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You are here: Home / Brunch / Cinnabon Cake With Cream Cheese Frosting

Cinnabon Cake With Cream Cheese Frosting

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

February 26, 2014 by Hugs & Cookies xoxo 49 Comments

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Love Cinnabons? Then this cake is for you. You can just  imagine how fabulous your house will smell as this is baking. Like a cinnamon paradise. Cool the cake for just a few minutes before you slather on the thick, cream cheese frosting. Watch it melt into the cinnamon cake….ooooh!!!!! Then, you will be ready to dig in. What a perfect cake to serve for breakfast, brunch, dessert or tea time.

cinnabon cake with cream cheese frosting

cinnabon 2 cinnabon 3 cinnabon 4 cinnabon 5 cinnabon cinnamon roll 2 cinnamon roll

Cinnabon Cake Ingredients:

 

  • 3 cups flour
  • 1/4 tsp. salt
  • 1 cup sugar
  • 4 tsp. baking powder
  • 1 1/2 cups milk
  • 2 eggs
  • 2 tsp. vanilla
  • 1/2 cup butter, melted

      

TOPPING 

  • 1 cup butter, melted
  • 1 cup brown sugar
  • 2 Tbsp. flour (or cup4cup if gluten free)
  • 1 Tbsp. cinnamon

 

Frosting:

  • 3 oz cream cheese
  • 1/4 cup softened butter
  • 1 1/2 cup powdered sugar
  • a few teaspoons milk

 

Instructions

 

  1. Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray or coconut oil spray. Set aside.
  2. In a mixer, add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the melted butter. Pour into pan.
  3. For the topping, mix the butter, brown sugar, flour and cinnamon together until well combined. Drizzle evenly over the batter and use a knife to marble/swirl through the cake.
  4. Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
  5. Frosting:  Beat the first 3 ingredients until creamy. Add a drop of milk at a time until still thick, yet spreadable.

 

Adapted from Chef in Training

Cinnabon Cake With Cream Cheese Frosting

 

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Filed Under: Brunch, Sweet

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Dianne Turner says

    February 26, 2014 at 10:10 pm

    Can’t wait to try this, got the ingrefients si I’m startung right now!

    Reply
    • danielle says

      February 26, 2014 at 10:32 pm

      oooh exciting!!!

      Reply
    • Fred says

      February 23, 2017 at 5:23 am

      Wow Wow I need to taste it!!!

      Reply
  2. Debra D. says

    February 26, 2014 at 10:56 pm

    I TRIED THIS CAKE ABOUT TWO WEEKS AGO IT WAS DELICIOUS.. BUT NOT GOOD FOR DIABETICS.. SOMETHING WITHOUT SUGAR PLEASE..!!

    Reply
    • Me says

      February 28, 2014 at 5:19 pm

      Why are you looking at cake if you can’t have sugar?

      Reply
    • Tigrica says

      March 1, 2014 at 2:02 pm

      Oh Debra, No matter what…but important do you have brown sugar then made it all what you need for BROWN SUGAR more than white sugar normal….Same my hubby have diabetic too! He just eat this cake He love it and light taste…That is good for all Brown Sugar for him. I do eat no matter what…. You can do it for user BROWN SUGAR no problem.

      Reply
    • Toni says

      December 12, 2014 at 3:37 pm

      Replace sugar with stevia

      Reply
  3. Shobelyn says

    February 26, 2014 at 11:18 pm

    Oh my, another delicious recipe. BTW how do you look,so awesome with all these desserts your are cooking. Give me your tips, please.

    Reply
  4. NaShay says

    February 27, 2014 at 11:19 am

    Does it matter what type of flour? All I have on hand is self-rising and would LOVE to surprise my husband with this tonight.

    Reply
    • danielle says

      February 27, 2014 at 9:17 pm

      HAS TO BE ALL PURPOSE 🙂

      Reply
    • melissa says

      June 21, 2014 at 4:11 pm

      you can but leave out salt and baking powder

      Reply
  5. jennifurla says

    February 27, 2014 at 12:49 pm

    WOW, I wish I lived near you so I could have all of your treats~

    Reply
  6. Anna Bennett says

    February 27, 2014 at 1:13 pm

    All of these Delicious Recipes,Oh wow. I know you only send one Recipe a day,but they all look & sound so awesome.And of course I I continue to share with my family & friends.

    Reply
  7. Tigrica says

    March 1, 2014 at 2:05 pm

    All of DELICIOUSLY this CINNABON CAKE WITH CREAM CHEESE FROSTING!! You are wonderfully and good receipt…Many Many THANKS FOR SHARE FOR US! We love it this Cake…… 🙂 🙂 🙂 :)BRAVO 🙂 🙂 🙂 🙂

    Reply
  8. Sue says

    March 3, 2014 at 9:06 am

    This may sound like a dumb question,but can you use a metal pan if you do not have a glass baking dish?

    Reply
    • danielle says

      March 3, 2014 at 6:23 pm

      yes!!!!!

      Reply
      • Sue says

        March 3, 2014 at 9:42 pm

        Thank you, I will be making this tomorrow! Sounds so yummy!

        Reply
  9. Linda Pelles says

    March 8, 2014 at 11:33 am

    The recipe calls for butter so is that real butter or margarine?

    Reply
    • danielle says

      March 8, 2014 at 12:22 pm

      always real butter!!

      Reply
      • Suzanna says

        August 9, 2018 at 11:58 pm

        Does anyone still use margarine?? It’s plastic!

