Cinnamon Roll Cake Recipe

There’s nothing quite like the comforting aroma of cinnamon and sugar wafting through your home, and this Cinnamon Roll Cake delivers all the cozy vibes with none of the hassle of rolling dough. Perfectly moist, layered with swirls of cinnamon-sugar goodness, and topped with a luscious glaze, it’s a treat everyone will love.

this Recipe

I first stumbled upon this recipe when craving cinnamon rolls but didn’t have the time for yeast dough. What began as a shortcut quickly turned into a family favorite, earning a permanent spot in our recipe rotation. Let’s dive into the details of this delightful dessert!

Why You’ll Love This Cinnamon Roll Cake

Get ready to meet your new go-to dessert for any occasion. This Cinnamon Roll Cake combines everything you love about classic cinnamon rolls into an easy-to-make cake format.

First, it’s incredibly simple to prepare. Unlike traditional cinnamon rolls, there’s no waiting for dough to rise. You’ll have this cake mixed, baked, and ready to enjoy in under an hour.

It’s also a crowd-pleaser! The warm, spiced flavors appeal to just about everyone, and the soft texture makes it perfect for brunch, dessert, or even a special breakfast treat.

The combination of pantry staples means you likely already have everything you need to make this cake. No need for last-minute grocery store runs!

Lastly, it’s endlessly versatile. Whether you prefer a classic vanilla glaze, a cream cheese topping, or an extra sprinkle of nuts, this cake can adapt to your tastes with ease.

Ingredients Notes

This Cinnamon Roll Cake shines because of its simple yet flavorful ingredients. Each one plays a role in creating the perfect texture and taste.

Flour is the base of this cake. All-purpose flour works best here, delivering just the right balance of structure and softness. Be sure to measure it correctly by spooning it into your measuring cup and leveling it off.

Brown sugar and cinnamon combine to create the signature swirl. Dark brown sugar enhances the richness, but light brown sugar works if that’s what you have on hand.

Butter gives this cake its tender crumb and luscious cinnamon filling. Use unsalted butter to control the salt levels in the recipe, and make sure it’s softened for easy mixing.

Buttermilk keeps the cake moist and adds a subtle tang that balances the sweetness. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk.

Powdered sugar is the star of the glaze. Mix it with milk or cream for a smooth, pourable topping that seeps into the cake's nooks and crannies.

You won’t need any special equipment to make this recipe. A standard 9x13-inch baking dish, a mixing bowl, and a whisk are all you need.

How To Make This Cinnamon Roll Cake

Creating this irresistible cake is as easy as mixing, swirling, and baking. Let’s break it down step by step.

Start by preheating your oven to 350°F and greasing a 9x13-inch baking dish. While the oven heats, gather your ingredients and measure them out for easy assembly.

Mix the cake batter by combining flour, sugar, baking powder, salt, eggs, butter, vanilla extract, and buttermilk in a large bowl. Stir until the mixture is smooth and lump-free.

For the cinnamon swirl, combine brown sugar, cinnamon, and melted butter in a separate bowl. Drop spoonfuls of the mixture over the cake batter and use a knife to create swirls. Be sure to reach all the way to the edges for an even distribution of flavor.

Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. While the cake bakes, prepare the glaze by whisking together powdered sugar and milk. You’re aiming for a consistency that’s thick but pourable.

Once the cake is done, remove it from the oven and let it cool for about 10 minutes before pouring the glaze over the top. The warmth of the cake will help the glaze soak in, creating a perfectly gooey finish.

Storage Options

This Cinnamon Roll Cake is just as good the next day, making it a fantastic make-ahead option. Store leftovers in an airtight container at room temperature for up to 3 days.

If you prefer to refrigerate it, the cake will stay fresh for up to a week. Just be sure to let it come to room temperature before serving, or warm individual slices in the microwave for a few seconds.

For longer storage, freeze the cake. Wrap individual slices in plastic wrap and place them in a freezer-safe container. They’ll keep for up to 3 months. When you’re ready to enjoy, thaw a slice overnight in the fridge and warm it up as needed.

Variations and Substitutions

This Cinnamon Roll Cake is incredibly adaptable, so feel free to get creative!

For a creamier glaze, replace the milk with softened cream cheese and beat until smooth. This creates a tangy topping that’s irresistible.

Add a crunchy texture by sprinkling chopped pecans or walnuts over the cinnamon swirl before baking. The nuts toast beautifully in the oven, adding a new layer of flavor.

Love chocolate? Swap out some of the cinnamon swirl for a layer of chocolate chips or drizzle melted chocolate over the cooled cake.

If you’re a fan of spice, enhance the flavor by adding a pinch of nutmeg or clove to the cinnamon mixture. These warm spices complement the sweetness perfectly.

For a healthier twist, try using whole wheat flour in place of half the all-purpose flour. It adds a subtle nuttiness without compromising the texture.

No matter how you choose to customize it, this Cinnamon Roll Cake is guaranteed to be a hit. Give it a try, and prepare for everyone to beg for seconds!

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