Cinnamon Roll Cake

Also titled, Sarah cannot read directions. Oh well. I saw this lovely cake on another blog (duh), Heat Oven to 350, and I thought for sure this would be something we’d like. Cinnamon, cream cheese? OK, sign me up. The ingredient list was easy as well, so I thought I’d whip this up one Saturday.


Hello snow and cold temperatures. We knew you wouldn’t leave us alone all winter.


It still looks pretty good though, right?


Cinnamon Roll Cake by Heat Oven to 350


For the filling

  • 1 package (8 oz) cream cheese
  • 1/2 cup granulated sugar
  • 1 T cinnamon
  • 1 large egg

For the cake

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/3 cup water

1 1/2 tsp vanilla extract

For the glaze

  • 1 cup powdered sugar
  • 4-5 tsp milk
  • 1 1/2 tsp vanilla extract


Start by preheating your oven to 375 degrees and line a jellyroll pan with parchment paper and spray with non-stick spray. Using your stand or a hand mixer, beat cream cheese, sugar and cinnamon until smooth. Add in egg and beat.


Pour into pan, spreading evenly. This takes some patience. Refrigerate while you make the cake.  


Take a break for some pet photos. Winston, once again, sleeping in my workspace. FeistyCat looking out the window for any small movement.


In the same bowl (cleaned), beat eggs until light and fluffy, about 2 minutes on high. Gradually add sugar and continue beating until thickened, about 2 minutes longer. In a separate bowl, combine flour and baking soda. On low speed, gradually blend flour mixture into egg mixture, beating just until combined. Add water and vanilla; beat until combined. Pour batter over cinnamon filling; spread evenly to cover.


Bake until cake springs back when pressed in center, about 20 minutes. Invert cake onto the back of a baking sheet and carefully peel away parchment paper. Cut cake into 5 lengthwise strips. (A pizza cutter works well for this.)


Here is where I mess up. It happens. I don’t read directions well. Roll up one strip jelly-roll fashion. (You must do this while the cake is warm) Place cut side down on a serving platter. With filling facing in, wrap remaining strips around the first strip to form one large spiral. Let cool. <—– I did not form one large spiral, but 5 smaller rolls. Doh!

Making the glaze

In a medium mixing bowl, combine powdered sugar, milk and vanilla; stir until mixture forms a thick glaze. Drizzle over top of cake. Let stand until glaze sets. Cut into wedges and serve. (This cake is best served within a day of making it.)


Instead of one large cake, I have 5 smaller cakes. 4 pictured here and 1 on another plate. What you can’t see is that my first cake is in the far back right and is cracked horribly. I should have rolled it when the cake was more warm. Another fail, Sarah.


The main problem here (although it is hard to tell in the photo) is that one “roll” is really too large for a portion, even though you feel (or I felt) I should eat the whole thing. That would be 1/5th of a jelly roll pan. No!


But, of course, I still ate some. All in the name of explorative baking. Right? Yeah, sure.


It was good – kind of like a cinnamon roll, but obviously in cake form. I did learn one lesson, slow down and read directions more carefully. I still had fun baking it though!


About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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