        Reply
  10. JoJo says

    April 3, 2014 at 6:46 pm

    My husband drools over Cinnabons! However, there are few of them in our city. Ocasionally, I’ll buy their canned version, by Pillsbury I think. In any case, he will be away for 4 days beginning tomorrow with his Army Reserve group. Next time he goes out – I’ll make a big batch and he can share! The soldiers love anything home made since their MREs are a bit bland.

    Reply
  11. A Hill says

    May 4, 2014 at 5:58 pm

    It says 2 TBS flour (or cup4cup if gf). What does the gf quote mean? How much and can almond flour be used?

    Reply
    • danielle says

      May 4, 2014 at 8:10 pm

      gf=gluten free

      Reply
      • A Hill says

        May 4, 2014 at 11:58 pm

        Sorry if I misled you but I know gf is gluten free. I meant to ask what does cup4cup mean? How much is that for this recipe if you’re gf?

        Reply
        • danielle says

          May 5, 2014 at 7:31 pm

          cup4cup is a brand of gf flour

          Reply
  12. Stephanie says

    November 19, 2014 at 8:30 am

    Did you use GF flour for the cake as well or just the topping? Also, do you serve this at room temperature or should it be reheated if it’s made ahead of time? Would you store it in the refrigerator?

    Reply
  13. Kathy says

    December 2, 2014 at 3:19 pm

    How long would you bake this in a bundt pan?

    Reply
  14. Dionakaye says

    January 8, 2015 at 1:58 pm

    I LOVE Cinnabon Cinnamon Rolls, so I’m sure this Cinnabon Cake will titillate my taste taste buds just as much! I have found that recipes with a substantial amount of cinnamon can thwart or counteract sugar-high reactions, so I welcome plenty of cinnamon in my baking recipes. I do love my sweets, and I will be doing a LOT of baking of cakes when I get to Heaven! If it makes anyone feel better, Jesus had a sweet tooth (he served His Disciples fish and ‘hard-to-come-by’ honeycomb)! I have it on very good authority that even now He frequents the bakeries in Heaven, and there SURELY WILL BE all manner of cake served at the Wedding Supper of The Lamb to come!!! Thank you for this wonderful cake recipe! I, too, like the idea of making it in a bundt-type cake pan.

    Reply
    • jackie boucher says

      March 27, 2016 at 10:10 am

      Made this cake an everyone was happy, happy! Must say I had to bake it for well over 60 min..in the end it was a hit! Thanx for this recipe!!

      Reply
  15. Cheryl Meade says

    March 26, 2016 at 1:36 pm

    Is the topping supposed be runny. I used on 2 Tbsp of flour. Correct??

    Reply
  16. gisele says

    March 27, 2016 at 8:07 am

    were are the printer friendly recipe???? thank you

    Reply
    • Hugs & Cookies xoxo says

      March 27, 2016 at 7:21 pm

      it should have an option , no?

      Reply
  17. Marieke Mulder says

    April 1, 2016 at 4:38 pm

    This looks so good. I am going to make this for my husband who has a huge sweet tooth!
    It looks very good and my daughter will help! (she is 22) I am glad I joined. Thank you!

    Reply
    • Hugs & Cookies xoxo says

      April 2, 2016 at 10:13 pm

      That’s awesome-enjoy!

      Reply
  18. Anthonia says

    April 26, 2016 at 6:36 pm

    For he flour, cinnamon are they full spoon or leveled spoon. The cup of flour is it full or leveled as well. I will really love e to hear from u soon. Tnx

    Reply
    • Hugs & Cookies xoxo says

      May 1, 2016 at 7:04 pm

      all level

      Reply
  19. Mercedes says

    May 12, 2016 at 12:36 pm

    Can I use buttermilk instead of milk?

    Thank you

    Reply
    • Hugs & Cookies xoxo says

      May 15, 2016 at 6:52 pm

      I am not sure,sorry haven’t tried.

      Reply
  20. Melissa says

    May 20, 2016 at 6:17 am

    Wonderful! I used bread flour and it turned out just fine. Thank you for posting

    Reply
    • Hugs & Cookies xoxo says

      May 20, 2016 at 9:13 pm

      yay!

      Reply
  21. Kathryn says

    July 18, 2016 at 5:31 pm

    Does this need to be kept in the fridge? Thanks!

    Reply
    • Hugs & Cookies xoxo says

      July 24, 2016 at 6:44 pm

      I would.

      Reply
  22. Charine says

    April 28, 2017 at 2:14 pm

    How long do you think this will be good for? Want to pre-bake some goodies for my daughter’s birthday and trying to see what I can do in advance…

    Reply
  23. Sharon Kissick says

    July 31, 2018 at 3:20 pm

    Do you put the frosting on when the cake is cool or hot?

    Reply
  24. Julie says

    August 22, 2018 at 7:05 am

    Perfect cake and recipe. Everyone loves this. Thank you ????

    Reply
    • Hugs & Cookies xoxo says

      August 23, 2018 at 10:30 pm

      Yay!!!

      Reply
      • Lorrie johnson says

        June 21, 2019 at 3:11 pm

        Do you put the frosting on the cake hot or cooled..?

        Reply
  25. andrea says

    November 1, 2018 at 5:07 am

    can this be frozen? maybe without the frosting?

    Reply
    • Hugs & Cookies xoxo says

      November 3, 2018 at 5:24 pm

      without the frosting, sure

      Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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