If you adore the warm, comforting flavors of cinnamon rolls but want a simpler way to enjoy that delicious swirl without all the rolling and waiting, this Cinnamon Roll Cake Recipe is an absolute game-changer. This delightful cake captures the rich cinnamon-sugar goodness and buttery sweetness you crave, all baked into a moist, tender cake that’s topped with a luscious glaze. It’s perfect for brunch, dessert, or any time you need a sweet pick-me-up that feels like a cozy hug in cake form.
Ingredients You’ll Need
Getting ready to make this Cinnamon Roll Cake Recipe is a breeze because the ingredient list features simple, pantry-friendly staples that pack a lot of punch. Each ingredient plays a crucial role in creating that perfect balance of sweetness, texture, and flavor that makes this cake so memorable.
- 1½ cups sugar: Adds sweetness and helps create a tender crumb.
- ½ cup Crisco and/or butter: Provides richness and moisture for a soft cake.
- 4 large eggs: Bind the ingredients together and contribute to the cake’s structure.
- 2 cups self-rising flour: Keeps the cake fluffy and light without needing extra leavening agents.
- 1 cup buttermilk: Adds slight tanginess and tenderizes the crumb wonderfully.
- 1 Tbsp vanilla: Enhances the sweetness and rounds out the flavors beautifully.
- ½ cup brown sugar: Essential for that deep, caramel-like cinnamon swirl.
- 1 Tbsp cinnamon: The star spice that infuses every bite with warmth.
- ¼ cup milk: Used in the glaze to ensure it’s smooth and pourable.
- 3 Tbsp unsalted butter: Provides a rich base for the glaze.
- 2 cups powdered sugar: Sweetens and thickens the glaze to perfection.
- 1 tsp vanilla: Finishes the glaze with a fragrant touch.
How to Make Cinnamon Roll Cake Recipe
Step 1: Prepare Your Pan and Cinnamon Sugar Mixture
Start by preheating your oven to 350° F. Grease and lightly flour a 9 x 13-inch baking pan to ensure the cake releases easily after baking. In a small bowl, mix together the brown sugar and ground cinnamon which will create that iconic cinnamon swirl you love.
Step 2: Mix the Cake Batter
In a large bowl, beat the sugar and your choice of Crisco, butter, or a blend of both until the mixture is fluffy and light. Add in the eggs one at a time, mixing well after each addition. Next, incorporate the self-rising flour, buttermilk, and vanilla extract. Use a mixer on medium speed to blend everything together smoothly for 1 to 2 minutes—this gives the batter the perfect texture.
Step 3: Layer the Batter and Cinnamon Sugar
Pour half of the cake batter into your prepared pan, spreading it evenly. Then sprinkle the cinnamon sugar mixture generously all over that first batter layer. Pour the remaining batter on top, again spreading it evenly. To get the classic cinnamon roll swirl effect, use a butter knife to gently cut through the layers, creating elegant, marbled swirls by dragging the knife through both batters.
Step 4: Bake the Cake
Bake your cake in the preheated oven for 35 to 40 minutes. Use the toothpick test by inserting it into the cake’s center—if it comes out clean, your cake is perfectly baked. When you remove the cake, use a fork to poke holes all over the cake’s surface; this step will help the glaze seep deliciously into every slice.
Step 5: Make and Pour the Glaze
While the cake is still warm, melt the butter in a medium saucepan over medium heat. Add the milk, powdered sugar, and vanilla extract to the melted butter. Whisk this mixture continuously and cook for a few minutes until the glaze is smooth and sugar is fully dissolved. Pour this luscious glaze over the warm cake, letting it fill those lovely fork holes for an extra moist and dreamy finish.
How to Serve Cinnamon Roll Cake Recipe
Garnishes
A dusting of powdered sugar or a sprinkle of chopped pecans or walnuts makes a simple but elegant garnish to add a little crunch and a nutty flavor that complements the cinnamon perfectly.
Side Dishes
This Cinnamon Roll Cake Recipe pairs beautifully with a hot cup of coffee, chai tea, or even a scoop of vanilla ice cream for a decadent twist. Fresh fruit on the side, like sliced strawberries or warm baked apples, can add a refreshing balance to the richness of the cake.
Creative Ways to Present
Try serving your cinnamon roll cake in individual ramekins with a drizzle of warm caramel sauce or cut into fun shapes using cookie cutters. Another fun idea is to layer slices with whipped cream and fruit for a layered trifle-like dessert experience.
