Cinnamon Roll Cake is the answer to a dessert lover’s dreams. Imagine the warm, comforting aroma of fresh cinnamon rolls wafting through your kitchen, yet with all the ease and simplicity of a cake. This delightful recipe combines soft cake with swirls of cinnamon and sugar, topped off with a sweet glaze that makes each bite a heavenly experience.
Why We Love This Cinnamon Roll Cake Recipe
What makes this Cinnamon Roll Cake stand out from other desserts? First and foremost, it’s the effortless combination of flavor and texture. The cake itself is rich and moist, while the cinnamon swirl offers a warm spice that elevates every bite. You won’t spend hours in the kitchen kneading dough or rolling out cinnamon rolls—this is a straightforward recipe designed for busy bakers and novices alike.
Moreover, it’s perfect for sharing. A generous slice of this cake is ideal for breakfast, dessert, or an afternoon pick-me-up with a cup of coffee. The appeal of enjoying a slice of cake while savoring that beloved cinnamon roll flavor is irresistible. Once you try this recipe, it’s likely to become a staple in your repertoire, cherished by family and friends alike.
Ingredients about Cinnamon Roll Cake
To create this mouthwatering Cinnamon Roll Cake, ensure you have these ingredients on hand. Each component contributes to the cake’s overall flavor and texture.
- 2 cups (284 g) all-purpose flour
- 1 1⁄2 cups (318 g) granulated sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1⁄3 cups (302 g) light or regular sour cream
- 2/3 cup (151 g) salted butter, softened
- 1 teaspoon vanilla extract
- 3 large eggs
- 3/4 cup (170 g) salted butter, very soft (but not melted)
- 3/4 cup (159 g) light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
- 2 cups (228 g) powdered sugar
- 4-5 tablespoons milk
- 1/2 teaspoon vanilla extract
How to Make Cinnamon Roll Cake Directions
Making Cinnamon Roll Cake is not only rewarding but also incredibly simple. To get started, preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick cooking spray and set it aside—the last thing you want is for your cake to stick!
In a large mixing bowl, gather all the cake batter ingredients: the all-purpose flour, granulated sugar, baking soda, baking powder, salt, sour cream, softened salted butter, vanilla extract, and large eggs. Using a hand mixer or a whisk, blend the mixture well until it becomes smooth and creamy. Once your batter is ready, spread it evenly in the prepared baking pan, making sure to reach the corners for even baking.
Now, it’s time for the cinnamon swirl. In a medium bowl, combine the very soft salted butter, light brown sugar, all-purpose flour, and ground cinnamon. Stir well until all ingredients are fully incorporated and the mixture becomes smooth. Using a spoon, dollop heaping spoonfuls of this mixture over the top of your cake batter.
With a butter knife, create beautiful swirls through the cake batter. Be gentle—ensure that you don’t press the knife all the way to the bottom of the pan. Just swirl into the top half of the batter; a few generous loops are all you need for that perfect cinnamon swirl.
Now it’s time to bake your cake! Place it in the preheated oven and let it bake for about 30-32 minutes. You’ll know it’s ready when the top springs back lightly to your touch and a toothpick inserted into the center comes out clean or with a few moist crumbs.
While the cake is baking, prepare the glaze. In a separate bowl, whisk together the powdered sugar, milk, and vanilla extract until you achieve a smooth consistency. Once your cake has finished baking, pour the warm glaze evenly over the top.
This delightful cake can be served warm or cooled to room temperature. It’s hard to resist digging in right away, as the aroma of cinnamon is just too tempting!
How to Serve Cinnamon Roll Cake
When it comes to serving your Cinnamon Roll Cake, there are countless delicious ways to enjoy it. You can cut it into squares and serve it on a platter for a casual family gathering, or dress it up a bit for brunch with friends. This cake pairs exceptionally well with fresh fruit, like sliced strawberries or a fruity compote, which adds a contrasting freshness to the rich cake.
If you’re feeling creative, serve your cake with a dollop of whipped cream or a scoop of vanilla ice cream on the side. This decadent pairing will elevate each bite to new heights and make for an unforgettable dessert experience.
Consider presenting each slice on a fancy dessert plate garnished with a sprinkle of cinnamon or a drizzle of the remaining glaze for a pretty touch. The cake is just as delightful at breakfast as it is at dessert, making it a versatile addition to any meal.
