Cinnamon Roll Cake

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Cinnamon Roll Cake

If you love the flavor of cinnamon rolls but want something quick from scratch, cinnamon roll cake offers the best of both worlds. Warm, soft cake meets swirls of buttery cinnamon and finishes with a delicate vanilla icing. You get all the nostalgia and comfort of cinnamon rolls—without the trouble of kneading, proofing, or rolling dough.

This recipe brings together essential baking techniques and cozy, classic flavors. With pantry staples and a simple process, you can have this cake ready for breakfast, brunch, or a sweet dessert in under an hour. Let’s break down every step for guaranteed cinnamon roll bliss.

Why Cinnamon Roll Cake Wins Hearts

There’s something irresistible about the familiar scent of cinnamon swirling through a warm kitchen. Cinnamon roll cake rides that wave of coziness and makes the whole process accessible for everyone.

• Less effort, same reward: No waiting for yeast to rise. No sticky rolling surfaces.
• Versatility: Serve for brunch, at a gathering, or slice it up for a sweet snack.
• Foolproof ingredients: You likely have everything on hand.
• Kid- and crowd-friendly: Everyone loves a slice, whether warm or chilled.

Ingredients: What You’ll Need

Cinnamon roll cake pulls together fundamental baking ingredients with a few comfort-packed additions. Here’s what goes into every layer:

Cake Base

• All-purpose flour: Creates soft structure and a light crumb.
• Granulated sugar: Provides sweetness and promotes browning.
• Baking powder: Lifts the cake, giving a fluffy yet tender texture.
• Salt: Balances sweetness and highlights flavor.
• Whole milk: Adds moisture and a subtle creaminess.
• Eggs: Bind the batter and provide lift.
• Melted unsalted butter: Delivers rich flavor and keeps the cake soft.
• Vanilla extract: Deepens the warm, bakery-like notes.

Cinnamon Swirl

• Brown sugar: Adds caramel depth and chewiness.
• Ground cinnamon: Earthy spice is the soul of this cake.
• Melted unsalted butter: Ensures swirls bake up moist and gooey.

Vanilla Glaze

• Powdered sugar: For a silky, lump-free finish.
• Milk: Thins the glaze so it drizzles smoothly.
• Pure vanilla extract: Boosts aroma and taste.

For easy reference, here’s a handy ingredient chart:

How to Make Cinnamon Roll Cake

This recipe keeps things simple, moving from easy mixing to swirling, baking, and glazing.

Step 1: Prep the Pan and Oven

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and, for easier removal, line it with parchment paper. This helps the cake release effortlessly.

Step 2: Mix the Cake Batter

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs, then mix in the milk, melted butter (make sure it’s cooled slightly), and vanilla extract. Pour the wet mixture into the dry ingredients and stir gently until just combined—avoid overmixing to keep the cake tender.

Step 3: Combine and Swirl

Pour the batter into the prepared pan. For the cinnamon swirl, stir together brown sugar, ground cinnamon, and melted butter until thick and spreadable.

Drop heaping spoonfuls of the cinnamon mixture over the cake batter. Then, using a butter knife, swirl the cinnamon filling through the batter. Don’t overdo it—distinct ribbons yield beautiful results and bold flavor in each slice.

Step 4: Bake

Slide the pan into the oven. Bake for 30–35 minutes, or until the top springs back when touched and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let it cool in the pan for about 15 minutes.

Step 5: Glaze

In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until silky and pourable. If the glaze seems too thick, add drops of milk; too thin, whisk in a bit more powdered sugar.

Pour or drizzle the glaze over the warm cake so it seeps into the surface, creating that sticky, iconic finish.

Techniques for Swirling Perfection

Getting those cinnamon ribbons right is key. Here are a few tricks:

• Use small dollops: Evenly drop the cinnamon mix in teaspoon-sized portions over the batter. This keeps the swirl from sinking.
• Gentle swirling: Drag a knife just through the top third of the batter. Overmixing blurs the layers.
• Try piping: For neat lines, use a piping bag or zip-top bag with the corner snipped.

Expert Tips for Better Cake

• Bring cold ingredients to room temperature: This helps everything blend smoothly, creating a uniform texture.
• Cool the butter: If the melted butter is too hot, it can scramble the eggs.
• Don’t overbake: Check at the 30-minute mark. The cake will continue to set after it comes out of the oven.
• Customize the filling: Add a touch of nutmeg, orange zest, or swap half the cinnamon for cardamom for a twist.
• Add-ins: Fold chopped pecans, raisins, or bits of apple into the batter for extra texture.

Common Cinnamon Roll Cake Questions

Can I make this gluten-free?

You can. Substitute a 1:1 gluten-free baking flour and check that your baking powder is gluten-free.

Can I make it dairy-free?

Yes. Use a dairy-free milk (like almond or oat) and swap vegan butter for regular butter. The cake comes out just as flavorful.

Can the cake be made ahead?

Absolutely. Bake the cake the day before, then glaze and serve the next morning. Warm briefly in the oven or microwave for fresh-baked appeal.

Storing and Freezing

This cake stores well for several days—making it a great addition to a busy week or a big family brunch.

• Room temperature: Keep covered for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Cool completely, wrap tightly in plastic and foil, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Glaze the cake after reheating for the best texture. If you plan to freeze the cake, wait to glaze until serving.

Serving Suggestions and Variations

• Serve warm, straight from the pan, alongside scrambled eggs and fresh fruit.
• Add a dollop of whipped cream or cream cheese frosting instead of glaze.
• Pair with strong coffee or chai for a cozy breakfast.
• Try a layer of diced apples or pears before adding the cinnamon swirl for a fall-inspired twist.

Nutritional Snapshot

One slice (based on 16 servings) provides about:

• Calories: 250
• Fat: 10g
• Carbohydrates: 37g
• Protein: 4g
• Sugar: 23g

Values vary with substitutions and additions.

Troubleshooting: Avoiding Common Pitfalls

• Dense cake: Usually from overmixing the batter. Stir just until the ingredients come together.
• Soggy swirl: Too much cinnamon mixture or insufficient mixing. Use even, moderate dollops.
• Dry cake: Overbaking or not enough fat. Use the full amount of butter for best results.

Wrap-Up: The Simple Joy of Cinnamon Roll Cake

Cinnamon roll cake manages to capture the spirit of classic cinnamon buns—soft, spiced, and iced—while skipping all the fussy steps. It’s approachable for new bakers and quick enough for busy mornings. Once you’ve tried it, you might find yourself whipping it up any time you want warmth and sweetness in your kitchen.

Dust off your mixing bowls and treat yourself to a cake that turns cozy, spiced mornings into a habit you’ll look forward to.