Cinnamon Roll Cake Recipe

Cinnamon Roll Cake Recipe

If you love the comforting taste and aroma of classic cinnamon rolls but want an easier way to enjoy them without the hassle of rolling individual buns, this Cinnamon Roll Cake is your perfect solution. It captures all the gooey, cinnamon-sugar swirls and soft texture of traditional cinnamon rolls in one luscious cake form.

This cake is moist, fluffy, and loaded with cinnamon-sugar swirls throughout every bite. Topped with a creamy vanilla cream cheese glaze, it’s an indulgent treat for breakfast, brunch, or dessert. The recipe is straightforward, making it a fantastic choice for both beginners and seasoned bakers who want cinnamon roll flavor with less fuss.

Ingredients

For the Cake:

• 3 cups (375g) all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 tbsp ground cinnamon
• 1 cup (230g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup (240ml) buttermilk (or milk + 1 tsp lemon juice)

For the Cinnamon Swirl:

• 1 cup (200g) packed brown sugar
• 2 tbsp ground cinnamon
• ½ cup (115g) unsalted butter, melted

For the Cream Cheese Glaze:

• 4 oz (115g) cream cheese, softened
• ½ cup (60g) powdered sugar, sifted
• 2 tbsp unsalted butter, softened
• 1 tsp vanilla extract
• 2–3 tbsp milk (to thin glaze)

How to Make Cinnamon Roll Cake

Step 1: Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C).

Grease and flour a 9×13 inch baking pan or line with parchment paper.

Step 2: Prepare Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).

Add eggs one at a time, beating well after each addition.

Mix in vanilla extract.

Step 4: Combine Wet and Dry Ingredients

Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients.

Mix just until combined; do not overmix.

Step 5: Prepare Cinnamon Swirl Mixture

In a small bowl, combine brown sugar, cinnamon, and melted butter. Mix until smooth and combined.

Step 6: Assemble the Cake with Swirls

Pour half of the cake batter into the prepared pan and spread evenly.

Spoon half of the cinnamon swirl mixture over the batter.

Using a knife or skewer, gently swirl the cinnamon mixture into the batter.

Pour the remaining cake batter over the swirl layer and spread gently.

Spoon the remaining cinnamon swirl on top and swirl again carefully.

Step 7: Bake the Cake

Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and allow the cake to cool completely in the pan.

Step 8: Prepare Cream Cheese Glaze

Beat cream cheese and butter together until smooth.

Gradually add powdered sugar and vanilla extract.

Add milk 1 tablespoon at a time until the glaze reaches your desired consistency.

Step 9: Glaze the Cake

Spread the cream cheese glaze evenly over the cooled cake.

Slice and serve.

Chef’s Notes

Swirling technique: Don’t over-swirl the cinnamon mixture; you want distinct swirls to keep that cinnamon roll look and flavor.

Butter temperature: Make sure butter is softened (not melted) for the batter and melted for the swirl.

Storage: Keep leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Add-ins: You can toss in chopped pecans or walnuts for extra crunch in the swirl.

Make it vegan: Substitute butter with vegan butter, use flax eggs, and plant-based milk.

Nutrition Information (Per serving, serves 12)

• Calories: ~380
• Total Fat: 18g
• Saturated Fat: 11g
• Carbohydrates: 52g
• Sugars: 32g
• Protein: 4g
• Fiber: 1g
• Sodium: 280mg

Approximate values.

Frequently Asked Questions (FAQs)

1. Can I make this cake gluten-free?

Yes, by using a 1:1 gluten-free flour blend in place of all-purpose flour.

2. How do I store leftover cinnamon roll cake?

Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.

3. Can I make the cream cheese glaze ahead of time?

Yes, make the glaze a day ahead, keep refrigerated, and stir well before using.

4. What can I substitute for buttermilk?

Use regular milk with 1 tsp lemon juice or white vinegar added, let sit for 5 minutes before using.

5. Can I add nuts or raisins?

Yes! Add ½ cup chopped nuts or raisins to the cinnamon swirl mixture if you like.

This Cinnamon Roll Cake brings all the classic flavors in an easy-to-make, shareable dessert. Soft, swirly, and topped with luscious cream cheese glaze — it’s a guaranteed crowd-pleaser!

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