Expert Tips: Cinnamon Roll Cake
To ensure your Cinnamon Roll Cake turns out perfectly every time, here are some expert tips to keep in mind:
Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before starting. This helps create a more uniform batter and ensures proper mixing.
Don’t Overmix: When combining the cake ingredients, take care not to overmix the batter. Mixing just until everything is incorporated ensures a lighter, fluffier cake.
Watch for Baking Time: Every oven is different, so keep an eye on your cake during the last few minutes of baking. Check it earlier to prevent overbaking, as a dry cake isn’t as enjoyable.
Perfect Glaze Consistency: If your glaze is too thin, add a bit more powdered sugar; if it’s too thick, a splash of milk will help thin it out. You want it to be pourable yet thick enough to hold onto the cake nicely.
Storage Tips: Allow the cake to cool completely before storing it. It can last in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
How to Store Cinnamon Roll Cake
To preserve the freshness of your Cinnamon Roll Cake, ensure it cools completely before storage. Store it in an airtight container at room temperature if you plan to consume it within a couple of days. If you want to keep it for longer, consider refrigerating it in an airtight container.
Cinnamon Roll Cake can last for up to a week in the fridge, remaining delicious and moist. For even longer storage, you can freeze slices wrapped tightly in plastic wrap and then in a layer of aluminum foil. Thaw the cake on your counter when you’re ready to enjoy a slice again.
Variation of Cinnamon Roll Cake
While the classic Cinnamon Roll Cake is a delight on its own, there are several ways to customize it to suit your taste or dietary needs. Here are some fun variations to explore:
Nutty Addition: Stir in some chopped nuts, such as pecans or walnuts, either in the batter or into the cinnamon swirl. This adds a lovely crunch and beautiful texture to your cake.
Fruity Flavors: For a twist, add fresh fruit like diced apples or bananas to the batter for added sweetness and moisture. You can also use applesauce in place of some of the butter for a healthier version.
Different Spices: Experiment with spices such as nutmeg, cardamom, or pumpkin pie spice to give your cake a unique flavor profile. The warmth from these spices alongside the cinnamon can create a deliciously complex flavor.
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose has a one-to-one ratio for best results.
Icing Alternative: Instead of a vanilla glaze, consider a cream cheese frosting. Simply whip together softened cream cheese, powdered sugar, butter, and a splash of milk for a creamy topping that pairs beautifully with the spiced cake.
FAQ: Cinnamon Roll Cake
How long does Cinnamon Roll Cake last?
Cinnamon Roll Cake can be stored at room temperature in an airtight container for 2-3 days or in the refrigerator for up to a week. If frozen, it can last for about 2-3 months.
Can I make Cinnamon Roll Cake ahead of time?
Yes! You can bake the cake a day ahead and store it covered at room temperature or in the fridge. Glaze it just before serving to keep it fresh.
Can I freeze Cinnamon Roll Cake?
Absolutely. Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze. Thaw at room temperature when you’re ready to enjoy it.
Is this recipe adaptable for dietary restrictions?
Yes, there are many ways to adapt the recipe for dietary needs, such as using gluten-free flour or substituting unsalted butter for those watching their salt intake.
Can I add more cinnamon to the recipe?
Certainly! If you love cinnamon, feel free to increase the amount in the swirl or even add a touch to the batter to enhance the flavor.
Cinnamon Roll Cake
Equipment
- 9×13-inch baking pan
- Mixing Bowls:
- Hand mixer or whisk
- Butter knife
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 teaspoon baking soda
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1.33 cups sour cream light or regular
- 2/3 cup salted butter softened
- 1 teaspoon vanilla extract
- 3 large eggs
Cinnamon Swirl
- 3/4 cup salted butter very soft (not melted)
- 3/4 cup light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
Glaze
- 2 cups powdered sugar
- 4-5 tablespoons milk
- 0.5 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray and set aside.
- In a large bowl, combine flour, sugar, baking soda, baking powder, salt, sour cream, softened butter, vanilla extract, and eggs. Mix until smooth and creamy.
- Spread the batter evenly into the prepared baking pan.
- In a separate bowl, mix the swirl ingredients (soft butter, brown sugar, flour, cinnamon) until smooth. Drop spoonfuls over the batter, then swirl gently with a butter knife.
- Bake for 30–32 minutes, or until the top springs back and a toothpick inserted in the center comes out clean or with moist crumbs.
- While the cake bakes, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.
- Once the cake is done, pour the glaze evenly over the warm cake. Let cool slightly before serving.