Cinnabon Cinnamon Roll Cake

Indulge in the irresistible flavors of a classic Cinnabon cinnamon roll in cake form with this mouthwatering recipe. Perfect for breakfast, brunch, or dessert, this Cinnabon Cinnamon Roll Cake combines the warm, aromatic spices of cinnamon with a tender, moist cake base, all topped with a sweet glaze. Whether you’re craving a cozy treat on a chilly morning or looking to impress guests with a decadent dessert, this cake is sure to be a hit. Let’s dive into the recipe and start baking!

Ingredients

For the Cake:

3 cups all-purpose flour
1/4 teaspoon salt
1 cup granulated sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla extract
4 tablespoons butter, melted

For the Cinnamon Filling:

1 cup unsalted butter, softened (2 sticks)
1 cup brown sugar
1 tablespoon ground cinnamon
2/3 cup nuts, chopped (optional, such as walnuts or pecans)

For the Glaze:

2 cups powdered sugar
4–5 tablespoons milk
1 teaspoon vanilla extract

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.

Step 2: Prepare the Cake Batter

In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Mix well to combine.
In another bowl, whisk together the milk, eggs, vanilla extract, and melted butter until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.

Step 3: Make the Cinnamon Filling

In a separate bowl, cream together the softened butter, brown sugar, and ground cinnamon until smooth and creamy.

Step 4: Assemble the Cake

Spread half of the cake batter evenly into the prepared baking dish.
Dollop spoonfuls of the cinnamon filling over the batter. Use a knife to swirl the filling into the batter.
Sprinkle chopped nuts evenly over the cinnamon filling, if desired.
Spread the remaining cake batter over the cinnamon filling layer.

Step 5: Bake the Cake

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes.

Step 6: Make the Glaze

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust the consistency by adding more milk if needed.

Step 7: Glaze the Cake

Drizzle the glaze evenly over the warm cake.

Step 8: Serve and Enjoy

Slice the Cinnabon Cinnamon Roll Cake into squares and serve warm. Enjoy with a cup of coffee or tea for a delightful treat!

Cook’s Notes and Variations

Make-Ahead Tip: You can prepare the cake batter and cinnamon filling ahead of time and assemble the cake just before baking for added convenience.
Nut-Free Option: Omit the nuts from the recipe or substitute them with raisins or chopped dried fruit for a nut-free version of the cake.
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. Reheat slices in the microwave for a warm, gooey treat.

Frequently Asked Questions (FAQs)

Q: Can I use whole wheat flour instead of all-purpose flour? A: Yes, you can substitute whole wheat flour for all-purpose flour in this recipe for a slightly denser texture and nuttier flavor.

Q: Can I freeze this cake? A: Yes, you can freeze the baked and cooled cake (without the glaze) for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven before serving.

Q: Can I make this cake without nuts? A: Absolutely! Simply omit the nuts from the recipe or substitute them with your favorite mix-ins such as raisins, dried cranberries, or chocolate chips.

Q: Can I use a different type of milk in the glaze? A: Yes, feel free to use any type of milk you prefer, such as almond milk or coconut milk, in the glaze recipe.

Treat yourself to the heavenly flavors of a Cinnabon cinnamon roll with this delectable Cinnamon Roll Cake. With its moist cake base, swirls of cinnamon filling, and sweet glaze, this cake is