Slow Cooker Cinnamon Roll Cake with Cream Cheese Swirl

Name: Slow Cooker Cinnamon Roll Cake with Cream Cheese Swirl
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 1¾ cup (220 g) all-purpose flour; 1½ tsp (7 g) baking powder; ¼ tsp (1 g) table salt; 1 cup (200 g) granulated sugar; ⅓ cup (80 g) unsalted butter, melted, melted and cooled slightly; 2 large eggs, at room temperature; ¾ cup (180 ml) whole milk; 1 tsp (5 ml) vanilla extract; ½ cup (110 g) packed light brown sugar; 2 tbsp (14 g) ground cinnamon; 2 tbsp (30 g) unsalted butter, softened, softened to room temperature; 4 oz (115 g) cream cheese, softened, softened to room temperature, cut into small cubes; 1 cup (120 g) powdered sugar; 2 oz (57 g) cream cheese, softened, softened to room temperature; 1 tbsp (15 ml) whole milk

From the MyKitchenBank Kitchen

A tender, moist cinnamon cake steamed in a slow cooker with ribbons of cinnamon-brown sugar filling and cream cheese swirled throughout. The result is a cross between a cinnamon roll and a coffee cake—soft, gooey, and perfect for breakfast or dessert. No mixer required; everything comes together in a bowl. Topped with a light cream cheese glaze while still warm.

Prep: 15 min
Cook: 3 hr
Wait: 15 min
Total: 3 hr 30 min
Makes: 1 cake (8 slices)

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Ingredients

8 servings

For the cake
1¾ cup (220 g) all-purpose flour
1½ tsp (7 g) baking powder
¼ tsp (1 g) table salt
1 cup (200 g) granulated sugar
⅓ cup (80 g) unsalted butter, melted, melted and cooled slightly
2 large eggs, at room temperature
¾ cup (180 ml) whole milk
1 tsp (5 ml) vanilla extract
For the filling
½ cup (110 g) packed light brown sugar
2 tbsp (14 g) ground cinnamon
2 tbsp (30 g) unsalted butter, softened, softened to room temperature
For the swirl
4 oz (115 g) cream cheese, softened, softened to room temperature, cut into small cubes
For the glaze
1 cup (120 g) powdered sugar
2 oz (57 g) cream cheese, softened, softened to room temperature
1 tbsp (15 ml) whole milk

Equipment (6)

6-quart slow cooker (or large slow cooker)
Parchment paper (optional but recommended)
Large mixing bowl
Small mixing bowl
Whisk or fork
Spoon or offset spatula

Steps

Before you start

Line the slow cooker with parchment paper (easier removal) or grease it well
Have all ingredients at room temperature, especially cream cheese and milk
Fill the slow cooker insert with hot water; you'll use it to help steam the cake

