Craving the gooey, spiced flavor of cinnamon rolls but want something easier and faster to serve a crowd? Cinnamon roll cake brings together the best of both worlds: the soft, tender crumb of a cake and the rich, swirled cinnamon-sugar filling of classic cinnamon rolls, all topped with a creamy glaze. Whether for breakfast, brunch, or dessert, this cake is a cozy, crowd-pleasing treat. Before you begin, ensure your ingredients are at room temperature and gather basic baking equipment to make the process smooth and enjoyable.
What You’ll Need
- 9×13 inch baking pan
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Spatula and wooden spoon
- Measuring cups and spoons
- Ingredients for the cake batter:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 4 teaspoons baking powder
- 1 1/2 cups milk (whole or 2% preferred)
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted and cooled
- Ingredients for the cinnamon swirl:
- 1 cup unsalted butter, very soft
- 1 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- Ingredients for the glaze:
- 2 cups powdered sugar
- 5 tablespoons milk or cream
- 1 teaspoon vanilla extract
Step-by-Step
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or nonstick spray.
- Make the cake batter: In a large bowl, whisk together flour, granulated sugar, salt, and baking powder. In a separate bowl, mix milk, eggs, and vanilla extract. Pour the wet ingredients into the dry, then add the melted butter. Mix until just combined and smooth—do not overmix.
- Spread the batter evenly into your prepared pan, smoothing the top with a spatula.
- Prepare the cinnamon swirl: In a medium bowl, combine the softened butter, brown sugar, flour, and cinnamon. Mix until a thick, cohesive paste forms.
- Dollop the cinnamon mixture over the cake batter in spoonfuls. Using a butter knife or skewer, swirl the cinnamon mixture through the batter, creating a marbled effect. Don’t over-swirl; a few passes will create distinct ribbons of cinnamon.
- Bake in the preheated oven for 32–38 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and spring back lightly when pressed.
- While the cake bakes, make the glaze: In a small bowl, whisk together powdered sugar, milk or cream, and vanilla extract until smooth and pourable. Adjust the consistency by adding more milk (for a thinner glaze) or more powdered sugar (for a thicker glaze).
- Cool the cake for 10–15 minutes after baking. Drizzle the glaze generously over the warm (not hot) cake so it soaks in slightly but doesn’t melt away.
- Slice and serve warm or at room temperature. Enjoy as a breakfast treat, snack, or dessert!
Common Mistakes
- Overmixing the batter: This can make the cake dense or tough. Mix just until ingredients are combined.
- Swirling too much: Overdoing the swirling step can blend the cinnamon mixture too thoroughly into the batter, losing the classic cinnamon roll look and flavor pockets.
- Using cold ingredients: Cold milk, eggs, or butter can cause the batter to clump or the cake to bake unevenly. Allow ingredients to come to room temperature before starting.
- Overbaking: Leaving the cake in the oven too long dries it out. Check for doneness a few minutes before the minimum time.
- Adding glaze to a hot cake: If the cake is too hot, the glaze will melt and disappear. Let the cake cool slightly before glazing.
Tips
- For extra gooeyness: Double the cinnamon swirl mixture or add a handful of chopped pecans or walnuts for crunch.
- Make ahead: The cake can be baked a day in advance. Store tightly covered at room temperature, and glaze just before serving for the freshest taste.
- Flavor twists: Add a hint of orange zest to the glaze, or swap vanilla for maple extract for a different flavor profile.
- Dairy-free option: Use plant-based milk and vegan butter for a non-dairy version. The cake remains moist and flavorful.
- Serving ideas: Serve warm with a scoop of vanilla ice cream for dessert or with coffee for a decadent breakfast.
- Storage: Leftovers keep best wrapped tightly or in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.
- Freezing: Wrap individual slices well and freeze for up to 2 months. Thaw at room temperature or microwave for a quick treat.
Troubleshooting
- Cake is dry: This usually means it was overbaked. Next time, check 5 minutes before the minimum time and remove from the oven as soon as a toothpick comes out clean.
- Cake is underbaked in the center: If the edges are set but the center is gooey, your oven may run cool or the cake was placed too high/low. Continue baking in 3–5 minute increments, covering loosely with foil to prevent over-browning.
- Cinnamon swirl sinks: If the cinnamon mixture is too runny or heavy, it can sink to the bottom. Ensure your butter is soft but not melted and don’t overload one area with the swirl.
- Glaze is too thin/thick: For a too-thin glaze, whisk in more powdered sugar a tablespoon at a time. For a too-thick glaze, add milk a teaspoon at a time until pourable.
- Cake sticks to the pan: Properly grease the pan before baking. If it still sticks, run a thin knife around the edges before removing slices.
- Flavor is bland: Make sure to use fresh cinnamon and good-quality vanilla. If desired, a pinch of salt in the cinnamon swirl can enhance the overall flavor profile.
Frequently Asked Questions
- Can I use a different size pan?
- Yes, but baking time will vary. For an 8×8 or 9×9 pan, halve the recipe and start checking at 28 minutes.
- Can I prepare this cake the night before?
- You can bake the cake a day ahead. For best texture, glaze just before serving. The batter is best baked right after mixing, not left overnight.
- Is it possible to make this gluten-free?
- Yes, substitute with a 1:1 gluten-free baking flour blend. Check for doneness as baking time may vary slightly.
- Can I add raisins or nuts?
- Absolutely. Add up to 1 cup of raisins, chopped pecans, or walnuts to the cinnamon swirl for extra texture and flavor.
- How do I know when the cake is done?
- The top will be golden, and a toothpick inserted into the center comes out clean or with a few moist crumbs—avoid overbaking.
- What if I don’t have powdered sugar for the glaze?
- You can blend granulated sugar in a blender until fine, but the texture may differ. Powdered sugar gives the smoothest glaze.