This easy cinnamon roll cake recipe delivers all the comforting flavors of a classic cinnamon roll in a convenient cake form. It features a moist, tender crumb swirled with a rich cinnamon-sugar filling and topped with a sweet glaze, making it a perfect treat for any occasion.
What is Cinnamon Roll Cake?
Imagine your favorite warm, gooey cinnamon roll, but in an effortless cake form. This cinnamon roll cake recipe captures that beloved flavor profile with a soft, spiced cake base and a generous swirl of cinnamon sugar throughout. It’s a delightful way to enjoy the taste of cinnamon rolls without the fuss of yeast or rolling dough.
This delightful dessert is a baker’s dream, offering the comforting spices and sweet swirls of a classic cinnamon roll in a simple, bakeable cake. It’s perfect for brunches, dessert tables, or simply when you crave a sweet, spiced treat. For more inspiration on delightful baked goods, explore cake recipes that are sure to impress.
Why You’ll Love This Cinnamon Roll Cake
This cinnamon roll cake recipe is incredibly straightforward, making it accessible even for beginner bakers. It skips the often-intimidating process of working with yeast, yet still delivers that unmistakable cinnamon roll essence. The result is a wonderfully moist and tender cake, studded with pockets of sweet cinnamon sugar that practically melt in your mouth.
It’s the ideal dessert when you want something special without spending hours in the kitchen. The aroma that fills your home as it bakes is simply divine, promising a truly decadent treat. This recipe is a fantastic option for a special breakfast or a comforting dessert.
Ingredients for Cinnamon Roll Cake
This recipe uses common pantry staples to create a truly delicious cinnamon roll cake from scratch. You likely have most of the ingredients on hand already!
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (whole milk or 2% recommended)
- For the Swirl:
- ½ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons unsalted butter, melted
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Ingredient Notes:
- For a richer flavor, you can use buttermilk instead of regular milk.
- Ensure your butter is truly softened, not melted, for the best cake texture.
- If you prefer a tangier frosting, a touch of lemon juice can be added to the glaze.
How to Make Cinnamon Roll Cake
Making this cinnamon roll cake is a simple, rewarding process. Follow these steps for a perfectly spiced, wonderfully moist cake every time.
Prepare the Cake Batter
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, then set aside. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each addition is well incorporated before adding the next. This creaming process is key to a tender cake, much like when preparing almond flour brownies.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix the batter, which can lead to a tough cake. Overmixing can develop the gluten too much, resulting in a less desirable texture.
Create the Cinnamon Swirl
In a small bowl, combine the packed light brown sugar and ground cinnamon for the swirl. Drizzle the melted butter over this mixture and stir until it forms a thick, paste-like consistency. This simple mixture will be swirled into the cake batter to create those irresistible cinnamon pockets.
Spread half of the prepared cake batter evenly into a greased and floured 9×13 inch baking pan or a greased and floured 10-cup bundt pan. Dollop spoonfuls of the cinnamon-brown sugar mixture over the batter, then carefully spread the remaining cake batter over the top, covering the swirl mixture as much as possible. You can use a knife or skewer to gently swirl the cinnamon mixture further into the top layer of batter for an even distribution.
Bake the Cake
Bake in a preheated oven at 350°F (175°C) for 30-40 minutes for a 9×13 pan, or 45-55 minutes for a bundt pan, or until a wooden skewer inserted into the center comes out clean. The exact baking time will depend on your oven and the type of pan used, so keep an eye on it towards the end of the baking time. A toothpick inserted into the center should come out clean, with no wet batter clinging to it.
Allow the cake to cool in the pan on a wire rack for about 15-20 minutes before inverting it onto the rack to cool completely if using a bundt pan. If using a 9×13 pan, you can let it cool completely in the pan. Ensuring the cake is fully cooled before glazing is important, as a warm cake will cause the glaze to melt and become too thin.
Prepare and Apply the Glaze
While the cake is cooling, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl until smooth and drizzly. If the glaze is too thick, add more milk, a teaspoon at a time, until you reach your desired consistency; if it’s too thin, add a bit more powdered sugar. A good glaze should be thick enough to coat the back of a spoon but thin enough to drizzle easily.
Once the cake is completely cool, drizzle the prepared glaze generously over the top. Let the glaze set for at least 15-20 minutes before slicing and serving. This decadent cinnamon roll cake is best enjoyed at room temperature.
Tips for the Best Cinnamon Roll Cake
Achieving that perfect, moist texture and even swirl is easier than you think with a few key tips. These simple pointers will help elevate your cinnamon roll cake from good to absolutely amazing.
- Don’t Overmix: Overmixing the batter is a common mistake that leads to a tough cake. Mix the dry and wet ingredients until just combined for a tender crumb.
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature. This helps them emulsify better, creating a smoother batter and a more uniform cake texture.
- Even Swirl: For a beautiful swirl, make sure your cinnamon-sugar mixture isn’t too wet. It should be a thick paste. Dollop it evenly across the first layer of batter and don’t be afraid to gently swirl it into the top layer with a knife for better distribution.
- Pan Preparation: Properly greasing and flouring your pan is crucial, especially for a bundt cake, to prevent sticking. For a 9×13 pan, parchment paper can also be used for easier removal.
- Cooling is Key: Let the cake cool sufficiently before glazing. This prevents the glaze from becoming too runny and ensures it sets nicely on top.
Serving and Storage
This cinnamon roll cake is wonderfully versatile and can be enjoyed in various ways. It’s fantastic on its own, but a dollop of whipped cream or a scoop of vanilla ice cream can take it to the next level.
Store any leftover cake at room temperature in an airtight container for up to 3 days. If your kitchen is particularly warm, or if you’ve added a cream cheese frosting (like a marshmallow whip cheesecake topping), it’s best to refrigerate it for up to 5 days. Reheat slices gently in the microwave for a few seconds if you prefer it warm.
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