Glazed Cinnamon Roll Cake
User Reviews
4.6
15 reviews
Excellent
Glazed Cinnamon Roll Cake
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The flavor of cinnamon rolls in a soft, tender, EASY cake!! One bowl, no mixer, and you're going to love the tangy-sweet GLAZE!!
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Ingredients
Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 rounded tablespoon cinnamon
- 2 teaspoons baking powder
- ¼ teaspoon salt or to taste
- 1 large egg
- ½ cup buttermilk
- ⅓ cup sour cream lite is okay; Greek yogurt may be substituted
- ¼ cup canola or vegetable oil
- 1 teaspoon vanilla extract
Glaze
- 1 cup confectioners’ sugar
- 2 to 4 tablespoons buttermilk or as necessary for consistency
- 1 teaspoon cinnamon optional
Instructions
Make the cake:
- Preheat oven to 350F. Spray a 6-cup Bundt pan (sometimes called a half-Bundt pan, measuring 8 inches in diameter) very well with floured cooking spray or grease and flour the pan. Set pan aside.
- To a large bowl, add the flour, sugar, cinnamon, baking powder, salt, and whisk to combine; set aside.
- In a 2-cup measuring cup or medium bowl, add the egg, buttermilk, sour cream, oil, vanilla, and whisk to combine.
- Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don’t overmix or try to stir them smooth.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 35 to 40 minutes, or until center is set, top is lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Place pan on a wire rack and allow cake to cool for at least 1 hour (overnight is okay) before inverting. Inverting too early can result in a cake that sticks to the pan, falls apart, or doesn’t release neatly; do not to rush the cooling duration. Shortly before inverting, make the glaze.
Make the Glaze:
- To a medium bowl, add the confectioners’ sugar, optional cinnamon (I left my glaze plain), 2 tablespoons buttermilk, and whisk until smooth. As necessary add additional buttermilk to reach desired glaze consistency. Glaze should be pourable but not too thin or it will slide off. You may have extra glaze depending on how much you like on your cake; set aside.
- Carefully invert cake onto a cake stand or serving platter.
- Evenly spoon the glaze over cake and serve.
Notes
- Baking pan: Recipe also works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time, but I haven’t tried.
- Storage: Cake will keep airtight at room temperature for up to 5 days. I’m comfortable storing glazed items with dairy at room temp but if you’re not, store cake in the fridge noting it will be more prone to drying out. Extra glaze will keep airtight in the fridge for many weeks. Glaze will soak in as time passes.
- Adapted from Blueberry Lemon Cake with Lemon Glaze and Blueberry Muffin and Buttermilk Pancakes Cake.
Nutrition Information
Show Details
Serving
1
Calories
285kcal
(14%)
Carbohydrates
47g
(16%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Cholesterol
30mg
(10%)
Sodium
244mg
(10%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 285kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 30mg | 10% |
| Sodium | 244mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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