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 1/3 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.
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.
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!
- 1 1/2 cups (210g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick /113g) butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (180 ml) sour cream
- 1/3 cup (65g) granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup toasted pecans , coarsely chopped, optional
- 1/2 cup (60g) powdered sugar
- 1-2 tablespoons whole milk or heavy cream
- 1/4 teaspoon pure vanilla extract
- 1 1/2 tablespoons cream cheese
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Adjust oven rack to middle position and preheat to 350F/180C. 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.
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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.
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To make the cinnamon filling: In a medium bowl, toss together sugar, cinnamon, and pecans until combined.
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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 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.
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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.
50 Comments
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May 8, 2015 at 3:32 pmThis cake looks totally amazing! Can’t wait to try t!
Shiran
May 8, 2015 at 5:13 pmThank you Christin! 🙂
Broome
May 8, 2015 at 6:47 pmYummy! I’m salivating now! Looking forward to trying it!
Elena
May 10, 2015 at 10:41 amThe cake is perfect. Although the ingredients and the steps scare me to die, i still love it. I’m going to make it, for sure.
Shiran
May 11, 2015 at 2:50 pmThanks Elena 🙂 Don’t let it scare you! I was scared at first, too, but it’s so simple once you get it!
Lee
May 17, 2015 at 3:34 pmElena – do not be afraid of the ingredients, make sure you have everything measured out for each step you are doing, and it will go smoothly. I’ve made this 2times now and its a big favorite for sure…you will be so happy you made this…
Shiran
May 19, 2015 at 12:58 pmI’m glad you like this recipe, Lee 🙂
Winnie
May 11, 2015 at 3:35 amזאת עוגה מאדדדדדדדדדדדדד מסוכנת עבורי, כי אני “חות” קינמון. זה פשוט לשבת ולישר את העוגה….
עשית לי חשק להכין אותה לארוחת ששי (אני רק צריכה לפרוות אותה)
Jess @ Sweetest Menu
May 11, 2015 at 4:28 pmWow this loaf cake looks wonderful. I love cinnamon rolls or anything with cinnamon really, so this would totally be my type of thing. Beautiful photos too!
Shiran
May 11, 2015 at 5:09 pmThank you so much Jess!
Taylor
August 18, 2015 at 2:26 pmI just made this today, and it is MAGICAL. Totally easy to put together, and it baked evenly and nicely. I love it when a baking endeavor works out so well, as it doesn’t always happen with me, hah. 🙂
The only ingredient I didn’t have was sour cream, so I used yogurt instead. It still tastes amazing, so if people want to make that substitution, it works! I also used a mix of walnuts and pecans, just because that’s what I had.
This is also the first time I’ve tried to toast nuts without them burning up on me. So, success all the way around. 🙂 Thank you!
Shiran
August 24, 2015 at 11:31 amThis is such a sweet comment, Taylor, thank you so much! Yogurt works here as a substitute, so you did great, and I’m glad it was a success! 🙂
Dalia
February 16, 2016 at 7:21 pmawesome. Is there any replacement for sour cream?
Shiran
February 18, 2016 at 11:33 amHi Dalia, you can use plain yogurt instead.
babycakes5
June 23, 2016 at 4:12 pmCant wait to make this! Did you use a metal or glass loaf pan? Did you butter the pan or use baking spray?
Shiran
June 24, 2016 at 1:39 pmYou can use metal or glass pan, and butter or cooking spray. They’re all ok!
Tanisha
September 6, 2016 at 4:16 amHi! Can we make this recipe in a bundt pan?
Shiran
September 7, 2016 at 4:46 amHi Tanisha, bundt pans are bigger than loaf pans in volume, so you’ll need more ingredient. Also, this is a very moist cake, so it might not release smoothly from the pan.
Tanisha
September 7, 2016 at 12:55 pmThank you so much! Will try in loaf pan ?
babycakes5
September 11, 2016 at 5:41 pmMade this cake to bring to a brunch–it got rave reviews and not one slice was left! One question: The recipe doesn’t mention dividing the filling. How much should be saved for the top? Half?
Shiran
September 12, 2016 at 8:02 amYes, half 🙂 I made another little change in the recipe, so please check it out.
Hannah
September 22, 2016 at 2:40 pmThis tasted amazing! It turned out a bit dense but could that be because I over mixed it maybe? Any tips would be welcome.
