Soft, buttery, and ribboned with cinnamon and brown sugar, this easy cinnamon roll cake captures the flavor of freshly baked cinnamon rolls without yeast, kneading, rolling, or rising. A tender vanilla-yogurt cake surrounds pockets of buttery cinnamon filling, while a silky cream cheese glaze melts gently over the warm top and settles into every swirl.

It is easy enough for a weekend breakfast but special enough for brunch or dessert—and it is at its best served just slightly warm.

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Cooling Time: 20 minutes
Total Time: About 1 hour 15 minutes
Servings: 8
Difficulty: Level 2 — Easy
Cost: Level 2 — Economical

Ingredients

Cinnamon Swirl

• 1/3 cup packed light brown sugar
• 3 tablespoons unsalted butter, softened
• 2 teaspoons ground cinnamon
• 1/8 teaspoon fine salt

Vanilla Cake

• 1 1/4 cups all-purpose flour
• 2 tablespoons cornstarch
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 2/3 cup full-fat plain yogurt, room temperature
• 4 tablespoons unsalted butter, melted and cooled slightly
• 1 large egg, room temperature
• 2 teaspoons pure vanilla extract

Cream Cheese Glaze

• 3 ounces full-fat cream cheese, softened
• 3/4 cup confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon fine salt
• 2 to 3 tablespoons whole milk or heavy cream

Instructions

Prepare the Cinnamon Swirl

1. Preheat the oven to 350°F. Grease an 8-inch round cake pan, line the bottom with parchment paper, and lightly grease the parchment.
2. Combine the brown sugar, softened butter, cinnamon, and salt in a small bowl. Stir until smooth and evenly combined. Set aside.

Make the Cake

3. Whisk together the flour, cornstarch, granulated sugar, baking powder, and salt in a medium bowl.
4. In a separate bowl, whisk together the yogurt, melted butter, egg, and vanilla until smooth.
5. Add the wet ingredients to the dry ingredients and fold just until no dry streaks remain. Do not overmix.
6. Spread about two-thirds of the batter evenly in the prepared pan.
7. Drop about two-thirds of the cinnamon mixture in small spoonfuls over the batter.
8. Spoon the remaining cake batter over the cinnamon mixture. It does not need to cover it completely.
9. Dot the remaining cinnamon mixture over the top.
10. Run a butter knife through the batter in a few broad figure-eight motions, reaching nearly to the bottom of the pan. Stop while distinct ribbons of cinnamon remain visible; over-swirling will blend the filling into the cake.

Bake

11. Bake for 30–35 minutes, until the top is lightly golden and a toothpick inserted into a cake portion near the center comes out with a few moist crumbs but no wet batter. The center should register approximately 200–205°F on an instant-read thermometer.
12. Transfer the pan to a wire rack and let the cake cool for 15–20 minutes.
13. Run a thin knife around the edge of the cake. Carefully remove it from the pan, peel away the parchment, and transfer it to a serving plate.

Make the Cream Cheese Glaze

14. Beat the softened cream cheese until completely smooth.
15. Add the confectioners’ sugar, vanilla, and salt and beat until combined.
16. Add the milk or cream 1 tablespoon at a time until the glaze is thick but pourable. It should fall slowly from a spoon in a smooth ribbon.

Finish

17. Spoon the cream cheese glaze over the still-warm cake, spreading it toward the edges and allowing a few natural drips to run down the sides.
18. Let the cake stand for about 10 minutes so the glaze can settle before slicing.
19. Serve warm or at room temperature.

Cook’s Notes

Layer Before Swirling: Dividing the cinnamon mixture between two levels of batter distributes it through the cake instead of leaving most of the filling near the surface.

Do Not Overmix: Fold the batter only until the flour disappears. Overmixing can make the cake dense rather than soft and tender.

Do Not Overswirl: A handful of deliberate passes with a knife is enough. Distinct cinnamon ribbons are preferable to a uniformly cinnamon-colored batter.

Check Early: Begin checking the cake at 30 minutes. The greatest threat to its soft cinnamon-roll-like texture is overbaking.

Glaze While Warm: The cake should be warm but not piping hot. This allows some glaze to soften and settle into the surface while leaving a creamy layer on top.

For the Best Cinnamon Flavor: A robust Vietnamese or Saigon-style cinnamon works particularly well with the brown sugar filling, although any good ground cinnamon may be used.

Serving Suggestions

Serve slightly warm for breakfast or brunch with fresh berries or other seasonal fruit.

For dessert, warm individual slices briefly and serve with vanilla bean ice cream or lightly sweetened whipped cream.

The cake is rich enough to stand on its own, so elaborate accompaniments are unnecessary.

Beverage Suggestions

Coffee: Freshly brewed medium- or dark-roast coffee provides a pleasantly bitter contrast to the cinnamon, brown sugar, and cream cheese glaze.

Cappuccino or Café au Lait: Milk-based coffee complements the creamy glaze particularly well.

Chai: Unsweetened or lightly sweetened chai echoes the cake’s warm cinnamon character.

Black Tea: A straightforward black tea balances the sweetness without competing with the cinnamon.

Cold Milk: Particularly good with a warm slice and an excellent nonalcoholic option for breakfast or dessert.

Storage and Reheating

Because of the cream cheese glaze, refrigerate leftover cake in a covered container for up to 4 days.

For the best texture, let refrigerated slices stand at room temperature for about 20 minutes before serving.

To serve warm, microwave an individual slice for approximately 8–10 seconds. Warm gently rather than heating until hot so the glaze does not separate.

The unglazed cake may be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, then warm slightly and glaze before serving.

Variations

Pecan Cinnamon Roll Cake: Add 1/3 cup finely chopped toasted pecans between the layers with the cinnamon filling.

Maple Cream Cheese Glaze: Replace 1 tablespoon of the milk with pure maple syrup.

Orange Cinnamon Roll Cake: Add 1 teaspoon finely grated orange zest to the cake batter and 1/2 teaspoon to the glaze.

Apple Cinnamon Roll Cake: Scatter 1/2 cup finely diced peeled apple over the first layer of cinnamon filling. Keep the pieces small so they soften completely during the relatively short baking time.