze-crowned companion for a complete and wonderful cinnamon roll collection.
FAQs About This Cinnabon Cinnamon Roll Cake Recipe
Why does this taste so similar to actual Cinnabon rolls without any yeast?
The buttery, sweet, and warmly cinnamon-scented flavor of Cinnabon rolls comes primarily from the combination of the most rich softened butter, the most packed dark brown sugar, and the most generous ground cinnamon in the filling — not from the yeast itself. This cake replicates those three most essential flavor components most faithfully through the cinnamon swirl mixture dropped and swirled through the vanilla cake batter, producing the most authentically Cinnabon-reminiscent flavor in the most effortlessly no-yeast single-pan format.
Can I use a boxed yellow cake mix as the base?
Yes. Prepare the yellow cake mix according to package directions and use it as the batter base. Then continue from the cinnamon swirl step as written. The boxed mix version produces a slightly less homemade character but is the most convenient and the most time-saving alternative for busy mornings.
Can I make this ahead of time?
Yes. Bake the cake a day ahead and store most tightly covered at room temperature. Add the cream cheese glaze right before serving — not before storage — for the most beautifully fresh and the most properly moist glazed surface. Warm individual squares in the microwave for 15 to 20 seconds before glazing and serving for the most completely fresh and most Cinnabon-authentic presentation.
Conclusion
This Cinnabon Cinnamon Roll Cake is the most completely extraordinary and the most deeply indulgent no-yeast brunch and celebration cake that makes every morning and every holiday gathering feel genuinely and completely special through the most gooey caramelized brown sugar cinnamon swirl and the most buttery vanilla cake and the most silky cream cheese glaze in every single warm and completely irresistible cinnabon cinnamon roll cake square.
We hope it brings the same deeply joyful Cinnabon morning nostalgia and the same completely delighted gathering to your kitchen that it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa
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Cinnabon Cinnamon Roll Cake The Most Easy No Yeast Brown Sugar Swirl Cream Cheese Glaze Cake You Will Bake
- Total Time: 55 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
The most easy no-yeast Cinnabon Cinnamon Roll Cake made by preheating oven to 350°F greasing 9×13-inch dish whisking 3 cups flour 1 cup sugar 4 tsp baking powder and 1/4 tsp salt mixing 1 1/2 cups milk 2 eggs 2 tsp vanilla and 1/2 cup melted butter stirring wet into dry until smooth pouring into pan stirring 1 cup softened butter 1 cup packed brown sugar 2 tbsp cinnamon and 2 tbsp flour until smooth dropping spoonfuls over batter swirling gently with knife in S-curves baking 35 to 40 minutes cooling 10 minutes then pouring cream cheese glaze of 4 oz cream cheese 2 cups powdered sugar 3 tbsp milk 1/2 tsp vanilla and pinch of salt over warm cake. A completely extraordinary no-yeast cinnabon-inspired cinnamon roll cake recipe.
Ingredients
3 cups All-Purpose Flour for batter
1 cup Granulated Sugar
4 tsp Baking Powder
1/4 tsp Salt
1 1/2 cups Whole Milk
2 large Eggs
2 tsp Pure Vanilla Extract
1/2 cup 1 stick Unsalted Butter melted
1 cup 2 sticks Unsalted Butter softened for swirl
1 cup Brown Sugar packed
2 tbsp Ground Cinnamon
2 tbsp All-Purpose Flour for swirl
4 oz Cream Cheese softened for glaze
2 cups Powdered Sugar
3 tbsp Whole Milk adjust for consistency
1/2 tsp Pure Vanilla Extract for glaze
Pinch of Salt for glaze
Instructions
1. Preheat oven to 350°F 175°C. Grease 9×13-inch baking dish.
2. Whisk flour, sugar, baking powder, and salt in large bowl.
3. Mix milk, eggs, vanilla, and melted butter in separate bowl.
4. Stir wet into dry until smooth batter forms. Do not overmix.
5. Pour evenly into prepared dish.
6. Stir softened butter, brown sugar, cinnamon, and flour until smooth and spreadable.
7. Drop generous spoonfuls over batter.
8. Swirl gently with knife in S-curves for marbled ribbons. Do not over-swirl.
9. Bake 35 to 40 minutes until toothpick mostly clean and filling bubbling at edges.
10. Make glaze: beat cream cheese, powdered sugar, milk, vanilla, and salt until smooth and pourable.
11. Cool cake 10 minutes. While still warm pour glaze evenly over top.
12. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake, Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 380
- Sugar: 28g
- Sodium: 155mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: cinnabon cinnamon roll cake, easy no yeast cinnabon cinnamon roll cake recipe brown sugar swirl cream cheese glaze, best cinnamon roll cake single pan, no yeast cinnamon roll inspired cake
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