Imagine the cozy warmth of a classic cinnamon roll, transformed into an effortlessly delightful cake. This incredible cinnamon roll cake brings all those beloved flavors to your kitchen with far less fuss than traditional rolls. It is perfect for breakfast, brunch, or dessert, promising tender crumb, rich cinnamon swirl, and a sweet, creamy glaze. Get ready for an easy recipe that delivers truly delicious results every time!
Why You’ll Love This Cinnamon Roll Cake
This cinnamon roll cake recipe quickly becomes a family favorite for many reasons:
- Effortless Preparation: Say goodbye to multiple rises and extensive kneading. This cake gives you all the flavor without the typical work of rolls.
- Irresistible Flavor: Enjoy the comforting, familiar taste of brown sugar and cinnamon in every bite.
- Perfect for Any Occasion: Whether it’s a lazy Sunday morning or a festive gathering, this cake is always a hit.
- Delightful Texture: You’ll love its moist, tender crumb, beautifully complemented by the sweet cinnamon swirl.
- Simple Glaze: A quick whisk of powdered sugar and milk creates the perfect finishing touch.
Ingredients
Gather these simple ingredients to create your moist and flavorful cinnamon roll cake. Precision in measuring ingredients ensures the best texture and taste for your baked goods.
For the Cake:
- 3 cups all-purpose flour (spoon and level for accuracy)
- 1 cup white granulated sugar
- 4 teaspoons baking powder (ensure it’s fresh for proper rise)
To ensure your cake rises perfectly, it’s wise to test the freshness of your baking powder. - 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 1/2 cups milk (room temperature)
- 1/2 cup (1 stick) salted butter, melted (cooled slightly)
For the Cinnamon Filling:
- 3/4 cup salted butter, softened to room temperature (1 1/2 sticks)
- 1 cup packed light brown sugar
- 2 Tablespoons all-purpose flour
- 1 Tablespoon ground cinnamon
For the Glaze:
- 2 cups powdered sugar
- 5 Tablespoons milk
- 1 teaspoon vanilla extract
Notes & Substitutions:
Using a cake mix is possible, but it may alter the authentic flavor and texture. This recipe works best as a 9×13-inch sheet cake; adapting it for bundt pans or cupcakes can change baking times and consistency. Always check your baking powder’s freshness by mixing a teaspoon with a bit of hot water; it should bubble vigorously. Room temperature ingredients blend more smoothly and create a more uniform batter. Understanding why room temperature ingredients are crucial for baking can significantly improve the texture and consistency of your cakes.
Equipment
You likely have most of these common kitchen tools already, making this cinnamon roll cake even easier to prepare.
- 9×13 inch baking dish
- Large mixing bowl or stand mixer with paddle attachment
- Small bowls for filling and glaze
- Whisk
- Measuring cups and spoons
- Butter knife or skewer for swirling
- Cooling rack (optional)
How To Make Cinnamon Roll Cake
Creating this delightful cinnamon roll cake is straightforward. Follow these steps for a perfect result every time, from mixing to serving.
Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray; a spray with flour works well.
- In a large bowl, or the bowl of your stand mixer, combine 3 cups all-purpose flour, 1 cup white granulated sugar, 4 teaspoons baking powder, 2 large eggs, 2 teaspoons vanilla extract, and 1 1/2 cups milk.
- While your mixer is running on low speed, slowly add the 1/2 cup (1 stick) of slightly cooled, melted salted butter. Mix just until the ingredients are combined. Be careful not to overmix the flour in baked goods, as this can lead to a tough and rubbery texture.
- Spread this smooth cake batter evenly into your prepared baking dish.
Create the Cinnamon Filling:
- In a separate small bowl, combine the 3/4 cup of softened salted butter, 1 cup packed light brown sugar, 2 Tablespoons all-purpose flour, and 1 Tablespoon ground cinnamon.
- Stir these ingredients together until they are well combined and form a thick, cohesive mixture.
- Carefully drop spoonfuls of this rich cinnamon filling mixture onto the surface of the cake batter in the baking dish. Distribute them somewhat evenly.
- Take a butter knife or a skewer and gently make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon filling and the cake batter to create beautiful streaks.
Bake the Cake:
- Place the baking dish in your preheated oven. Bake the cinnamon roll cake for approximately 35-40 minutes.
- The exact baking time can vary by oven; in my oven, it typically takes about 40 minutes.
- Check for doneness by inserting a clean knife or wooden skewer into the center of the cake. It should come out clean when the cake is fully baked.
Prepare the Glaze:
- While the cake bakes or cools slightly, whisk together 2 cups powdered sugar, 5 Tablespoons milk, and 1 teaspoon vanilla extract in a small bowl.
- Whisk until you achieve a smooth, pourable consistency. If you prefer a thicker glaze, add a little more powdered sugar, one tablespoon at a time. For a thinner glaze, add a teaspoon or two more milk.
Finish and Serve:
- Once the cake comes out of the oven, immediately pour the prepared glaze evenly over the warm cake. The warmth helps the glaze slightly melt and seep into the cake.
- This delightful cinnamon roll cake can be served warm for an extra comforting treat or at room temperature. Allowing it to cool first often makes it easier to slice into neat portions.
Pro Tips & Troubleshooting
Achieving the perfect cinnamon roll cake is simple with a few key techniques. Keep these tips in mind for consistently delicious results.
- Don’t Overmix Batter: Mix the cake batter only until just combined. Overmixing develops gluten, which can make your cake tough and rubbery instead of tender.
