👉CinnamonRollCake – Recipes on a Budget

Cinnamon Roll Cake Recipe

Description:

This Cinnamon Roll Cake combines all the flavors of a traditional cinnamon roll but in a cake form—soft, fluffy, and bursting with cinnamon sugar swirls. The sweet, spiced aroma will fill your kitchen as it bakes, making it the perfect breakfast, brunch, or dessert. With a tender crumb and a warm, cinnamon-sugar ribbon running through each slice, this cake is a crowd-pleaser that’s easy to make and incredibly satisfying. If you love cinnamon rolls but want a quicker, no-fuss version, this Cinnamon Roll Cake is the answer!

Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
2 large eggs
2 tsp vanilla extract
1/2 cup unsalted butter, melted
1/2 cup brown sugar
1 tbsp ground cinnamon

Instructions:

Preheat the Oven:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
Mix Dry Ingredients:
- In a large mixing bowl, whisk together 2 cups flour, 1 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
Mix Wet Ingredients:
- In a separate bowl, whisk together 1 cup milk, 2 large eggs, and 2 tsp vanilla extract. Gradually stir in 1/2 cup melted butter until well combined.
Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick, but don’t overmix.
Layer the Cake:
- Spread half of the batter into the prepared baking dish, smoothing it out with a spatula.
Cinnamon Sugar:
- In a small bowl, combine 1/2 cup brown sugar and 1 tbsp ground cinnamon. Sprinkle half of this cinnamon-sugar mixture over the batter in the baking dish.
Add Remaining Batter:
- Spoon the remaining batter over the cinnamon-sugar layer, and gently spread it out to cover. Sprinkle the remaining cinnamon-sugar mixture over the top.
Swirl the Batter:
- Use a knife or toothpick to gently swirl the cinnamon sugar into the batter, creating a marbled effect.
Bake:
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Allow the cake to cool for a few minutes before slicing and serving. Enjoy warm or at room temperature!

Reheating and Storage Tips:

Storage: Store any leftover Cinnamon Roll Cake in an airtight container at room temperature for up to 3 days. For longer storage, place the cake in the fridge for up to 1 week.
Reheating: To reheat, microwave individual slices for 15-20 seconds or warm the entire cake in the oven at 350°F for about 10-15 minutes.
Freezing: You can freeze the cake for up to 3 months. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil before freezing. To reheat, thaw at room temperature or warm in the oven.

20 FAQs:

Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour, but the texture might be denser. You may need to add a little extra liquid.
Can I use a different kind of milk? Yes, you can substitute dairy-free milk such as almond, oat, or coconut milk in this recipe.
Can I use margarine instead of butter? Yes, margarine can be used as a substitute for butter, but the flavor and texture may slightly change.
How do I make the cinnamon swirl more prominent? To make the swirl more noticeable, increase the amount of cinnamon sugar mixture and swirl it more thoroughly through the batter.
Can I add nuts to this cake? Yes, chopped walnuts or pecans would be a great addition to the cake, either in the batter or sprinkled on top before baking.
Can I use a different kind of sugar? Yes, you can use coconut sugar or a sugar substitute like Stevia, but the texture may vary slightly.
Can I make this recipe gluten-free? Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour.
How can I make the cake even fluffier? To make the cake fluffier, be careful not to overmix the batter and make sure the baking powder is fresh.
Can I freeze this cake? Yes, this cake can be frozen for up to 3 months. Allow it to cool completely, then wrap it tightly for storage.
What can I serve with this cake? This cake is delicious on its own, but you can serve it with a dollop of whipped cream, a scoop of ice cream, or a drizzle of icing for added sweetness.
Can I add cream cheese frosting? Yes, cream cheese frosting is a great complement to the cinnamon roll cake. You can spread it on top after baking.
Can I double the recipe? Yes, you can double the recipe and bake it in a larger dish, such as a 9×13 or 10×15-inch pan. You may need to adjust the baking time slightly.
Is it necessary to swirl the cinnamon sugar into the batter? No, the cake will still taste delicious if you skip the swirling, though it adds a nice marbled effect.
Can I use brown sugar instead of granulated sugar? Yes, you can use brown sugar for a slightly richer flavor, but it will change the texture slightly.
Can I add vanilla extract to the cinnamon sugar? Yes, adding a teaspoon of vanilla extract to the cinnamon-sugar mixture can enhance the flavor even more.
Can I make this cake in a round pan instead of a rectangular pan? Yes, a round pan works too! Just adjust the baking time if necessary.
Can I use a different flavor of extract? Yes, you can use almond extract or maple extract for a different flavor profile.
How do I know when the cake is done? The cake is done when the top is golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Can I make this cake without eggs? Yes, you can substitute eggs with flax eggs or a commercial egg replacer.
Can I reduce the sugar in this recipe? Yes, you can reduce the amount of sugar if you prefer a less sweet cake, but it may affect the texture slightly.

20 Best Tips to Make the Perfect Cinnamon Roll Cake:

Use room temperature ingredients (like eggs and milk) for a smoother batter.
Be careful not to overmix the batter to ensure a light, fluffy texture.
Sift the dry ingredients to ensure there are no lumps and for a smoother batter.
Do not skip the butter in the batter—it adds richness and flavor.
Let the cake cool for a few minutes before cutting to allow the cinnamon swirl to set.
Check the cake for doneness by inserting a toothpick into the center—it should come out clean.
If the top is getting too dark, cover the cake with foil for the last few minutes of baking.
Make sure to grease the pan well to prevent the cake from sticking.
For an extra decadent touch, drizzle vanilla glaze or cream cheese icing on top.
Add a pinch of salt to the batter to balance the sweetness.
Use freshly ground cinnamon for a more intense, aromatic flavor.
Use a spatula to spread the batter evenly in the pan for a uniform texture.
If you prefer a lighter cake, use buttermilk instead of regular milk for extra fluffiness.
Add some chopped fruit like apples or berries to the cake for a fun twist.
Let the cake rest for 5-10 minutes after baking to set the cinnamon swirl.
For a crunchy topping, sprinkle some sugar crystals or chopped nuts on top before baking.
If you like a spicier cinnamon flavor, increase the cinnamon slightly.
Use a hand mixer to make the batter if you want a smoother consistency.
Store leftover cake in a cake dome to keep it fresh longer.
Experiment with different sugars like brown sugar for a caramel-like taste or coconut sugar for a healthier alternative.