Oh, let me tell you about this amazing Cinnamon Roll Cake! It’s like having the best of both worlds, where the cozy, warm flavors of homemade cinnamon rolls meet the simplicity of a cake. Seriously, who wouldn’t love that? The moment you take a bite, you’re greeted with that sweet, gooey cinnamon goodness that just melts in your mouth. Plus, the best part? It’s super easy to make! With just a few simple ingredients and no rolling or twisting required, you can whip up this delightful dessert in no time. Trust me, whether it’s for a lazy weekend brunch or a cozy family gathering, this Cinnamon Roll Cake will steal the show and have everyone coming back for seconds!
Ingredients List
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 cup brown sugar
How to Prepare Cinnamon Roll Cake
Preheat and Mix Dry Ingredients
First things first, you’ll want to preheat your oven to 350°F (175°C). This is crucial because we want our cake to bake evenly and beautifully. While that’s warming up, grab a large bowl and mix together the all-purpose flour, granulated sugar, baking powder, and salt. This dry mix is the foundation of your cake, so make sure it’s well combined. I like to use a whisk to get everything nice and airy, but a fork works fine too!
Combine Wet Ingredients
Now, let’s move on to the wet ingredients! In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract until everything is smooth and creamy. You want that butter to be melted but not too hot—just warm enough to blend without cooking the eggs. This step is super easy and gives your cake that rich flavor we all love!
Layering the Batter and Cinnamon Sugar
Here comes the fun part! Pour half of your cake batter into a greased baking dish, spreading it out evenly. Then, sprinkle half of the cinnamon sugar mixture over the batter. This is where the magic happens! Pour the remaining batter on top, and don’t forget to finish with the rest of the cinnamon sugar. It creates that irresistible swirl we all crave. Just make sure the sugar mixture covers the batter well—this will give you those delicious cinnamon swirls when you cut into it!
Baking and Cooling
Pop the dish into your preheated oven and bake for about 30-35 minutes. You’ll know it’s ready when a toothpick poked into the center comes out clean. Let it cool for a bit before serving—trust me, you don’t want to burn your tongue on that gooey goodness! I recommend letting it sit for at least 10-15 minutes. Once it’s cooled slightly, slice it up and enjoy all that warm, cinnamon-sweet deliciousness!
Why You’ll Love This Recipe
- It’s incredibly easy to make—no special skills required!
- Combines the delightful flavors of cinnamon rolls with the simplicity of a cake.
- Perfect for brunch, dessert, or any cozy gathering.
- Deliciously sweet, gooey, and oh-so-satisfying in every bite.
- You can whip it up in under an hour, making it a quick treat for unexpected guests.
- Customizable! Feel free to add nuts or raisins for extra texture.
- Leftovers (if there are any!) are just as tasty the next day—if you can resist eating it all at once!
- It fills your kitchen with an irresistible aroma that’s sure to make everyone’s mouth water.
Tips for Success
Alright, let’s make sure your Cinnamon Roll Cake turns out perfectly every single time! Here are my top tips to elevate your baking game:
- Measure accurately: Baking is a science, so be precise with your measurements. Use a kitchen scale if you have one; it can make a world of difference!
- Room temperature ingredients: Make sure your eggs and milk are at room temperature before mixing. This helps everything blend together smoothly for a fluffier cake.
- Don’t overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake, and we want it light and fluffy!
- Use fresh spices: The flavor of your cinnamon really shines through, so if you have an old container of ground cinnamon, it might be time for a fresh batch. Trust me, it makes a difference!
- Grease your pan well: Use butter or cooking spray to prevent sticking, ensuring you can slice and serve without any hassle.
- Add icing for extra indulgence: If you want to take it up a notch, whip up a simple icing with powdered sugar and milk to drizzle over the top. It adds a sweet finish that’s hard to resist!
- Keep an eye on baking time: Ovens can vary, so start checking your cake a couple of minutes early. You want it golden brown and a toothpick to come out clean!
- Let it cool: Give your cake some time to cool in the pan before transferring it to a wire rack. It helps with shaping and makes it easier to slice!
