This Cinnamon Roll Cake recipe offers a gloriously indulgent twist on the beloved breakfast pastry, transforming those gooey, cinnamon-swirled layers into a fuss-free, crowd-pleasing cake. Perfect for brunches, desserts, or any time a sweet craving strikes, this recipe simplifies the magic of cinnamon rolls into a wonderfully shareable, baked delight.
Key Ingredients for Cinnamon Roll Cake:
For the Cake Batter:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Cinnamon Swirl Filling:
- ¾ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup (½ stick) unsalted butter, melted
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (or heavy cream for richer glaze)
How to Make Cinnamon Roll Cake:
Get ready for a dessert that’s astonishingly easy yet delivers an incredibly satisfying experience. This Cinnamon Roll Cake boasts a tender crumb, pockets of warm cinnamon-sugar goodness, and a luscious cream cheese glaze that will have you swooning. With minimal fuss and a preparation time of around 15 minutes, you’ll be enjoying this delightful cake in under an hour.
Step-by-Step Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch by 13-inch baking pan, or line it with parchment paper for even easier removal.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry in Alternating Stages: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition; do not overmix.
- Prepare the Cinnamon Swirl: In a small bowl, combine the packed light brown sugar and ground cinnamon. Stir in the melted butter until a paste forms.
- Assemble the Cake: Pour about half of the cake batter into the prepared baking pan and spread it evenly.
- Layer the Cinnamon Swirl: Dollop about half of the cinnamon-sugar mixture over the batter in the pan. Using a knife or skewer, swirl it gently into the batter.
- Add Remaining Batter and Swirl: Spread the remaining cake batter over the cinnamon layer. Dollop the rest of the cinnamon-sugar mixture over the top and swirl again.
- Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool Slightly: Let the cake cool in the pan for about 10-15 minutes before preparing the glaze.
- Make the Cream Cheese Glaze: While the cake is cooling, beat together the softened cream cheese and butter in a medium bowl until smooth. Gradually beat in the powdered sugar until combined. Stir in the vanilla extract and enough milk, one tablespoon at a time, until the glaze reaches your desired drizzling consistency.
- Glaze the Cake: Drizzle the cream cheese glaze generously over the warm cake.
- Serve: Allow the glaze to set slightly, then slice and serve warm for the ultimate experience.
Why You’ll Love This Cinnamon Roll Cake:
You’ll adore this Cinnamon Roll Cake because it perfectly captures the irresistible essence of a warm, gooey cinnamon roll in an effortlessly baked format, featuring a tender, moist crumb and those delightful swirls of cinnamon sugar throughout. Making this cake at home is incredibly cost-effective, saving you money compared to bakery prices while delivering superior freshness and flavor. The velvety cream cheese glaze adds a decadent finishing touch, elevating this simple cake into something truly special, reminiscent of a baker’s favorite pastry but in cake form.
Forget the hassle of rolling dough and proofing; this cake offers all the spiced indulgence with a fraction of the effort. It’s the perfect centerpiece for a weekend brunch or a comforting dessert that everyone will rave about—almost like a blondie met a cinnamon roll and they decided to bake a cake together! Don’t wait to treat yourself and your loved ones to this sensational Cinnamon Roll Cake. Give it a try this weekend and prepare for pure dessert bliss!
Storing and Reheating Tips:
- Storage: Once cooled completely, cover the Cinnamon Roll Cake tightly with plastic wrap or store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake. It will stay fresh in the refrigerator for up to 5 days.
- Reheating: To reheat, a single slice can be gently warmed in the microwave for 10-20 seconds until just warmed through. If you have a larger portion or wish to revive the texture of a chilled slice, you can warm it in a 300°F (150°C) oven for about 5-8 minutes.
- Freezing: This cake freezes beautifully! Once completely cooled, you can freeze the entire cake or individual slices. Wrap them tightly in a layer of plastic wrap, followed by a layer of aluminum foil or place them in a freezer-safe container. Frozen cake will last for up to 2-3 months. Thaw overnight in the refrigerator before reheating or serving at room temperature.
Final Thoughts:
This Cinnamon Roll Cake is a truly magical creation that brings the joy of cinnamon rolls straight to your dessert table with remarkable ease. We enthusiastically encourage you to bake this comforting and delicious cake, guaranteed to become a new favorite for any occasion.
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Cinnamon Roll Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch by 13-inch baking pan, or line it with parchment paper for even easier removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.1 cup unsalted butter, softened, 1.75 cups granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition; do not overmix.2.5 cups all-purpose flour, 1 cup buttermilk
- In a small bowl, combine the packed light brown sugar and ground cinnamon. Stir in the melted butter until a paste forms.0.75 cup packed light brown sugar, 2 tablespoons ground cinnamon, 0.25 cup unsalted butter, melted
- Pour about half of the cake batter into the prepared baking pan and spread it evenly.
- Dollop about half of the cinnamon-sugar mixture over the batter in the pan. Using a knife or skewer, swirl it gently into the batter.
- Spread the remaining cake batter over the cinnamon layer. Dollop the rest of the cinnamon-sugar mixture over the top and swirl again.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for about 10-15 minutes before preparing the glaze.
- While the cake is cooling, beat together the softened cream cheese and butter in a medium bowl until smooth. Gradually beat in the powdered sugar until combined. Stir in the vanilla extract and enough milk, one tablespoon at a time, until the glaze reaches your desired drizzling consistency.4 ounces cream cheese, softened, 0.25 cup unsalted butter, softened, 1 cup powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk (or heavy cream for richer glaze)
- Drizzle the cream cheese glaze generously over the warm cake.
- Allow the glaze to set slightly, then slice and serve warm for the ultimate experience.