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Cinnamon Roll Cake: The Ultimate Guide to Baking Perfection

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Moist cinnamon roll cake with cream cheese frosting, perfect for breakfast, brunch, or dessert!

Ingredients

Scale
  • 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
  • ½ cup (1 stick) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 3 tablespoons ground cinnamon
  • 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

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
  6. In a medium bowl, combine the melted butter, brown sugar, and ground cinnamon. Stir until well combined.
  7. Pour half of the cake batter into the prepared baking pan and spread it evenly.
  8. 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.
  9. Pour the remaining cake batter over the cinnamon swirl layer and spread it evenly.
  10. If you have any remaining cinnamon swirl mixture, drop spoonfuls over the top of the batter and gently swirl it in.
  11. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  13. In a large bowl (or stand mixer), cream together the softened cream cheese and butter until smooth and creamy.
  14. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  15. Stir in the vanilla extract. Then, add milk (or heavy cream) one tablespoon at a time until the frosting reaches your desired consistency.
  16. Once the cake is completely cool, frost it with the cream cheese frosting. Spread the frosting evenly over the top of the cake.
  17. Slice and serve!

Notes

  • Using room temperature ingredients, especially the butter, cream cheese, and eggs, is crucial for creating a smooth and well-emulsified batter and frosting.
  • Overmixing the cake batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
  • Make sure the cake is completely cool before frosting it. Otherwise, the frosting will melt and slide off.
  • If you prefer a less sweet frosting, you can reduce the amount of powdered sugar.
  • For an extra touch, sprinkle chopped pecans or walnuts over the frosting.

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