Cinnamon Roll Cake Recipe

There's nothing quite like the warm, sweet aroma of cinnamon filling your kitchen on a chilly morning. This Cinnamon Roll Cake takes everything you love about gooey, indulgent cinnamon rolls and transforms it into a fuss-free, crowd-pleasing cake that's perfect for breakfast, dessert, or any cozy gathering.

I first created this recipe when I wanted the flavors of classic cinnamon rolls but didn’t have the time to roll, shape, and proof dough. The result? A soft, moist cake swirled with cinnamon-sugar goodness, topped with a luscious glaze that melts into every bite. Let’s dive into what makes this cake irresistible.

Why You'll Love This Cinnamon Roll Cake

Get ready to meet your new favorite bake! This Cinnamon Roll Cake is a game-changer for cinnamon lovers everywhere.

First, it's incredibly easy to make. No need for yeast, proofing, or kneading – this cake comes together in just a single bowl and a few simple steps. It’s perfect for those mornings when you’re craving something special but short on time.

The flavor is pure comfort. Imagine a soft vanilla cake infused with swirls of buttery cinnamon-sugar that caramelizes slightly as it bakes. It’s everything you love about traditional cinnamon rolls, without the effort.

This recipe is perfect for sharing. Whether you’re hosting brunch or treating your family to an afternoon snack, one pan of this cake serves everyone, making it both practical and indulgent.

Finally, the versatility of this recipe makes it a keeper. You can add nuts, raisins, or even a cream cheese glaze for an extra decadent touch. Now, let’s look at the ingredients you’ll need.

Ingredients Notes

The beauty of this cake lies in its simple, pantry-friendly ingredients. Each one plays an essential role in creating the perfect balance of flavor and texture.

All-purpose flour forms the base of the cake. Be sure to measure it correctly to avoid a dense cake – spoon it into your measuring cup and level it off with a knife.

Granulated sugar sweetens the batter, while brown sugar adds that deep, molasses-rich flavor to the cinnamon swirl. Together, they create the perfect harmony of sweetness.

Butter is used in both the batter and the cinnamon swirl, adding richness and moisture. Make sure it’s softened for easier mixing.

Cinnamon is the star of the show here. Use a good-quality ground cinnamon for the best flavor – you’ll taste the difference in every bite.

Whole milk helps create a tender, moist crumb. You can substitute it with almond or oat milk for a dairy-free version, but the texture might differ slightly.

For the glaze, you’ll need powdered sugar, milk, and a touch of vanilla extract. This simple combination creates a smooth, pourable glaze that’s the perfect finishing touch.

No special equipment is needed – just a hand mixer, a mixing bowl, and a 9x13-inch baking dish.

How to Make This Cinnamon Roll Cake

This cake comes together quickly and easily – you’ll have it baking in no time.

Start by preheating your oven to 350°F (175°C) and greasing a 9x13-inch baking dish. This ensures your cake will release easily after baking.

In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract. Gradually add your dry ingredients, alternating with milk, until a smooth batter forms.

Pour the batter into your prepared dish, spreading it out evenly. Now, it’s time for the fun part – the cinnamon swirl! Mix together melted butter, brown sugar, and cinnamon in a small bowl. Drop spoonfuls of this mixture over the batter, then use a knife to create swirls. Be gentle to avoid overmixing.

Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. While the cake bakes, whisk together the powdered sugar, milk, and vanilla extract for the glaze.

Once the cake is out of the oven, let it cool slightly before pouring the glaze over the top. The warmth of the cake helps the glaze seep into every nook and cranny, creating a sticky-sweet finish.

Storage Options

This Cinnamon Roll Cake stores beautifully, making it great for meal prep or leftovers.

To keep it fresh, cover the pan with plastic wrap or transfer slices to an airtight container. Store at room temperature for up to two days or refrigerate for up to a week.

For longer storage, freeze individual slices wrapped in plastic wrap and foil. They’ll stay fresh for up to three months. Just thaw at room temperature before enjoying.

Reheating is easy – pop a slice in the microwave for 15-20 seconds to bring back that fresh-baked warmth.

Variations and Substitutions

This recipe is wonderfully adaptable, so feel free to make it your own!

• Add a handful of chopped pecans or walnuts to the cinnamon swirl for extra crunch.
• Sprinkle raisins or dried cranberries over the batter for a fruity twist.
• Swap the vanilla glaze for a cream cheese frosting for a richer topping.
• Make it dairy-free by using plant-based butter and milk.
• Add a pinch of nutmeg or cloves to the cinnamon mixture for extra spice.

Don’t be afraid to experiment with flavors – this cake is your blank canvas for creativity. Whether you stick to the classic recipe or customize it with your favorite ingredients, you’re guaranteed a delicious treat every time.

Enjoy the warm, comforting flavors of this Cinnamon Roll Cake, and don’t forget to savor every gooey, cinnamon-swirled bite!

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