Homemade Cinnamon Roll Cake: A Scratch-Made Delight

Indulge in the heartwarming embrace of a truly homemade Cinnamon Roll Cake. This isn’t just a cake; it’s a celebration of classic flavors, meticulously crafted from scratch to capture the irresistible essence of your favorite cinnamon rolls. Every bite promises a moist, delicate cake base swirled with an aromatic cinnamon-sugar filling and crowned with a luscious vanilla glaze. Forget about pre-made mixes or canned dough – this recipe elevates the humble cinnamon roll into a magnificent dessert that’s surprisingly easy to achieve with everyday pantry staples.

If you’re a devoted fan of cinnamon-infused treats, you’ll be delighted by this cake’s rich flavor profile. For more irresistible cinnamon creations, be sure to explore our Cinnamon Roll French Toast Casserole and these adorable Cinnamon Sugar Mini Donut Muffins!

The Unmatched Joy of Baking a Cinnamon Roll Cake From Scratch

In a world often leaning towards convenience, there’s an unparalleled satisfaction and superior taste that comes from baking from scratch. Many recipes today might suggest using a cake mix, a tube of biscuits, or even store-bought cinnamon rolls as shortcuts. While these options save time, they often compromise on flavor, texture, and the wholesome goodness of real ingredients. Our philosophy is simple: the best desserts are born from basic staples like flour, eggs, and butter, combined with a little love and effort.

This Cinnamon Roll Cake recipe stands as a testament to that belief. We’re here to demonstrate that creating an absolutely irresistible cinnamon roll cake from scratch is not only possible but also incredibly rewarding. You don’t need exotic ingredients or specialized equipment; just a well-stocked pantry and a desire to bake something truly spectacular. The result is a cake that tastes precisely like your favorite sweet cinnamon rolls – tender, fragrant, and utterly delicious – without any shattered expectations. Prepare to impress everyone with this homemade masterpiece!

Why Choose Homemade? The Benefits of Baking from Scratch

Opting for a homemade Cinnamon Roll Cake offers numerous advantages over store-bought or semi-homemade versions. Beyond the pure satisfaction of creating something wonderful, here are a few compelling reasons:

• Superior Flavor and Texture: Fresh, real ingredients simply taste better. You’ll experience a depth of flavor and a tender, moist texture that pre-packaged mixes can rarely replicate. The butter, eggs, and vanilla truly shine through.
• Control Over Ingredients: When you bake from scratch, you know exactly what goes into your cake. This means no artificial flavors, colors, or preservatives. You can choose high-quality ingredients and even adjust sugar levels to your preference.
• Cost-Effective: Pantry staples like flour, sugar, and eggs are often more economical than specialty mixes or baked goods, especially when baking for a crowd.
• The Aroma of Home: There’s nothing quite like the comforting scent of a freshly baked cake filling your kitchen. It creates a warm, inviting atmosphere that store-bought items can’t provide.
• A Sense of Accomplishment: Presenting a beautiful, delicious cake that you made entirely yourself is incredibly fulfilling. It’s a culinary triumph that brings joy to both the baker and those who get to enjoy it.

Crafting Perfection: A Step-by-Step Guide to Your Cinnamon Roll Cake

This recipe is designed for ease and enjoyment. All the components – the moist cake layer, the rich cinnamon filling, and the sweet vanilla glaze – come together quickly, requiring no special equipment beyond standard baking tools. The foundation of this cake is a delectable yellow butter cake, renowned for its perfectly moist and delicate crumb. The cinnamon filling is so incredibly fragrant and flavorful, you’ll be tempted to put it on everything! Finally, the smooth vanilla glaze provides the ideal finishing touch, tying all the flavors together in a sweet symphony.

The Moist Cake Layer

Creating the perfect cake base is the first step to cinnamon roll bliss. This simple batter comes together in minutes, promising a tender and flavorful foundation for your cake.

• First, prepare your baking pan: grease a 9″x13″ cake pan thoroughly, or line it with parchment paper or aluminum foil and grease the sides and bottom. This prevents sticking and ensures an easy release. Preheat your oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, combine all the dry ingredients: sifted all-purpose flour, salt, granulated sugar, and baking powder. Whisk them together until they are well combined and lump-free. Sifting the flour helps ensure a lighter, airier cake.
• Next, add the wet ingredients, excluding the melted butter. Pour in the milk, eggs, and vanilla extract. Whisk vigorously until the mixture is smooth and fully incorporated.
• Finally, slowly incorporate the melted unsalted butter into the batter, whisking continuously until the cake batter is completely smooth and glossy. Avoid overmixing once the butter is added.
• Pour the silky batter evenly into your prepared pan and set it aside while you prepare the irresistible cinnamon filling.

