Sweet and Moist Cinnamon Roll Cake with Cream Cheese Frosting


The Cake:

1 ½ cups all-purpose flour
½ cup granulated sugar
2 tsp. baking powder
¼ tsp. salt
¾ cup milk
1 large egg
1 tsp. vanilla extract
¼ cup butter – melted

The Cinnamon Swirl:

½ cup butter – softened
½ cup light brown sugar – packed
1 Tbsp. all-purpose flour
1 Tbsp. ground cinnamon

The Cream Cheese Frosting:

1 cup confectioners’ sugar
2 Tbsp. butter – softened
4 oz. cream cheese – softened
1-2 Tbsp. milk
½ tsp. vanilla extract


Preheat oven to 350° F.

Grease an 8×8 baking dish with butter.

The Cake

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.

The Cinnamon Swirl

In a small bowl, combine all ingredients and mix until smooth.

Using a small spoon, drop spoonful amounts 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 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven.

While the cake is baking, prepare the Cream Cheese Frosting.

Let the cake cool about 15 minutes before drizzling the cream cheese frosting over warm cake.

The Cream Cheese Frosting

Cream the butter and cream cheese together until smooth and incorporated.

Add confectioners’ sugar, vanilla, and enough milk to make a smooth, soft frosting – Begin with ½ Tbsp. milk and add more if needed.

Drizzle frosting over the cake with a spoon, or scoop frosting into Ziploc bag, snip one of the corners, and pipe the frosting over the cake.

Serve warm.