Make Ahead and Storage
Storing Leftovers
Leftover cinnamon roll cake will keep wonderfully when covered tightly with plastic wrap or stored in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate it for up to 5 days, just bring it back to room temperature before serving.
Freezing
You can freeze the cake either whole or cut into squares. Wrap it well with foil and place it in a freezer bag to protect against freezer burn. Frozen cake stays delicious for up to 3 months. Be sure to thaw overnight in the fridge before reheating.
Reheating
Warm your slices gently in the microwave for about 20 seconds or pop them in a low oven (300° F) wrapped in foil for 10-15 minutes to revive that freshly baked softness and melty glaze sensation.
FAQs
Can I use regular flour instead of self-rising flour?
Yes! If you don’t have self-rising flour on hand, combine 2 cups of all-purpose flour with 3 teaspoons of baking powder and ½ teaspoon of salt for an easy substitute that will still yield a tender cake.
Can I make this cake dairy-free?
Absolutely. Use plant-based butter or shortening and swap the buttermilk for a mix of almond milk and a bit of lemon juice or vinegar to keep that tang and moisture.
Is the glaze necessary?
The glaze is what really brings the ‘cinnamon roll’ magic to the cake, so it’s highly recommended. However, if you prefer a less sweet option, you can skip it or dust with powdered sugar instead.
How long is this cake good for?
Stored properly, this cake will stay fresh for up to 5 days in the fridge. Make sure it’s sealed well to prevent it from drying out.
Can I double this recipe?
You can definitely double the ingredients to make a larger cake or two pans. Just keep in mind that baking times may vary slightly, so keep an eye on the cake and do the toothpick test for doneness.
Final Thoughts
This Cinnamon Roll Cake Recipe is one of those rare treats that can bring comfort and joy with every bite. It’s easy enough for a weekend baking project but impressive enough to serve for guests or special occasions. I can’t wait for you to try it and discover how a simple slice of cake can feel like your favorite cinnamon roll in a beautifully effortless way!
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Cinnamon Roll Cake Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
Description
This Cinnamon Roll Cake is a delightful dessert that combines the flavors of a classic cinnamon roll with the ease of a simple cake. Featuring a moist buttermilk batter swirled with cinnamon sugar and topped with a luscious vanilla glaze, it’s perfect for breakfast or an indulgent snack.
Ingredients
Cake Ingredients
- 1½ cups sugar
- ½ cup Crisco and/or butter
- 4 large eggs
- 2 cups self-rising flour
- 1 cup buttermilk
- 1 Tbsp vanilla extract
- ½ cup brown sugar
- 1 Tbsp ground cinnamon
Glaze Ingredients
- ¼ cup milk
- 3 Tbsp unsalted butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking pan to prevent sticking.
- Mix cinnamon sugar: In a small bowl, combine the brown sugar and ground cinnamon. Set this mixture aside to use later.
- Make the cake batter: In a large mixing bowl, beat the granulated sugar and shortening (Crisco and/or butter) using an electric mixer until the mixture becomes light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, add the self-rising flour, buttermilk, and vanilla extract. Continue mixing on medium speed for 1 to 2 minutes until all ingredients are well incorporated and the batter is smooth.
- Layer the batter and cinnamon sugar: Pour half of the batter evenly into the prepared baking pan. Sprinkle the cinnamon sugar mixture evenly over this first layer. Pour the remaining batter on top. Using a butter knife, gently swirl through the batter and cinnamon sugar layers to create a marbled, swirly cinnamon roll effect.
- Bake the cake: Place the pan in the preheated oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and use a fork to poke holes all over the top to prepare for the glaze.
- Prepare the glaze: In a medium saucepan over medium heat, melt the unsalted butter. Add the milk, powdered sugar, and vanilla extract. Whisk continuously and cook for a few minutes until the sugar dissolves completely and the glaze is smooth and slightly thickened.
- Glaze the cake: Pour the warm glaze generously over the warm cake, allowing it to seep into the holes made earlier for maximum flavor and moisture. Let the cake cool before serving to let the glaze set.
Notes
- For a richer flavor, use all butter instead of Crisco.
- Make sure to swirl the batter gently for a pretty marbled effect without over-mixing.
- You can substitute buttermilk with milk mixed with 1 tablespoon of lemon juice or vinegar if needed.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- This cake can also be slightly warmed before serving for a fresh-baked taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
