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You know that feeling when you wake up on a Saturday morning and the only thing that could possibly make the day better is a warm, gooey cinnamon roll? I know it well. Too well, probably.
But then reality hits. The whole process. The yeast, the waiting for it to rise, the rolling, the cutting, the second rise. My patience just isn’t built for that sometimes. My craving, however, is very much present.
That’s where this Cinnamon Roll Cake comes in to save the day. It’s all the good stuff—the soft cake, the rich cinnamon swirl, the sweet cream cheese icing—without all the drama. It’s a cake that thinks it’s a cinnamon roll, and honestly, we should all have that kind of confidence.
So if you’re like me and want maximum cinnamon roll flavor with minimum fuss, stick around. We’re about to make something pretty amazing, and it’s way easier than you think.
What You’ll Need
First things first, let’s get all our ingredients rounded up. Having everything ready to go before you start mixing is a game-changer. Trust me, you don’t want to be digging through your pantry for the baking powder while your wet ingredients are just sitting there.
For the Cake Batter:
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1 1/2 cups milk (whole or 2% works best)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted
For the Cinnamon Swirl:
- 1 cup unsalted butter, softened (not melted!)
- 1 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
For the Cream Cheese Icing:
- 6 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup cream cheese, softened
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk
The Tools for the Job
You don’t need a professional kitchen setup for this. Just a few basic tools will do the trick.
| Tool | Why You Need It |
|---|---|
| 9×13 inch baking pan | The perfect size for this cake. |
| Mixing bowls | You’ll need a few for the batter, swirl, and icing. |
| Whisk & Spatula | For mixing and scraping the bowl. |
| Electric Mixer | Hand or stand mixer for the icing. |
| Butter Knife | For making those beautiful swirls. |
Pro Tips
I’ve made this cake more times than I can count, and I’ve picked up a few tricks along the way. Here are some things that will help you nail it on the first try.
1. Room Temperature is Your Friend.
Seriously. For the swirl and the icing, having softened butter and cream cheese is crucial. If it’s too cold, it won’t mix smoothly and you’ll get little chunks. If it’s melted, your swirl will be runny and your icing will be a soupy mess. Just let them sit on the counter for an hour or so before you start.
2. Don’t Overmix the Cake Batter.
Once you combine the wet and dry ingredients for the cake, mix them only until they’re just combined. A few little lumps are totally fine. If you mix it too much, you’ll develop the gluten in the flour and end up with a tough, dense cake instead of a light, fluffy one.
3. The Swirl Technique Matters.
Don’t just dump the cinnamon filling on top. Drop spoonfuls of it all over the batter. Then, take a butter knife and gently drag it through the batter in a few S-shaped motions. The goal is to create ribbons of cinnamon, not to completely mix it in. Less is more here.
Possible Substitutions and Variations
Don’t have something on the list? Or maybe you just want to experiment a little. I get it. Here are a few swaps and ideas that work well.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Milk | Buttermilk or a plant-based milk | Buttermilk will make it extra tender. |
| All-Purpose Flour | 1-to-1 gluten-free baking flour | Check if your blend needs extra liquid. |
| Brown Sugar | Coconut sugar or a mix of white sugar & molasses | This will change the flavor slightly. |
| Cinnamon | Add nutmeg or cardamom | A pinch of cardamom is amazing. |
For a fun variation, you could also add a cup of chopped pecans or walnuts to the cinnamon swirl mixture for a bit of crunch. It’s a great addition if you’re a fan of nuts in your baked goods.
Make-Ahead Tips
If you want to get a head start, you can prepare the cinnamon swirl filling a day or two in advance. Just keep it in an airtight container in the fridge.
When you’re ready to bake, let it sit out for about 20-30 minutes to soften up a bit so it’s easier to drop onto the batter. I wouldn’t recommend mixing the cake batter ahead of time, as the baking powder will lose its power.
Let’s Make This Cake: Step-by-Step
Alright, time for the fun part. Let’s bake.
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This step is boring but important. Don’t skip it.
Step 2: In a large bowl, whisk together your dry cake ingredients: the flour, salt, sugar, and baking powder. Just give it a quick mix to combine everything evenly.
