Cinnamon Roll Cake

Indulge in the delightful flavors of a classic cinnamon roll, transformed into a delectable cake form with this Cinnamon Roll Cake recipe. Perfect for breakfast, brunch, or dessert, this moist and tender cake is infused with the warm essence of cinnamon and topped with a luscious glaze.

The simple preparation makes it a breeze to whip up, and its irresistible aroma will fill your kitchen as it bakes to golden perfection. Whether you’re hosting a gathering or simply treating yourself, this Cinnamon Roll Cake is sure to become a beloved favorite.

Cinnamon Roll Cake

Ingredients

Cake:

3 cups Flour, All Purpose is good to use

½ cup Butter, unsalted and melted

1 cup Granulated Sugar

2 Eggs, large

1 tsp Vanilla Extract

1 tbsp Baking Powder

1 ½ cups Milk

Topping:

1 cup Butter, unsalted and melted

1 cup Brown Sugar

2 tbsp Flour

3 tsp Cinnamon

Glaze:

2 to 3 tbsp Milk

1 cup Confectioners Sugar

1 tsp Vanilla Extract

Instructions

Preheat the oven to 350*

Spray a 9×13 baking pan with Non Stick Spray

In a mixing bowl combine the ingredients for the cake and pour it into a smooth layer in the pan

Mix together the ingredients for the topping

Pour on top of the cake batter

Use a knife to swirl the topping into the cake batter

Bake for 35 to 40 minutes or until a toothpick comes out clean

Remove the cake from the oven and set to the side

In a mixing bowl combine the ingredients for the Glaze and combine until it is smooth

Pour over the still warm cake

Let the Glaze set for a time before serving

Enjoy!

Notes:

Butter Substitution: Salted butter can be used, but adjust the added salt in the recipe accordingly.

Milk Alternatives: Whole milk can be replaced with almond milk, soy milk, or buttermilk. Ensure the milk is at room temperature for even mixing.

Glaze Setting Time: Allow the glaze to set for 15-20 minutes for a thicker consistency, but it can be served sooner if desired.

Make-Ahead Tips: The cake can be baked ahead and refrigerated overnight. Reheat slightly before serving and add the glaze just before serving.

Add-ins: Chopped nuts or raisins can be added to the batter for extra texture and flavor.

Baking Pan Size: A 9×13 pan is recommended for even baking, but other similarly sized pans can be used. Adjust the baking time and check for doneness accordingly.

Egg Substitutes: Each egg can be replaced with 1/4 cup applesauce, mashed bananas, or yogurt for an egg-free version.

Glaze Consistency: Adjust the amount of milk or confectioners sugar to achieve the desired glaze consistency.

Freezing: The cake (without glaze) can be frozen. Wrap tightly in plastic wrap and foil, thaw at room temperature, and add glaze before serving.

Nutrition Information:

YIELD: 12 SERVING SIZE: 1

Amount Per Serving: CALORIES: 538 | CHOLESTEROL: 81mg | CARBOHYDRATES: 82g | SUGAR: 56g | PROTEIN: 5g

Frequently Asked Questions:

Can I use salted butter in the cake and topping?

While unsalted butter is recommended for precise control of salt content, you can use salted butter.

Just be mindful of the overall saltiness, and adjust accordingly.

Is there a suitable substitute for whole milk in the cake batter?

Yes, you can use alternative milk options like almond milk, soy milk, or even buttermilk.

Ensure they are at room temperature for uniform mixing.

How long should I let the glaze set before serving?

It’s ideal to let the glaze set for at least 15-20 minutes, allowing it to thicken slightly.

However, you can serve the cake sooner if desired; the glaze will be a bit more liquid.

Can I make this cake ahead of time?

Absolutely! This cake is great for preparing ahead.

You can bake it, let it cool, and refrigerate overnight.

Warm it slightly before serving, and add the glaze just before serving for a fresh taste.

Can I add nuts or raisins to the cake for extra flavor?

Yes, you can customize the cake by adding chopped nuts or raisins to the batter before baking.

This addition provides a delightful texture and extra flavor.

Is it necessary to use a 9×13 baking pan, or can I use a different size?

While a 9×13 pan is recommended for even baking, you can use a different size with similar capacity.

Adjust the baking time accordingly and check for doneness with a toothpick.

Can I make this cake without eggs?

Yes, you can substitute each egg with alternatives like applesauce, mashed bananas, or yogurt.

Use 1/4 cup of the chosen substitute per egg.

How do I ensure the glaze has the right consistency?

Adjust the milk quantity in the glaze to achieve the desired consistency.

Add more milk for a thinner glaze or more confectioners sugar for a thicker one.

Can I prepare the cake ahead and freeze it?

Yes, you can freeze the cake without the glaze.

Wrap it tightly in plastic wrap and foil before freezing.

Thaw at room temperature and add the glaze before serving.