Cinnamon Roll Cake

This Cinnamon Roll Cake combines the best of both worlds – the classic, cozy taste of cinnamon rolls in a quick and easy cake form. Perfect for breakfast, brunch, or dessert, this tender cake is topped with a creamy frosting.

Ingredients for Cinnamon Roll Cake

• Sugar and Butter: The combination of sugar and melted butter creates a moist and tender cake base.
• Egg: Adds richness and helps bind the ingredients together.
• Milk: Provides moisture and helps create a soft crumb.
• Vanilla Extract: Adds a lovely flavor that complements the cinnamon filling.
• All-Purpose Flour: The main structure of the cake.
• Baking Powder: Helps the cake rise and become fluffy.
• Salt: Enhances the flavors and balances the sweetness.
• Coconut Sugar and Brown Sugar: These sugars add depth of flavor and a caramel-like sweetness.
• Ground Cinnamon: The star of the show, adding that classic cinnamon roll flavor.

How to Make This Cake

• Preheat oven to 350 degrees F. Grease an 8×8” baking dish.
• In a large mixing bowl, combine the sugar, egg, milk, and vanilla extract. Add in the melted butter. Mix until well combined.
• Make the cinnamon swirl by combining all ingredients together.
• Drop spoonfuls of the cinnamon sugar filling over the batter. Use a knife to swirl it into the batter slightly throughout the cake.

Tips for Making the Best Cinnamon Roll Cake

•  Use Room Temperature Ingredients: Ensure your butter, egg, and milk are at room temperature for the best mixing and texture results.
• Don't Overmix the Batter: Mix the batter until just combined to keep the cake light and fluffy.
• Swirl the Filling: For a beautiful marbled effect and even distribution of the cinnamon sugar filling, use a knife or skewer to swirl the filling into the batter.
• Check for Doneness: Insert a toothpick into the center of the cake to check for doneness. It should come out clean or with a few moist crumbs.
• Adjust Frosting Consistency: If your frosting is too thick, add a bit more milk. If it's too thin, add more powdered sugar until you reach your desired consistency.
• Let the Cake Cool Before Frosting: Make sure the cake is completely cool before adding the frosting to prevent it from melting and becoming runny.

FAQ

Can I use a different type of sugar in the filling? Yes, you can substitute coconut sugar with granulated sugar or even use all brown sugar. Keep in mind that different sugars might slightly alter the flavor and texture.

What can I use instead of butter in the recipe?A: You can use margarine or a plant-based butter substitute if you need to make it dairy-free. Coconut oil is another option, but it might change the flavor slightly.

How should I store leftover cake?A: Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, store it in the refrigerator for up to a week.

How do I prevent the filling from sinking to the bottom?A: Make sure to spread the filling evenly and use a knife or skewer to swirl it into the batter. This helps distribute the filling throughout the cake rather than letting it settle at the bottom.

Can I use a different type of milk in the recipe?A: Yes, you can use any type of milk, such as almond milk, soy milk, or even buttermilk, depending on your dietary preferences and what you have on hand.

If you make these Cinnamon Roll Cake, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.