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This melt-in-your-mouth cinnamon roll cake transforms the classic breakfast treat into an easy-to-make dessert that fills your kitchen with that irresistible bakery aroma. I created this recipe when I wanted the flavor of cinnamon rolls without all the work of traditional yeast dough.
The first time I served this at a family brunch, my nephew declared it better than our traditional holiday cinnamon rolls. Now it makes an appearance at nearly every family gathering, and the pan is always scraped clean.
Ingredients
- All purpose flour: forms the foundation of our tender cake base
- Granulated sugar: provides just the right sweetness without overpowering
- Large eggs: add structure and richness to the cake
- Whole milk: creates moisture and tenderness
- Baking powder: gives the perfect rise without yeast
- Vanilla extract: enhances all the flavors with warm undertones
- Melted butter: creates that signature gooey texture
- Brown sugar: caramelizes beautifully for deep flavor
- Ground cinnamon: brings the classic warm spice profile
- Flour: helps the swirl maintain its structure
- Powdered sugar: creates a smooth sweet finish
- Vanilla extract: adds depth to the simple glaze
- Milk: thins to the perfect drizzling consistency
Step-by-Step Instructions
- Prepare Your Baking Dish:
- Preheat your oven to 350 degrees and generously spray a 9x13 baking dish with nonstick spray. The baking spray with flour works particularly well for this recipe as it prevents the sticky cinnamon mixture from adhering to the pan.
- Mix The Cake Batter:
- Combine the flour, sugar, eggs, milk, baking powder and vanilla in a large mixing bowl. Mix until smooth but avoid overmixing which can make the cake tough. The batter should be thick but pourable, similar to pancake batter but slightly thicker.
- Create The Cinnamon Swirl:
- In a separate bowl, mix together the melted butter, brown sugar, cinnamon and flour until it resembles a loose paste. This mixture creates the magical swirls of cinnamon goodness throughout the cake. Make sure your butter is melted but not hot which could cause the sugar to crystallize.
- Layer And Marble:
- Pour the cake batter into your prepared pan, spreading it evenly. Drop spoonfuls of the cinnamon mixture all over the top of the batter. Using a butter knife, gently swirl through both mixtures creating a marbled effect. Pull the knife through in figure eight patterns for the prettiest result.
- Bake To Perfection:
- Bake in your preheated oven for 35 to 40 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown and slightly cracked where the cinnamon swirl has caramelized.
- Prepare The Glaze:
- While the cake is baking, whisk together the powdered sugar, vanilla and milk until smooth. Start with 2 tablespoons of milk and add more as needed to reach a pourable consistency that will still set up nicely on the cake.
- Glaze While Warm:
- Pour the glaze over the cake while it is still warm from the oven. This allows some of the glaze to sink into the cake while the rest forms a sweet crust on top. The warm cake helps the glaze spread evenly across the surface.
- Cool And Serve:
- Allow the glazed cake to cool for about 20 minutes before slicing. This gives the glaze time to set and the cake structure to firm up making it easier to get clean slices.
The cinnamon swirl is truly what makes this cake special. I discovered that pulling the knife through in long sweeping motions creates beautiful ribbons of cinnamon throughout every bite. My family always gathers around to watch this part of the process, as the transformation from plain batter to swirled masterpiece happens like magic before your eyes.
Make Ahead Options
This cake can be completely prepared and kept in the refrigerator overnight before baking. Simply cover the unbaked cake tightly with plastic wrap after creating the marble effect. The next morning, remove from the refrigerator while the oven preheats, then bake as directed, adding about 5 extra minutes to the baking time.
Storage Solutions
The finished cake stays fresh at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week. Individual slices can be wrapped tightly and frozen for up to 3 months. Thaw overnight in the refrigerator and warm slightly in the microwave before serving for that freshly baked taste.
Variation Ideas
While the classic recipe is perfect as is, you can add your personal touch by incorporating chopped nuts like pecans or walnuts into the cinnamon swirl mixture. For a fruity twist, add 1 cup of diced apples tossed with a tablespoon of flour to the cake batter. Orange zest added to the glaze creates a bright counterpoint to the warm cinnamon flavors.
Serving Suggestions
Serve this cinnamon roll cake slightly warm with a scoop of vanilla ice cream for an elevated dessert. For breakfast, pair with fresh berries and a cup of coffee. At brunch, it complements savory dishes like egg casseroles perfectly, creating a balanced spread that will please everyone at your table.
Frequently Asked Questions
- → Can I use fresh apples instead of pie filling?
Yes, you can substitute fresh apples by peeling, chopping, and lightly cooking them with sugar and cinnamon before using.
- → What nuts work best for this dessert?
Walnuts or pecans are great choices as they provide a rich, nutty flavor, but other nuts like almonds can work too.
- → Can I make this dessert ahead of time?
Yes, this dish can be prepared a day ahead. Store it covered and glaze it just before serving for maximum freshness.
- → How can I ensure the topping gets evenly marbled?
Using the tip of a knife, gently swirl the topping into the batter without overmixing to achieve the desired marbled effect.
- → Can I use a different glaze flavor?
Absolutely! Lemon or almond extract can replace the vanilla in the glaze for a unique twist.
- → What can I serve alongside this dessert?
Pair with vanilla ice cream or whipped cream for an extra indulgent treat!