Contents
- 1 The First Time I Met Cinnamon Roll Cake
- 2 My Swirl Disaster Turned Happy Accident
- 3 Why This Cake Steals the Show
- 4 From Breakfast Rolls to Anytime Cake
- 5 Ingredients
- 6 How to Make Cinnamon Roll Cake
- 7 3 Tasty Twists on Cinnamon Roll Cake
- 8 Serving & Pairing Ideas
- 9 Storing and Serving Your Cinnamon Roll Cake
- 10 Troubleshooting Your Cake
- 11 Cinnamon Roll Cake Q&A
- 12 Wrap-Up With Love
The First Time I Met Cinnamon Roll Cake
I’ll never forget walking into my aunt’s kitchen that Sunday morning. The air smelled like brown sugar and butter, warm and sweet. There it sat on the counter – golden swirls peeking through, dripping with glaze. Ever wished you could eat cinnamon rolls with a fork?
This cake makes it possible. Every bite has that same gooey goodness, but easier to share.
My Swirl Disaster Turned Happy Accident
My first attempt looked more like abstract art than neat swirls. I got overzealous with the knife! But you know what? The messy version tasted just as delicious. Sometimes imperfections make food more special – like fingerprints in clay.
What’s your favorite baking “fail” that turned out great? Tell me below!
Why This Cake Steals the Show
The soft cake soaks up the cinnamon swirls like a sponge. The glaze cracks slightly when you cut it – that perfect texture contrast. Team glaze or team extra cinnamon swirl?
I can never decide which part I love more. It’s breakfast and dessert all in one pan.
From Breakfast Rolls to Anytime Cake
Cinnamon rolls traveled from Sweden to America in the 1920s. This cake version? Pure modern convenience. Did you know cinnamon was once more valuable than gold?
Now we get to enjoy it in this easy, shareable treat. What’s your favorite way to eat cinnamon – in rolls, cakes, or something else?
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 3 cups | For the cake |
| White granulated sugar | 1 cup | For the cake |
| Baking powder | 4 teaspoons | For the cake |
| Large eggs | 2 | For the cake |
| Vanilla extract | 2 teaspoons | For the cake |
| Milk | 1 ½ cups | For the cake |
| Salted butter | ½ cup (1 stick) | For the cake, melted & slightly cooled |
| Salted butter | ¾ cup (1 ½ sticks) | For cinnamon filling, softened |
| Light brown sugar | 1 cup | For cinnamon filling, packed |
| All-purpose flour | 2 Tablespoons | For cinnamon filling |
| Ground cinnamon | 1 Tablespoon | For cinnamon filling |
| Powdered sugar | 2 cups | For glaze |
| Milk | 5 Tablespoons | For glaze |
| Vanilla extract | 1 teaspoon | For glaze |
How to Make Cinnamon Roll Cake
Step 1 Preheat oven to 350°F. Grease a 9×13-inch baking dish. Mix flour, sugar, baking powder, eggs, vanilla, and milk in a bowl. Slowly add melted butter while mixing—don’t overmix!
Step 2 Spread batter evenly in the dish. Make the cinnamon filling by mixing softened butter, brown sugar, flour, and cinnamon. Drop spoonfuls over the batter.
Step 3 Swirl with a knife for a marbled effect. Bake 35-40 minutes until a knife comes out clean. (Hard-learned tip: Rotate the pan halfway for even baking.)
Step 4 Whisk powdered sugar, milk, and vanilla for glaze. Adjust thickness with more sugar or milk. Pour over warm cake. Let cool slightly before slicing.
Do you prefer your cinnamon desserts warm or cooled? Share below!
Cook Time: 40 minutes Total Time: 55 minutes Yield: 12 servings
Category: Dessert, Breakfast
3 Tasty Twists on Cinnamon Roll Cake
Apple Spice Add 1 cup diced apples to the batter. Mix 1 tsp nutmeg into the cinnamon filling.
Nutty Crunch Sprinkle ½ cup chopped pecans over the glaze. Toast them first for extra flavor.
Cream Cheese Swirl Beat 4 oz cream cheese into the cinnamon filling. Swirl it deeper into the batter.
Which variation would you bake first? Vote in the comments!
Serving & Pairing Ideas
Serve with vanilla ice cream or whipped cream. Pair with hot coffee or cold milk. Great for brunch or dessert.
*Fun fact*: Cinnamon was once more valuable than gold. Now we bake it into cakes!
Would you eat this for breakfast or dessert? Tell us below!
Storing and Serving Your Cinnamon Roll Cake
Keep leftover cake covered at room temperature for 2 days or refrigerate for up to 5 days. Warm slices for 10 seconds in the microwave for that fresh-baked feel. *Fun fact: The flour in nonstick spray helps the cake release cleanly!* For freezer storage, wrap unglazed slices tightly—add glaze after thawing. Batch tip: Double the recipe in a sheet pan for potlucks. Do you prefer your cake warm or room temperature? Tell me below!
Troubleshooting Your Cake
Cake too dense? Check your baking powder—it might be old. Filling sinking? Swirl just 1/4 inch deep into the batter. Glaze too runny? Add powdered sugar 1 tablespoon at a time. Why this matters: Small fixes mean perfect texture every time. My grandson once forgot the sugar—we called it “cinnamon bread” and ate it anyway! What’s your funniest baking fail? Spill the flour… I mean, details!
Cinnamon Roll Cake Q&A
Q: Can I use unsalted butter? A: Yes, just add 1/4 teaspoon salt to the dry ingredients. Q: How to make this ahead? A: Bake the cake the day before—add glaze 1 hour before serving. Q: No brown sugar for filling? A: Mix 1 cup white sugar with 1 tablespoon molasses instead. Q: Can I halve the recipe? A: Use an 8×8 pan and bake 25-30 minutes. Q: Best milk substitute? A: Buttermilk adds tang, or use almond milk for dairy-free.
Wrap-Up With Love
This cake brings back memories of my first bake sale—sticky fingers and big smiles. Share your swirls with Savory Discovery on Pinterest—I’ll feature my favorites! Now go make someone’s day sweeter. Happy cooking! —Elowen Thorn.
