Light and tender cinnamon roll cake with cream cheese frosting. All of the flavors I love from a cinnamon roll, in a delicious, easy cake recipe.
This Cinnamon Roll Cake with Cream Cheese Frosting is lick-your-plate, DELICIOUS. All of the warm, ooey gooey, cinnamon taste you love from a cinnamon roll, without any of the fuss. No rolling, rising, etc.
With just 15 minutes prep time, it’s SOO easy, and the end result is a delicious, moist, cinnamon roll cake that will make the people in your life very, very happy!
Light and tender cinnamon cake with cream cheese frosting.
For the Cake
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
1 tsp vanilla
1/4 cup butter , melted
For the Cinnamon Swirl:
1/2 cup butter , softened
1/2 cup brown sugar
1 Tbsp flour
1 Tbsp cinnamon
For the Cream Cheese Frosting:
1 cup powdered sugar
2 Tbsp butter , softened
4 oz cream cheese
1-2 Tbsp milk
1/2 tsp vanilla
Preheat oven to 350 degrees F. Grease an 8x8'' baking dish.
In a large bowl combine the flour, sugar, baking powder, salt, milk, egg and vanilla. Stir in melted butter. Pour mixture into prepared pan and smooth into an even layer.
Make the cinnamon swirl topping by combing all ingredients together until smooth.
Drop small spoonfuls of the mixture evenly over the top of the cake batter. Use a knife to swirl through the cake and disperse the mixture throughout the cake batter.
Bake 32-37 minutes or until a toothpick inserted in the center comes out clean. Drizzle cream cheese frosting over warm cake. Serve warm.
For the Cream Cheese Frosting, cream the butter and cream cheese together. Add powdered sugar, vanilla, and enough milk to make a smooth, soft frosting. Drizzle frosting over the cake with a spoon (or use a ziplock bag like I did--just snip a hole out of one of the corners and add the frosting).
This cake is best served the same day.
Adapted from here
Tips for applying the frosting and storing this cake are listed in the post above.