Cinnamon Roll Cake Recipe

There's nothing quite like the smell of warm cinnamon and sugar filling your kitchen, and this Cinnamon Roll Cake is everything you love about the classic treat in an easy-to-make dessert. With its tender crumb, gooey cinnamon swirls, and creamy glaze, this cake brings bakery-level indulgence right to your table.

I first made this when I was craving cinnamon rolls but didn’t have the time to wait for the dough to rise. This cake came together in a snap, and it’s been a staple in my recipe box ever since. Let’s dive in and see why this recipe is about to become your new favorite!

Why You'll Love This Cinnamon Roll Cake

Prepare to fall head over heels for this deliciously simple Cinnamon Roll Cake! It's the perfect solution when you're craving the flavors of a cinnamon roll but need something quick and hassle-free.

First and foremost, this cake is ridiculously easy to make. With no yeast or kneading required, it’s a fantastic option for busy mornings or last-minute dessert cravings. You’ll have all the taste of a cinnamon roll with half the effort.

It’s also perfectly indulgent. The cinnamon-sugar swirl melts into the cake as it bakes, creating ribbons of sticky sweetness that pair beautifully with the light vanilla glaze.

Family-friendly and crowd-pleasing are an understatement! Whether it’s a holiday brunch or a cozy weekend breakfast, this cake disappears in seconds. Even the picky eaters in your house will ask for seconds.

And let’s not forget its versatility. Serve it as a breakfast treat with coffee, a mid-afternoon snack, or a dessert topped with a scoop of vanilla ice cream. The options are endless!

Ingredients Notes

The beauty of this Cinnamon Roll Cake lies in its simple, pantry-friendly ingredients. Let’s take a closer look at the key players that make this cake so irresistible.

• All-purpose flour forms the base of this cake, providing the perfect structure and texture. If you're gluten-free, you can swap it with a 1:1 gluten-free baking mix.
• Granulated sugar and brown sugar are a dynamic duo in this recipe. The white sugar sweetens the batter, while the brown sugar in the cinnamon swirl adds a caramel-like depth of flavor.
• Cinnamon is, of course, the star of the show. Fresh, high-quality ground cinnamon will deliver the warm, spicy kick that makes this cake so comforting.
• Butter, both in the batter and the cinnamon swirl, gives this cake a rich, buttery taste that’s impossible to resist.
• Milk and sour cream work together to keep the cake incredibly moist while adding a subtle tang that balances the sweetness.
• Vanilla extract enhances every bite with its classic, sweet aroma. For an extra-special touch, try using pure vanilla bean paste.
• Powdered sugar transforms into a silky glaze that drizzles beautifully over the cake, adding just the right amount of sweetness.

You won’t need any special equipment for this recipe. A hand mixer, a large mixing bowl, and an 8x8-inch baking dish will do the trick!

How To Make This Cinnamon Roll Cake

Making this Cinnamon Roll Cake is so straightforward, you’ll want to bake it over and over again. Here’s a step-by-step guide to ensure your cake comes out perfectly every time.

1. Prepare the batter: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, then alternate adding the flour and milk, mixing just until combined. Be careful not to overmix; you want a tender cake!
2. Create the cinnamon swirl: In a small bowl, combine the brown sugar, cinnamon, and melted butter. This mixture will create the gorgeous swirls of gooey cinnamon throughout the cake.
3. Assemble the cake: Pour the batter into a greased 8x8-inch baking dish. Dollop spoonfuls of the cinnamon mixture on top, then use a knife to swirl it into the batter. Be sure to get those swirls deep into the cake for maximum flavor!
4. Bake to perfection: Place the dish in a preheated oven at 350°F (175°C) and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The cinnamon will bubble up and create a beautiful marbled pattern.
5. Glaze and serve: While the cake cools slightly, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the warm cake for that signature cinnamon roll finish. Serve warm and enjoy!

Storage Options

This Cinnamon Roll Cake is just as good the next day, making it perfect for make-ahead treats. Here’s how to store it for the best results:

• Room temperature: Cover the cake tightly with plastic wrap or foil and store it on the counter for up to 2 days.
• Refrigerator: For longer storage, place the cake in an airtight container and refrigerate for up to 5 days. The glaze may harden slightly but will soften when reheated.
• Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. To reheat, thaw at room temperature, then warm in the microwave for 20-30 seconds.

Variations and Substitutions

The flexibility of this Cinnamon Roll Cake means you can easily adapt it to suit your tastes or dietary needs. Here are a few fun ideas to try:

• Add nuts: Fold in ½ cup of chopped pecans or walnuts for added crunch and flavor.
• Make it healthier: Swap out half the flour for whole wheat flour, and use Greek yogurt instead of sour cream.
• Go dairy-free: Replace the butter with vegan butter, the milk with almond or oat milk, and the sour cream with coconut yogurt.
• Spice it up: Add a pinch of nutmeg or cardamom to the cinnamon mixture for a unique twist.
• Gluten-free: Use a gluten-free baking mix in place of all-purpose flour for a celiac-friendly version.

Experiment with these variations to make the recipe truly your own – no matter how you tweak it, this cake is a guaranteed crowd-pleaser.

This Cinnamon Roll Cake is everything you need for a cozy, indulgent treat, whether you’re hosting brunch, celebrating a special occasion, or simply treating yourself. Grab your apron and get baking!

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