Go Back
Cinnamon Rolls Cake
Print Pin
5 from 19 votes

Cinnamon Roll Cake

Light and fluffy sour cream cake with a thick cinnamon swirl and cream cheese frosting. All of the flavors of a cinnamon roll in a delicious homemade cake!
Course Breakfast, Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 16
Calories 442kcal



  • 2 ¼ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 10 tablespoons unsalted butter (½ cup plus 2T) softened
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup sour cream
  • 3 tablespoons milk

Cinnamon Filling:

  • ½ cup unsalted butter very soft
  • cup brown sugar packed
  • 2 tablespoons all purpose flour
  • 1 heaping tablespoon ground cinnamon
  • teaspoon salt

Cream Cheese Frosting:

  • 6 oz cream cheese softened
  • 4 tablespoons unsalted butter softened
  • 3 cups powdered sugar
  • ¼ teaspoon pure vanilla extract
  • 1-2 tablespoons half and half



  • Preheat oven to 350°F. Grease a 13x9x2-inch baking pan.  
  • In a large bowl whisk flour, baking powder, baking soda and salt. 
  • Using a hand mixer or stand mixer, beat sugar and butter until smooth and creamy. Beat in eggs 1 at a time, then vanilla extract. Add the flour in three additions and the sour cream in two additions, beginning and ending with the flour. Once combined, add milk and beat until incorporated. Spread batter in prepared pan (it will be thick). 

Cinnamon Filling:

  • Mix together all ingredients until well combined (I use a fork or a rubber spatula).
  • Drop small spoonfuls of filling evenly around the top of the cake batter. Use a thin knife to swirl the filling around and down into the batter.
  • Bake the cake for 30-40 minutes, until a toothpick inserted into the center comes out clean. Begin checking the cake around 25 minutes. If it begins to get dark, place a piece of foil loosely over the top.  Place the pan on a wire rack to cool completely. 


  • Using a hand mixer or stand mixer, beat cream cheese and butter until combined. Beat in powdered sugar, vanilla and 1 tablespoon half and half. Increase speed to high and beat for 1-2 minutes, until light and fluffy. If desired, you can make the frosting thicker by adding more powdered sugar, or thinner by adding more half and half. I like it thicker than a glaze but slightly thinner than a traditional frosting (like what you would see on a cinnamon roll). Spread the frosting evenly over the top of the cooled cake.



Calories: 442kcal | Carbohydrates: 56g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 87mg | Sodium: 224mg | Potassium: 100mg | Sugar: 41g | Vitamin A: 755IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 1.2mg