The Aromatic Cinnamon Filling

This cinnamon filling is the heart of your cinnamon roll cake, infusing every slice with warm, spicy sweetness. It’s rich, buttery, and incredibly easy to make.

• In a medium mixing bowl, use an electric mixer to beat the softened unsalted butter for about 30 seconds until it’s light and creamy. Ensuring your butter is at room temperature is crucial for a smooth, well-blended filling.
• Add the packed light brown sugar, all-purpose flour, and ground cinnamon to the creamed butter. Continue to mix with the electric mixer for about 2 minutes. At first, the mixture may appear crumbly, but persist with beating, and it will transform into a wonderfully fluffy, cohesive filling.
• Carefully spread this aromatic filling on top of the cake batter in the pan. A crucial tip for success: keep the filling at least 1 inch away from the edges of the pan. This prevents the sugar from caramelizing and potentially burning during baking.
• Using an offset spatula or a spoon, gently make swirls through the filling and into the cake batter. This creates that beautiful, classic cinnamon roll marbled effect.
• Your cake is now ready for the oven! Bake until golden brown and cooked through.

The Perfect Vanilla Glaze

No cinnamon roll cake is complete without a smooth, sweet glaze. This simple vanilla glaze adds a touch of elegance and a burst of flavor, perfectly complementing the rich cake and filling.

• In a medium mixing bowl, whisk together the sifted powdered sugar with milk and vanilla extract. Sifting the powdered sugar beforehand is key to achieving a lump-free, smooth glaze.
• Continue whisking until the glaze reaches a smooth, drizzling consistency. If it’s too thick, add a tiny bit more milk; if too thin, add a little more sifted powdered sugar.
• Once the cake has cooled for about 15 minutes out of the oven, generously spread the glaze evenly over the still-warm cake. The warmth of the cake will allow the glaze to melt slightly, creating a beautiful, cohesive layer.

Expert Tips for a Flawless Cinnamon Roll Cake

Achieving baking perfection often comes down to a few key techniques and considerations. Here are some expert tips to ensure your Cinnamon Roll Cake turns out beautifully every time:

• Room Temperature Ingredients: For the cake batter, milk and eggs should be at room temperature. This allows them to emulsify properly with the melted butter, creating a smooth, uniform batter and a more tender crumb. For the filling, softened butter is essential for a creamy, fluffy mixture.
• Accurate Measuring: Baking is a science! Use proper measuring cups for dry and wet ingredients. For flour, spoon it into the measuring cup and level it off with a straight edge rather than scooping directly from the bag, which can compact it.
• Don’t Overmix: While whisking is necessary, especially for the cake batter, overmixing can develop too much gluten, leading to a tough cake. Mix until just combined and smooth.
• The 1-Inch Rule for Filling: As noted in the instructions, ensure the cinnamon filling doesn’t reach the edges of the pan. This is a critical step to prevent the sugar from burning and sticking to the pan, ensuring a clean release and a perfect crust.
• Test for Doneness: Always rely on the toothpick test. It’s the most reliable way to check if your cake is baked through.
• Cooling Time: Allow the cake to cool for about 15 minutes before glazing. This lets the cake set slightly and allows the glaze to melt and spread beautifully without being completely absorbed or running off.

How Do I Know If the Cake Is Done? The Toothpick Test

The toothpick test is your best friend when it comes to determining if your cake is perfectly baked. To check if the cake is baked through, simply insert a clean toothpick (or even a dry spaghetti noodle if you’re out of toothpicks!) into the center of the cake part – avoiding the areas with heavy cinnamon filling, as melted sugar can give a false reading.

• If the toothpick comes out clean, with no wet batter or crumbs clinging to it, your cake is done and ready to be removed from the oven.
• If the toothpick has a few moist crumbs stuck to it, it means your cake needs a little more time. Place it back in the oven for an additional 3 to 4 minutes, then test again. Repeat until clean.

Creative Variations and Customizations

While this classic Cinnamon Roll Cake is perfect as is, you can easily customize it to suit your taste or occasion:

• Nutty Addition: Fold in ½ cup of chopped pecans or walnuts into the cinnamon filling for an added crunch and nutty flavor.
• Cream Cheese Glaze: For an even richer, tangier glaze, consider a cream cheese frosting instead of a simple vanilla glaze. Beat 4 oz softened cream cheese with 2 Tbsp softened butter, then gradually add 1 ½ cups powdered sugar and 1-2 Tbsp milk or cream until smooth and spreadable.
• Spice It Up: Enhance the cinnamon filling with a pinch of nutmeg or cardamom for a more complex spice profile.
• Mini Cinnamon Roll Cakes: Bake the batter in a muffin tin for individual cinnamon roll cake muffins. Adjust baking time accordingly (likely 18-22 minutes).
• Bundt Pan Adaptation: Yes! This recipe works wonderfully in a bundt pan. To make this cake in a bundt pan, pour half of the cake batter into the greased and floured pan, then evenly spread and swirl the cinnamon filling over it. Top with the remaining cake batter. Bake for 35 to 40 minutes, or until the toothpick test comes out clean. When done and slightly cooled, invert the cake onto a serving platter and dress it up with the vanilla glaze.

