Cinnamon Roll Cake
User Reviews
5
Cinnamon Roll Cake
Description
The Cinnamon Roll Cake blends basic cake ingredients with a cinnamon-sugar filling creating a marbled effect throughout the tender crumb. The baking powder helps the cake rise while the melted butter and milk contribute moisture. Applying small dollops of the cinnamon filling on top of the batter and swirling them gently ensures the cinnamon is evenly distributed without sinking. After baking until golden brown with a springy center, the cake is topped with a powdered sugar glaze that adds a light sweetness and soft finish.
This cake can be sliced and enjoyed on its own or served alongside coffee or tea. The flavor resembles a cinnamon roll, but in an easier-to-serve cake form. It works well for breakfasts, brunches, or dessert treats where you want cinnamon roll taste without individual rolls.
Notes suggest keeping cinnamon dollops about one teaspoon each to avoid sinking and cratering during baking. The cake should be removed promptly once done to maintain moistness. Cooling in the pan 15–20 minutes before slicing helps improve texture and makes cutting easier. For a creamier topping closer to classic cinnamon rolls, spreading cream cheese frosting instead of glaze is suggested.
Ingredients
For the Cake:
- 2⅔ cups all-purpose flour (320g)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⅓ cups granulated sugar (266g)
- ¾ cup butter melted (170g, unsalted
- ¾ cup milk 180mL, whole
- 2 large egg
- 2 teaspoons vanilla extract
For the Cinnamon Filling:
- ½ cup light brown sugar 110g, packed
- ¼ cup butter softened (56g, unsalted
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar (120g)
- 1½ tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350F. Grease a 13x9-inch baking pan with baking spray.
- In a large mixing bowl, stir together flour, baking powder, and salt. Add sugar, melted butter, milk, eggs, and vanilla. Whisk together until smooth. Pour the batter into the prepared pan.
For the Filling:
- In a small bowl, stir together all ingredients until well combined. Drop small dollops all over the top of the batter. Using the tip of a butter knife swirl the filling into the batter.
- Bake for 30 to 35 minutes or until the center springs back when gently pressed and the edges are golden brown. Let cool slightly on a wire rack for at least 15 minutes.
For the Glaze:
- In a medium bowl, whisk together all ingredients until combined. Drizzle over the warm cake. Let cool a bit before slicing and serving.
Notes
- Keep cinnamon filling dollops small, about 1 teaspoon, to prevent sinking and cratering during baking.
- Watch closely during the last minutes of baking to avoid overbaking and maintain a moist texture.
- Let the cake cool in the pan for 15-20 minutes before slicing for neater cuts and better flavor melding.
- Swirl the cinnamon filling gently with a knife or skewer to create a marbled cinnamon effect without overmixing.
- For a classic cinnamon roll flavor, consider spreading cream cheese frosting over the cooled cake instead of the glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 324mg | 14% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 547IU | 11% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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