Cinnamon Roll Cake

Shaziya

This Cinnamon Roll Cake is a dreamy twist on a classic favorite, combining the gooey sweetness of cinnamon rolls with the comforting ease of a cake. In just 35 minutes of prep, you’ll create layers of soft, buttery cake swirled with a rich cinnamon-sugar filling.

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Prep Time 35

Cook Time 1

Total Time 1 35

Servings -10

Ingredients

Cinnamon Filling

½ cup butter, at room temperature 4 oz/115 g
½ cup dark brown sugar 3 oz/85 g
1 tablespoon all-purpose flour
1 tablespoon ground cinnamon

Cake

3 cups all-purpose flour 15 oz/450 g
1 cup granulated sugar 8 oz/240 g
4 teaspoons baking powder
¼ teaspoon salt
1½ cups whole milk, at room temperature 12 fl oz/360 ml
2 large eggs, at room temperature
½ cup flavorless oil (vegetable, canola, sunflower) 4 fl oz/120 ml
2 teaspoons vanilla

Glaze

½ cup cream cheese, at room temperature 4 oz/120 g
2 cups powdered sugar, sifted 8 oz/120 g
2 tablespoons milk
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (180°C). Butter a 9-inch (23 cm) round cake pan, line with parchement paper, then butter the paper. Set aside.
Make the Cinnamon Filling Cream together the softened butter, brown sugar, flour and cinnamon in a small bowl until evenly combined. Transfer the cinnamon filling to a piping bag fitted with a medium-sized round tip or a zip lock bag snipped in one corner. Set aside.
Make the Cake In a medium bowl, whisk together the flour, sugar, baking powder and salt.
In a large jug, whisk together the milk, eggs, oil and vanilla.
Pour the wet ingredients into the dry ingredients and whisk just until a smooth batter is formed, taking care not to over mix.
Transfer the cake batter into the prepared pan. Starting in the center of the cake, pipe the cinnamon filling in a spiral pattern until you've reached the edge of the tin. (This will bake into the cake and create that classic cinnamon roll spiral pattern.)
Bake for about 1 hour, until a cake tester inserted in the center comes out clean. Let cool in the pan for 10 minutes and then transfer to a wire rack.
Make the GlazePlace the cream cheese in a medium, microwave safe bowl and microwave for 30 seconds, or until melted. Once soft, add the powdered sugar, milk and vanilla and whisk until a smooth glaze is formed.
Pour the glaze over the cake while it is still warm. Let set before serving.
Store in an airtight container in the refrigerator for up to three days.

Keyword baking, breakfast, cake, cinnamon, dessert