Cinnamon Roll Cake: The Ultimate Guide to Baking Perfection

Cinnamon roll cake: just the name conjures up images of warm, gooey goodness, doesn’t it? Imagine biting into a slice of heaven, where the comforting flavors of cinnamon and sweet dough meld together in perfect harmony. This isn’t just any cake; it’s a celebration of everything we adore about classic cinnamon rolls, but in an easier, shareable format. Forget meticulously rolling individual pastries – this recipe delivers all the satisfaction with a fraction of the effort!

While the exact origins of cinnamon rolls are debated, their popularity exploded in the 20th century, becoming a staple in bakeries and homes across the globe. The concept of swirling spiced fillings within dough dates back centuries, with variations found in numerous cultures. But the modern cinnamon roll, and by extension, our delightful cinnamon roll cake, represents a comforting, accessible indulgence that transcends borders.

What makes this cake so irresistible? It’s the perfect combination of textures: a soft, tender crumb, pockets of gooey cinnamon-sugar filling, and a luscious cream cheese frosting that ties it all together. The aroma alone is enough to make mouths water! Plus, its convenience is a major draw. Whether you’re hosting a brunch, need a crowd-pleasing dessert, or simply craving a sweet treat, this cake is a guaranteed winner. Get ready to experience the magic of cinnamon rolls in a whole new way!

Ingredients:

• For the Cake:
• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• 1 ½ cups buttermilk
• For the Cinnamon Swirl:
• ½ cup (1 stick) unsalted butter, melted
• 1 cup packed light brown sugar
• 3 tablespoons ground cinnamon
• For the Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-4 tablespoons milk (or heavy cream), for desired consistency

Preparing the Cake Batter:

1. Preheat and Prep: First things first, let’s get our oven ready! Preheat it to 350°F (175°C). While it’s heating up, grease and flour a 9×13 inch baking pan. This will prevent the cake from sticking and make it easy to remove later. I like to use a baking spray that already has flour in it for extra insurance.
2. Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking is important to evenly distribute the leavening agents and prevent clumps. Set this bowl aside for now.
3. Cream Butter and Sugar: In a separate large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. The mixture should be noticeably lighter in color and texture. This step is crucial for creating a tender cake.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. So, add about one-third of the dry ingredients to the butter mixture and mix until just combined. Then, add half of the buttermilk and mix until just combined. Repeat with another third of the dry ingredients, the remaining buttermilk, and finish with the remaining dry ingredients. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in a tough cake.

Making the Cinnamon Swirl:

1. Combine Ingredients: In a medium bowl, combine the melted butter, brown sugar, and ground cinnamon. Stir until well combined and the mixture forms a thick paste. This is the delicious cinnamon swirl that will make our cake taste like a giant cinnamon roll!

Assembling and Baking the Cake:

1. Pour Half the Batter: Pour half of the cake batter into the prepared baking pan and spread it evenly.
2. Add Cinnamon Swirl: Drop spoonfuls of the cinnamon swirl mixture over the batter. Use a knife or offset spatula to gently swirl the cinnamon mixture into the batter. Don’t overmix, you want to see distinct swirls of cinnamon.
3. Pour Remaining Batter: Pour the remaining cake batter over the cinnamon swirl layer and spread it evenly.
4. Add More Cinnamon Swirl (Optional): If you have any remaining cinnamon swirl mixture, drop spoonfuls over the top of the batter and gently swirl it in. This will give the cake an extra burst of cinnamon flavor and a beautiful marbled appearance.
5. Bake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown on top and spring back lightly when touched.
6. Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This will prevent the cake from sticking to the pan and allow it to cool evenly.

Preparing the Cream Cheese Frosting:

1. Cream Cheese and Butter: In a large bowl (or the bowl of your stand mixer), cream together the softened cream cheese and butter until smooth and creamy. Make sure both the cream cheese and butter are at room temperature for the best results. This will prevent lumps in the frosting.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent the powdered sugar from flying everywhere!
3. Add Vanilla and Milk: Stir in the vanilla extract. Then, add milk (or heavy cream) one tablespoon at a time until the frosting reaches your desired consistency. I like my cream cheese frosting to be thick but spreadable.

Frosting and Serving:

1. Frost the Cake: Once the cake is completely cool, frost it with the cream cheese frosting. Spread the frosting evenly over the top of the cake.
2. Serve: Slice and serve! This cinnamon roll cake is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 3 days.

Tips for Success:

• Room Temperature Ingredients: Using room temperature ingredients, especially the butter, cream cheese, and eggs, is crucial for creating a smooth and well-emulsified batter and frosting.
• Don’t Overmix: Overmixing the cake batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Cool Completely: Make sure the cake is completely cool before frosting it. Otherwise, the frosting will melt and slide off.
• Adjust Sweetness: If you prefer a less sweet frosting, you can reduce the amount of powdered sugar.
• Add Nuts: For an extra touch, sprinkle chopped pecans or walnuts over the frosting.

Variations:

• Apple Cinnamon: Add diced apples to the cinnamon swirl for an apple cinnamon twist.
• Caramel Drizzle: Drizzle caramel sauce over the frosting for an extra decadent treat.
• Chocolate Chips: Add chocolate chips to the cake batter or cinnamon swirl for a chocolatey surprise.
• Espresso Powder: Add a teaspoon of espresso powder to the cinnamon swirl to enhance the flavor.

Conclusion:

This cinnamon roll cake isn’t just a dessert; it’s an experience. It’s the warm, comforting hug you need on a chilly day, the sweet treat that brightens up a family gathering, and the surprisingly simple recipe that will have everyone thinking you spent hours in the kitchen. Seriously, from the incredibly moist cake base to the gooey, cinnamon-swirled filling and that decadent cream cheese frosting, every single bite is pure bliss. If you’re looking for a show-stopping dessert that’s guaranteed to impress without requiring advanced baking skills, then trust me, this is it. But the best part? It’s incredibly versatile! While the classic recipe is already a winner, feel free to get creative and put your own spin on it. For a truly indulgent experience, try adding chopped pecans or walnuts to the cinnamon filling for a delightful crunch. Or, if you’re a fan of fruit, a layer of thinly sliced apples or pears between the cake layers would add a lovely touch of freshness and complexity. Serving suggestions are endless! This cinnamon roll cake is fantastic served warm, straight from the oven, with a generous dollop of vanilla ice cream. It’s also delicious at room temperature, making it perfect for potlucks and picnics. For a brunch gathering, pair it with a strong cup of coffee or a mimosa for a truly decadent start to the day. And if you happen to have any leftovers (though I highly doubt you will!), it’s even amazing toasted the next morning with a smear of butter. Don’t be intimidated by the thought of baking a cake. This recipe is designed to be foolproof, with clear and easy-to-follow instructions. I’ve included all the tips and tricks I’ve learned over the years to ensure your cake turns out perfectly every time. From the proper way to measure your flour to the ideal oven temperature, I’ve got you covered. I truly believe that this cinnamon roll cake will become a new family favorite. It’s the kind of recipe that gets passed down through generations, creating memories and traditions along the way. So, gather your ingredients, preheat your oven, and get ready to embark on a baking adventure that will tantalize your taste buds and leave you wanting more. I’m so excited for you to try this recipe! And more importantly, I’m eager to hear about your experience. Did you make any variations? Did you add any special ingredients? What did your family and friends think? Please, please, please share your photos and stories in the comments below. I love seeing your creations and hearing how this recipe has brought joy to your kitchen. Happy baking, and I can’t wait to see what you come up with! Let me know if you have any questions, I’m here to help! Print