Okay, so you know how sometimes you just CRAVE a cinnamon roll, but the thought of all that yeast and rising and kneading is… ugh? That’s where this cinnamon roll cake comes in! It’s seriously the easiest thing ever – all the yummy cinnamon-y goodness of a classic cinnamon roll, but in cake form. Talk about a win-win!
I swear, this cinnamon roll cake has saved me at so many family gatherings. My cousins ALWAYS ask for it. Last Thanksgiving, I was running late and totally forgot about dessert. I threw this together in like, half an hour, and everyone RAVED. It’s that good, and that simple. Trust me, you NEED this recipe in your life.
Why You’ll Love This Cinnamon Roll Cake
Seriously, where do I even begin? This cinnamon roll cake is a total game-changer! It’s easy to make, tastes absolutely divine, and is perfect for pretty much any occasion you can think of. Plus, those comforting cinnamon flavors? They’re like a warm hug. And the kiddos? They go CRAZY for it!
Quick and Easy Cinnamon Roll Cake
Let’s be real, traditional cinnamon rolls can be a pain. All that kneading and waiting for the dough to rise? Ain’t nobody got time for that! This cinnamon roll cake gives you all the flavor without all the fuss. It’s basically cinnamon roll cheating, but in the best possible way!
Perfect for Any Occasion
From lazy Sunday brunches to potlucks with friends, this cake is always a hit. Need a dessert for Thanksgiving? Boom, got you covered. Birthday coming up? Cinnamon roll cake to the rescue! It’s seriously so versatile. I even made it for a casual get-together last week, and it disappeared in minutes!
Ingredients for Your Cinnamon Roll Cake
Alright, let’s talk ingredients! Here’s what you’ll need to whip up this amazing cinnamon roll cake. You’ll want 2 cups of all-purpose flour, 1 cup of granulated sugar, 3 teaspoons of baking powder, and 1 teaspoon of salt for the cake itself. For the wet stuff, grab 1 cup of milk, 1/4 cup of vegetable oil, and 1 large egg.
Don’t forget the cinnamon swirl! That needs 4 tablespoons of melted butter, 1/2 cup of packed brown sugar, and 2 teaspoons of ground cinnamon. And finally, for that dreamy cream cheese icing, you’re gonna need 4 ounces of softened cream cheese, 2 cups of powdered sugar, 4 tablespoons of milk, and a teaspoon of vanilla extract. Trust me, using fresh ingredients makes ALL the difference!
How to Make Cinnamon Roll Cake: Step-by-Step Instructions
Okay, let’s get baking! First things first, you’ll want to preheat your oven to 350°F (that’s 175°C for my friends across the pond!). Then, grease and flour a 9×13 inch baking pan. Trust me, you don’t want this cake sticking – it’s too good to lose any to the pan!
Preparing the Cinnamon Roll Cake Batter
In a large bowl, whisk together your flour, granulated sugar, baking powder, and salt. Then, stir in the milk, oil, and egg. Now, here’s the secret: don’t overmix! Just combine everything until it’s *just* mixed. A few lumps are totally fine. Overmixing makes for a tough cake, and nobody wants that!
Creating the Cinnamon Swirl for Cinnamon Roll Cake
In a small bowl, melt your butter (microwave works great!). Then, stir in the brown sugar and cinnamon. This is the stuff of dreams, right here! Now, drop spoonfuls of this cinnamon mixture all over the batter in your pan. Use a knife or skewer to swirl it in – get creative! Don’t worry if it looks a little messy; that’s part of the charm.
Baking Your Homemade Cinnamon Roll Cake
Pop that pan into the preheated oven and bake for 25-30 minutes. You’ll know it’s done when a wooden skewer inserted into the center comes out clean. Keep an eye on it, though! Ovens can be sneaky. I always start checking around 25 minutes just to be safe.
Making the Cream Cheese Icing for Cinnamon Roll Cake
While the cake is baking, let’s make the icing! In a medium bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract. You want it smooth and creamy – no lumps allowed! If it’s too thick, add a tiny bit more milk. If it’s too thin, add a little more powdered sugar. Icing is all about personal preference, so play around with it until it’s perfect for you!
