Easy Cinnamon Roll Cake Recipe

Cinnamon Roll Cake: The Only Recipe You’ll Ever Need

Imagine waking up to the irresistible aroma of freshly baked cinnamon rolls, but without the hassle of kneading dough or waiting for it to rise. That’s the magic of this Cinnamon Roll Cake recipe, a game-changing dessert that delivers all the warm, spicy goodness in a simple, one-pan wonder. Perfect for busy mornings or impromptu gatherings, this ultra-moist Cinnamon Roll Cake combines fluffy cake batter with swirls of cinnamon and sugar, topped with a creamy glaze that will have your family begging for seconds. As a staple on lalytarecipes.com, this recipe has been perfected to ensure foolproof results every time, making it the ultimate choice for home bakers seeking that cozy cinnamon roll flavor without the effort.

The sensory experience of this Cinnamon Roll Cake is truly unforgettable. Each bite reveals a tender, buttery crumb that’s ultra-moist and packed with layers of cinnamon-infused swirls, creating a harmonious blend of sweet and spicy notes. The warm cinnamon aroma fills your kitchen as it bakes, evoking memories of holiday mornings or lazy weekends. Topped with a luscious, creamy glaze that seeps into the swirls, this cake offers a delightful contrast of soft textures and rich flavors, making it impossible to resist. Whether enjoyed warm or at room temperature, the combination of buttery goodness and subtle vanilla undertones will leave your taste buds dancing with joy.

What sets this Cinnamon Roll Cake apart on lalytarecipes.com is the expertise of Chef Lalyta, whose time-tested methods ensure a flawless bake every single time. Drawing from years of recipe development, this version incorporates a unique angle: an effortless swirling technique that guarantees even distribution of the cinnamon filling for ultra-moist results. Readers will discover insider tips, from ingredient swaps to storage hacks, that make this the single best resource for Cinnamon Roll Cake online. We’ll reveal the Chef’s Secret to achieving that perfect texture, along with comprehensive guidance to help you bake with confidence and impress your loved ones.

Why This Cinnamon Roll Cake Recipe is a Game-Changer

The Chef’s Secret lies in the ultra-moist texture achieved through the melted butter technique, which infuses the batter with rich flavor and ensures every swirl is perfectly tender. Unlike traditional cinnamon rolls that require rolling and proofing, this recipe simplifies the process by swirling the cinnamon filling directly into the batter, creating an effortless, one-pan method that delivers professional results at home. This unique angle elevates the Cinnamon Roll Cake by locking in moisture and enhancing the cinnamon’s warmth, making it a standout dessert for any occasion.

Unbeatable Texture: The science behind this lies in the combination of melted butter and baking powder, which creates air pockets for a light, fluffy crumb while the cinnamon filling adds moisture-retaining sugars. This results in a cake that’s neither dry nor overly dense, thanks to the even heat distribution in a 9×13 pan, ensuring a consistent bake that mimics the flakiness of real cinnamon rolls.

Foolproof for a Reason: This Cinnamon Roll Cake recipe has been tested multiple times in our kitchen to guarantee success, even for novice bakers. With precise measurements and straightforward steps, you’ll avoid common pitfalls like uneven swirls or overbaking, making it a reliable go-to for delicious results every time.

Ingredient Spotlight: Quality Makes the Difference

All-purpose flour serves as the foundation of this Cinnamon Roll Cake, providing structure and a tender crumb. Using high-quality, unbleached flour ensures the cake rises evenly without becoming tough, as its protein content helps bind the ingredients. For the best results, opt for a reputable brand to avoid additives that could alter the texture. If you’re gluten-sensitive, a tested substitution is 1:1 gluten-free baking flour, which maintains the cake’s moistness but may require a slight increase in baking time to compensate for different absorption rates.

Granulated sugar not only sweetens the batter but also contributes to the cake’s golden crust and moist interior by interacting with the baking powder for optimal rise. Choose pure cane sugar for a cleaner taste that enhances the vanilla notes. As a substitution, you can use coconut sugar for a subtle caramel undertone, but be aware it might darken the cake slightly—adjust by reducing the amount by 10-15% to prevent overpowering the cinnamon flavors.

Melted butter is the key to this recipe’s ultra-moist texture, adding richness and helping create those signature swirls. High-fat butter, like European-style, ensures the cake stays tender and flavorful; avoid low-fat alternatives as they can lead to a drier result. For a dairy-free option, substitute with melted coconut oil, which mimics the butter’s moisture but adds a mild tropical hint—test with a small batch first to ensure it complements the cinnamon.

Cinnamon in the filling is what gives this Cinnamon Roll Cake its warm, aromatic heart. Freshly ground cinnamon offers a more potent flavor than pre-ground varieties, enhancing the swirls with spicy depth. Quality matters here, as inferior cinnamon can taste dull; if substituting, try a blend with a touch of nutmeg for added complexity, but stick to the specified amount to avoid overpowering the other flavors.

Powdered sugar in the glaze provides a smooth, creamy finish that ties the entire Cinnamon Roll Cake together. Sifted powdered sugar ensures no lumps, resulting in a velvety texture. For a lower-sugar option, use a mix of powdered erythritol, which dissolves similarly but reduces the sweetness—whisk thoroughly to achieve the same pourable consistency.

