Cinnamon Roll Cake

Cinnamon Roll Cake is the ultimate comfort dessert, combining two beloved treats into one delightful dish. With a soft, fluffy cake base infused with a cinnamon-sugar swirl, each bite feels like a warm hug. Topped with a creamy glaze, it’s hard to resist a generous slice, whether for breakfast, a snack, or dessert after dinner. It’s easy to create and perfect for sharing with friends and family.

I remember the first time I made this Cinnamon Roll Cake; it was for a brunch gathering, and I was blown away by the positive response. People were gravitating towards it as soon as it came out of the oven. The sweet scent of cinnamon filled my kitchen and drew everyone in, just like home-baked treats should. Now, it has become a staple in my rotating lineup of desserts. I’m thrilled to share this recipe with you, hoping it finds a happy spot in your kitchen as well!

How to Make Cinnamon Roll Cake

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside. This ensures easy removal of the cake later!
2. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and light brown sugar until everything is well combined. The mixture should be smooth and glossy.
3. Add Eggs and Vanilla: Whisk in the eggs and 1 ½ teaspoons of vanilla extract until fully incorporated.
4. Incorporate Buttermilk: Gradually whisk in the buttermilk until the mixture is homogenous.
5. Combine Dry Ingredients: Add the all-purpose flour, baking powder, and salt. Stir gently until just combined. Be careful not to overmix; a few flour streaks are okay.
6. Pour Batter: Pour the batter into the prepared baking dish, spreading it evenly.
7. Prepare Cinnamon Filling: In a medium bowl, mix together ¾ cup of softened salted butter, 1 cup of brown sugar, 2 tablespoons of all-purpose flour, and 1 tablespoon of ground cinnamon. Beat until fully incorporated and fluffy.
8. Add Filling to Batter: Drop spoonfuls of the cinnamon filling over the cake batter using small teaspoons. Avoid swirling or mixing; the filling will create a lovely ripple as it bakes.
9. Bake the Cake: Bake in your preheated oven for about 25-35 minutes. It’s done when a toothpick inserted in the center comes out clean, and the edges are lightly golden.
10. Make the Glaze: While the cake is baking, prepare the glaze by whisking together 1 ½ cups of powdered sugar, 1 tablespoon of melted butter, 2-3 tablespoons of milk, and 1 teaspoon of vanilla extract in a bowl. Adjust the thickness to your preference by adding more powdered sugar for a thick glaze or more milk for a thinner consistency.
11. Drizzle Glaze: Once the cake is baked and slightly cooled, drizzle the glaze over the warm cake, allowing it to soak in just a bit.

Storing & Reheating

To store any leftover Cinnamon Roll Cake, keep it covered at room temperature for up to 2 days. If you want to keep it longer, refrigerate it in an airtight container for about a week. For longer storage, you can freeze slices wrapped tightly in plastic wrap and then foil for up to 3 months. When ready to enjoy, reheat individual slices in the microwave for about 15-20 seconds, or until warmed through. The texture may change slightly after freezing, but it remains delicious. A drizzle of fresh glaze just before serving can help refresh the flavors!

Your new favorite breakfast or dessert awaits with this warm, cozy, and utterly delicious creation. The perfect balance of soft cake and sweet swirl is sure to be a crowd-pleaser.

Recipe FAQs

Can I use whole milk instead of buttermilk?

Absolutely, you can substitute whole milk for buttermilk. To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar to a cup of milk and let it sit for 5 minutes before using.

What if I don’t have any brown sugar?

If you’re out of brown sugar, you can replace it with granulated sugar; however, the result will be a little less moist. Adding a tablespoon of molasses to your granulated sugar can help replicate the flavor and texture.

Can I make this cake ahead of time?

Definitely! You can bake the Cinnamon Roll Cake a day in advance. Just cover it tightly and store at room temperature. Add the glaze right before serving for the best presentation.

Can I freeze the cinnamon roll cake?

Yes, this cake freezes wonderfully! Wrap slices tightly in plastic wrap and foil, then store them in the freezer for up to 3 months. Thaw at room temperature and reheat for a delightful treat!

More Desserts & Appetizers Recipes

• No Bake Gingerbread Cheesecake

Cinnamon Roll Cake

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• Author: Naomi
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 20 servings 1x
• Category: Desserts & Appetizers
• Method: Baking
• Cuisine: American

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Description

This Cinnamon Roll Cake is a delightful treat with its irresistibly sweet flavor and simple prep, making it perfect for any occasion. You’ll love the buttery cake and gooey cinnamon filling that pairs beautifully for a homemade dessert anyone can enjoy.

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Ingredients

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• ½ cup salted butter melted and cooled slightly
• ½ cup granulated sugar
• ⅓ cup light brown sugar packed
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• 1 ¼ cups buttermilk
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup salted butter at room temperature
• 1 cup brown sugar packed
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon
• 1 ½ cups powdered sugar
• 1 tablespoon butter melted
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together melted butter and both sugars until smooth.
3. Add eggs and vanilla to the mixture and whisk until combined.
4. Stir in the buttermilk until the mixture is uniform.
5. Gently mix in flour, baking powder, and salt just until combined.
6. Pour the batter into the prepared baking pan and set aside.
7. In a medium bowl, prepare the filling by mixing together butter, light brown sugar, all-purpose flour, and cinnamon until well blended.
8. Drop spoonfuls of the cinnamon filling over the batter without swirling.
9. Bake for 25-35 minutes or until a toothpick inserted comes out clean.
10. For the glaze, whisk together powdered sugar, melted butter, milk, and vanilla extract; adjust the consistency with more sugar or milk as needed.
11. Drizzle the glaze over the warm cake.

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Notes

Make sure to cool the melted butter slightly before mixing to ensure a smooth batter.
Adjust the thickness of the glaze according to your preference by modifying the sugar and milk amounts.
Store leftover cake in an airtight container at room temperature for up to 2 days.

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Nutrition

• Serving Size: 1 slice
• Calories: 360
• Sugar: 30g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 75mg

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