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Last Updated: September 8, 2025

Imagine a cake that captures the magic of a cinnamon roll, tender crumb, ribbon of spice, sticky-sweet glaze, yet bakes in one pan, no rolling, no fuss. This recipe is for you if you want the flavor of your favorite pastry but need a cake’s simplicity. You’ll get a buttery, yeasted base with a cinnamon swirl that stays distinct and a thick cream cheese glaze, think “coffee cake meets cinnamon bun.”

Pro tip: The secret to swirl definition is chilling the cinnamon filling until it’s thick and pasty, so it doesn’t bleed into the batter as you bake. With precise temperatures and weights, plus clear visual cues, even a beginner can nail this on the first try, no stand mixer needed, just a whisk, a scale, and an oven.

Why This Recipe Works

This cake blends the comfort of a traditional cinnamon roll with the practicality of a sheet cake. The crumb is light yet sturdy thanks to a hybrid method: a yeasted dough base that’s gently lifted with baking powder, so you get the aroma of freshly baked rolls without the waiting time of a full yeast rise. The cinnamon filling is thickened with flour and butter to keep its swirl sharp after baking. Oil in the batter (instead of all butter) ensures a moist crumb that lasts for days, and a splash of vinegar balances the sweetness while reacting with baking soda for extra lift.

Baking science highlights:

• Yeast + chemical leavening: A small amount of instant yeast adds flavor and a hint of chew, while baking powder gives reliable lift, so the cake is ready in half the time a classic cinnamon roll would need.
• Oil-based moisture: Unlike butter cakes, oil distributes evenly and coats flour proteins, delaying gluten formation and staling, so your cake stays tender longer.
• Thickened filling: A paste-like cinnamon layer, chilled before swirling, resists dissolving into the batter, preserving that signature swirl.

Ingredients

Pro tip: For extra depth, use Ceylon cinnamon. If your milk is chilly, warm it slightly (not hot) to activate the yeast without scrambling the egg.

Equipment

Required:

• Digital kitchen scale
• 20 cm (8-inch) square baking pan or equivalent
• Mixing bowls (2 medium, 1 small)
• Whisk
• Rubber spatula
• Oven or OTG (with accurate temperature control)
• Cooling rack

Nice-to-have:

• Offset spatula for even spreading
• Sieve for flour/sugar
• Parchment paper to line the pan

Step-by-Step Instructions

Prep

• Preheat oven to 180°C (350°F), rack in the middle. Line your pan with parchment, leaving overhang for easy removal.
• Make cinnamon filling: Mix brown sugar, flour, cinnamon, and melted butter in a small bowl. Chill 15 min until thick and spreadable.
• Mix dry ingredients: Whisk flour, sugar, yeast, baking powder, and salt in a large bowl.
• Mix wet ingredients: In another bowl, whisk milk, oil, egg, vanilla, and vinegar until smooth.

Batter

• Combine wet and dry: Pour wet into dry. Gently fold until just combined—some lumps are fine; overmixing makes a tough cake.
• Assemble: Spread half the batter in the pan. Dot with half the chilled cinnamon mixture, then gently swirl with a knife. Repeat with remaining batter and filling.

Pro tip: For a defined swirl, run the knife in a zigzag, not circles. The filling should be visible but not fully mixed in.

Bake

• Bake 30–35 min, until golden and a skewer comes out clean (internal temp ~93°C/200°F).
• Cool in pan 10 min, then lift out and cool completely on a rack.

Glaze

• Beat cream cheese, icing sugar, vanilla, and milk until smooth. Drizzle over cooled cake.

Troubleshooting

Substitutions and Variations

Dietary swaps:

• Egg-free: Replace egg with 60g yogurt or mashed banana. Texture will be slightly denser.
• Dairy-free: Use plant milk, vegan butter, and coconut oil. For glaze, blend silken tofu or coconut cream with icing sugar.
• Gluten-free: Substitute 1:1 with a quality gluten-free flour blend. Add ¼ tsp xanthan gum if your blend doesn’t include it.

Flavor swaps:

• Try cardamom or chai spice in place of cinnamon.
• Add citrus zest to the batter for brightness.
• Fold in chopped apples or raisins for texture.

Scaling:
For a 15 cm (6-inch) pan, halve all ingredients. Bake 25–30 min. For 12 cupcakes, fill liners ⅔ full and bake 18–20 min.

Storage, Make-Ahead, and Freezing

• Counter: Store covered at room temp up to 3 days.
• Fridge: Keeps 5 days; bring to room temp before serving.
• Freezer: Wrap unglazed slices tightly, freeze up to 3 months. Thaw at room temp, refresh in a 150°C (300°F) oven for 5 min. Add glaze after thawing.
• Do not freeze glazed cake—glaze weeps and separates.

Serving Suggestions

Pair with strong coffee or chai. For extra indulgence, serve with whipped cream or a scoop of vanilla ice cream. The cake’s sweetness is balanced, so it pairs well with tart berries or a drizzle of caramel.

FAQs

Can I use active dry yeast instead of instant?
Yes, but activate it in warm milk first. Skip this step with instant yeast.