Step-by-Step Instructions for Cinnamon Roll Cake

Step 1: Preheat the Oven and Prepare the Pan

Start by preheating your oven to 350 degrees F (175 degrees C), which ensures even baking for this Cinnamon Roll Cake. Grease a 9×13 inch baking pan thoroughly with butter or a non-stick spray to prevent sticking. In a large bowl, mix together the 3 cups of all-purpose flour, 1 cup of granulated sugar, 1/2 teaspoon of salt, and 4 teaspoons of baking powder until well combined. Then, add 1 1/2 cups of milk, 2 eggs, and 2 teaspoons of vanilla extract, stirring until the batter is smooth. Finally, stir in the 1/2 cup of melted butter to create a luscious base.

Pro Tip: Measure your ingredients precisely using a kitchen scale for accuracy, as slight variations in flour can affect the cake’s rise and texture in this Cinnamon Roll Cake.

Step 2: Creating the Cinnamon Filling

In a separate bowl, combine 1 cup of softened butter, 1 cup of brown sugar, 2 tablespoons of flour, and 1 tablespoon of cinnamon, mixing until it forms a thick, spreadable paste. This filling is what gives your Cinnamon Roll Cake its signature swirls, so ensure it’s well blended for even distribution.

Common Mistake to Avoid: Don’t over-mix the filling, as it can become too liquid and seep out during baking; stop once it’s uniform to maintain those perfect swirls in your Cinnamon Roll Cake.

Step 3: Assemble and Swirl the Batter

Pour the prepared batter into the greased 9×13 inch pan, spreading it evenly. Drop spoonfuls of the cinnamon filling over the top of the batter. Use a knife to gently swirl the filling into the batter, creating marbled patterns without over-mixing, which will enhance the ultra-moist texture of your Cinnamon Roll Cake.

Pro Tip: Swirl in a figure-eight pattern for the best results, ensuring the cinnamon reaches the edges for a consistent flavor throughout your Cinnamon Roll Cake.

Step 4: Bake the Cake

Place the pan in the preheated oven and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. This step is crucial for achieving the perfect golden finish on your Cinnamon Roll Cake.

Common Mistake to Avoid: Avoid opening the oven door too early, as it can cause the cake to sink; wait until the minimum bake time has passed to check for doneness in your Cinnamon Roll Cake.

Step 5: Prepare the Glaze

While the cake is baking, whisk together 2 cups of powdered sugar, 5 tablespoons of milk, and 1 teaspoon of vanilla in a bowl until smooth and pourable. This glaze will add a sweet, creamy topping to your freshly baked Cinnamon Roll Cake.

Pro Tip: If the glaze is too thick, add milk one teaspoon at a time to reach the ideal consistency for drizzling over your warm Cinnamon Roll Cake.

Step 6: Glaze and Serve

Once the cake is removed from the oven, immediately drizzle the glaze over the top, allowing it to seep into the swirls. Let the cake cool slightly in the pan for about 10 minutes before slicing and serving your Cinnamon Roll Cake.

Common Mistake to Avoid: Don’t wait too long to add the glaze, as it adheres best to a warm cake; applying it while hot ensures maximum absorption for the ultimate moistness in your Cinnamon Roll Cake.

Serving & Presentation for Your Cinnamon Roll Cake

To elevate your Cinnamon Roll Cake, consider creative plating by cutting it into generous squares and arranging them on a rustic wooden board for a cozy, inviting display. Add impressive garnishes like a sprinkle of cinnamon or a dusting of powdered sugar for visual appeal, enhancing the cake’s warm swirls. Pair it with complementary sides such as fresh berries for a tart contrast or a scoop of vanilla ice cream to amplify the dessert experience, making it ideal for brunches, holidays, or weeknight treats.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the batter and cinnamon filling up to 3 days in advance by storing them separately in airtight containers in the refrigerator; when ready, assemble and bake for fresh results. This allows you to streamline your Cinnamon Roll Cake prep for busy schedules.

Storing Leftovers: Once cooled, wrap the Cinnamon Roll Cake tightly in plastic wrap or place it in an airtight container; refrigerate for up to 3 days to maintain its ultra-moist texture, or freeze individual slices for up to 2 months to preserve freshness.

The Best Way to Reheat: To restore the original texture and flavor, reheat slices in a 300 degrees F oven for 5-7 minutes or microwave for 20 seconds; this gently warms the cake without drying it out, ensuring your Cinnamon Roll Cake tastes just-baked.

Frequently Asked Questions (FAQ)

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Cinnamon Roll Cake

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• Author: Chef Lalyta
• Total Time: 50 minutes
• Yield: 12 1x

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Description

A moist and buttery cake swirled with cinnamon and sugar, topped with a creamy glaze.

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Ingredients

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• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1 1/2 cups milk
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 cup butter, melted
• Cinnamon Filling: 1 cup butter, softened
• Cinnamon Filling: 1 cup brown sugar
• Cinnamon Filling: 2 tablespoons flour
• Cinnamon Filling: 1 tablespoon cinnamon
• Glaze: 2 cups powdered sugar
• Glaze: 5 tablespoons milk
• Glaze: 1 teaspoon vanilla

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
2. In a large bowl, mix together the flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined, stir in the melted butter. Pour batter into the greased pan.
3. In a separate bowl, mix the softened butter, brown sugar, flour, and cinnamon until well combined. Drop by spoonfuls over the cake batter and use a knife to swirl it in.
4. Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake is baking, prepare the glaze by mixing powdered sugar, milk, and vanilla until smooth.
6. Once the cake is done, remove from oven and drizzle with glaze. Allow to cool slightly before serving.

Notes

For a richer flavor, use dark brown sugar in the filling. Store leftovers in an airtight container for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Method: Dessert
• Cuisine: American

Nutrition

• Calories: 450
• Sugar: 40g
• Fat: 20g
• Carbohydrates: 65g
• Protein: 5g