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The Ultimate Cinnamon Roll Cake: A Slice of Heaven That’s Easier Than Baking Rolls

The Ultimate Cinnamon Roll Cake: A Slice of Heaven That's Easier Than Baking Rolls
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Who says you need to roll individual cinnamon rolls to enjoy that sweet, gooey cinnamon goodness? This Cinnamon Roll Cake gives you all the flavor of your favorite cinnamon roll—soft, buttery cake swirled with cinnamon sugar and topped with a simple vanilla glaze—without all the fuss. Perfect for breakfast, brunch, or dessert!

Ingredients

Scale

For the Cake:

  • 3 cups all-purpose flour

  • 1 cup granulated sugar

  • 4 tsp baking powder

  • 2 large eggs

  • 2 tsp vanilla extract

  • 1 ½ cups milk

  • ½ cup (1 stick) salted butter, melted and slightly cooled

For the Cinnamon Filling:

  • ¾ cup salted butter, softened (1 ½ sticks)

  • 1 cup packed light brown sugar

  • 2 tbsp all-purpose flour

  • 1 tbsp ground cinnamon

For the Glaze:

  • 2 cups powdered sugar

  • 5 tbsp milk

  • 1 tsp vanilla extract

Instructions

1. Prepare the Cake:

  1. Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray (with flour, if possible).

  2. In a large bowl or stand mixer, combine flour, granulated sugar, baking powder, eggs, vanilla, and milk.

  3. While mixing, slowly add melted butter. Mix just until combined—overmixing can make the cake tough.

  4. Spread batter evenly into prepared baking dish.

2. Make the Cinnamon Filling:

  1. In a small bowl, combine softened butter, brown sugar, flour, and cinnamon. Stir until smooth.

  2. Drop filling by spoonfuls evenly over the cake batter.

  3. Use a butter knife to swirl the cinnamon filling through the cake for a marble effect.

3. Bake:

  1. Bake 35–40 minutes, until a knife inserted into the center comes out clean.

  2. Let cake cool slightly before adding the glaze.

4. Make the Glaze:

  1. Whisk together powdered sugar, milk, and vanilla until smooth. Adjust consistency with more sugar or milk if needed.

  2. Pour glaze over warm cake.

5. Serve:

  • Serve warm or at room temperature. The cake is easier to slice once cooled.

Notes

  • Don’t overmix: Overmixing flour can make the cake dense and tough.

  • Swirl creatively: Use a knife to create beautiful marble patterns with the cinnamon filling.

  • Glaze consistency: Adjust glaze thickness to your preference—thicker for drizzling or thinner for soaking slightly into the cake.

  • Storage: Keeps in an airtight container for up to 3 days at room temperature or 5 days in the fridge.

Find it online: https://chocotune.com/the-ultimate-cinnamon-roll-cake-a-slice-of-heaven-thats-easier-than-baking-rolls/