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Cinnamon Roll Cake

Cinnamon Roll Cake

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour
Course: Brunch, Dessert
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1.75 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
Cinnamon Swirl Filling
  • 0.75 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 0.25 cup unsalted butter, melted
Cream Cheese Glaze
  • 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)

Equipment

  • 9-inch by 13-inch baking pan
  • Medium Bowl
  • Small Bowl
  • Large bowl
  • Electric mixer
  • Knife or skewer
  • Wooden skewer

Method
 

  1. 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.
  2. 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
  3. 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
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
    1 teaspoon vanilla extract
  5. 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
  6. 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
  7. Pour about half of the cake batter into the prepared baking pan and spread it evenly.
  8. 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.
  9. Spread the remaining cake batter over the cinnamon layer. Dollop the rest of the cinnamon-sugar mixture over the top and swirl again.
  10. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the cake cool in the pan for about 10-15 minutes before preparing the glaze.
  12. 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)
  13. Drizzle the cream cheese glaze generously over the warm cake.
  14. Allow the glaze to set slightly, then slice and serve warm for the ultimate experience.

Notes

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. 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. 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.