Cinnamon Roll Cake From Scratch
User Reviews
5
Cinnamon Roll Cake From Scratch
Description
This Cinnamon Roll Cake From Scratch starts with a cinnamon butter filling made from softened butter, brown sugar, flour, cinnamon, and nutmeg for warm spice notes. This filling is piped onto the cake batter before baking, creating swirls that mimic cinnamon rolls. The cake batter combines all-purpose flour, sugar, baking powder, milk, eggs, and oils, enhanced by vanilla, almond, and orange extracts or zest to add bright and nutty layers of flavor.
The cake bakes in a springform pan lined with parchment paper to ensure easy release. The filling sinks slightly into the batter, which results in pockets of cinnamon sweetness dispersed throughout the moist, fluffy cake. Once cooled, the cake is topped with a smooth cream cheese glaze flavored with vanilla, almond, and orange to complement the spices.
This cake works well as a shareable breakfast treat or dessert, bringing the essence of cinnamon rolls into a simpler, sliceable form. It pairs nicely with coffee or tea and lends itself well to serving warm with leftover icing for dipping. The recipe notes emphasize careful pan preparation to prevent sticking and suggest that while the filling swirl needn't be perfectly concentric, it should be wide enough to maintain coverage. The cake is done when lightly browned and slightly past jiggly.
Ingredients
Cinnamon Butter Filling:
- ½ cup butter at room temperature, unsalted
- ½ cup brown sugar packed
- 1 tablespoon all-purpose flour
- 2 tablespoon ground cinnamon
- 1 teaspoon nutmeg
For the Cake:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 1½ cup milk whole
- 2 egg room temperature
- 2 teaspoons vanilla extract real
- 1 teaspoon almond extract real
- ½ teaspoon orange flavoring use zest of ½ an orange if flavoring unavailable
- ½ cup vegetable oil
For the Icing:
- 2 cups powdered sugar
- 4 tablespoons milk whole
- ½ cup cream cheese 4 oz = ½ block, room temperature
- 1 teaspoon vanilla extract real
- ½ teaspoon almond extract real
- ¼ teaspoon orange flavoring
Instructions
- Preheat the oven to 350. Cut a circle in parchment paper the size of the bottom of your springform pan. Prepare your springform pan using baking spray or butter and flour. Place the parchment paper circle in the bottom of the pan.
Make the Cinnamon Butter Filling:
- Cream together the softened butter, brown sugar, flour and cinnamon in a medium bowl until evenly combined. Use a stand or hand mixer if you have one.
- Transfer the cinnamon filling to a piping bag fitted with a medium tip. Then set this all aside until the cake batter is made.
Make the Cake Batter:
- In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder and salt.
- In a large bowl, whisk together the milk, eggs, vanilla, almond and orange and oil.
- Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or wooden spoon until a smooth batter is created.
- Pour the cake batter into the prepared springform pan. Starting in the center of the cake, pipe the cinnamon filling in a spiral pattern pushing the tip down into the batter at least half way. Spiral out to within 1 inch of the edge of the pan. (The butter mix will sink into the batter as it bakes and create that classic cinnamon roll look)
- Bake for 45 minutes - 1 hour. Start checking at 45 minutes. The cake is done when it no longer jiggles in the center, it is browned on top and a cake tester comes out clean.
Make the Icing
- While the cake is cooling, make the icing.
- Heat the cream cheese in the microwave for 30 secs on high
- Mix all the icing ingredients together using a mixer or beat by hand until smooth. If Icing is too thick, add more milk 1 tbs at a time.
Notes
- Prepare the pan with baking spray on the bottom and sides, then place parchment paper circle and spray again to prevent sticking.
- Piping the cinnamon filling with an adequately wide tip ensures good swirl coverage; additional layers can be added if thin spots appear.
- Press the piped filling into the batter about half an inch to help it sink slightly during baking for cinnamon pockets.
- Save extra icing to serve warm as a dip with the cake slices.
- Watch for doneness when the cake surface is browned and only slightly jiggles; it should not be overly wet inside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 74g | 25% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 61mg | 20% |
| Sodium | 110mg | 5% |
| Potassium | 256mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 460IU | 9% |
| Calcium | 139mg | 14% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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