I will definitely be trying it again though, until I get it right.
Shiran
September 29, 2016 at 7:50 amHi Hannah, the batter should be quite thick so that the filling won’t sink to the bottom during baking. That’s why it’s a bit dense, but shouldn’t be too dense. Try to mix as little as possible next time anyway, and I hope it would turn out better!
Jackie
July 23, 2017 at 3:51 amWhat a scrummy cake, made this for a charity event I was doing at my home, lots of other cakes made. But this one was the most popular! It all went! Lots of people asking where I got it from?
Wonderful, thank you
Shiran
July 25, 2017 at 4:32 amI’m glad to hear it was such a success! Thank you so much Jackie!
Nicole
August 27, 2017 at 6:31 amLooks incredible! Has anyone tried it with margarine and non-dairy sour cream?
CP
November 5, 2017 at 9:38 pmHi, i want to try and make this. Do you know what i can use instead of eggs? Thank you 🙂
Shachar
June 11, 2018 at 2:33 pmFinally! now i can stop looking for the perfect cinnamon cake. Here it is . Thank you!!!
Sharmila Sutaria
June 13, 2018 at 2:26 amTurned out super soft and moist.
Found the recipe simple to follow.
Had to bake it for 60 minutes though.
Thank you
sivan
July 1, 2018 at 6:46 pmHi Shiran,
Looks delicious; what size loaf pan should be used? I am not sure if you stated it in the directions; I may have missed it. Is a 9X5 loaf pan ok?
Thank you!!
Shiran
July 2, 2018 at 2:48 pmHi Sivan, I use an 8½x4¼-inch loaf pan. You can use the bigger pan if that’s all you have, and the cake will be shorter.
Tzufit Tropper
July 2, 2018 at 8:36 amThis cake is wonderful!! Is there any way to make it non diary?
Shiran
July 7, 2018 at 12:00 pmHi Tzufit, replacing the butter and sour cream will affect the cake’s texture and flavor so I don’t recommend it.
Nabila
December 22, 2018 at 9:17 pmJust made this today, everyone loved it!! I probably have 10 of your recipes so far in my recipe journal. Baking has been easy and fun thanks to you.
Habiba
January 30, 2019 at 8:08 pmI love this recipe! I’m going to try it! I just want to know what did you mean by pout half of the remaining batter?
Did you mean pour I just want to make sure?
Shiran
February 6, 2019 at 5:19 amyes 🙂
Natalie
May 23, 2019 at 11:58 amI made this today for a school bake sale and even though the batter seemed a little dense before baking it was super fragrant, a change I would wholeheartedly reccomend is a spiced streusel on the top just to add texture to the loaf, as well as adding a pinch of allspice to the batter, otherwise this loaf will be made again.
Susan Green
July 1, 2019 at 10:26 amMaking three loaves now for a Girls Camp
next week. Planning to wrap with waxed paper and then foil. Will it freeze well?
Shiran
July 17, 2019 at 3:08 amYes, it freezes well!
Katrina Dimaranan
August 7, 2019 at 6:25 amHi Ms. Shiran , can you please send a video for me how to make cinnamon roll cake. thank you
Yanti
April 20, 2020 at 6:52 pmHi Shiran, this recipe looks fantastic and I can’t wait to try it ! I was wondering if I can use buttermilk instead of sour cream?
Shiran
April 21, 2020 at 1:55 amYes you can 🙂
Yanti
April 23, 2020 at 10:29 amThanks Shiran – do I need to account for change in volume as its thinner than sour cream?
Chelsea
April 24, 2020 at 11:49 pmMade this for my husband. Very tasty. It was a bit too dense for me but he loved it. I will definitely make it again for him.
Robin
May 2, 2020 at 7:24 pmCould I add chocolate instead of or in addition to the nuts?
Shiran
May 3, 2020 at 2:24 amOf course!
Eva
March 16, 2021 at 3:27 pmCan this recipes be used to make a two layer cake if I just double the portions two times?
Shiran
April 20, 2021 at 3:22 pmHi Eva, this could work but since I haven’t tried it as a layer cake I can’t say for sure how this would turn out.
Brook
January 8, 2023 at 8:21 pmHi there. Just wondering if I could use brown sugar instead of granulated sugar in the cinnamon filling?
Talia @ Pretty. Simple. Sweet.
January 9, 2023 at 3:57 amHi Brook, yes you can 🙂