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This soft-as-a-cloud cinnamon roll cake turns a beloved morning favorite into a simple dessert that'll make your home smell amazing. I whipped up this gem when I wanted those cinnamon roll flavors without spending hours making traditional yeasted dough.
When I first brought this to our family get-together, my little nephew said he liked it more than our usual holiday cinnamon rolls. Now we can't have a family party without it, and there's never a crumb left in the pan.
Ingredients
- All purpose flour: builds the soft, tender base of your cake
- Granulated sugar: adds sweetness that complements without overwhelming
- Large eggs: provide richness and help the cake hold together
- Whole milk: brings moistness and a soft texture
- Baking powder: creates the perfect lift without any yeast
- Vanilla extract: adds subtle warmth that makes everything taste better
- Melted butter: gives you that wonderful sticky texture
- Brown sugar: creates rich, caramel-like flavor pockets
- Ground cinnamon: delivers that warm, spicy kick we all love
- Flour: keeps the swirl from completely melting away
- Powdered sugar: makes the topping silky and sweet
- Vanilla extract: gives the simple glaze extra flavor
- Milk: thins everything to just the right pouring thickness
Simple Preparation
- Get Your Pan Ready:
- Heat your oven to 350 degrees and spray a 9x13 baking dish really well with nonstick spray. I've found that the kind with flour works best since it stops the sticky cinnamon bits from gluing themselves to your pan.
- Stir Up The Batter:
- Put the flour, sugar, eggs, milk, baking powder and vanilla in a big bowl. Mix until it's smooth but don't go overboard or your cake will end up tough. You want the batter a bit thicker than pancake mix but still easy to pour.
- Whip Up The Cinnamon Mix:
- In another bowl, stir the melted butter, brown sugar, cinnamon and flour until you get something like a soft paste. This creates those yummy cinnamon swirls throughout your cake. Make sure your butter isn't too hot or the sugar might get grainy.
- Build Your Layers:
- Dump the cake batter into your pan and spread it out flat. Drop spoonfuls of cinnamon mixture all over the top. Take a butter knife and gently make swirly patterns through both layers. Try making figure eights for the prettiest swirls.
- Bake It Up:
- Stick it in your hot oven for about 35 to 40 minutes. You'll know it's done when a toothpick comes out mostly clean. The top should be golden and a bit cracked where the cinnamon has gotten all bubbly and caramelized.
- Mix The Glaze:
- While it's baking, stir the powdered sugar, vanilla and milk together until smooth. Start with 2 tablespoons of milk and add tiny splashes more if needed until it's thin enough to pour but will still set up nicely.
- Pour Over Hot Cake:
- Drizzle the glaze on while the cake's still warm. This lets some soak in while the rest stays on top as a sweet coating. The warmth helps the glaze spread all by itself across the whole cake.
- Let It Rest:
- Let your glazed cake cool about 20 minutes before cutting. This gives everything time to firm up so you can get nice clean slices without making a mess.
The swirly cinnamon part really makes this cake stand out. I found that long, smooth knife strokes create gorgeous ribbons of cinnamon running through every bite. My family always crowds around to watch as I turn plain cake batter into a swirled work of art – it's like a little kitchen show every time.
Prep It Early
You can get this cake totally ready and stick it in the fridge overnight before baking. Just wrap the unbaked, swirled cake tightly with plastic wrap. Next morning, pull it out while your oven warms up, then bake as usual, adding about 5 more minutes since it'll be cold from the fridge.
Keeping It Fresh
Your finished cake will taste great at room temperature in a sealed container for up to 3 days. Want to keep it longer? Pop it in the fridge for up to a week. You can even wrap single pieces and freeze them for up to 3 months. Just thaw them in the fridge overnight and warm them up a bit in the microwave for that just-baked feeling.
Mix It Up
The standard recipe tastes amazing on its own, but feel free to throw in some chopped pecans or walnuts to the cinnamon mixture. For a fruity twist, toss in a cup of diced apples coated with a spoonful of flour into your batter. Adding some orange zest to your glaze brings a fresh zing that works really well with the warm cinnamon.
How To Enjoy It
Try this cake slightly warm with a scoop of vanilla ice cream for an awesome dessert. For breakfast, it goes great with some fresh berries and coffee. At brunch, serve it alongside savory egg dishes for a spread that'll make everyone happy.
Frequently Asked Questions
- → Can I switch apple pie filling for fresh apples?
Sure! Just peel, slice, and lightly cook fresh apples with sugar and cinnamon as an easy swap.
- → What kind of nuts are the best match?
Pecans or walnuts bring great crunch and flavor, but you can try almonds too!
- → Is it okay to prep this ahead of time?
Absolutely. Make it a day before, keep it covered, and glaze just before serving so it’s fresh.
- → How do I get a good swirl on the topping?
Gently drag a knife through the topping to swirl it in. Don’t overdo it—less mixing gives a better look.
- → Can I use another glaze flavor?
Yes! Try lemon or almond extract instead of vanilla for a fresh twist.
- → What’s a good pairing for this dish?
You can’t go wrong with vanilla ice cream or a dollop of whipped cream!