@better.from.scratch: This cinnamon roll cake is the reason I stopped making cinnamon rolls from scratch. You get the swirl and the cream cheese cinnamon roll icing without any of the rising or rolling, all in one 8x8 pan. Makes 9 servings Cake: 1 1/2 cups all-purpose or cake flour 1/2 cup granulated sugar 2 tsp baking powder 1/4 tsp salt 3/4 cup milk 1 large egg 1 tsp vanilla 1/4 cup butter, melted Cinnamon Swirl: 1/2 cup butter, softened 1/2 cup light brown sugar 1 Tbsp all-purpose flour 1 Tbsp ground cinnamon Cream Cheese Icing: 1 cup powdered sugar 2 Tbsp butter, softened 4 oz cream cheese 1 to 2 Tbsp milk 1/2 tsp vanilla Instructions: Preheat oven to 350°F. Grease an 8x8" baking dish. Make batter: combine flour, sugar, baking powder, salt, milk, egg, and vanilla. Stir in melted butter. Pour into the pan and smooth even. Cinnamon swirl: mix butter, brown sugar, flour, and cinnamon until smooth. Drop small spoonfuls over the batter, then swirl through with a knife. Bake 30 to 37 minutes, until a toothpick comes out clean. Icing: cream butter and cream cheese, then add powdered sugar, vanilla, and enough milk for a soft drizzle. Spoon or pipe over the warm cake. Best served warm the same day. Storage: keep in an airtight container in the fridge. To freeze, cover the frosted cake well and freeze up to 3 months. Thaw overnight in the fridge and rewarm slices if desired. Search "Tastes Better From Scratch Cinnamon Roll Cake" on Google to find it. Follow for more cozy, from scratch recipes.

Better From Scratch: Lauren A

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Sunday 28 June 2026 23:56:00 GMT