Description
Whip up this easy Cinnamon Roll Cake recipe. It’s fluffy, swirled with cinnamon, and topped with a creamy glaze, bringing comfort to any morning.
Ingredients
Scale
- Cake Base:
- 2 cups (240g) All-Purpose Flour
- 1 cup (200g) Granulated Sugar
- 2 tsp Baking Powder
- ½ tsp Salt
- 2 Large Eggs
- 1 cup (240ml) Whole Milk
- ½ cup (113g) Unsalted Butter, melted
- 1 tsp Vanilla Extract
- Cinnamon Swirl:
- ½ cup (100g) Packed Light Brown Sugar
- 1 tbsp Ground Cinnamon
- ¼ cup (56g) Unsalted Butter, melted
- Cream Cheese Glaze:
- 1 cup (120g) Powdered Sugar, sifted (optional)
- 4 oz (113g) Cream Cheese, softened
- 2–3 tbsp Milk (or more, for desired consistency)
- ½ tsp Vanilla Extract
Instructions
- Get Ready to Bake:: First things first, preheat your oven to 350°F (175°C), because nobody likes waiting for the oven to warm up while their batter sits there getting sad. Grab a 9×13 inch baking pan and give it a good spray with non-stick cooking spray, or butter and flour it. I always forget this step and then have a mini-panic when the cake sticks, so learn from my mistakes, okay? This prep makes sure your cake slides right out.
- Mix the Dry Ingredients:: In a large mixing bowl, whisk together your all-purpose flour, granulated sugar, baking powder, and that tiny pinch of salt. Give it a good whisk to make sure everything is evenly distributed. This is where the magic starts for your cake base. I remember one time I forgot the baking powder, and let’s just say it was more of a dense pancake than a cake. Oops!
- Combine the Wet Ingredients:: In a separate, smaller bowl, gently whisk your eggs, milk, melted unsalted butter, and vanilla extract until they’re all happy and combined. You don’t need to go crazy here, just make sure there are no big clumps of egg yolk. This liquid gold is going to bring so much moisture to our cake.
- Bring Batter Together:: Now, pour the wet ingredients into the dry ingredients. Mix them gently with a spatula or a wooden spoon until just combined. Don’t overmix! Overmixing develops gluten, and we want a tender, fluffy cake, not a chewy one. A few small lumps are totally fine; honestly, they usually bake out.
- Craft the Cinnamon Swirl:: In a small bowl, mix your melted butter, brown sugar, and ground cinnamon until it forms a thick, fragrant paste. This is the heart and soul of our Cinnamon Roll Cake! Spoon dollops of this glorious cinnamon mixture over the batter in the pan, then take a knife or a skewer and gently swirl it through. Don’t over-swirl, or you’ll lose that distinct pattern; I did that once, and it just became a brown cake, still tasty, but not quite the look I was going for.
- Bake and Cool the Cake:: Pop your pan into the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be a beautiful golden brown, and your kitchen will smell absolutely divine. Let it cool completely on a wire rack before you even think about glazing it. Trust me, warm glaze on a warm cake just melts into a messy puddle, and we worked too hard for that!
- Whip up the Cream Cheese Glaze:: While your cake is cooling, beat the softened cream cheese and powdered sugar together in a medium bowl until smooth. Start with a little milk, then add more a teaspoon at a time until you reach your desired drizzly consistency. Stir in the vanilla extract. This glaze is what ties the whole Cinnamon Roll Cake experience together, giving it that classic tang and sweetness.
- Glaze and Serve:: Once the cake is completely cool, generously drizzle that creamy, dreamy glaze all over the top. You can use a spoon or even a piping bag if you’re feeling fancy. Let the glaze set for a few minutes, then slice into big, delicious squares. Honestly, this is my favorite part – seeing that perfect swirl and knowing a tasty treat awaits!