- Proper Flour Measurement: Always use the spoon and level method for flour. Spoon flour into your measuring cup, then level it off with a straight edge. This prevents adding too much flour.
- Swirling Technique: For a beautiful marble effect, swirl the filling gently. Don’t overdo it, or the filling might fully incorporate instead of creating distinct ribbons.
- Checking for Doneness: The clean knife test is crucial. Insert a knife or skewer into the very center; if it comes out with wet batter, bake for a few more minutes.
- Glaze Consistency: Adjust your glaze thickness for the perfect pour. A slightly warm cake helps the glaze spread beautifully.
Serving & Storage
Enjoying your homemade cinnamon roll cake is part of the fun! Learn how to serve it best and keep it fresh for longer.
Serving:
- Serve this delightful cinnamon roll cake warm for an extra comforting experience. The warm glaze melts beautifully into the tender cake.
- It also tastes fantastic at room temperature, making it ideal for potlucks and gatherings.
- Pair a slice with a hot cup of coffee, a glass of cold milk, or your favorite tea.
Storage:
- Store any leftover cinnamon roll cake tightly covered at room temperature for up to 2 days.
- Do not refrigerate the cake. Refrigeration can dry out baked goods and make them dense, especially when glazed.
- For longer storage, freeze individual slices or the whole cake (unglazed is best, if possible) wrapped tightly in plastic wrap and then foil. It will keep for up to 3 months. Thaw at room temperature.
Variations:
- Nutty Crunch: Add 1/2 cup of finely chopped pecans or walnuts to your cinnamon filling for extra texture and flavor.
- Cream Cheese Frosting: For a richer topping, replace the simple glaze with a decadent cream cheese frosting.
- Spice It Up: Include a small pinch of freshly grated nutmeg or a dash of cardamom in the cinnamon filling to deepen the spice notes.
Nutrition
The estimated nutritional information for one serving of cinnamon roll cake can vary based on exact ingredient brands and portion sizes. It’s a delicious treat to enjoy in moderation.
| Nutrition | Value |
|---|---|
| Calories | 538 kcal |
| Carbohydrates | 82 g |
| Protein | 5 g |
| Fat | 21 g |
| Sodium | 203 mg |
| Fiber | 1 g |
| Sugar | 56 g |
Disclaimer: Nutritional values are estimates only. Individual results may vary.
FAQ
Got questions about making your perfect cinnamon roll cake? Find quick answers here.
- Can I make this cake ahead of time? Yes, you can bake the cake a day in advance. Store it covered at room temperature and glaze it just before serving for the freshest taste.
- How do I store leftovers? Keep any leftover cinnamon roll cake tightly covered at room temperature for up to two days. Avoid refrigeration to maintain its moist texture.
- Can I make this gluten-free? You can try substituting all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The texture might vary slightly.
- What is the best way to swirl the filling? Use a butter knife or skewer to gently drag through the batter and filling in a figure-eight or circular motion. Don’t overmix to keep distinct swirls.
Conclusion
This incredible cinnamon roll cake truly delivers all the comforting flavors of your favorite breakfast pastry in an easy, satisfying cake form. It’s perfect for sharing with loved ones or enjoying a cozy moment by yourself. We hope this simple recipe inspires you to create something truly delicious. Whip up this fantastic cake and discover a new favorite for your recipe collection. Share your thoughts or photos in the comments below; we love hearing from you!
Cinnamon Roll Cake
Kitchen Equipment
- 9×13 inch baking dish
- Large bowl
- Stand mixer
- Small bowl
- butter knife
- Whisk
Recipe Ingredients
Cake Batter
- 3 cups all-purpose flour
- 1 cup white granulated sugar
- 4 teaspoons baking powder
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups milk
- 1/2 cup salted butter (1 stick), melted (slightly cooled)
Cinnamon Swirl
- 3/4 cup salted butter softened to room temperature (1 1/2 sticks)
- 1 cup packed light brown sugar
- 2 Tablespoons all-purpose flour
- 1 Tablespoon ground cinnamon
Glaze
- 2 cups powdered sugar
- 5 Tablespoons milk
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Preparation
- Preheat oven to 350F degrees and spray a 9×13-inch baking dish with nonstick spray. In a large bowl, combine 3 cups all-purpose flour, 1 cup white granulated sugar, 4 teaspoons baking powder, 2 large eggs, 2 teaspoons vanilla extract, and 1 1/2 cups milk.
- While mixing, slowly add 1/2 cup melted salted butter until just combined, being careful not to overmix.
- Spread the prepared batter evenly into the baking dish.
Cinnamon Swirl
- In a small bowl, combine 3/4 cup softened salted butter, 1 cup packed light brown sugar, 2 Tablespoons all-purpose flour, and 1 Tablespoon ground cinnamon; stir until well combined.
- Drop spoonfuls of the cinnamon filling mixture onto the cake batter.
- Use a butter knife to create swirly, marble-effect patterns throughout the cake batter and cinnamon filling.
Baking & Glazing
- Bake the cake for approximately 35-40 minutes, or until a knife inserted into the center comes out clean.
- While the cake bakes, whisk together 2 cups powdered sugar, 5 Tablespoons milk, and 1 teaspoon vanilla extract in a bowl to create the glaze, adjusting consistency as desired.
- Pour the glaze evenly over the warm cake. For easier slicing, allow the cake to cool before serving, though it can also be served warm.