Tips for the Best Cinnamon Roll Cake
Okay, wanna take your cinnamon roll cake from “good” to “OMG AMAZING”? Here are a few of my go-to tips! First, use room temperature ingredients – especially the cream cheese. Trust me, it makes a HUGE difference in how smoothly everything mixes. Also, don’t overbake it! A slightly underbaked cake is way better than a dry one. Finally, let it cool *slightly* before frosting. If it’s too hot, the icing will just melt right off!
Ingredient Swaps for Cinnamon Roll Cake
Ran out of something? Don’t panic! You can totally swap out the vegetable oil for melted butter (yum!). If you don’t have cream cheese, a simple powdered sugar glaze works too. Or, if you’re feeling fancy, try using brown butter instead of regular melted butter in the cinnamon swirl. SO good!
Cinnamon Roll Cake Variations
Okay, so the basic cinnamon roll cake is already pretty awesome, but what if you want to kick things up a notch? No problem! There are tons of ways to customize this recipe. Try adding some chopped nuts for a little crunch, or experiment with different spices to change up the flavor profile. You could even throw in some fruit for a little extra sweetness and moisture! Seriously, the possibilities are endless!
Adding Nuts to Your Cinnamon Roll Cake
My favorite part is adding nuts! Walnuts and pecans are classic choices, but don’t be afraid to get creative! Toasted almonds or even macadamia nuts would be amazing. Just chop them up and sprinkle them over the cinnamon swirl before baking. Trust me, that little bit of crunch takes this cake to a whole new level!
Serving Suggestions for Cinnamon Roll Cake
Okay, so you’ve got this amazing cinnamon roll cake… now what do you serve with it? Well, a warm cup of coffee is ALWAYS a good idea. Or maybe some cozy tea? But honestly, my favorite thing to serve with cinnamon roll cake is a big scoop of vanilla ice cream. The cold ice cream with the warm cake? It’s a match made in heaven!
Storing Your Delicious Cinnamon Roll Cake
Okay, so you actually have leftovers? Wow! Seriously, this stuff disappears fast in my house. But if you *do* manage to save some, just pop it in an airtight container. It’ll keep at room temperature for a couple of days. And reheating? Easy peasy! A quick zap in the microwave or a few minutes in a warm oven, and you’re good to go!
Nutritional Information for Cinnamon Roll Cake
Okay, so just a heads-up! The nutrition info can vary a LOT depending on the brands and ingredients you use. So, this is just an estimate, okay?
Cinnamon Roll Cake FAQs
Got questions? I got answers! Here are a few of the most common questions I get about this crazy-good cinnamon roll cake:
Can I use different flour? Sure thing! While all-purpose flour works great, you can totally use cake flour for an even softer crumb. Or, if you’re feeling adventurous, try a little whole wheat flour for a nuttier flavor. Just don’t go overboard, or it might get a little dense.
Can I make it ahead of time? Yep! You can bake the cake a day ahead and store it (unfrosted!) in an airtight container at room temperature. Then, just whip up the icing and frost it before serving. Easy peasy!
Can I freeze it? You bet! Wrap the unfrosted cake tightly in plastic wrap and then in foil. It’ll keep in the freezer for up to 2 months. When you’re ready to eat it, thaw it overnight in the fridge and then frost it. Freezing is a lifesaver for those busy weeks!
Enjoy Your Cinnamon Roll Cake!
I really hope you love this cinnamon roll cake as much as my family does! Seriously, it’s a winner. Let me know what you think!
Print
Bake a Sinful Cinnamon Roll Cake in Just 30 Minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Easy to make cinnamon roll cake. Enjoy warm with icing.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 4 tablespoons butter, melted
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine flour, granulated sugar, baking powder, and salt.
- Stir in milk, oil, and egg until just combined.
- Pour batter into prepared pan.
- In a small bowl, combine melted butter, brown sugar, and cinnamon.
- Drop spoonfuls of cinnamon mixture over the batter.
- Swirl the cinnamon mixture into the batter using a knife.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the icing. In a medium bowl, beat together cream cheese, powdered sugar, milk, and vanilla extract until smooth.
- Let the cake cool slightly before frosting.
- Spread icing over warm cake and serve.
Notes
- For a richer flavor, use brown butter in the cinnamon mixture.
- Add chopped nuts to the cinnamon mixture for extra texture.
- Store leftover cake in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
