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

A close-up of a fluffy slice from the cinnamon roll cake recipe, topped with thick cream cheese frosting.
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You can bake this easy cinnamon roll cake recipe without yeast. It features a soft, fluffy cake swirled with cinnamon sugar and is topped with a rich cream cheese frosting, making it perfect for brunch or a warm dessert.

Ingredients

Scale
  • For the Cake:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • For the Cinnamon Swirl:
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • For the Cream Cheese Frosting:
  • 4 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–3 tablespoons milk (as needed for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  6. Prepare the cinnamon swirl: In a small bowl, mix the brown sugar and ground cinnamon.
  7. Assemble the cake: Spread half of the cake batter into the prepared pan. Drizzle half of the melted butter over the batter. Sprinkle half of the cinnamon-sugar mixture evenly over the top.
  8. Spread the remaining batter over the cinnamon layer. Drizzle with the remaining melted butter and sprinkle with the remaining cinnamon-sugar mixture. Use a knife to gently swirl the layers together once or twice.
  9. 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 10 minutes before inverting it onto a wire rack to cool completely.
  10. Make the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar until combined. Add the vanilla extract and 1 tablespoon of milk. Beat until smooth, adding more milk one teaspoon at a time until you reach a spreadable consistency.
  11. Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice and serve this easy breakfast cake.

Notes

  • For a gooey cinnamon cake result, ensure your butter for the swirl is fully melted before drizzling.
  • You can make this a make ahead cinnamon dessert by cooling the cake completely, frosting it, and storing it covered at room temperature for up to two days.
  • If you prefer a simple glaze over frosting, mix 1 cup powdered sugar with 2-3 tablespoons of milk and 1/2 teaspoon vanilla.

Nutrition

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