Heavenly Cinnamon Roll Cake Recipe: Swirls of Sweet Bliss

Sweet aromas of freshly baked cinnamon roll cake waft through kitchens, promising comfort in every delectable slice.

Butter-rich layers meld together with swirls of warm spice and sugary goodness.

Soft, pillowy textures emerge from careful mixing and precise baking techniques.

Home bakers adore this simplified version that captures classic cinnamon roll magic without complex rolling steps.

Creamy glazes drizzle across golden surfaces, creating irresistible visual appeal.

Memories of weekend breakfasts and cozy mornings dance through each decadent bite.

Why Everyone Loves Cinnamon Roll Cake

• Swirl with Ease: This cinnamon roll cake offers a simple marbling technique that makes anyone feel like a professional baker, creating a stunning visual effect without complex skills.
• Crowd-Pleasing Comfort: Perfect for potlucks, family gatherings, and casual celebrations, this dessert delivers classic cinnamon roll flavors in an easy-to-serve cake format that appeals to all ages.
• Quick Weekend Treat: Minimal prep and straightforward mixing mean you can whip up this delightful dessert quickly, transforming ordinary moments into sweet, memorable experiences with minimal effort.
• Versatile Crowd-Pleaser: Whether served warm for breakfast, as an afternoon snack, or dressed up for dessert, this cake adapts perfectly to different occasions and satisfies diverse taste preferences.

Key Ingredients in Cinnamon Roll Cake

• Flour: Soft and versatile all-purpose flour.
• Milk: Fresh and smooth dairy liquid.
• White Sugar: Sweet granulated baking essential.
• Eggs: Fresh binding ingredient.
• Baking Powder: Light and fluffy rising agent.
• Vanilla Extract: Rich flavor enhancer.
• Salt: Subtle taste balancer.
• Melted Butter: Silky smooth liquid fat.

• Softened Butter: Creamy and rich.
• Brown Sugar: Deep caramel-like sweetness.
• Flour: Light thickening powder.
• Cinnamon: Warm and fragrant spice.

• Confectioners' Sugar, Milk, Vanilla Extract: Sweet drizzling mixture for topping cake.

How to Make Cinnamon Roll Cake from Scratch

Step 1: Prepare Baking Workspace

Warm up the oven to 350°F.

Grab a 9×13-inch baking pan and generously coat it with butter or cooking spray to prevent sticking.

Step 2: Create Cake Batter

• Flour
• Milk
• White sugar
• Eggs
• Baking powder
• Vanilla extract
• Salt

Whisk everything together until the mixture looks smooth and well-blended.

Gently fold in melted butter until fully incorporated.

Step 3: Pour Batter Into Pan

Transfer the cake batter into the prepared baking pan, spreading it evenly across the surface.

Step 4: Craft Cinnamon Swirl Topping

• Softened butter
• Brown sugar
• Flour
• Ground cinnamon

Mix until the ingredients form a creamy, consistent texture.

Step 5: Add Cinnamon Swirl

Drop spoonfuls of the cinnamon mixture over the cake batter.

Use a knife to create beautiful swirling patterns, gently mixing the layers.

Step 6: Bake The Cake

Place the pan in the preheated oven.

Bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should come out nearly clean.

Step 7: Prepare Vanilla Glaze

• Confectioners' sugar
• Milk
• Vanilla extract

Stir until the glaze becomes smooth and silky.

Step 8: Finish And Serve

Once the cake is slightly cooled, drizzle the vanilla glaze over the top.

Slice and enjoy your delicious cinnamon roll cake!

Tips for Moist, Swirled Cinnamon Cakes

• Avoid overbaking by checking the cake at 25 minutes and removing it when a toothpick comes out with just a few moist crumbs.
• Use a butter knife or wooden skewer to gently drag through the cinnamon mixture, creating beautiful marble patterns without overmixing.
• Use room temperature ingredients to ensure smooth batter and more even mixing of all components.
• Cover leftover cake with plastic wrap or store in an airtight container at room temperature for up to 3 days to maintain moisture and freshness.
• Substitute gluten-free flour for a celiac-friendly version or add chopped nuts to the cinnamon layer for extra crunch and texture.

Store and Reheat Cinnamon Roll Cake Easily

• Store leftover cake in an airtight container in the refrigerator for up to 4 days, keeping it fresh and moist.
• Wrap individual slices tightly in plastic wrap and place in a freezer-safe container for up to 2 months, ensuring no freezer burn.
• Warm individual slices in the microwave for 15-20 seconds, or warm the entire cake in a preheated 350°F oven for 10-15 minutes until heated through.
• Bring refrigerated or frozen cake to room temperature before serving to restore its soft, tender texture and enhance the cinnamon flavor.

