Cinnamon Roll Cake is a delightful treat that combines the rich, buttery flavors of a classic cinnamon roll with the convenience of a cake. It’s perfect for breakfast, brunch, or dessert, and is sure to be a hit with anyone who loves the warm, comforting taste of cinnamon and sugar. Here’s how you can make this delicious cake:
Ingredients:
Cinnamon Filling:
- 1 cup packed brown sugar (200g)
- 1⁄2 cup butter, room temperature (115g)
- 2 tablespoons all-purpose flour (14g)
- 1 tablespoon ground cinnamon
Cake:
- 3 cups all-purpose flour (360g)
- 1⁄2 teaspoon salt
- 3⁄4 cup granulated white sugar (150g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1⁄2 cups buttermilk (360mL)
- 2 large eggs
- 2 teaspoons vanilla bean paste or extract
- 1⁄2 cup butter, melted (115g)
Glaze:
- 2 cups confectioners’ sugar (240g)
- 1 teaspoon vanilla bean paste or extract
- 5 tablespoons milk or cream (75mL), divided
Instructions:
1. Prepare the Cinnamon Filling:
- In a medium mixing bowl, combine the packed brown sugar, room temperature butter, all-purpose flour, and ground cinnamon.
- Mix the ingredients together until smooth and creamy. The filling should be well combined and easy to spread.
- Set the cinnamon filling aside while you prepare the cake batter.
2. Make the Cake Batter:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, salt, granulated sugar, baking powder, and baking soda.
- In a separate bowl, whisk together the buttermilk, eggs, vanilla bean paste (or extract), and melted butter until well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix the batter, as this can lead to a denser cake.
3. Assemble the Cake:
- Pour the cake batter into the prepared baking pan, spreading it out evenly with a spatula.
- Drop spoonfuls of the cinnamon filling mixture over the top of the cake batter. Using a knife or skewer, swirl the cinnamon filling into the cake batter to create a marbled effect. Make sure the filling is evenly distributed throughout the cake.
4. Bake the Cake:
- Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The edges of the cake should be golden brown, and the center should be set but still slightly springy to the touch.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
5. Prepare the Glaze:
- While the cake is cooling, prepare the glaze by combining the confectioners’ sugar, vanilla bean paste (or extract), and 3 tablespoons of milk or cream in a mixing bowl.
- Whisk the glaze ingredients together until smooth and lump-free. If the glaze is too thick, add the remaining milk or cream, one tablespoon at a time, until you reach the desired consistency.
6. Glaze the Cake:
- After the cake has cooled slightly but is still warm, pour the glaze over the top. Use a spatula to spread the glaze evenly across the cake, ensuring that it seeps into the swirled cinnamon filling.
- Allow the cake to cool completely before cutting into squares and serving. The glaze will set as the cake cools, creating a sweet, crackly topping.
Serving Suggestions:
- Warm and Fresh: Serve slices of this Cinnamon Roll Cake warm, straight from the pan. The gooey cinnamon filling and sweet glaze make it a decadent breakfast or dessert.
- With a Dollop: Top each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- For Brunch: Pair this cake with a hot cup of coffee or tea for a delightful brunch treat. It’s perfect for holidays, gatherings, or just a cozy morning at home.
Tips and Variations:
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by adding 1 ½ tablespoons of lemon juice or white vinegar to 1 ½ cups of regular milk. Let it sit for about 5 minutes until it thickens slightly, then use it in the recipe as directed.
- Nuts: For added texture and flavor, sprinkle chopped pecans or walnuts over the cinnamon filling before baking. The nuts will toast as the cake bakes, adding a delicious crunch.
- Glaze Flavors: Experiment with different flavors in the glaze. For example, you can add a pinch of cinnamon or nutmeg, or substitute some of the milk with brewed coffee for a mocha glaze.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate the cake for longer shelf life, but be sure to let it come to room temperature before serving.
- Make-Ahead: This cake can be made a day in advance. Simply bake and glaze the cake, then cover it tightly and store at room temperature until ready to serve. The flavors will meld overnight, making it even more delicious.
Why You’ll Love This Recipe:
- Ease and Convenience: This cake is much easier to make than traditional cinnamon rolls but delivers all the same flavors with less effort.
- Perfect for Sharing: The cake serves a crowd, making it ideal for potlucks, family gatherings, or holiday breakfasts.
- Versatile: Whether you enjoy it for breakfast, dessert, or a snack, this Cinnamon Roll Cake is always a good choice.
Cinnamon Roll Cake is the perfect recipe when you’re craving the flavors of a cinnamon roll but want the simplicity of a cake. With its tender crumb, swirls of cinnamon-sugar goodness, and sweet glaze, this cake is sure to become a favorite in your household. Whether you’re serving it at a weekend brunch, holiday breakfast, or simply as a special treat, this cake is sure to impress.
