This Cinnamon Roll Cake combines the comforting flavors of a classic cinnamon roll with the simplicity of a cake. With a tender, fluffy base, swirls of cinnamon-sugar goodness, and a sweet vanilla glaze, each bite is a taste of warm cinnamon heaven. I love baking this cake because it’s perfect for breakfast, brunch, or dessert—anytime you’re in the mood for a cozy treat!
Why You’ll Like This Recipe
This Cinnamon Roll Cake is easy to make, with all the flavors of homemade cinnamon rolls but with less effort. The cinnamon swirl adds a rich, spiced sweetness that’s beautifully complemented by a vanilla glaze. It’s a crowd-pleaser and ideal for family gatherings or special mornings.
Recipe: Cinnamon Roll Cake
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups milk
- 2 large eggs
- 2 teaspoon vanilla extract
- ½ cup unsalted butter, melted
For the Cinnamon Swirl:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
For the Glaze:
- 2 cups powdered sugar
- 5-6 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish. In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Add the milk, eggs, vanilla extract, and melted butter, stirring until smooth.
Step 2: Make the Cinnamon Swirl
In a separate bowl, mix the softened butter, brown sugar, flour, and cinnamon until smooth.
Step 3: Swirl the Cinnamon Mixture
Pour the cake batter into the prepared baking dish. Drop spoonfuls of the cinnamon mixture over the cake batter. Use a knife to swirl the cinnamon mixture throughout the batter to create a marbled effect.
Step 4: Bake the Cake
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Prepare the Glaze
While the cake bakes, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk for your desired consistency.
Step 6: Glaze the Cake
Once the cake is out of the oven and slightly cooled, drizzle the glaze over the top. Allow it to set for a few minutes before slicing and serving.
Serving and Storage Tips
Serving:
Serve this cake warm, with an extra drizzle of glaze if desired. It’s delicious on its own or paired with a cup of coffee or tea.
Storage:
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices in the microwave for a few seconds before serving.
Helpful Notes
- Swirling Technique: For a beautiful marbled effect, swirl the cinnamon mixture gently without overmixing.
- Glaze Thickness: Adjust the milk amount in the glaze to achieve your preferred consistency. Thicker glaze for a frosting-like topping, thinner for a drippy finish.
- Extra Flavor: Add a pinch of nutmeg to the cinnamon swirl for additional warmth and spice.
FAQs
Q1: Can I make this cake ahead of time?
Yes! You can prepare the cake a day ahead and warm individual pieces before serving for a fresh-out-of-the-oven taste.
Q2: Can I use a different type of flour?
For a softer texture, try replacing part of the all-purpose flour with cake flour.
Q3: Can I freeze this cake?
Yes, wrap individual slices in plastic wrap and freeze for up to a month. Thaw in the fridge and warm in the microwave before enjoying.
Q4: How do I keep the cinnamon swirl from sinking?
Ensure the cake batter is thick enough by using room-temperature ingredients and avoid overmixing.
Q5: Can I add nuts or raisins?
Absolutely! Fold chopped pecans or walnuts into the cinnamon swirl mixture, or add a handful of raisins to the batter.
Final Thoughts
This Cinnamon Roll Cake is a comforting, cozy dessert that’s as satisfying as a warm hug. With its cinnamon-sugar swirl and sweet glaze, it’s a delightful twist on the classic cinnamon roll that’s perfect for breakfast or dessert. Enjoy baking (and sharing) this delicious cake, and make it a favorite in your recipe collection. Happy baking!
Cinnamon Roll Cake
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups milk
- 2 large eggs
- 2 teaspoon vanilla extract
- ½ cup unsalted butter melted
For the Cinnamon Swirl:
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 2 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
For the Glaze:
- 2 cups powdered sugar
- 5-6 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish. In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Add the milk, eggs, vanilla extract, and melted butter, stirring until smooth.
Step 2: Make the Cinnamon Swirl
- In a separate bowl, mix the softened butter, brown sugar, flour, and cinnamon until smooth.
Step 3: Swirl the Cinnamon Mixture
- Pour the cake batter into the prepared baking dish. Drop spoonfuls of the cinnamon mixture over the cake batter. Use a knife to swirl the cinnamon mixture throughout the batter to create a marbled effect.
Step 4: Bake the Cake
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Prepare the Glaze
- While the cake bakes, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk for your desired consistency.
Step 6: Glaze the Cake
- Once the cake is out of the oven and slightly cooled, drizzle the glaze over the top. Allow it to set for a few minutes before slicing and serving.
Notes
- Swirling Technique: For a beautiful marbled effect, swirl the cinnamon mixture gently without overmixing.
- Glaze Thickness: Adjust the milk amount in the glaze to achieve your preferred consistency. Thicker glaze for a frosting-like topping, thinner for a drippy finish.
- Extra Flavor: Add a pinch of nutmeg to the cinnamon swirl for additional warmth and spice.
