If you love the flavors of cinnamon rolls but are looking for a simpler way to enjoy them, this Cinnamon Roll Cake is the perfect solution. Combining the moist, tender texture of a cake with the rich, spiced filling of a cinnamon roll, this dessert is sure to become a household favorite. Easy to make and incredibly delicious, it’s perfect for breakfast, brunch, or dessert.
Ingredients:
For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup unsalted butter, melted
2 large eggs
2 teaspoons vanilla extract
For the Cinnamon Filling:
1/2 cup unsalted butter, softened
1 cup packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or dish to ensure your cake doesn’t stick.
Make the Cake Batter:
Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
Wet Ingredients: In another bowl, mix 1 cup of buttermilk, 1/4 cup of melted unsalted butter, 2 large eggs, and 2 teaspoons of vanilla extract until well combined.
Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
Prepare the Cinnamon Filling:
In a small bowl, combine 1/2 cup of softened unsalted butter, 1 cup of packed brown sugar, 2 tablespoons of all-purpose flour, and 1 tablespoon of ground cinnamon. Mix until smooth and well combined.
Assemble the Cake:
Spread half of the cake batter evenly into the prepared baking pan.
Dollop spoonfuls of the cinnamon filling over the batter layer, then gently spread it out using a spatula or the back of a spoon.
Drop the remaining cake batter over the cinnamon layer and spread carefully to cover as much as possible. It’s okay if some cinnamon filling peeks through.
Bake:
Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Make the Glaze:
While the cake is baking, prepare the glaze by mixing 1 cup of powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract in a small bowl until smooth.
Finish the Cake:
Remove the cake from the oven and let it cool in the pan for about 10 minutes.
Drizzle the glaze over the warm cake.
Serve slices of the cake warm or at room temperature. Enjoy!
Serving Tips:
Warm from the Oven: Serve the Cinnamon Roll Cake warm, straight from the oven, when the glaze is still gooey and slightly melted. This enhances the flavor and provides a delightful texture contrast.
With Beverages: Pair a slice of this cake with a hot cup of coffee, tea, or a glass of cold milk. The rich, spiced flavor of the cake complements these beverages perfectly.
For Breakfast or Brunch: This cake makes an excellent breakfast or brunch treat. Serve it alongside fresh fruit, yogurt, or a savory egg dish for a balanced meal.
As a Dessert: Serve the cake as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of warm cake and cold ice cream is particularly delightful.
Holiday Treat: This cake is also a fantastic addition to holiday breakfasts or brunches. Its warm cinnamon flavor makes it a cozy and festive choice for gatherings.
Storage Tips:
Room Temperature: Store any leftover cake in an airtight container at room temperature for up to 3 days. Ensure the container is tightly sealed to maintain the cake’s moisture.
Refrigeration: For longer storage, keep the cake in the refrigerator. It will stay fresh for up to a week. Before serving, you can warm slices in the microwave for about 10-15 seconds to restore its softness.
Freezing: The Cinnamon Roll Cake can be frozen for up to 3 months. To freeze, wrap individual slices or the entire cake (after it has completely cooled) tightly in plastic wrap, then place in a freezer-safe bag or container. Thaw in the refrigerator or at room temperature before serving. For a warm treat, heat thawed slices in the microwave for about 20-30 seconds.
Reheating: To reheat the cake and enjoy it warm, place slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will help to soften the cake and refresh the flavors.
Related Recipes:
- Cinnamon Roll Cheesecake with Cream Cheese Frosting
- Bisquick Cinnamon Rolls
- Red Velvet Cinnamon Rolls
FAQs:
Can I use a different type of milk instead of buttermilk?
Yes, you can substitute buttermilk with regular milk. For a closer approximation to buttermilk, you can add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and let it sit for about 5 minutes before using it in the recipe.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Store it in an airtight container at room temperature. When ready to serve, you can warm it slightly in the microwave or oven. You can also prepare the glaze just before serving to drizzle over the warm cake for a fresh touch.
Can I add nuts or raisins to the cinnamon filling?
Yes, you can customize the cinnamon filling by adding chopped nuts like pecans or walnuts, or even raisins. Simply fold in about 1/2 cup of your chosen add-ins to the cinnamon filling mixture before spreading it over the cake batter.
How do I prevent the cake from becoming too dry?
To ensure your cake remains moist, be careful not to overbake it. Check for doneness around the 30-minute mark by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Also, avoid overmixing the batter as this can lead to a denser, drier cake. If storing the cake, keep it in an airtight container to retain moisture.
Conclusion:
This Cinnamon Roll Cake recipe is an easy yet indulgent way to enjoy the flavors of cinnamon rolls without the hassle of rolling dough. With its tender crumb, rich cinnamon filling, and sweet glaze, it’s a surefire hit for any occasion. Give it a try, and watch it become a beloved favorite in your home!
📖 Recipe:
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Cinnamon Roll Cake
- Total Time: 50-55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Cinnamon Roll Cake combines the best elements of classic cinnamon rolls and cake, creating a deliciously moist and spiced dessert that’s perfect for any occasion. With its rich cinnamon filling and sweet glaze, this cake is sure to become a favorite in your home. Easy to make and even easier to enjoy, it’s ideal for breakfast, brunch, or dessert.
Ingredients
For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup unsalted butter, melted
2 large eggs
2 teaspoons vanilla extract
For the Cinnamon Filling:
1/2 cup unsalted butter, softened
1 cup packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or dish.
- Make the Cake Batter:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, melted butter, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Prepare the Cinnamon Filling: In a small bowl, combine softened butter, brown sugar, flour, and cinnamon. Mix until smooth and well combined.
- Assemble the Cake:
- Spread half of the cake batter evenly into the prepared baking pan.
- Dollop spoonfuls of the cinnamon filling over the batter layer, then gently spread it out using a spatula or the back of a spoon.
- Drop the remaining cake batter over the cinnamon layer and spread carefully to cover as much as possible. It’s okay if some cinnamon filling peeks through.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Make the Glaze: While the cake is baking, prepare the glaze by mixing powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Finish the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Drizzle the glaze over the warm cake. Serve slices of the cake warm or at room temperature. Enjoy!
Notes
To ensure a moist cake, be careful not to overbake. Check for doneness around the 30-minute mark.
Customize the cinnamon filling by adding chopped nuts or raisins for extra texture and flavor.
Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert, Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