Serving and Storage Suggestions

This Cinnamon Roll Cake is best enjoyed slightly warm, allowing the glaze to be perfectly gooey and the cinnamon flavors to truly shine. Serve it as a breakfast treat, a decadent brunch item, or a delightful dessert with a cup of coffee or tea.

For storage, keep the cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 3 days. While it can be refrigerated, chilling might slightly alter the texture of the cake, making it a bit denser. If you prefer to serve it warm on subsequent days, you can gently heat individual slices in the microwave for 15-20 seconds.

More Sweet Indulgences You’ll Love

If you’ve fallen in love with this Cinnamon Roll Cake, you’ll surely enjoy these other delightful sweet recipes:

• The Best Apple Crumb Cake: A classic, comforting cake bursting with apple and a crunchy crumb topping.
• Cinnamon Apple Cake: Another fantastic option for cinnamon lovers, combining the warmth of cinnamon with sweet apples.
• Easy Cinnamon Rolls: For those who crave the traditional, chewy, gooey cinnamon roll experience, these are simple and satisfying.

Cinnamon Roll Cake From Scratch

Author: Anna

This Cinnamon Roll Cake has all the features of your favorite roll and is made entirely from scratch! Every layer of this cake is made in just minutes using ingredients that you usually have in your pantry.

Rating: 4.76 from 49 votes

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Preparation and Cooking Times

• Prep Time: 15 mins
• Cook Time: 28 mins
• Total Time: 43 mins

Categorization

• Course: Dessert
• Cuisine: American
• Servings: 15 servings
• Calories: 443 kcal per serving

Ingredients

For the cake:

• 3 cups all-purpose flour, sifted
• ¼ teaspoon salt
• 1 cup granulated sugar
• 4 teaspoons baking powder
• 1 ½ cups milk
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup unsalted butter, melted (1 stick)

For the cinnamon filling:

• 1 cup unsalted butter, softened to room temperature (2 sticks)
• 1 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon

For the glaze:

• 2 cups powdered sugar, sifted
• 5 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

To make the cake:

1. Grease a 9″x13″ cake pan (or line it with parchment paper or aluminum foil and grease the sides and bottom). Set aside.
2. Preheat the oven to 350 degrees F (175°C).
3. In a large mixing bowl, whisk together flour, salt, sugar, and baking powder.
4. Add milk, eggs, and vanilla, and whisk until smooth.
5. Slowly add the melted butter and whisk until everything is smooth.
6. Spread the batter evenly in the prepared pan. Set aside.
7. In a medium mixing bowl, beat 1 cup of butter for the filling with an electric mixer until creamy.
8. Add brown sugar, 2 tablespoons flour, and cinnamon to the butter and beat until fluffy, about 2 minutes. (It will look crumbly at first, but keep beating; it will come together.)
9. Spread the filling over the cake batter, leaving at least 1 inch of space from the edge of the pan. Swirl gently with an offset icing spatula or a rubber spatula to create the signature cinnamon roll effect.
10. Bake the cake for 28 to 32 minutes, or until a toothpick inserted into the cake part comes out clean.
11. Cool the cake for 15 minutes in the pan before glazing. Pour the glaze over the cake and spread evenly.

To make the glaze:

1. Sift the powdered sugar into a medium mixing bowl.
2. Add vanilla and milk, and whisk together until smooth and a drizzling consistency is achieved.
3. Spread the glaze over the still warm cake.
4. The cake keeps covered at room temperature for up to 3 days.

Video Tutorial

Notes

• Some bakers have experienced the cinnamon filling burning on the edges of the pan before the cake is fully cooked. To prevent this, make sure not to spread the cinnamon filling all the way to the edge of the cake batter. Leave at least 1 inch of space from the pan’s edge. Your feedback is appreciated!
• Please note that the nutrition values provided are estimates and can vary depending on the specific products and brands you use. Always refer to a calorie counter you are familiar with for the most accurate information.

Nutrition Facts (Estimated per serving)

Calories: 443 kcal | Carbohydrates: 64g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 71mg | Sodium: 58mg | Potassium: 199mg | Fiber: 1g | Sugar: 43g | Vitamin A: 605IU | Calcium: 93mg | Iron: 1.6mg

Tried this recipe? Leave a comment with your rating below!

This recipe was originally published on October 10th, 2013, and updated on March 22nd, 2020, to provide clearer instructions and additional tips for an even better baking experience.