Quick cinnamon roll cake

It's time again for a quick cake idea for Sunday! A simple recipe that really makes a difference. No matter if you spontaneously visit for coffee, prepare a cake for your colleagues or prepare something for a cake buffet: The cinnamon roll cake is super easy, totally juicy and really delicious.

Granted, there are loads Add butter to the batter, but this will make the consistency deliciously soft and fluffy. The cake is juicy through and through and tastes wonderfully light cinnamon with a baked cinnamon swirl. A creamy cream cheese icing finally completes the cake pleasure perfectly.

The cinnamon roll cake is a lightning-fast stirred classic sponge cake and is also successful for non-bakers. Compared to classic cinnamon rolls, we do without the yeast dough here. The cinnamon is stirred separately and lifted as a swirl under the dough. The best way to bake the cake in a normal-sized wreath or Gugelhupfform.

Because the cake is so juicy, it can easily be stored for several days and kept fresh. It should be packaged airtight and kept in the refrigerator. Leave at room temperature for at least one hour before serving. Have fun copying and enjoy your meal!

Cinnamon Roll Cake


  • 250g of soft butter
  • 250g of sugar
  • 6 eggs (size M)
  • 350 g flour
  • 1/4 teaspoon salt
  • 1 teaspoon tartar baking powder
  • 200 g sour cream
  • 1 tbsp vanilla extract
  • soft butter for the baking dish
  • 75 g butter
  • 150 g brown sugar
  • 1 tbsp flour
  • 1.5 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 60 g cream cheese
  • 2 tablespoons soft butter
  • 175 g sieved powdered sugar



For the cake, first the Beat the soft butter with the sugar and froth until the sugar has largely dissolved. Then individually mix the eggs thoroughly under the dough.


Flour, Mix salt and baking powder and sift through. Alternately mix with the sour cream under the dough. Finally, mix in the vanilla extract.Grease a wreath or gugelhupf mold with soft butter.


For the cinnamon swirl melt the butter. Whisk brown sugar, flour, cinnamon and vanilla extract under the melted butter with a whisk.

5 one-third of the cake batter to the dish and smooth. Spread half of the cinnamon swirl on top and fold in with the help of a fork like a marble cake. Add the next third of the dough and fold in the rest of the swirl. Finish with the last third of the dough and smooth the dough.

Bake the cake in a preheated oven for about 75-85 minutes. Then remove from the oven and let cool in the mold. Carefully remove the cake from the mold and place it on a cake plate. Allow to cool completely.


Other quick cake ideas:

Mud cake with white chocolate and raspberries
Maple Syrup Cake with Sweet Maple Syrup Icing
Jerk Sugar Strawberry Cake
Coconut Cheesecake Slices
Chocolate Magic Cake with Malt Beer
Apple Cake with Cream Cheese, Sugar & Cinnamon and Walnuts
Coffee Cake
Blondies with brown sugar, white chocolate and salted macadamias