Cinnamon Roll Cake
User Reviews
4.7
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Prep Time
45 mins
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Cook Time
40 mins
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Additional Time
10 mins
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Total Time
1 hr 35 mins
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Servings
16
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Course
Cake
Cinnamon Roll Cake
Description
This Cinnamon Roll Cake uses a batter of flour, baking powder and soda, browned butter, sugar, eggs, milk, sour cream, and vanilla. The batter's richness is complemented by a cinnamon swirl made from butter, brown sugar, and cinnamon mixed with flour dolloped across the top and swirled in before baking. Baking produces a golden crust with pockets of sweet cinnamon sugar creating a cinnamon roll effect within the cake’s soft crumb. After baking, a cream cheese glaze made from butter, cream cheese, powdered sugar, vanilla, and milk is spread over the cake, adding creamy sweetness and moisture.
The browned butter in both batter and cinnamon swirl contributes a deeper nutty flavor, distinguishing this cake. Baking in a 9x13 pan yields a sheet cake suitable for slicing into squares. This cake stores well for multiple days when refrigerated and served at room temperature. It can also be customized by swapping the glaze or adjusting sugar substitutes and butter preparation methods. The steps involve thoughtful mixing and swirling to capture the cinnamon roll essence without rolling dough.
Ingredients
For the batter:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ cup butter browned and cooled, salted
- 1 cup granulated sugar
- 2 egg
- 1 cup milk whole
- ½ cup sour cream
- 2 teaspoons vanilla extract or vanilla bean paste
For the cinnamon swirl:
- ¾ cup butter browned and cooled, salted
- 1 cup brown sugar packed
- 1 tablespoon ground cinnamon
- 2 tablespoons all-purpose flour
For the glaze:
- 2 tablespoons butter room temperature, salted
- 4 ounces cream cheese room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- 2-3 tablespoons milk whole
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray.
For the batter
- In a large bowl, whisk together the flour, baking powder, and baking soda and set aside. In another large bowl, whisk together the butter and sugar. Add in the eggs one at a time and whisk until fully incorporated. Add in the milk, sour cream, and vanilla and whisk until smooth. Gradually stir in the flour until the mixture is smooth and no clumps remain. Pour the batter into the prepared pan.
For the cinnamon swirl
- In a large bowl, whisk together the butter, brown sugar, cinnamon and flour. Add dollops of the mixture all over the top of the cake batter and use a knife or chopstick to swirl it into the batter.
- Bake in preheated oven for 40 minutes. Allow the cake to cool on a wire rack for 5-10 minutes before you prepare the glaze.
For the glaze
- In a large bowl with an electric mixer, beat the butter and cream cheese until smooth, add powdered sugar, vanilla and milk and beat for about 3 minutes. If the mixture is too thick, gradually add a bit more milk, 1 teaspoon at a time until you reach the desired consistency. Spread glaze over the warm cake.
Notes
- Store the cake refrigerated for up to 4 days and bring to room temperature before serving for best texture.
- The cream cheese glaze can be substituted with a powdered sugar glaze as used in overnight cinnamon rolls.
- Most butter in the recipe is browned to enhance flavor; learning to brown butter improves this cake's taste.
- If brown sugar is unavailable or hardened, use substitutes or softening methods to maintain texture in the swirl.
- Powdered sugar substitutes can be used in the glaze if unavailable, allowing flexibility in ingredients.
User Reviews
Overall Rating
4.7
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