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Easy No-Yeast Cinnamon Roll Coffee Cake with Cream Cheese Glaze

A close-up of a moist slice of cinnamon roll cake recipe topped with thick white vanilla icing dripping down the sides.
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Bake this easy cinnamon roll cake for a comforting breakfast or dessert. It features tender cake swirled with cinnamon sugar and is topped with a sweet cream cheese glaze, offering all the flavor of cinnamon rolls without the rolling.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar (for cake)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup (1 stick) unsalted butter, melted (for swirl)
  • 3/4 cup packed light brown sugar (for swirl)
  • 2 tablespoons ground cinnamon (for swirl)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)
  • 1/4 teaspoon vanilla extract (for glaze)
  • 2 ounces cream cheese, softened (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the 1 cup of granulated sugar and 1/2 cup softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Alternate adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  6. Prepare the cinnamon swirl filling: In a small bowl, mix the 3/4 cup brown sugar, 2 tablespoons cinnamon, and 1/2 cup melted butter until crumbly.
  7. Spread half of the cake batter into the prepared pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Top with the remaining batter, and then sprinkle the remaining cinnamon swirl mixture over the top layer. Use a knife to gently swirl the filling into the batter.
  8. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
  9. Prepare the cream cheese glaze: In a small bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla until the glaze is smooth and pourable. Add a tiny bit more milk if the glaze is too thick.
  10. Drizzle the cream cheese glaze over the cooled cake before slicing and serving.

Notes

  • For a richer flavor, use heavy cream instead of milk in the cake batter.
  • If you want a Cinnabon-inspired flavor, increase the cinnamon in the swirl slightly.
  • This cake keeps well covered at room temperature for up to three days.

Nutrition

Find it online: https://hearthbite.com/cinnamon-roll-cake-recipe/