1
Make the cinnamon-sugar filling
- In a small bowl, mix the 0.5 cup brown sugar, 2 tbsp ground cinnamon, and 2 tbsp softened butter until it forms a crumbly, spreadable paste.
- Set aside.
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Ready when: Mixture is combined and crumbly
Tip: Keep the butter soft so it mixes easily; cold butter won't distribute evenly through the brown sugar.
2
Prepare slow cooker
- Line a 6-quart slow cooker with parchment paper, or grease the insert generously with butter.
- The parchment makes removal easier.
- Pour 1 cup hot water into a separate container to have ready; you'll use it to create steam.
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Ready when: Slow cooker is lined and ready
Tip: Hot water added to the slow cooker helps the cake steam gently and bake evenly without drying out the top.
3
Mix dry ingredients
- In a large mixing bowl, whisk together 1.75 cups all-purpose flour, 1.5 tsp baking powder, and 0.25 tsp salt.
- Whisk until combined.
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Ready when: Flour mixture is uniform and light
Tip: Whisking aerates the flour and distributes baking powder evenly—no lumps should be visible.
4
Combine wet ingredients
- In another large bowl, whisk together 1 cup granulated sugar, 0.33 cup melted butter, 2 room-temperature eggs, 0.75 cup whole milk, and 1 tsp vanilla extract until smooth and slightly pale, about 2 minutes of whisking.
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Ready when: Mixture is smooth, pale, and frothy
Tip: Whisking the wet ingredients creates an emulsion that helps the cake rise and stay moist. Don't skip this step.
5
Fold dry into wet
- Pour the dry ingredients into the wet mixture and fold gently with a spoon or spatula until just combined—there should be no streaks of dry flour, but don't overmix.
- The batter will be slightly thick.
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Ready when: Batter is uniform with no flour streaks
Tip: Overmixing activates gluten and makes the cake tough. Fold gently until you just can't see flour.
6
Layer batter and filling
- Spread half the cake batter (about 1.5 cups) into the prepared slow cooker.
- Crumble half the cinnamon-sugar filling over it.
- Spread the remaining batter on top, then crumble the remaining filling over the second layer of batter.
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Ready when: Two layers visible with filling between
Tip: Don't stir or swirl the layers; just layer them so the filling stays in distinct pockets that create the cinnamon roll effect.
7
Distribute cream cheese
- Scatter the 4 oz cream cheese cubes (about 8–10 small pieces) randomly across the top layer of filling.
- Press them gently so they nestle slightly into the batter.
- They'll melt and create pockets of tang as the cake steams.
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Ready when: Cream cheese pieces are distributed and nestled
Tip: Don't spread the cream cheese smooth; keep it in cubes so it creates distinct pockets of flavor rather than a uniform layer.
8
Add water bath
- Carefully pour the 1 cup hot water around the outer edge of the slow cooker insert (not directly over the batter).
- This creates steam and prevents the cake from overheating.
- Cover the slow cooker.
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Ready when: Water is in the pan; lid is on
Tip: Add water slowly and carefully around the edge so you don't splash or disturb the batter.
9
Steam the cake
- Cook on LOW for 3 hours (180 minutes).
- Do not lift the lid or check it until the final 15 minutes.
- The cake will steam gently and rise, creating a tender crumb.
- At 2 hours and 45 minutes, you can carefully lift the lid and check: the cake should be soft but not wet—a toothpick inserted in the thickest part should come out with only a few moist crumbs, not wet batter.
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Ready when: Toothpick comes out with only a few moist crumbs; cake is set but still tender
Tip: Every slow cooker cooks at slightly different temperatures. If your cake is still wet at 3 hours, cook 15 minutes longer on LOW and check again. If the top looks overcooked by 2.5 hours, it's done.
10
Cool in slow cooker
- Turn off the slow cooker and leave the cake inside, covered, for 15 minutes.
- This allows it to finish setting gently without shocking from a sudden temperature drop.
- The cake is delicate while hot.
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Ready when: Cake is warm but no longer steaming
Tip: This resting period is key to preventing the cake from collapsing or becoming gummy.
11
Remove and prepare glaze
- Carefully remove the slow cooker insert or use the parchment paper to lift the cake onto a serving plate (the cake will still be warm and delicate).
- While it cools slightly, whisk together 1 cup powdered sugar, 2 oz softened cream cheese, and 1 tbsp milk until smooth and drizzle-able.
- Drizzle the glaze over the warm cake so it soaks in slightly.
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Ready when: Glaze is smooth and pourable; cake is warm and on a plate
Tip: Make the glaze while the cake is still warm so it soaks in and becomes part of the cake, not just a coating on top.
12
Cool and serve
- Let the cake cool to warm or room temperature (about 20–30 minutes) before slicing.
- The cinnamon filling and cream cheese pockets will have melted together, creating ribbons of flavor.
- Slice into 8 wedges using a wet knife for cleaner cuts.
- Serve warm, at room temperature, or even chilled.
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Ready when: Cake is warm or room temperature and sliceable
Tip: A warm, damp knife cuts the soft cake cleanly without tearing. Run it under warm water and wipe dry between slices.

Good to know

Tips

The slow cooker creates a moist, tender crumb because of the steam. Don't try to bake this in a regular oven—it won't have the same soft, cake-like texture; if you must, use a 350°F (175°C) oven, bake in a 9-inch round cake pan for 30–35 minutes, and place a shallow water bath under the pan.
For a more pronounced cinnamon-roll effect, after layering, drag a fork through the layers a few times without fully mixing. This creates swirls while keeping pockets intact.
Cream cheese must be softened (room temperature) or it won't distribute properly or melt smoothly. Remove it from the fridge 30 minutes before baking.
If your slow cooker runs very hot, use the WARM setting instead of LOW, or wrap the lid with a thin kitchen towel to slow evaporation and prevent the cake from drying out.

Storage & reheating

Store at room temperature, covered, for up to 2 days. The cake stays moist and tender. Refrigerate for up to 4 days in an airtight container. Reheat individual slices in the microwave (20–30 seconds) or in a 300°F (150°C) oven for 10 minutes. The cake can also be frozen, wrapped tightly in plastic wrap and foil, for up to 1 month; thaw at room temperature before reheating.

Substitutions

cream cheese, softened → Mascarpone cheese. Mascarpone is milder and creamier. Use the same amount. The cake will be richer and less tangy.
packed light brown sugar → Granulated sugar plus 1 tbsp molasses. Molasses adds the caramel depth that brown sugar provides. Mix them together before combining with cinnamon and butter.
whole milk → Buttermilk or sour milk (milk plus 1 tsp lemon juice, left to sit 5 minutes). Acidic milk makes the cake slightly tangier and more tender. Reduce baking powder to 1 tsp and add 0.5 tsp baking soda.
ground cinnamon → Apple pie spice or pumpkin pie spice. Use the same amount. This adds warmth from clove and nutmeg. The cake will taste more fall-like.