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Cinnamon Roll Cake: A Deliciously Easy Recipe to Satisfy Your Sweet Tooth

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Enjoy a soft and fluffy Cinnamon Roll Cake with a sweet cinnamon swirl and creamy glaze, perfect for breakfast or dessert. This delightful treat is easy to make and sure to please everyone!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk (as needed for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray and set aside.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well combined.
  3. In a separate bowl, whisk together the whole milk, melted butter, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
  5. Set the batter aside while you prepare the cinnamon swirl mixture.
  6. In a small bowl, combine the brown sugar and ground cinnamon. Mix well to ensure there are no lumps.
  7. Add the softened butter to the cinnamon-sugar mixture and mix until it forms a crumbly paste. This will be your cinnamon swirl filling.
  8. Pour half of the cake batter into the prepared baking pan, spreading it evenly across the bottom.
  9. Sprinkle the cinnamon swirl mixture evenly over the batter. Use a spatula or your fingers to distribute it as evenly as possible.
  10. Pour the remaining cake batter over the cinnamon swirl layer, spreading it gently to cover the filling completely.
  11. Using a knife or a skewer, gently swirl the batter to create a marbled effect. Be careful not to overdo it; you want to maintain distinct layers of cake and cinnamon.
  12. Place the baking pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  13. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
  14. In a medium mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
  15. Gradually add the powdered sugar, mixing well after each addition to avoid lumps.
  16. Stir in the vanilla extract. If the glaze is too thick, add milk one tablespoon at a time until you reach your desired consistency. The glaze should be pourable but not too runny.
  17. Once the cake has completely cooled, drizzle the cream cheese glaze over the top. You can use a spoon or a piping bag for more control over the drizzle.
  18. Allow the glaze to set for a few minutes before slicing the cake into squares.
  19. Serve the cinnamon roll cake warm or at room temperature. It pairs wonderfully with coffee or tea.

Notes

  • For a richer flavor, consider adding chopped nuts or raisins to the cinnamon swirl mixture.
  • This cake can be made ahead of time and stored in an airtight container.

Find it online: https://anasrecipes.com/cinnamon-roll-cake/