This Cinnamon Roll Cake brings all the delicious flavors of your favorite breakfast treat into one easy-to-make dessert. It’s soft, sweet, and swirled with spicy cinnamon goodness!
This cake is super simple to whip up. Just mix the batter, sprinkle the cinnamon sugar, and let the oven do the work. You’ll have a sweet treat ready in no time!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cake. If you’re looking for gluten-free options, almond flour or a gluten-free flour blend can work well, though the texture may vary a bit.
Baking Powder: It’s essential for making the cake rise. If you run out, you can make a quick substitute using 1/4 teaspoon baking soda mixed with 1/2 teaspoon vinegar for every teaspoon needed.
Granulated Sugar: This adds sweetness. Brown sugar can also be used for a deeper flavor in the cake, but keep in mind it will change the texture slightly.
Cinnamon: Ground cinnamon is a must for that classic cinnamon roll flavor. For a twist, you can try using a mix of cinnamon and nutmeg or even pumpkin pie spice!
Unsalted Butter: Always a good choice for baking, as you control the salt. You can substitute with coconut oil or vegetable oil for a dairy-free version.
How Can I Ensure My Cake is Fluffy and Not Overmixed?
Mixing the batter correctly is key to achieving a fluffy cake. Be careful not to overmix after adding the wet ingredients to the dry ones. Here’s how to do it:
- Combine your dry ingredients and whisk until mixed.
- Mix your wet ingredients until just combined; don’t worry about a few lumps.
- Pour the wet into the dry, and gently fold with a spatula until there are no dry patches.
Remember, it’s okay if the batter isn’t completely smooth since overmixing can cause a denser cake!
How to Make Cinnamon Roll Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
For the Cinnamon Swirl:
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This Cinnamon Roll Cake takes about 15 minutes to prepare, followed by 30-35 minutes of baking time. Plus, you’ll allow about 10 minutes for cooling. In total, you’ll be enjoying this delightful cake in just under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly. While that’s warming up, grease a 9-inch round cake pan so the cake doesn’t stick.
2. Mix the Dry Ingredients:
In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Use a whisk or spoon to mix them well—this will help everyone get together nicely for a fluffy cake!
3. Combine the Wet Ingredients:
In another bowl, whisk together the milk, melted butter, vanilla extract, and eggs until everything is blended perfectly. It should look smooth and creamy. Yum!
4. Bring it Together:
Now, pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Remember, you want to keep it fluffy, so don’t overmix—little lumps are okay!
5. Make the Cinnamon Filling:
In a small bowl, mix the brown sugar, ground cinnamon, and softened butter. Use a fork to mash it all together until it makes a nice paste. This will add a delicious swirl to your cake!
6. Layer the Cake:
Pour half of the cake batter into your prepared pan. Then, spread the cinnamon filling evenly over this layer. Finally, pour the rest of the batter on top.
7. Swirl it Up:
Using a knife, gently swirl the cinnamon filling into the batter. Don’t worry about making it perfect. This part is all about creating beautiful waves of flavor!
8. Bake the Cake:
Pop the cake in your preheated oven and bake for 30-35 minutes. It’s done when a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly!
9. Cool the Cake:
Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This allows for perfect texture!
10. Make the Glaze:
In a clean bowl, whisk together the powdered sugar, milk, and vanilla extract until you get a smooth glaze. This will be drizzled over your cake for an extra touch of sweetness!
11. Serve and Enjoy:
Drizzle the glaze over the cooled cake. Now slice it up and serve it warm or at room temperature. Sit back, relax, and enjoy your delightful Cinnamon Roll Cake! Yum!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can use whole wheat flour instead of all-purpose flour! Just note that the cake may be denser. A good rule of thumb is to use a blend of 50% whole wheat and 50% all-purpose flour to maintain a lighter texture while still getting some whole grains.
How Do I Store Leftover Cinnamon Roll Cake?
To store any leftovers, let the cake cool completely, then cover it tightly with plastic wrap or aluminum foil. It will stay fresh at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just remember to wrap it well for the freezer!
Can I Make This Recipe Dairy-Free?
Absolutely! To make the cake dairy-free, you can substitute the milk with a non-dairy milk (like almond, soy, or oat milk) and use dairy-free butter in place of the unsalted butter. The texture and flavor remain delicious!
What’s the Best Way to Reheat Cinnamon Roll Cake?
The best way to reheat your Cinnamon Roll Cake is in the microwave. Place a slice on a microwave-safe plate and microwave for 15-20 seconds, or until warm. If you prefer a crisp outer layer, you can reheat it in a toaster oven at a low temperature for about 5 minutes instead. Enjoy it warm for that fresh-baked taste!
