A soft, simple cinnamon roll cake that tastes like cinnamon rolls in every bite. Try this easy cake for a cozy treat.
introduction
This cinnamon roll cake is soft and sweet. It makes a big pan of cake that tastes like cinnamon rolls. It is easy to mix and bake at home. For more easy baking ideas, see this link: easy baking ideas.
why make this recipe
Make this cake when you want a warm, sweet treat with little work. It uses common pantry items and bakes fast. It is perfect for a family breakfast, a snack, or to share at a small party. You can change the topping or filling to match your taste. Find more simple recipes here: simple recipes.
how to make Cinnamon roll cake
This cake uses a simple batter and a cinnamon swirl. You pour the batter in a pan, add the cinnamon sugar, and make a swirl. Bake until golden and top with glaze. If you like step-by-step recipes, this is close to those guides: step-by-step recipes.
Ingredients :
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon swirl:
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 3 tablespoons melted butter
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (add more if needed)
- 1/2 teaspoon vanilla extract
Directions :
- Preheat oven to 350°F (175°C). Grease a 9×13 inch pan.
- In a bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, mix milk, melted butter, egg, and vanilla.
- Pour wet mix into dry mix. Stir until smooth.
- Pour batter into the prepared pan and spread evenly.
- Mix brown sugar and cinnamon. Stir in melted butter to make a paste.
- Drop spoonfuls of the cinnamon mix over the batter. Use a knife to swirl the cinnamon through the batter.
- Bake 25–30 minutes or until a toothpick in the center comes out clean.
- Cool 10 minutes. Mix glaze ingredients until smooth. Drizzle glaze over warm cake.
- Let cool a bit more, then slice and serve.
how to serve Cinnamon roll cake
Serve the cake warm or at room temperature. Cut into squares. A cup of coffee or milk goes well with it. You can add extra glaze or a dusting of cinnamon on top.
how to store Cinnamon roll cake
Cover the cooled cake with plastic wrap or keep in an airtight container. Store at room temperature for 2 days. For longer storage, keep in the fridge up to 5 days. Reheat slices in the microwave for 10–15 seconds to warm.
tips to make Cinnamon roll cake
- Use room temperature milk and egg for a smooth batter.
- Do not overmix the batter; mix until just combined.
- Make clear swirls but avoid overworking the batter.
- If the top browns too fast, cover lightly with foil for the last 5–10 minutes of baking.
- For a softer top, place a buttered piece of parchment on the batter before baking.
variation (if any)
- Add chopped nuts or raisins to the cinnamon swirl.
- Use cream cheese glaze instead of simple glaze for a richer taste.
- Make the cake in a round pan for a giant cinnamon roll look.
FAQs
Q: Can I use oil instead of butter?
A: Yes. Use the same amount of neutral oil if you prefer.
Q: Can I make this gluten-free?
A: Yes. Replace flour with a 1-to-1 gluten-free flour blend. Texture may vary.
Q: How do I make a thicker cinnamon swirl?
A: Double the cinnamon sugar mix and drop in more spoonfuls before swirling.
Q: Can I freeze the cake?
A: Yes. Wrap cooled cake tightly and freeze up to 2 months. Thaw in the fridge or at room temperature.
Q: Is the glaze necessary?
A: No. The cake tastes good without glaze but glaze adds extra sweetness and a classic cinnamon roll feel.
Conclusion
If you want more ideas or variants of this dessert, check a classic Cinnamon Roll Cake guide here: Cinnamon Roll Cake – The Country Cook. For a festive birthday version, see this take on a Birthday Cinnamon Roll Cake: Birthday Cinnamon Roll Cake – The Little Epicurean. To try a large, showy version, look at the Giant Cinnamon Roll Cake recipe and video: Giant Cinnamon Roll Cake (Recipe + Video) – Sally’s Baking.
Cinnamon Roll Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk Use room temperature
- 1/3 cup butter, melted and cooled
- 1 large egg Use room temperature
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 3 tablespoons melted butter
- 1 cup powdered sugar
- 2 tablespoons milk Add more if needed
- 1/2 teaspoon vanilla extract
Method
- Preheat oven to 350°F (175°C). Grease a 9x13 inch pan.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix milk, melted butter, egg, and vanilla.
- Pour wet mix into dry mix. Stir until smooth.
- Pour batter into the prepared pan and spread evenly.
- Mix brown sugar and cinnamon. Stir in melted butter to make a paste.
- Drop spoonfuls of the cinnamon mixture over the batter.
- Use a knife to swirl the cinnamon through the batter.
- Bake 25-30 minutes or until a toothpick in the center comes out clean.
- Cool for 10 minutes.
- Mix glaze ingredients until smooth and drizzle over warm cake.
- Let cool a bit more, then slice and serve.
