The moment you pull this Cinnamon Roll Cake out of the oven, your kitchen will be filled with the warm, comforting scent of cinnamon, sugar, and butter—just like walking past a bakery on a crisp morning. The soft, pillowy texture of the cake itself, combined with the cinnamon swirl throughout, creates the perfect balance of sweetness and spice. It’s like the best parts of a cinnamon roll, but without the fuss of rolling dough. And let’s not forget that decadent glaze! When it drizzles over the top, it melts into the cake, creating sweet, sticky pockets of flavor that are impossible to resist.
As you take that first bite, you’ll notice how the cake is slightly dense but still incredibly moist, almost like it was made to be savored slowly with a hot cup of coffee or tea. The beauty of this cake lies in its versatility. You can enjoy it for breakfast, as a dessert, or even as a mid-afternoon treat when you’re craving something indulgent. What’s even better is that it can be made ahead of time, which means you can enjoy this comforting cake fresh out of the oven whenever the mood strikes. Trust me, once you make it, you’ll want to keep this recipe in your regular rotation. It’s one of those cakes that never fails to bring a smile to your face.
Key Ingredients for Cinnamon Roll Cake
Each roll of together perfect flavors and textures combine to make this delicious cake. Here’s a breakdown of the key ingredients:
- All-purpose flour: The base of the cake, giving it a soft and fluffy texture.
- Baking powder: Helps the cake rise, giving it a light and airy texture.
- Salt: Just a pinch to balance out the sweetness.
- Granulated sugar: Adds sweetness to the cake and helps it caramelize in the oven.
- Milk: Makes the batter smooth and helps create a soft, tender cake.
- Eggs: Ensures the cake is moist and perfectly dense.
- Unsalted butter (melted): Adds richness and a buttery flavor to the cake.
- Vanilla extract: Enhances the flavor of the cake.
- Brown sugar & cinnamon: For the swirl, adding a warm, spicy-sweet filling.
- Powdered sugar: Key ingredient for the glaze, adding sweetness.
- Milk (for the glaze): Helps thin the glaze and adds a creamy texture.
- Vanilla extract (for the glaze): Enhances the flavor of the glaze.
With these simple ingredients, you’re just a few steps away from creating a warm, comforting treat that’s sure to impress every time!
How to Make Cinnamon Roll Cake
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Set aside.
- In a large bowl, beat 1 cup of granulated sugar and ½ cup of melted butter until light and fluffy.
- Add 2 eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
- Gradually mix in the dry ingredients, alternating with 1 cup of milk. Stir until smooth.
- Pour the batter into the prepared baking dish and spread evenly with a spatula.
- In a small bowl, combine 1 cup of brown sugar and 2 tablespoons of cinnamon. Sprinkle over the batter.
- Use a butter knife or skewer to swirl the cinnamon-sugar mixture into the batter.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by whisking 1 cup of powdered sugar, 2 tablespoons of milk, and ½ teaspoon of vanilla extract.
- Once the cake is done, let it cool for 10 minutes before drizzling the glaze over the top.
Serving Suggestions for Cinnamon Roll Cake
- With a Cup of Coffee or Tea: Pair a slice with your morning coffee or tea for a cozy morning treat.
- Top it with Fresh Fruit: Add fresh berries or sliced bananas for a fruity contrast.
- Serve it Warm with a Scoop of Ice Cream: Warm up the cake and add vanilla ice cream for an indulgent dessert.
How to Store Cinnamon Roll Cake
To keep your Cinnamon Roll Cake fresh for longer:
- Let it cool completely before storing to prevent moisture buildup.
- Wrap tightly in plastic wrap or store in an airtight container at room temperature or in the fridge for up to a week.
- For extended storage, slice the cake and freeze individual pieces wrapped in plastic wrap. Thaw at room temperature or microwave to enjoy.
Conclusion
And there you have it, my friends—this Cinnamon Roll Cake is as comforting and delicious as it gets! From the irresistible cinnamon swirl to that dreamy glaze, it’s a cake that brings all the cozy vibes to your kitchen. Whether you’re enjoying it with a cup of coffee in the morning or as a sweet afternoon treat, it’s sure to become a new favorite.
I can already imagine the warm, spicy aroma filling your home, and I’m sure it’ll put a big smile on your face every time you make it. Feel free to get creative with your toppings or how you enjoy it, because, honestly, this cake is so versatile and delicious, it’s bound to shine in whatever form it takes.
If you try out the recipe, I’d absolutely love to hear how it turns out for you—drop me a comment with your thoughts, or let me know if you have any questions. I’m here to help, and it always makes me so happy to hear from fellow home cooks!
Cinnamon Roll Cake
Description
Soft, fluffy cake swirled with cinnamon sugar, creating the perfect balance of sweetness and spice. Topped with a creamy glaze that melts into every bite, this Cinnamon Roll Cake is like your favorite cinnamon rolls, but in cake form!
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
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In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
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In a separate large bowl, beat together the granulated sugar, milk, eggs, and vanilla extract until smooth.
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Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
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Fold in the melted butter until the batter is smooth and fully incorporated.
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Pour the batter into the prepared baking pan and spread it out evenly.
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In a small bowl, mix together the brown sugar and ground cinnamon until well combined.
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Add the softened butter to the cinnamon-sugar mixture and stir until it forms a smooth paste.
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Dollop the cinnamon swirl mixture over the batter in the pan in small spoonfuls.
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Using a butter knife or toothpick, swirl the cinnamon mixture gently into the batter, creating a marbled effect.
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Bake the cake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
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While the cake is baking, prepare the glaze by whisking together the powdered sugar, vanilla extract, and milk in a small bowl until smooth.
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Once the cake is finished baking, remove it from the oven and allow it to cool for about 10 minutes.
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Drizzle the glaze evenly over the warm cake.
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Allow the cake to cool slightly before slicing and serving.
Note
- Ensure the melted butter is not too hot when adding it to the batter to prevent curdling the mixture.
- If you prefer a richer cinnamon flavor, increase the cinnamon to 1 1/2 tablespoons.
- For a slightly crispier edge, bake the cake for an additional 5 minutes, but monitor carefully.
- For a dairy-free version, substitute milk with a non-dairy alternative and use vegan butter.
- The glaze can be made thicker or thinner by adjusting the milk for your desired consistency.
