This Cinnabon Cinnamon Roll Cake captures every single delicious element of those famous cinnamon rolls but transforms them into an incredibly easy-to-make cake that requires no rising time, no rolling, and absolutely no complicated techniques.
With its tender, buttery cake base swirled with cinnamon-sugar goodness and topped with that signature cream cheese glaze, this recipe delivers all the indulgent flavor you crave in a fraction of the time.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 4 teaspoons baking powder
- 1 1/2 cups whole milk
- 1/4 cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/2 cup melted butter
- 1 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
For the Glaze:
- 2 cups powdered sugar
- 5 tablespoons whole milk
- 1 teaspoon vanilla extract
Cooking Instructions
1. Begin by preheating your oven to 350°F (175°C) and generously grease a 9×13 inch baking dish with butter or cooking spray. This size pan is crucial for achieving the perfect thickness and ensuring even baking throughout.
2. In a large mixing bowl, whisk together the flour, salt, granulated sugar, and baking powder until well combined. Create a well in the center of these dry ingredients, which will help you incorporate the wet ingredients more evenly.
3. In a separate medium bowl, combine the milk, melted butter, egg, and vanilla extract. Whisk these wet ingredients thoroughly until the mixture is smooth and the egg is completely incorporated.
4. Pour the wet ingredients into the well you created in the dry ingredients. Using a wooden spoon or rubber spatula, gently fold the mixture together until just combined. Be careful not to overmix – a few small lumps are perfectly fine and will result in a more tender cake.
5. Pour this cake batter into your prepared baking dish, spreading it evenly with an offset spatula or the back of a spoon. The batter should reach all corners and be relatively smooth on top.
6. Now create the magical cinnamon swirl mixture by combining the melted butter, brown sugar, flour, and cinnamon in a medium bowl. Stir until you have a thick, paste-like consistency that holds together well.
7. Drop spoonfuls of the cinnamon mixture evenly across the surface of the cake batter. You want to distribute it as evenly as possible – aim for about 12-15 dollops across the entire surface.
8. Take a butter knife and create beautiful swirl patterns by dragging it through the cinnamon mixture and cake batter. Make long strokes in one direction, then perpendicular strokes to create an intricate swirl pattern that will become those gorgeous cinnamon ribbons throughout your cake.
9. Place the baking dish in your preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs attached. The cinnamon swirls should be bubbling and caramelized.
10. While the cake bakes, prepare your glaze by whisking together the powdered sugar, milk, and vanilla extract in a medium bowl.
Start with 4 tablespoons of milk and add the fifth tablespoon gradually until you reach your desired consistency – it should be thick enough to coat the back of a spoon but thin enough to drizzle smoothly.
11. Remove the cake from the oven and let it cool for exactly 15 minutes. This timing is important – you want the cake warm enough that the glaze will soak in slightly, but not so hot that it completely melts the glaze.
12. Drizzle the glaze generously over the warm cake, allowing it to pool in the swirls and soak into the surface. Serve immediately while still warm for the ultimate Cinnabon experience!
Variations
Cream Cheese Stuffed Version:
For an extra indulgent twist, create a cream cheese layer by beating together 8 oz softened cream cheese, 1/4 cup sugar, and 1 egg until smooth. Spread half the cake batter in the pan, add the cream cheese mixture, top with remaining batter, then proceed with the cinnamon swirl as directed.
Apple Cinnamon Fall Delight:
Fold 1 1/2 cups of diced Granny Smith apples into your cake batter and add 1/2 teaspoon of apple pie spice to your cinnamon swirl mixture. This creates a wonderful autumn-inspired version that’s perfect for holiday gatherings.
Gluten-Free Alternative:
Substitute the all-purpose flour with a 1:1 gluten-free flour blend (such as King Arthur or Bob’s Red Mill). Add an extra 1/4 teaspoon of xanthan gum if your blend doesn’t already contain it, and increase the milk by 2-3 tablespoons as gluten-free flours tend to absorb more liquid.
Chocolate Cinnamon Fusion:
Add 1/4 cup unsweetened cocoa powder to your cake batter and reduce the flour by 1/4 cup. Include 1/2 cup mini chocolate chips in your cinnamon swirl mixture for a decadent chocolate-cinnamon combination that rivals any bakery creation.
FAQs
Can I make this cake ahead of time?
Absolutely! This cake actually tastes even better the next day as the flavors have time to meld together. You can bake the cake completely, cover it tightly with plastic wrap, and store it at room temperature for up to 3 days.
If you want to prepare it further in advance, wrap the unglazer cake tightly and freeze for up to 3 months. Thaw overnight and add fresh glaze before serving.
Why did my cinnamon swirl sink to the bottom?
This usually happens when the cinnamon mixture is too liquid or the batter is too thin. Make sure your melted butter isn’t hot when you mix it with the other swirl ingredients, and ensure you’re measuring your flour correctly by spooning it into the measuring cup and leveling it off.
The cinnamon mixture should hold together like a thick paste rather than being runny.
Can I use a different size pan?
While a 9×13 inch pan is ideal, you can use two 8×8 inch pans (reduce baking time to 25-30 minutes) or a bundt pan (increase baking time to 45-50 minutes).
Avoid using a smaller single pan as the cake will be too thick and won’t bake evenly. Always adjust your baking time accordingly and test for doneness with a toothpick.
How do I store leftover cake and for how long?
Store covered cake at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap individual pieces in plastic wrap and freeze for up to 3 months. To refresh day-old cake, warm individual pieces in the microwave for 15-20 seconds to restore that fresh-baked texture and aroma.
Can I double this recipe for a crowd?
Yes! Double all ingredients and use two 9×13 inch pans or one large sheet pan. Keep the baking temperature the same but start checking for doneness around the 35-minute mark.
This recipe feeds about 12 people generously, so doubling it is perfect for parties, potlucks, or large family gatherings.
=========
This Cinnabon Cinnamon Roll Cake delivers all the comfort and indulgence of traditional cinnamon rolls in a simple, no-fuss format that’s perfect for busy weekends, special occasions, or whenever you need a little sweet comfort in your life.
Don’t forget to Pin this recipe so you can easily find it whenever that Cinnabon craving strikes!
Image Credit: https://thatovenfeelin.com/
