Cinnamon Roll Cake
User Reviews
5
Cinnamon Roll Cake
Description
Cinnamon Roll Cake uses common baking ingredients like flour, sugar, and eggs, complemented by a cinnamon butter topping made with brown sugar and cinnamon. The topping is dolloped over the cake batter and swirled gently to distribute the cinnamon flavor in pockets, giving the cake its signature taste and texture. Once baked, a simple glaze made of powdered sugar, milk, and vanilla is drizzled over while the cake is warm, adding subtle sweetness and moisture to the surface.
The texture is soft and slightly dense like a coffee cake, with ribbons of cinnamon creating a layered effect inside. The glaze adds a delicate moistness and vanilla flavor without overpowering the cinnamon notes. This cake is suitable for a casual brunch, an afternoon snack, or a comfort dessert.
The recipe allows for flexibility with the finishing touch; cream cheese frosting can be substituted for the glaze according to preference. The cake can be baked ahead of time and stored at room temperature covered, or frozen and thawed before serving, making it a practical choice for planning ahead or sharing with guests.
Ingredients
Cake
- 3 cups all-purpose flour
- 1 cup sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups milk
- 2 egg large
- 2 teaspoons vanilla extract
- ½ cup unsalted butter melted
Cinnamon Topping
- ¾ cup unsalted butter softened
- 1 cup light brown sugar packed
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
Glaze
- 2 cups powdered sugar sifted
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish and set aside.
- In a large bowl, mix flour, sugar, baking powder, salt, milk, eggs, and vanilla.
- Slowly stir in melted butter and pour the batter into the prepared baking dish.
- Cinnamon topping: In another bowl, mix softened butter, brown sugar, flour, and cinnamon. Dollop over the top of the cake mixture evenly.
- Swirl your topping and cake mixture with a knife, only inserting it halfway into the batter and going up and down the length of the pan.
- Bake for 28–32 minutes.
- Mix all glaze ingredients in a small bowl. Drizzle over the cake while it is still warm.
Notes
- The cake can be baked a day ahead and stored covered at room temperature without the glaze to maintain freshness.
- For longer storage, wrap the baked cake tightly and freeze for up to three months; reheat slightly before glazing.
- Cream cheese frosting may be used as an alternative topping instead of the glaze for a richer finish.
- After glazing, let the cake cool slightly before serving to allow the glaze to set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 538kcal | 27% |
| Carbohydrates | 82g | 27% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 132mg | 6% |
| Potassium | 270mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 56g | 112% |
| Vitamin A | 692IU | 14% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 140mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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