Step 3: In a separate, medium-sized bowl, mix together the wet cake ingredients: the milk, eggs, and vanilla extract. Then, slowly drizzle in the melted butter while whisking continuously.
Step 4: Pour the wet ingredients into the dry ingredients. Mix with a spatula only until you no longer see big streaks of flour. Remember what I said about not overmixing! Lumps are okay.
Step 5: Pour the batter into your prepared baking pan and spread it out evenly.
Step 6: Now, for the swirl. In another bowl, mix the softened butter, brown sugar, flour, and cinnamon until it’s a thick, paste-like consistency.
Step 7: Drop spoonfuls of this cinnamon mixture all over the top of the cake batter. Use a butter knife to gently swirl it into the batter. A few passes are all you need.
Step 8: Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake part comes out clean. Let the cake cool in the pan on a wire rack while you make the icing.
Step 9: To make the icing, use an electric mixer to beat the softened butter and cream cheese together until smooth. Gradually add the powdered sugar, then the vanilla. Add milk one tablespoon at a time until you get the drizzling consistency you like.
Step 10: Once the cake is mostly cool (still a little warm is nice), drizzle that glorious icing all over the top. Let it set for a few minutes before slicing and serving.
Healthier Swaps, Pairings, and More
So, this cake is a treat. It’s not health food, and that’s okay. But if you want to make a few tweaks, you can.
For a lighter version, you can reduce the sugar in the cake and icing by about a quarter. You can also swap some of the all-purpose flour for white whole wheat flour for a little extra fiber.
As for what to pair it with? A hot cup of coffee is the classic choice. The bitterness of the coffee cuts through the sweetness of the cake perfectly. It’s also fantastic with a simple glass of cold milk.
To be efficient, make the icing while the cake is baking. That way, everything is ready to go once the cake comes out of the oven and has a few minutes to cool.
Here’s a very rough nutritional estimate per serving (if you cut the cake into 12 pieces). Don’t take this as gospel, it’s just a ballpark!
| Nutrient | Approximate Amount |
|---|---|
| Calories | 450-500 kcal |
| Fat | 22g |
| Carbohydrates | 60g |
| Sugar | 40g |
| Protein | 6g |
Leftovers and Storage
If by some miracle you have leftovers, you’ll want to store them properly. Because of the cream cheese icing, the cake needs to be kept in the refrigerator.
Cover the pan with plastic wrap or transfer slices to an airtight container. It’ll stay fresh in the fridge for up to 4 or 5 days. You can eat it cold straight from the fridge (I won’t judge), or you can pop a slice in the microwave for 10-15 seconds to get it warm and gooey again.
Frequently Asked Questions
Here are a few questions that pop up pretty often. Hopefully, these help!
Q1. My cinnamon swirl sank to the bottom of the cake. What did I do wrong?
Ans: This usually happens for two reasons. Either your swirl mixture was too thin and runny (maybe the butter was too melted), or your cake batter was too thin. Make sure your swirl filling is a thick paste, not a liquid.
Q2. Can I make this in a different sized pan?
Ans: You can! If you use two 8-inch or 9-inch round pans, you can make a layered version. Just be sure to adjust the baking time. Start checking for doneness around the 25-minute mark.
Q3. Can I freeze this cake?
Ans: Yes, you absolutely can. It freezes really well. My advice is to freeze it without the icing. Let the cake cool completely, then wrap it tightly in plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. When you’re ready to eat it, let it thaw at room temperature, then whip up a fresh batch of icing to drizzle on top.
Q4. My cake came out dry. Why?
Ans: The most common culprit for a dry cake is over-baking. Ovens can vary, so start checking your cake a few minutes before the recipe says to. The other reason could be overmixing the batter, which I mentioned in the pro tips section. Be gentle with that batter!
Wrapping Up
So there you have it. All the joy of a cinnamon roll, packed into a simple, no-fuss cake. It’s the perfect thing for a lazy weekend morning, a get-together with friends, or just because you feel like treating yourself.
Now it’s your turn. Give this recipe a try, and I promise you won’t be disappointed. When you do, come back and leave a comment. I’d love to hear how it turned out for you, or if you discovered any fun variations of your own!
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