Cinnamon Roll Cake with Cream Cheese Frosting | Perfect Thanksgiving Dessert

Craving something warm, sweet, and festive? This cinnamon roll cake with cream cheese frosting brings all the cozy flavors of classic rolls in a simple, no-rise cake. Moist, swirled, and topped with creamy frosting, it’s the ultimate Thanksgiving treat.

Why You’ll Love This Cinnamon Roll Cake

This Cinnamon Roll Cake with Cream Cheese Frosting has all the cozy flavors of traditional cinnamon rolls but skips the rising time, giving you a tender cake with a creamy, tangy topping. Instead of kneading dough and waiting hours, you’ll have a cake ready in under an hour. The batter comes together in one bowl, making cleanup a breeze.

The swirl of cinnamon, brown sugar, and butter melts into the cake, creating gooey pockets that taste just like your favorite breakfast pastry. Then comes the frosting: a creamy blend of butter, cream cheese, and vanilla that drizzles over the warm cake for an indulgent finish. It looks impressive on any Thanksgiving table, yet it’s simple enough for a cozy family brunch. With its tender crumb, sweet spice, and creamy topping, this dessert feels both comforting and festive, perfect for sharing during the holidays.

Ingredients You’ll Need

For the Cake Batter

Flour forms the structure of the cake, while sugar sweetens each bite. Baking powder gives lift, creating a fluffy texture. A pinch of salt balances the flavors. Milk adds moisture, while the egg binds the batter. Vanilla brings warmth, and melted butter gives richness. Together, these basics create a soft, flavorful base.

For the Cinnamon Swirl

Butter, brown sugar, flour, and cinnamon combine into a thick mixture. As it bakes, it sinks slightly into the batter, forming ribbons of sweet spice. This swirl is what transforms a simple cake into a cinnamon roll–style treat.

For the Cream Cheese Frosting

Butter and cream cheese blend for a smooth, rich base. Powdered sugar sweetens, while vanilla adds depth. A splash of milk thins the frosting, making it perfect for drizzling or spreading over the warm cake. The result is creamy, sweet, and slightly tangy.

Step-by-Step Instructions

Make the Cake Batter

Start by preheating your oven to 350°F and greasing an 8×8-inch baking dish. In a mixing bowl, combine flour, sugar, baking powder, and salt. Add milk, egg, and vanilla. Stir until smooth, but don’t overmix. Finally, fold in the melted butter. The batter should be thick yet pourable. Spread it evenly into the prepared pan.

Add the Cinnamon Swirl

In another bowl, mix softened butter, brown sugar, flour, and cinnamon until thick and spreadable. Drop spoonfuls of this mixture across the batter. Take a knife and gently swirl through the layers, creating a marbled effect. Avoid over-swirling to keep bold pockets of cinnamon sugar.

Bake the Cake

Place the pan in the oven and bake for 30–37 minutes. Test doneness with a toothpick inserted in the center; it should come out clean or with just a few moist crumbs. The edges should look golden, and the swirl will bubble slightly.

Make the Cream Cheese Frosting

While the cake bakes, beat butter and cream cheese until smooth. Add powdered sugar gradually, then mix in vanilla. Slowly add milk until you reach a soft, creamy consistency that’s easy to drizzle.

Frost and Serve

Once the Cinnamon Roll Cake with Cream Cheese Frosting is out of the oven, let it cool slightly. Drizzle the rich cream cheese frosting over the warm cake for that irresistible bakery-style finish. For a neater look, pipe it in zig-zags, or for a rustic style, spread it gently across the top. Slice into squares and serve warm for the best experience.

Recipe Tips and Tricks

To prevent overbaking, start checking the cake at 30 minutes. A toothpick with a few crumbs is ideal. For perfect swirls, don’t stir the cinnamon mixture too much into the batter—gentle figure-eight motions work best. You can make the frosting ahead of time and refrigerate it; just bring it to room temperature before drizzling. This cake pairs beautifully with coffee or hot cider, making it a standout Thanksgiving dessert. If you’re serving a crowd, double the recipe and bake in a 9×13-inch pan. For added flair, sprinkle chopped pecans over the frosting. And if you love pumpkin flavors, consider trying a Fall Pumpkin Spice Roll Cake for variety at the holiday table.

Storage, Freezing, and Reheating Instructions

This Cinnamon Roll Cake with Cream Cheese Frosting is best fresh but can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, let the frosted cake cool completely, then wrap tightly in two layers of foil or place in a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the refrigerator before serving. For a warm treat, reheat individual slices in the microwave at medium power. This helps the frosting soften and brings back the fresh-from-the-oven taste. Avoid overheating, as it can dry out the cake.

Notes from the Baker

This Cinnamon Roll Cake with Cream Cheese Frosting is truly best enjoyed fresh on the day it’s baked, when the swirl is gooey, the crumb is tender, and the frosting melts perfectly., when the swirl is gooey, the crumb is tender, and the frosting melts perfectly. The texture is moist, the frosting melts perfectly, and every bite feels fresh. Over time, it tends to dry slightly, but reheating helps restore the softness. I love serving it warm straight from the pan, as it captures the cozy flavor of cinnamon rolls without all the work.

Other Recipes You May Enjoy

• Fall Pumpkin Spice Roll Cake
• The Best Cinnamon Rolls Ever
• Sweet Potato Casserole with Marshmallows
• Apple Cheesecake Bars – A Thanksgiving Favorite

Conclusion

This cinnamon roll cake with cream cheese frosting is the perfect Thanksgiving dessert when you want something cozy, festive, and stress-free. With simple ingredients and easy steps, it delivers all the joy of cinnamon rolls in half the time. Try it this season, and you’ll have a new family favorite. For more sweet holiday ideas, check out my Pinterest board for inspiration.