This moist and tasty vanilla loaf cake is swirled with a cinnamon-sugar mixture and frosted with a sweet white glaze that makes it taste just like cinnamon rolls – but without the extra work!
Days like these remind me of the pure pleasure of having a food blog. It’s not just about baking delicious sweets, but also about eating them. My friends usually ask me how I’m able to come up with new recipes all the time. That’s an easy one – I just think of what I’m craving, and the options are pretty much endless.
This cake is moist with a wonderful taste and delicate crumb from the sour cream. And much like streusel, a cinnamon-sugar mixture can turn a simple cake into something really delicious. Then, top it with a vanilla glaze, and this cake tastes just like homemade cinnamon rolls!
How to make cinnamon roll cake
- Start by making the cake: In a medium bowl sift together flour, baking powder, baking soda, and salt. Set aside.
- In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. Reduce mixer speed to low and mix in sour cream. Add the flour mixture and mix just until combined. Do not overmix.
- To make the cinnamon filling: In a medium bowl, toss together sugar, cinnamon, and pecans until combined.
- Pour ⅓ of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture into pan. Pour half of the remaining batter, then the remaining cinnamon sugar, then ending with batter.
- Swirl gently using a sharp knife, but don’t overdo it to the point that the cinnamon mixture is completely mixed with the batter.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- To make the icing: Whisk together powdered sugar, 1 tablespoon milk, vanilla, and cream cheese until combined and smooth. If the icing is too thick, add more milk; if it’s too thin, add more sugar. The consistency should be thick but pourable. Drizzle icing over the cake once it’s completely cooled.
Note: It’s important to wait for the cake to cool completely before glazing so the heat from the cake doesn’t melt and absorb the icing.
Tips for making cinnamon roll cake
- Don’t overmix the batter. Overmixing can make the cake tough and dense. To avoid this, once you add the dry ingredients, mix the batter gently and only enough to incorporate all the ingredients.
- For easy removal from the pan, spray the loaf pan with pan spray. Then, cut a thick piece of parchment paper and line the bottom and sides of the pan with it, leaving enough overhang so you can easily pick the cake up out of the pan (Note: Run a knife along the edges of the cake not lined with parchment paper before lifting).
- Don’t overswirl the batter. You want the cinnamon-sugar mixture to have a distinct swirl in the cake, so only swirl enough to do so.
Can I freeze cinnamon roll cake?
Yes, without the glaze. This cake can stay frozen for up to 2 months in a freezer-safe container. To thaw, place in the fridge or on the countertop overnight. Add the icing when ready to serve.
Do I need to keep the cake refrigerated?
Once you add the glaze to the cake, it needs to be kept in the fridge because it contains cream cheese.
What is the best loaf pan to use?
I bake with this gorgeous non-toxic loaf pan from Caraway because the cake releases like butter from the perfect non-stick sides. I do still line the pan with parchment to ensure an easy release. Do not slice your cake in any pan as that will ruin it.
More of my favorite loaf cakes
- Pumpkin Banana Bread: The perfect cake for fall!
- Mom’s Honey Cake: Full of warm spice flavors and sweet honey.
- Coffee Loaf Cake: The best way to wake up in the morning.
- Mango Bread: Moist and tender with pieces of juicy mango.
- Maple Banana Bread: Maple syrup takes this banana bread to a whole new level.
Cinnamon Roll Cake
This moist cake is swirled with a cinnamon-sugar mixture and frosted with a cream cheese glaze that makes it taste just like cinnamon rolls – but without the extra work!
Ingredients
For the Cake:
- 1 ¾ cups (210g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick /113g) butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (180 ml) sour cream
For the Cinnamon Filling:
- ⅓ cup (65g) granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup toasted pecans , coarsely chopped, optional
For the Glaze:
- ½ cup (60g) powdered sugar
- 1-2 tablespoons whole milk or heavy cream
- ¼ teaspoon pure vanilla extract
- 1 ½ tablespoons cream cheese
Instructions
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Adjust oven rack to middle position and preheat to 350℉/180℃. Grease an 8½ x 4¼-inch loaf pan.
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To make the cake: In a medium bowl sift together flour, baking powder, baking soda, and salt. Set aside.
-
In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3 minutes.
-
Beat in the eggs, one at a time, until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. Reduce mixer speed to low and mix in sour cream. Add the flour mixture and mix just until combined. Do not overmix.
-
To make the cinnamon filling:
In a medium bowl, toss together sugar, cinnamon, and pecans until combined.
-
Pour ⅓ of the batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture into pan. Pour half of the remaining batter, then the remaining cinnamon sugar, then ending with the remaining batter.
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Swirl gently using a knife, but don’t overdo it to the point that the cinnamon mixture is completely mixed with the batter. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
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To make the icing:
Whisk together powdered sugar, 1 tablespoon milk, vanilla, and cream cheese until combined and smooth. If the icing is too thick, add more milk; if it’s too thin, add more sugar. The consistency should be thick but pourable. Drizzle icing over the cake.
Recipe Notes
Storing and serving
Store cake at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days. Cake can also be frozen for up to 2 months. To thaw, leave on the counter, still covered, or overnight in the fridge. Serve at room temperature or slightly warmed up.
