Cinnamon Roll Cake

Name: Cinnamon Roll Cake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Ingredients: 1 cup granulated sugar; 2 large eggs; 1 egg yolk; 1 tablespoon vanilla extract; 1/2 cup melted coconut oil; 1 1/4 cups milk of choice; 3 cups gluten-free flour blend (see note); 2 teaspoons ground cinnamon; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 5 ounces cream cheese (softened to room temperature); 1 egg white; 2/3 cup light brown sugar; 2 teaspoons ground cinnamon; 2 tablespoons gluten-free flour blend; 3 ounces cream cheese (room temp); 2 tablespoons honey or maple syrup; 1-2 tablespoons milk of choice; 2 teaspoons vanilla extract

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This fluffy Cinnamon Roll Cake features all the flavors of a classic cinnamon roll in cake form. The tender cake batter is swirled with a gooey cinnamon-cream cheese filling and topped with a tangy vanilla glaze.

a piece of cinnamon roll cake on a plate.

Homemade cinnamon rolls are always a treat, but waiting for the dough to rise isn’t so fun for most people. This cinnamon roll cake gives you all that sweet and sticky flavor of cinnamon rolls without the hassle. It’s soft, flavorful, and swirled with cinnamon goodness. I have to say, it’s the perfect fall treat with your morning coffee or as a cozy dessert everyone will love.

For more desserts with cinnamon, check out my Keto Cinnamon Rolls and Simple Cinnamon Muffins.

Recipe Overview

Skill Level

Intermediate

Prep Time

25 mins

Cook Time

50 mins

Ingredients Needed

Below are the ingredients you’ll need to make Cinnamon Roll Cake. The full quantities can be found in the recipe card further down the post.

Granulated sugar: Brings sweetness and a tender texture to the cake while allowing the cinnamon flavor to shine. You can replace it with light brown sugar for a deeper flavor in the cake.
Eggs: These bind the batter, giving it a light texture. An extra yolk in the cake batter makes it taste richer. I use an egg white in the filling so that it sets as the cake bakes, preventing it from seeping out.
Vanilla extract: Enhances the sweet flavor of the cinnamon in the cake. You can leave it out if you don’t have any.
Coconut oil: Melted coconut oil stirs easily into the batter, making it quick to mix up. You can use melted unsalted butter if preferred.
Milk: I use 2% cow’s milk, but you can use whole milk for a richer cake, or a non-dairy milk (unsweetened and unflavored) if you like.
Gluten-free flour blend: I always use a blend that includes xanthan gum or guar gum, as it helps with the structure and tenderness of cake, for example, Bob’s Red Mill 1 for 1 gluten-free baking flour. You can use all-purpose flour if you don’t need the cake to be gluten-free.
Ground cinnamon: The essential ingredient for the fragrant flavor of this cake.
Baking powder and baking soda: These help the cake to rise as the batter bakes, giving it a fluffy texture.
Cream cheese: Used in the filling to give it a gooey texture like the middle of a cinnamon roll. Also used in the glaze for a slight tang which offsets some of the sweetness.
Light brown sugar: In the filling, I opt for light brown sugar as it has a light caramel flavor that enhances the taste of the cinnamon. You can use dark brown sugar for a richer flavor.
Honey or maple syrup: A touch of your preferred liquid sweetener in the glaze makes it taste great.

How to Make Cinnamon Roll Cake

Before you start, preheat the oven to 350°F and grease a deep 9 x 13-inch rectangular baking pan.

Step 1: First, make the cake batter: Whisk together the sugar, eggs, egg yolk, milk, melted coconut oil, and vanilla extract in a large bowl.

Step 2: In a separate bowl, whisk together the gluten-free flour, cinnamon, baking powder, and baking soda.

process shot to mix the eggs, sugar, and oil in a bowl.

Step 3: Add the dry ingredients to the wet and stir together by hand until no floury streaks remain. Pour the batter into the prepared baking pan.

Step 4: Now make the filling: In a medium bowl, mix the cream cheese, egg white, light brown sugar, cinnamon, and gluten-free flour until smooth.

process shot to make the cake batter on the left, then the right image is adding the batter in a baking dish.

Step 5: Dot spoonfuls of the filling over the batter in the baking pan. Swirl it in with a chopstick.

Step 6: Bake for 50-60 minutes until a knife inserted into the center comes out clean.

process shot to add the glaze over the cake in the dish.

Step 7: Make the glaze: In a small bowl, mix the cream cheese, honey or maple syrup, milk, and vanilla until smooth. Add more milk if needed to make a pourable glaze.

Step 8: Pour the glaze over the still-warm cake and leave to set before slicing and enjoying.

Variations & Tips

→ Try adding a pinch of ground green cardamom or a handful of chopped pecans to the filling mixture.

→ Bring your ingredients (like the eggs and milk) to room temperature before making the batter. This will give your cake the best texture.

→ Dot the filling mixture evenly over the surface of the batter so that you make sure each bite of cake has a pop of cinnamon flavor.

→ Let the glazed cake cool before slicing. This allows the glaze to set properly, which makes for cleaner slices.

Sliced cinnamon roll cake with a cream cheese glaze in a white ceramic baking dish.

Common Questions

How do I store it?

Store the cooled cake in an airtight container in the fridge for up to 5 days.

Can it be frozen?

You can freeze the cooled, unglazed cake in an airtight container (or wrap the whole dish tightly in plastic wrap and foil) for up to 3 months. Defrost at room temperature before glazing.

Can I use Greek Yogurt instead of cream cheese?

Greek yogurt technically works, but doesn’t taste the same and won’t be a good swap option.