Cinnamon Roll Cake
Soft and fluffy cake swirled with brown sugar, butter, and cinnamon, topped with rich cream cheese icing! This cake has everything you love about the classic cinnamon roll, and it's ten times easier to make!
Ingredients
Brown Sugar Swirl:
- 6 Tablespoons salted butter softened
- ½ cup packed brown sugar
- 1 ½ teaspoon cinnamon
Cake:
- 1 ⅔ cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup sour cream
- ¼ cup milk
- 2 eggs
- 1 teaspoon vanilla
- 3 Tablespoons unsalted butter melted
Cream Cheese Icing:*
- 3 ounces cream cheese
- 4 Tablespoons salted butter softened
- 1 teaspoon vanilla
- ½ teaspoon lemon juice
- 1 cup powdered sugar
Instructions
Make the Brown Sugar Swirl:
- In a medium bowl combine the butter, brown sugar and cinnamon until smooth; set aside.
Make the Cake:
- Preheat oven to 350ºF, and line an 8-inch square baking dish with parchment paper. Spray with nonstick cooking spray.
- In a large bowl, whisk the flour, baking powder, salt, and sugar together until combined. Add the sour cream, milk, eggs, and vanilla, mixing until batter is almost combined. Pour in the melted butter and continue mixing until smooth.
- Pour 3/4 of the batter into the prepared pan. Drop spoonfuls of about half of the swirl mixture over the batter. Add remaining batter on top, followed by spoonfuls of remaining swirl mixture. Using a skewer or knife, swirl the mixture into the batter.
- Bake in the oven for 25-27 minutes, or until the top is set and center of the cake jiggles slightly. Allow to cool slightly while you make the icing.
Make the Cream Cheese Icing:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, vanilla, and lemon juice together until combined. Add the powdered sugar and continue mixing until smooth.
- Spread icing on top of cake. Cut into squares and serve!
Notes
*Depending on how much icing you like on top of your cinnamon rolls, you'll probably have some leftover for icing shots!