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 ½ 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 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.
-
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.
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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.
-
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.
-
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.
Christin@SpicySouthernKitchen says
This cake looks totally amazing! Can’t wait to try t!
Shiran says
Thank you Christin! 🙂
Broome says
Yummy! I’m salivating now! Looking forward to trying it!
Elena says
The 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 says
Thanks Elena 🙂 Don’t let it scare you! I was scared at first, too, but it’s so simple once you get it!
Lee says
Elena – 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 says
I’m glad you like this recipe, Lee 🙂
Winnie says
זאת 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 says
Wow 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 says
Thank you so much Jess!
Taylor says
I 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 says
This 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 says
awesome. Is there any replacement for sour cream?
Shiran says
Hi Dalia, you can use plain yogurt instead.
babycakes5 says
Cant wait to make this! Did you use a metal or glass loaf pan? Did you butter the pan or use baking spray?
Shiran says
You can use metal or glass pan, and butter or cooking spray. They’re all ok!
Tanisha says
Hi! Can we make this recipe in a bundt pan?
Shiran says
Hi 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 says
Thank you so much! Will try in loaf pan ?
babycakes5 says
Made 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 says
Yes, half 🙂 I made another little change in the recipe, so please check it out.
Hannah says
This 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 says
Hi 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 says
What 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 says
I’m glad to hear it was such a success! Thank you so much Jackie!
Nicole says
Looks incredible! Has anyone tried it with margarine and non-dairy sour cream?
CP says
Hi, i want to try and make this. Do you know what i can use instead of eggs? Thank you 🙂
Shachar says
Finally! now i can stop looking for the perfect cinnamon cake. Here it is . Thank you!!!
Sharmila Sutaria says
Turned out super soft and moist.
Found the recipe simple to follow.
Had to bake it for 60 minutes though.
Thank you
sivan says
Hi 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 says
Hi 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 says
This cake is wonderful!! Is there any way to make it non diary?
Shiran says
Hi Tzufit, replacing the butter and sour cream will affect the cake’s texture and flavor so I don’t recommend it.
Nabila says
Just 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 says
I 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 says
yes 🙂
Natalie says
I 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 says
Making three loaves now for a Girls Camp
next week. Planning to wrap with waxed paper and then foil. Will it freeze well?
Shiran says
Yes, it freezes well!
Katrina Dimaranan says
Hi Ms. Shiran , can you please send a video for me how to make cinnamon roll cake. thank you
Yanti says
Hi 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 says
Yes you can 🙂
Yanti says
Thanks Shiran – do I need to account for change in volume as its thinner than sour cream?
Chelsea says
Made 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 says
Could I add chocolate instead of or in addition to the nuts?
Shiran says
Of course!
Eva says
Can this recipes be used to make a two layer cake if I just double the portions two times?
Shiran says
Hi 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 says
Hi there. Just wondering if I could use brown sugar instead of granulated sugar in the cinnamon filling?
Talia @ Pretty. Simple. Sweet. says
Hi Brook, yes you can 🙂