Cinnamon Roll Cake Recipe

There's nothing quite like the warm, comforting aroma of cinnamon rolls filling your kitchen – except maybe this Cinnamon Roll Cake! This delightful dessert combines all the best parts of a cinnamon roll into a soft, fluffy cake with a gooey swirl of cinnamon-sugar goodness.

I first discovered this recipe during a family holiday when I wanted to impress everyone without the hassle of rolling out dough. It was an instant hit, and now it’s the star of every brunch and potluck I host. Let me show you why this easy, crowd-pleasing cake deserves a spot in your recipe rotation.

Why You'll Love This Cinnamon Roll Cake

Get ready to fall head over heels for this Cinnamon Roll Cake. It’s everything you love about classic cinnamon rolls, reimagined as a cake that's easier to make and even more indulgent.

First, the ease of preparation will win you over. There's no yeast, no kneading, and no waiting for dough to rise. In under an hour, you’ll have a show-stopping dessert that tastes like it took all day to make.

The flavor is out of this world. Imagine a tender, buttery cake laced with a rich cinnamon swirl and topped with a sweet glaze that melts into every crevice. It's the perfect balance of warm spices and sugary sweetness.

This cake is as versatile as it is delicious. Serve it as a decadent breakfast treat, a mid-afternoon snack with coffee, or a sweet ending to dinner. No matter the occasion, it always hits the spot.

Finally, the ingredients are pantry staples. You won’t need to hunt down anything exotic – just grab some flour, sugar, butter, and cinnamon, and you’re ready to bake!

Now that you're craving a slice, let’s dive into what makes this recipe so special.

Ingredients Notes

The magic of this Cinnamon Roll Cake lies in its simple yet perfectly balanced ingredients. Each one is chosen to recreate that iconic cinnamon roll flavor with minimal effort.

The cake base starts with all-purpose flour, granulated sugar, and baking powder. These dry ingredients ensure a light, fluffy texture that can hold up to the rich cinnamon filling.

Next, the butter brings richness and flavor to both the cake and the cinnamon swirl. I recommend using unsalted butter for better control over the saltiness. Be sure to soften it at room temperature for easy mixing.

The cinnamon-sugar swirl is the star of the show. Made with brown sugar, cinnamon, and a touch of butter, this mixture melts into the cake as it bakes, creating pockets of gooey, caramel-like sweetness.

For the glaze, you’ll need powdered sugar, milk, and vanilla extract. This simple icing drizzles beautifully over the warm cake, adding a glossy finish and a touch of extra sweetness.

Special equipment? Nothing fancy here! A 9x13-inch baking dish and a hand or stand mixer will do the trick.

How To Make This Cinnamon Roll Cake

Making this Cinnamon Roll Cake is so straightforward, you’ll want to whip it up every weekend. Follow these easy steps to cinnamon-scented bliss.

Start by preheating your oven to 350°F and greasing a 9x13-inch baking dish. This ensures your cake doesn’t stick and makes cleanup a breeze.

In a large mixing bowl, combine your dry ingredients – flour, sugar, and baking powder. Add softened butter, milk, eggs, and vanilla extract. Beat everything together until you have a smooth batter. Pour this batter into your prepared baking dish.

Next, prepare the cinnamon-sugar swirl. In a small bowl, mix softened butter, brown sugar, and cinnamon until well combined. Dollop spoonfuls of this mixture onto the cake batter, then use a knife to swirl it through, creating those signature cinnamon roll patterns.

Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will smell heavenly by this point – consider it your reward for being patient!

While the cake is still warm, mix up your glaze by whisking powdered sugar, milk, and vanilla extract until smooth. Drizzle it generously over the cake, letting it seep into the swirls.

Let the cake cool slightly before serving, but don’t wait too long – it’s best enjoyed warm!

Storage Options

If you have leftovers (a rare occurrence, but possible!), this cake stores beautifully.

For short-term storage, cover the cake with plastic wrap or foil and keep it at room temperature for up to 2 days. This helps maintain its soft, moist texture.

To store it longer, place the cake in an airtight container and refrigerate for up to a week. The cool temperature will keep the glaze from melting and the cake fresh.

If freezing, wrap individual slices in plastic wrap, then store them in a freezer-safe bag. Thaw overnight in the refrigerator and reheat in the microwave for 20-30 seconds to revive that fresh-baked warmth.

Variations and Substitutions

This Cinnamon Roll Cake is wonderfully adaptable, so feel free to get creative with it.

For a nuttier twist, sprinkle chopped pecans or walnuts into the cinnamon swirl. The added crunch is delightful and complements the cake’s flavors beautifully.

Looking to lighten things up? Swap out half the butter in the cake batter for unsweetened applesauce. You’ll cut back on fat while keeping the cake moist and flavorful.

Add a fruity touch by layering thin slices of apple or pear over the batter before swirling in the cinnamon mixture. It’s a great way to sneak in some natural sweetness.

If you’re a fan of cream cheese frosting, substitute it for the glaze. Just whip together softened cream cheese, powdered sugar, vanilla extract, and a splash of milk, and spread it over the cooled cake.

Don’t have brown sugar? No problem! Mix granulated sugar with a teaspoon of molasses for a quick substitute.

This recipe is a blank canvas for your baking experiments – let your imagination run wild!

Now that you have all the tools to make this irresistible cake, what are you waiting for? Bake it today and experience the joy of cinnamon rolls in a whole new way!

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