Cinnamon Roll Cake Recipe

There's nothing quite like the sweet aroma of cinnamon and sugar filling your kitchen as you bake this decadent Cinnamon Roll Cake. With its soft, tender crumb and gooey cinnamon swirls, this cake transforms the classic breakfast favorite into a dessert-worthy treat.

this Recipe

I discovered this recipe during a cozy weekend at home when I was craving the flavors of cinnamon rolls but didn’t want the hassle of working with yeast. It’s now my go-to dessert for brunch gatherings or lazy Sunday mornings with family. Let’s dive into what makes this cake so special.

Why You'll Love This Cinnamon Roll Cake

Get ready to embrace a dessert that feels like a warm hug. This Cinnamon Roll Cake combines everything you love about cinnamon rolls – minus the kneading and waiting.

First, it’s incredibly simple to make. With no yeast or long rise times, this cake is a time-saver without sacrificing the soft, pillowy texture we all crave.

Second, the flavor is unbeatable. The buttery cinnamon-sugar swirl melts into the cake, creating pockets of gooey sweetness in every bite. Top it all off with a luscious cream cheese glaze, and you’ve got a dessert that’s hard to resist.

Lastly, this recipe is versatile. Serve it as a show-stopping dessert, a unique addition to brunch, or even as a comforting treat with your afternoon coffee.

So, whether you’re a seasoned baker or just starting, this cake will quickly become a favorite in your kitchen.

Ingredients Notes

The beauty of this Cinnamon Roll Cake lies in its simple yet flavorful ingredients. Let’s take a closer look at the key components.

The cake base is made with basic pantry staples like flour, sugar, eggs, and butter. The combination of these ingredients creates a soft and moist texture, perfect for absorbing the gooey cinnamon swirl.

For the cinnamon swirl, you’ll need butter, brown sugar, and cinnamon. The butter makes the swirl rich and decadent, while the brown sugar adds a deep, molasses-like sweetness that pairs beautifully with the spice of cinnamon.

The cream cheese glaze is the crowning glory of this cake. Made with cream cheese, powdered sugar, and a touch of vanilla, it’s silky, tangy, and perfectly sweet. This glaze ties all the flavors together, giving the cake a bakery-quality finish.

For equipment, all you’ll need is a mixing bowl, a whisk, and a 9x13-inch baking dish. It’s as straightforward as baking gets!

How To Make This Cinnamon Roll Cake

Creating this Cinnamon Roll Cake is a straightforward process that yields bakery-worthy results. Follow these steps for sweet success.

Start by preheating your oven to 350°F (175°C) and greasing a 9x13-inch baking dish. This ensures your cake doesn’t stick and allows for easy serving.

In a large mixing bowl, whisk together flour, sugar, baking powder, salt, milk, eggs, and vanilla extract until smooth. Then, fold in melted butter to create a silky batter. Pour this into your prepared baking dish and spread it evenly.

For the cinnamon swirl, combine softened butter, brown sugar, and cinnamon in a small bowl. Drop spoonfuls of the mixture onto the cake batter, then use a knife to swirl it throughout the cake, creating a marbled effect.

Bake the cake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. While the cake bakes, prepare the cream cheese glaze by mixing softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and pourable.

Once the cake is out of the oven and slightly cooled, drizzle the glaze over the top. Allow it to seep into the warm cake, enhancing every bite with creamy, tangy sweetness.

This entire process takes about an hour, from prep to finish, making it ideal for both planned events and spontaneous cravings.

Storage Options

Storing this Cinnamon Roll Cake is a breeze, and it tastes just as good the next day.

To store at room temperature, place the cake in an airtight container or cover it tightly with plastic wrap. It will stay fresh for up to two days.

For longer storage, refrigerate the cake in a sealed container. It will keep well for up to five days. The cream cheese glaze firms up in the fridge, but a quick microwave reheat restores its gooey perfection.

You can also freeze the cake for up to three months. Wrap individual slices in plastic wrap and place them in a freezer-safe bag. To serve, thaw in the refrigerator overnight and warm in the microwave for a freshly baked taste.

Variations and Substitutions

The versatility of this recipe means you can adapt it to suit your tastes or dietary needs.

• For a nutty twist, sprinkle chopped pecans or walnuts over the cinnamon swirl before baking.
• Swap the cream cheese glaze for a simple powdered sugar glaze if you’re short on ingredients or prefer a lighter topping.
• Experiment with flavors by adding a dash of nutmeg or cardamom to the cinnamon swirl for a unique spice blend.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free baking mix. Be sure to check for a one-to-one substitute to maintain the cake’s texture.
• Make it dairy-free by using plant-based butter, milk, and cream cheese alternatives.

Don’t be afraid to get creative! This cake is forgiving and delicious no matter how you customize it.

In just one bite, this Cinnamon Roll Cake will remind you why cinnamon rolls are so beloved – only now, they’re easier and even more irresistible in cake form. Enjoy!

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