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This Cinnamon Roll Cake Delight captures everything cozy about classic cinnamon rolls in a luscious, shareable cake. Buttery cinnamon swirls and a vanilla glaze make each bite sweet and fragrant, perfect for breakfast or an indulgent brunch treat.
The first time I baked this, my kitchen filled with the warm aroma of cinnamon and sugar and the entire family gathered before it even finished cooling. Now, it is our go-to for holiday mornings or just because.
Ingredients
- All-purpose flour: It gives structure to the cake and keeps it tender. Look for unbleached flour for the best texture.
- Milk: This adds richness and moisture; whole milk is best for a softer crumb.
- White sugar: Adds sweetness and helps the cake brown evenly. Choose fine granulated sugar for easy mixing.
- Eggs: Bind the batter and create stability. Fresh, large eggs give the fluffiest result.
- Baking powder: The cake rises beautifully with this leavener; check the date for full effectiveness.
- Vanilla extract: Infuses the cake and glaze with classic flavor. Pure extract is worth it here.
- Salt: Balances sweetness and enhances flavor. Use fine kosher salt for even distribution.
- Butter: Essential in both the batter and the cinnamon swirl for richness and tenderness. Choose European-style butter if available.
- Brown sugar: Provides the signature gooey cinnamon layer. Look for dark brown sugar for maximum molasses flavor.
- Ground cinnamon: Warms the cake with spice and aroma. Use freshly opened cinnamon for the boldest taste.
- Confectioners sugar: Creates a silky smooth glaze. Sift before measuring for lump-free icing.
Why each matters
Their freshness and quality set apart a good cake from a great one.
Step-by-Step Instructions
- Prepare the Baking Pan:
- Start by heating your oven to 350 F and grease a 9 by 13 inch pan well so nothing sticks. I like a light coat of butter and a dusting of flour for easy release.
- Mix the Batter:
- In a large bowl, whisk together the flour, sugar, eggs, baking powder, vanilla, salt, and milk until you have a thick, smooth batter. Pour in the melted butter and stir just until incorporated for a tender crumb.
- Make the Cinnamon Layer:
- In another bowl, beat the softened butter, brown sugar, flour, and cinnamon until completely creamy and spreadable.
- Swirl the Layers:
- Drop spoonfuls of the cinnamon mixture over the cake batter. Take a butter knife and drag it through both batters in long, even strokes to create those gorgeous marbled swirls.
- Bake the Cake:
- Slide the pan into your preheated oven. Bake for 25 to 30 minutes. The cake is done when a toothpick near the center comes out with a few moist crumbs attached.
- Prepare the Glaze:
- While the cake is baking, whisk together confectioners sugar, milk, and vanilla extract until the mixture is smooth and pourable.
- Glaze the Warm Cake:
- Right after baking, drizzle the glaze over the warm cake and let it settle into the cracks.
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My favorite part is always that first sticky corner piece where glaze pools into the cinnamon swirls. Every birthday breakfast in our house starts with this cake and our kitchen always smells like home.
Storage Tips
Keep leftover cinnamon roll cake tightly wrapped at room temperature for up to three days. To maintain freshness longer, refrigerate for up to five days and reheat gently in the microwave for that bakery fresh taste.
Ingredient Substitutions
Swap the milk for oat or almond milk to make this dairy free. You can use light brown sugar instead of dark for a lighter flavor. For a gluten free version try your favorite 11 gluten free flour blend and add a teaspoon of xanthan gum if your blend does not include it.
Serving Suggestions
This cake is a hit for brunch buffets or breakfast potlucks. Serve warm slices with a scoop of vanilla ice cream for a decadent dessert or enjoy with your morning coffee for a special treat.
Cultural Context
The idea for this dish comes from traditional American cinnamon rolls but skips the yeast for a quicker, more accessible approach. It is a clever twist that combines the ease of cake with all the flavors you crave in a classic bakery roll.
Frequently Asked Questions About Recipes
- → How do I create the signature swirls?
After dropping the cinnamon mixture over the batter, use a knife to gently swirl it into the cake, creating a marbled effect.
- → Can this cake be made in advance?
Yes, you can bake the cake a day ahead. Add the glaze just before serving to keep it fresh and glossy.
- → What type of flour should I use?
Use standard all-purpose flour for both the batter and the cinnamon mixture for best texture and structure.
- → Is it necessary to use softened butter?
Softened butter ensures the cinnamon layer is smooth and spreads evenly, giving better swirls throughout the cake.
- → Can I add nuts or raisins?
Absolutely! Chopped pecans or raisins can be sprinkled over the cinnamon layer before swirling for extra flavor and texture.