Tasty Sides and Drinks to Pair with It

• Pair Perfectly with Creamy Coffee Companions: Serve a rich, velvety latte or cappuccino alongside the cake to complement its sweet cinnamon notes and enhance the dessert's warm, comforting flavors.
• Elevate with Decadent Dairy Delights: Enjoy a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the cake's sweetness and add a cool, smooth contrast.
• Sip Spiced Chai for Flavor Harmony: A spiced chai tea with hints of cinnamon and cardamom will beautifully echo the cake's warm spices and create a cozy, indulgent dessert experience.
• Match with Nutty Beverage Buddies: A glass of almond milk or a hazelnut-flavored hot drink will provide a subtle nutty undertone that complements the cake's rich, buttery texture.

Flavor Variations for Cinnamon Roll Cake

• Gluten-Free Cinnamon Roll Cake: Replace wheat flour with almond or coconut flour for a gluten-free alternative, using a 1:1 gluten-free baking mix to maintain cake texture.
• Dairy-Free Version: Substitute milk with almond milk or oat milk, and use coconut oil instead of butter for a lactose-free option that still delivers rich flavor.
• Vegan Adaptation: Use flax eggs instead of regular eggs, swap butter with plant-based margarine, and select non-dairy milk to create a completely plant-based cinnamon roll cake.
• Low-Sugar Option: Replace white sugar with monk fruit sweetener or stevia, reduce overall sugar content, and use a sugar-free glaze made with sugar-free powdered sweetener and almond milk.

FAQs

• Is this cake similar to a traditional cinnamon roll?

No, it’s a cake version that captures the classic cinnamon roll flavor with a marbled cinnamon swirl throughout the cake, offering an easier and quicker alternative to traditional rolled cinnamon rolls.

• Can I make this cake without eggs?

You’ll need eggs for the structure and texture, so substituting them might change the cake’s consistency. If you have an egg allergy, consider looking for specific egg-free cake recipes.

• How do I know when the cake is perfectly baked?

Insert a toothpick into the center of the cake – it should come out nearly clean with just a few moist crumbs. Avoid overbaking, which can make the cake dry.

• What makes the cinnamon swirl layer special?

The swirl is created by mixing softened butter, brown sugar, flour, and cinnamon, then dropping spoonfuls over the batter and using a knife to create a marbled effect, giving the cake its signature cinnamon roll-like appearance and flavor.

Cinnamon Roll Cake Recipe

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4.8 from 22 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Comfort meets indulgence in this irresistible cinnamon roll cake, blending classic bakery nostalgia with homemade warmth. Swirls of sweet cinnamon and buttery layers promise a delightful dessert experience that will transport you to pure culinary bliss.

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Ingredients

Scale 1x2x3x

Main Ingredients:

Flour:

• 3 cups all-purpose flour
• 2 tablespoons all-purpose flour

Sugars:

• 1 cup white sugar
• 1 cup brown sugar
• 2 cups confectioners sugar

Wet Ingredients and Spices:

• 1 1/2 cups milk (360 ml)
• 2 eggs
• 4 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon
• 1/4 teaspoon salt

Butter and Fats:

• 1/4 cup butter, melted (60 ml)
• 1 cup butter, softened (226 grams)
• 5 tablespoons milk (75 ml)

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Instructions

1. Prepare your baking workspace by heating the oven to 350°F and generously coating a 9×13-inch pan with butter or cooking spray.
2. In a spacious mixing bowl, thoroughly combine flour, milk, white sugar, eggs, baking powder, vanilla extract, and salt until the mixture becomes uniform and smooth.
3. Gently fold in the melted butter, ensuring it is fully incorporated into the batter.
4. Transfer the batter evenly into the prepared baking pan, creating a smooth surface.
5. In a separate bowl, cream together softened butter, brown sugar, flour, and ground cinnamon until the mixture becomes light and fluffy.
6. Using a spoon, dollop the cinnamon-butter mixture across the top of the cake batter in random clusters.
7. With a knife, create elegant swirling patterns by gently dragging the cinnamon mixture through the base batter, generating a beautiful marbled effect.
8. Place the pan in the preheated oven and bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge with just a few moist crumbs.
9. While the cake is cooling, whisk together confectioners’ sugar, milk, and vanilla extract until a smooth, pourable glaze forms.
10. Once the cake has cooled slightly but is still warm, drizzle the vanilla glaze generously over the top, allowing it to seep into the cake’s crevices.

Notes

• Opt for room temperature ingredients to ensure smoother mixing and more even baking results.
• Use a light hand when swirling the cinnamon mixture to prevent over-mixing and maintain distinct flavor ribbons.
• Customize the glaze by adding a pinch of cinnamon or using almond extract for a unique twist on the classic recipe.
• Cool the cake completely before drizzling glaze to prevent it from becoming too runny and absorbing into the cake.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts, Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 356
• Sugar: 24 g
• Sodium: 118 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 55 mg