Cinnamon Roll Cake Delight

This cinnamon roll cake transforms beloved cinnamon roll flavors into an easy-to-make cake that's perfect for brunch gatherings or weekend treats. The warm cinnamon swirls and sweet glaze create that classic cinnamon roll experience without all the work of traditional yeast rolls.

I first made this cake when hosting a last-minute family brunch. The smell of cinnamon brought everyone to the kitchen before I could even call them, and now it's requested at nearly every family gathering.

Ingredients

• All purpose flour: creates the perfect tender crumb structure
• Milk: adds moisture and richness to the cake
• White sugar: provides sweetness without competing with the cinnamon flavor
• Eggs: bind everything together and add structure
• Baking powder: ensures a proper rise for a fluffy texture
• Vanilla extract: enhances the overall flavor profile
• Salt: balances the sweetness and brings out all the flavors
• Melted butter: adds richness and moisture

• Softened butter: creates that melt in your mouth texture
• Brown sugar: adds a caramel note that pairs perfectly with cinnamon
• All purpose flour: helps stabilize the swirl mixture
• Ground cinnamon: is the star flavor look for fresh aromatic cinnamon

• Confectioners sugar: creates a smooth sweet topping
• Milk: thins the glaze to the perfect consistency
• Vanilla extract: rounds out the flavor profile

Step-by-Step Instructions

Prepare the oven and pan:

Set your oven to 350°F and thoroughly grease a 9x13 inch baking pan making sure to get into all the corners. This preparation step ensures your cake will release easily after baking.

Mix the cake batter:

Combine the flour milk white sugar eggs baking powder vanilla and salt in a large bowl whisking until completely incorporated with no dry spots remaining. The batter should be smooth but not overmixed. Fold in the melted butter last which ensures tenderness in the final cake.

Create the cinnamon swirl mixture:

Beat the softened butter with brown sugar flour and cinnamon until it forms a smooth paste. The mixture should be soft enough to drop in spoonfuls but not runny. This creates those perfect pockets of cinnamon flavor throughout the cake.

Assemble the cake layers:

Pour your cake batter into the prepared pan creating an even layer. Drop spoonfuls of the cinnamon mixture all across the top of the batter distributing it evenly so every slice gets plenty of cinnamon swirl.

Create the marble effect:

Take a knife and gently swirl through both layers using figure eight motions. Dont overmix you want distinct swirls of cinnamon throughout the cake not a completely blended batter.

Bake to perfection:

Place in the preheated oven and bake for 25 to 30 minutes. The cake is done when a toothpick inserted in the center comes out nearly clean with perhaps a few moist crumbs. The top should be golden brown and slightly springy to the touch.

Prepare the glaze:

While the cake is still warm whisk together the confectioners sugar milk and vanilla until completely smooth. The consistency should be pourable but thick enough to hold its shape for a few moments before melting into the cake.

Apply the finishing touch:

Drizzle the glaze generously over the warm cake allowing it to seep slightly into the top. The warmth helps the glaze distribute evenly across the surface and creates that classic cinnamon roll finish.

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My favorite part of this recipe is watching the cinnamon swirl create beautiful patterns as I drag my knife through the batter. It reminds me of making cinnamon rolls with my grandmother, but with half the effort and double the joy.

Storage Tips

This cake keeps beautifully on the counter covered with plastic wrap for up to 3 days. For longer storage refrigerate in an airtight container for up to a week. The cake actually tastes even better on day two when the flavors have had time to meld together. You can also freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw at room temperature for an hour before serving.

Serving Suggestions

While delicious on its own, this cinnamon roll cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For brunch, serve alongside fresh fruit and hot coffee. To make it extra special, warm individual slices for 15 seconds in the microwave before serving to reactivate the cinnamon aroma and soften the texture.

Customization Ideas

This versatile recipe welcomes creative variations. Try adding 1 cup of diced apples to the batter for an apple cinnamon version. You can substitute the cinnamon with pumpkin pie spice in fall for a seasonal twist. For texture contrast, sprinkle ½ cup of chopped pecans or walnuts over the cinnamon layer before swirling. The glaze can also be customized with a tablespoon of maple syrup or a teaspoon of coffee extract for different flavor profiles.

Frequently Asked Questions

→ Can I use a different type of flour?

All-purpose flour is recommended, but cake flour can be used for a slightly softer texture. Avoid using self-rising flour as it will impact the leavening process.

→ How long does this cake stay fresh?

This cake stays fresh for up to 3 days if stored in an airtight container at room temperature. For longer storage, you can refrigerate it for up to a week.

→ Can I skip the glaze topping?

The glaze enhances the sweetness and aesthetic of the cake, but it is optional. Alternatively, you can reduce or adjust the glaze to your preferred sweetness level.

→ Can I make this cake ahead of time?

Yes, you can prepare the batter and cinnamon swirl in advance, storing them in the refrigerator for up to 24 hours before baking. Make the glaze just before serving for the best results.

→ What variations can I try with this recipe?

Consider adding nuts like pecans or walnuts for crunch, or try using cardamom or nutmeg along with cinnamon for a unique flavor twist. You can also experiment with maple glaze instead of vanilla.