How to prevent a gummy crumb?
Avoid overmixing the batter, and bake until a skewer comes out clean.

Can I make this eggless?
Yes, use 60g yogurt or mashed banana; expect a slightly denser cake.

How to double the recipe?
Double all ingredients and bake in a 23×33 cm (9×13-inch) pan for 40–45 min.

Best oil to use?
Any neutral oil (sunflower, canola) works. Avoid strong-flavored oils.

Can I bake this in an air fryer?
Yes, use a small pan that fits your basket. Bake at 160°C (320°F) for 25–30 min.

Notes from My Kitchen

• Batch 1: Swirl too thin, bled into batter. Adjusted by chilling filling 15 min; swirl stayed defined.
• Batch 2: Crumb too dense. Reduced mixing time, switched from butter to oil—lighter texture.
• Batch 3: Glaze too runny. Increased cream cheese, reduced milk—perfect drizzle consistency.
• Batch 4: Tried eggless with yogurt; cake was moist but less springy. Added ¼ tsp baking soda for lift.
• Final: This version—with oil, chilled filling, and gentle mixing—delivers the best balance of moisture, rise, and swirl.

Nutrition and Disclaimer

Per serving (1 of 12): ~280 kcal (varies by brands and exact swaps).
Note: Nutrition values are estimates. Adjust based on your ingredients and portion sizes. Always follow food-safety guidelines when storing and serving baked goods.

Easy Cinnamon Roll Cake with Vanilla Glaze

Course: DessertCuisine: AmericanDifficulty: Intermediate

Servings

12

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

280

kcal

Total time

1

hour 

10

minutes

This cake brings the cozy warmth and flavor of a cinnamon roll into an easy, one-pan dessert. Tender and moist, with a rich cinnamon swirl and cozy cream cheese glaze, it’s perfect for breakfast, brunch, or dessert—no rolling required.

Ingredients

Batter

• 360 grams (2⅔ cups) all-purpose flour

• 200 grams (1 cup) granulated sugar

• 4 grams (1¼ teaspoons) instant dry yeast

• 10 grams (2 teaspoons) baking powder

• 3 grams (½ teaspoon) salt

• 240 ml (1 cup) whole or plant-based milk

• 120 ml (½ cup) vegetable oil

• 1 large egg (about 50 grams)

• 10 ml (2 teaspoons) vanilla extract

• 5 ml (1 teaspoon) white vinegar

• Cinnamon Filling

• 100 grams (½ cup packed) brown sugar

• 20 grams (2 tablespoons) all-purpose flour

• 8 grams (1 tablespoon) ground cinnamon

• 60 grams (¼ cup) unsalted butter, melted

• Cream Cheese Glaze

• 60 grams (¼ cup) softened cream cheese

• 100 grams (1 cup) powdered sugar

• 15–30 ml (1–2 tablespoons) milk, as needed for drizzle

• 2 ml (½ teaspoon) vanilla extract

Directions

• Preheat the oven: Set to 180°C (350°F) with the rack in the middle. Line your 20 cm (8-inch) square pan with parchment paper, leaving extra to lift out the cake.
• Make the cinnamon filling: Stir brown sugar, flour, cinnamon, and melted butter in a small bowl until combined. Chill for 15 minutes until thick and spreadable—this keeps the swirl from sinking into the batter.
• Mix dry ingredients: In a large bowl, whisk together flour, sugar, yeast, baking powder, and salt.
• Mix wet ingredients: In a medium bowl, whisk milk, oil, egg, vanilla, and vinegar until smooth and a little frothy.
• Combine: Pour wet ingredients into dry and gently fold until just mixed. Don’t overmix—a few lumps are fine and help keep the cake tender.
• Assemble the cake: Spread half the batter into the pan. Dot with half the chilled cinnamon filling and gently swirl with a knife. Repeat with the rest of the batter and filling, swirling again.
• Bake: 30–35 minutes, until the top is golden and a skewer comes out clean from the center (internal temp about 93°C/200°F).
• Cool: Let cool in the pan for 10 minutes, then lift out using parchment and cool completely on a rack.
• Glaze: Beat together cream cheese, powdered sugar, milk (add a little at a time), and vanilla until smooth. Drizzle over the cooled cake.

Notes

• Recipe Flexibility
  Egg-free: Replace the egg with 60 grams yogurt or mashed banana; the cake will be slightly denser but still moist.
  Dairy-free: Use plant-based milk, vegan butter, and dairy-free cream cheese.
  Gluten-free: Swap the flour for a 1:1 gluten-free blend; add ¼ teaspoon xanthan gum if needed.
  Smaller or larger pans: Halve the recipe for a 15 cm (6-inch) pan, or double for a 23×33 cm (9×13-inch) pan. Adjust baking times accordingly.
• What I Learned from Testing
  Chill the cinnamon filling so it swirls cleanly and doesn’t sink.
  Oil creates an ultra-moist, long-lasting crumb.
  Don’t overmix the batter—minimal mixing means a tender cake.
  Egg-free version is denser but still enjoyable.
  Glaze is best added just before serving for optimal shine and texture.