With these tips in your back pocket, you’ll be a Cinnamon Roll Cake pro in no time! Happy baking!
Storage & Reheating Instructions
Now, if you’re lucky enough to have leftovers (though I can’t guarantee that!), here’s how to store your Cinnamon Roll Cake properly. First, let it cool completely before you cover it. This step is crucial because it helps prevent condensation, which can make your cake soggy. Once it’s cooled, place it in an airtight container or wrap it tightly with plastic wrap. You can keep it at room temperature for about 2 days, or pop it in the fridge for up to a week.
When it comes to reheating, I recommend the microwave for a quick fix! Just pop a slice on a microwave-safe plate and heat it for about 10-15 seconds. You want it warm, but not too hot—after all, we’re trying to enjoy that gooey goodness, not burn our tongues, right? If you prefer a crispy edge, you can reheat it in the oven. Preheat your oven to 350°F (175°C), then place the slices on a baking sheet for about 5-10 minutes. This way, you’ll bring back that delightful texture and warmth without losing any flavor!
Oh, and if you really want to take it to the next level, drizzle a bit of icing or serve it with a scoop of vanilla ice cream when you reheat it. Trust me, it’s a game changer!
Nutritional Information
Alright, let’s talk numbers! Here’s a quick rundown of the nutritional estimates for each slice of this scrumptious Cinnamon Roll Cake. Keep in mind these values are approximate, but they give you a good idea of what you’re indulging in:
- Calories: 300
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 150mg
- Carbohydrates: 42g
- Fiber: 1g
- Sugar: 20g
- Protein: 4g
This Cinnamon Roll Cake is a delightful treat, perfect for satisfying your sweet tooth without going overboard! Enjoy every bite, and remember, everything in moderation, right? Happy baking!
FAQ Section
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour can be a great substitute, though it might give your cake a denser texture. If you want to lighten it up a bit, you could mix half whole wheat and half all-purpose flour. It’s a tasty, healthier option!
What if I don’t have brown sugar?
No worries! You can make your own brown sugar by mixing granulated sugar with a bit of molasses—just a tablespoon of molasses for every cup of granulated sugar will do the trick. Or, if you’re in a pinch, granulated sugar alone works just fine; it’ll just be a little less rich in flavor.
Can I add nuts or raisins to the batter?
Definitely! Feel free to toss in some chopped walnuts or pecans for a delightful crunch, or add raisins for a sweet chew. Just be sure to adjust the quantity so it doesn’t overwhelm the cake—about half a cup should work perfectly!
How can I make this gluten-free?
You can use a 1:1 gluten-free flour blend in place of the all-purpose flour. These blends are designed to mimic the texture of regular flour, so they usually work great in recipes like this one!
What toppings do you recommend?
Oh, I love to drizzle a simple icing made from powdered sugar and milk over the top for that extra sweetness! You could also serve it with a dollop of whipped cream or even a scoop of vanilla ice cream on the side. If you want to keep it simple, just a sprinkle of powdered sugar looks lovely!
Can I make this cake ahead of time?
Yes, you can! This Cinnamon Roll Cake actually tastes even better the next day as the flavors meld together. Just bake it, let it cool completely, and store it in an airtight container. You can even reheat individual slices in the microwave for a quick treat!
What’s the best way to serve it?
I recommend serving it warm for that gooey, melt-in-your-mouth experience! Just cut a slice and pop it in the microwave for about 10-15 seconds if it’s been stored in the fridge. Trust me, you’ll want to savor every delicious bite!
Cinnamon Roll Cake: 7 Irresistible Reasons to Bake Today
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
A delicious cinnamon roll cake that combines the flavors of cinnamon rolls with the ease of a cake.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 cup brown sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, combine milk, melted butter, eggs, and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- In a small bowl, mix cinnamon and brown sugar.
- Pour half of the cake batter into a greased baking dish.
- Sprinkle half of the cinnamon sugar mixture over the batter.
- Pour the remaining batter on top and finish with the rest of the cinnamon sugar.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- Best served warm.
- Add icing for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Cinnamon Roll Cake, dessert, easy recipe