A moist and flavorful cinnamon roll-inspired cake swirled with cinnamon sugar and topped with a sweet glaze, perfect for breakfast or dessert.
Why You’ll Love This Recipe
- Combines the flavors of classic cinnamon rolls with the simplicity of a cake.
- Perfect for sharing during breakfast, brunch, or as a dessert.
- Quick and easy to prepare without the hassle of rolling dough.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Granulated sugar
- Baking powder
- Eggs
- Vanilla extract
- Milk
- Salted butter (melted)
For the Cinnamon Filling:
- Salted butter (softened)
- Light brown sugar
- Ground cinnamon
- All-purpose flour
For the Glaze:
- Powdered sugar
- Milk
- Vanilla extract
Directions
- Prepare the Batter: Preheat the oven to 350°F. Grease a 9×13-inch pan. Combine flour, sugar, baking powder, eggs, vanilla, and milk in a bowl. Slowly mix in melted butter. Pour batter into the pan.
- Add the Filling: Mix softened butter, brown sugar, flour, and cinnamon. Drop spoonfuls onto the batter, then swirl with a knife to create a marbled effect.
- Bake the Cake: Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Glaze: Whisk together powdered sugar, milk, and vanilla. Adjust consistency as needed.
- Finish the Cake: Pour glaze over the warm cake. Allow it to set before serving.
Servings and Timing
- Servings: 12 slices
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
Variations
- Add chopped nuts or raisins to the cinnamon filling for added texture.
- Use cream cheese glaze instead of the powdered sugar glaze for a richer topping.
Storage/Reheating
- Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheat individual slices in the microwave for 15–20 seconds to enjoy warm.
FAQs
1. Can I make this ahead of time?
Yes, prepare and bake the cake, then glaze it just before serving.
2. Can I freeze this cake?
Yes, freeze the unglazed cake for up to 3 months. Thaw, then glaze before serving.
3. Can I use unsalted butter?
Yes, just add a pinch of salt to the batter and filling.
4. Can I make this gluten-free?
Use a gluten-free all-purpose flour blend as a 1:1 substitute.
5. Can I use a bundt pan?
Yes, adjust the baking time as needed and ensure the pan is well-greased.
6. How can I prevent the filling from sinking?
Ensure the batter is thick enough to support the filling, and don’t over-swirl.
7. Can I add more cinnamon?
Absolutely! Increase the cinnamon in the filling to your taste preference.
8. Can I use almond milk in the glaze?
Yes, almond milk or any non-dairy milk works well.
9. What’s the best way to serve this cake?
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
10. Can I make mini versions?
Yes, bake in a muffin tin for individual servings, adjusting the baking time to 18–22 minutes.
Conclusion
Cinnamon roll cake is an irresistible treat that combines the best of cinnamon rolls and cake. It’s a crowd-pleaser that’s easy to make and perfect for any occasion!
Cinnamon Roll Cake
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Description
This Cinnamon Roll Cake combines the warm, gooey flavors of a classic cinnamon roll in an easy-to-make cake. Perfect for breakfast, brunch, or dessert! #cinnamonrollcake #bakinglove #dessert
Ingredients
- For the Cake:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1/2 cup (1 stick) salted butter, melted and slightly cooled
For the Cinnamon Swirl Filling:
- 3/4 cup (1 1/2 sticks) salted butter, softened
- 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
Instructions
-
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Add the eggs, milk, and melted butter to the dry ingredients. Stir until just combined, but do not overmix. Spread the batter evenly into the prepared baking dish.
- Make the Cinnamon Swirl Filling:
- In a separate bowl, combine the softened butter, brown sugar, flour, and cinnamon. Mix until smooth and creamy.
- Drop spoonfuls of the cinnamon mixture over the top of the cake batter. Use a knife to swirl it gently through the batter, creating a marbled effect.
- Bake the Cake:
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool slightly while you prepare the glaze.
- Make the Glaze:
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more powdered sugar for thickness or more milk for thinness.
- Glaze the Cake:
- Pour the glaze over the warm cake, spreading it evenly to cover the entire surface. Let the glaze set slightly before serving.
- Serve and Enjoy:
- Slice the cake and serve warm or at room temperature.
- Prepare the Cake Batter:
Notes
- Custom Add-Ins: Add raisins or chopped pecans to the cinnamon filling for extra texture.
- Make It Ahead: This cake can be made the night before and reheated in the oven at 300°F for 10 minutes before serving.
- Storage Tips: Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
- Freezing: Freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw at room temperature before reheating.
Your email address will not be published. Required fields are marked *