Cinnamon Roll Cake Recipe

Cinnamon Roll Cake tastes like a gooey cinnamon roll in a soft delicious cake form with swirls of buttery cinnamon sugar, topped with a sweet vanilla glaze!

Course Dessert

Cuisine American

Keyword Cinnamon Roll Cake

Prep Time 30

Cook Time 51

Total Time 1 21

Servings

Calories 490kcal

Author Michele

Ingredients

Cake:

3 ¼ cups cake flour
1 Tablespoon baking powder
1 teaspoon salt
1 cup sugar
½ cup melted butter
2 Tablespoons melted shortening
¼ cup brown sugar
2 eggs plus 1 yolk
2 ½ teaspoon vanilla
1 ½ cups buttermilk

Cinnamon swirl:

1 cup brown sugar
3 Tablespoons flour
2 Tablespoons granulated sugar
4 teaspoons cinnamon
1 cup butter (room temperature)

Glaze:

1 ⅔ cups powdered sugar
3 Tablespoons milk
1 ½ teaspoons vanilla

Instructions

Cake:

Preheat the oven to 350°. Lightly spray a 10x14 baking dish with baking spray and set aside.
In a large mixing bowl combine flour, baking powder and salt.
In a separate large bowl combine butter, shortening, and sugar and whisk until smooth.
Add the eggs and whisk until just combined.
Add vanilla and mix until incorporated. Next mix in the buttermilk.
Add the flour mixture to the wet ingredients and mix until just combined.
Transfer the batter to the prepared baking dish. Set aside and prepare the cinnamon swirl.

Cinnamon Swirl:

In a medium-sized mixing bowl add brown sugar, flour, granulated sugar, and cinnamon, and whisk to combine.
In a separate microwave-safe bowl add the butter and microwave for 45 seconds or until completely melted.
Add the melted butter to the dry ingredients and whisk to combine.
Drizzle over the cake batter and use a butter knife or spatula to swirl it into the batter.

Baking:

Place the pan into the preheated oven on the middle rack.
Bake for 51 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Once baked, remove from the oven and place on a wire cooling rack to cool.

Glaze:

In a small mixing bowl, add powdered sugar, milk, and vanilla and whisk together until smooth.
Once the cake has been cooling for 15 minutes, drizzle the glaze over the warm cake.
Cut into 15 pieces and serve warm.

Storage:

Cake may be stored in an airtight container or baggie for up to 3 days.

Video

Notes

Don't Overstir. As with any other cake recipe, over stirring the cake batter will result in a crumbly (and possibly rubbery) cake. You only need to stir just until the flour is incorporated, no more.
Gluten-Free Baking Time. If you’ve opted to make this cinnamon roll cake gluten-free with your choice of gluten-free flour, just be aware that it’s normal for the cake to require additional baking time than what’s called for in this recipe. You can always test the cake for doneness by inserting a toothpick into the cake which should come out clean if cooked through.
Serve Warm or Cold. This cake can be enjoyed warm or at room temperature. Both options are delicious!
Glaze While Warm. While it’s best not to apply the glaze when the cake is still piping hot, you can do so when it is still slightly warm - some of the glaze will be absorbed by the cake, making it even more moist and flavorful.
Tap Tap Tap. To reduce the possibility of bubbles in the cake batter, simply tap the cake pan gently on the countertop prior to baking.
Make Ahead. If you’d like to make this cinnamon roll cake in advance, add some toothpicks around the top of the cake before wrapping it in plastic wrap. This will create a little gap between the plastic wrap and the cake, preventing the glaze from sticking to the wrap.
Glaze. The sugar glaze is slightly dry to the touch but will be wet on the inside and crack if you press it. I love the look of the sugar glaze cracking ever so slightly as you cut into the cake and take that first bite!

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