Cinnamon Roll Cake Recipe

Craving the cozy, indulgent flavors of cinnamon rolls without all the work? Our Cinnamon Roll Cake brings that warm, comforting goodness right to your plate with much less fuss. Imagine a cake that’s soft and fluffy, yet packed with the sweet, spicy swirl of cinnamon rolls—sounds like a dream, right?

This recipe combines the best of both worlds: the rich, buttery layers of a classic cinnamon roll, effortlessly baked into a delicious cake. Whether you’re a baking newbie or a pro, this cake is a surefire way to bring smiles to your table. So grab your apron, and let’s dive into making this irresistible treat together!

Ingredients

For the Cake:

• 1 cup (240 ml) warm milk (around 110°F or 45°C)
• 1/4 cup (50 g) granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 4 2/3 cups (560 g) all-purpose flour
• 1/3 cup (73 g) light brown sugar, packed
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup (113 g) melted butter
• 1 large egg
• 1 tablespoon vanilla extract

For the Filling:

• 1/2 cup (110 g) brown sugar
• 1 1/2 tablespoons ground cinnamon
• 6 tablespoons unsalted butter, softened

For the Cream Cheese Icing:

• 2 tablespoons unsalted butter, softened
• 4 oz (113 g) cream cheese, softened
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups (240 g) powdered sugar
• 1-2 tablespoons milk (as needed for consistency)

Instructions

Preparing the Dough

1. Activate the Yeast: In the bowl of your stand mixer, add 1 cup of warm milk (make sure it’s about 110°F or 45°C). If your mixer bowl was cold, warm it up by either microwaving it or running it under hot water. This helps keep the milk warm. Stir in 1/4 cup granulated sugar and 1 packet (2 1/4 teaspoons) of active dry yeast. Mix well and let it sit for about 5 minutes. You should see the mixture froth up, indicating the yeast is active. If it doesn’t froth, the yeast might be expired, and you should start over.
2. Mix Dry Ingredients: In a large bowl, whisk together 4 2/3 cups all-purpose flour, 1/3 cup light brown sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon ground cinnamon. This will ensure your dry ingredients are well combined.
3. Combine Wet and Dry Ingredients: Once the yeast mixture is frothy, add it to the bowl of your stand mixer. Then, pour in 1/2 cup melted butter, 1 large egg, and 1 tablespoon vanilla extract. Mix on low until the dough begins to come together. Increase the speed to medium and knead for about 8 to 10 minutes. The dough should be tacky but not sticky. If it feels too sticky, add a little more flour, a tablespoon at a time.
4. Let the Dough Rise: Lightly oil a large bowl and transfer the dough into it, turning the dough over so the oiled side is on top. Cover the bowl loosely with a damp cloth and place it in a warm, draft-free area to rise until doubled in size, which should take about 1.5 to 2 hours.

Preparing the Filling

1. Mix the Filling: In a medium bowl, combine 1/2 cup brown sugar with 1 1/2 tablespoons ground cinnamon. Mix well.
2. Prepare the Butter: Soften 6 tablespoons of butter in the microwave for about 10 seconds on half power until it’s very soft but not melted. Spread this softened butter evenly over the rolled-out dough, leaving a small border along one edge.

Assembling the Cake

1. Roll Out the Dough: Once the dough has risen, dump it onto a lightly floured countertop and roll it into a 12×24-inch rectangle. If you have a pastry mat, it can help make this step easier.
2. Add the Filling: Evenly spread the cinnamon-sugar mixture over the buttered dough. Then, starting from the long edge of the rectangle, carefully roll the dough into a log. Pinch the seam to seal.
3. Slice and Shape: Using a serrated knife or dental floss, cut the log into 2-inch slices. To create those perfect, fluffy rolls, press the bottom of each roll slightly with your thumb and pinch it to make the center puff up.
4. Prepare for Baking: Lightly butter a 9×13-inch baking dish. Place the sliced rolls in the dish, making sure to leave some space between them. Cover the dish loosely and let the rolls rise for another hour.

Baking the Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Bake: Bake the rolls for 20 to 25 minutes, or until they are puffed and golden brown.

Making the Cream Cheese Icing

1. Mix the Icing: In a medium bowl, combine 2 tablespoons softened butter, 4 oz cream cheese, 1/4 teaspoon salt, and 1 teaspoon vanilla extract. Mix until smooth. Gradually add 2 cups powdered sugar, mixing on low speed. If the icing is too thick, add 1 to 2 tablespoons of milk until you reach your desired consistency.
2. Frost the Rolls: Once the rolls are out of the oven and slightly cooled, spread the cream cheese icing over them while they are still warm. This allows the icing to seep into all the nooks and crannies.

Enjoy Your Cinnamon Roll Cake!

Your kitchen should now smell like a bakery, and you’re ready to dig into this cinnamon roll cake. It’s perfect for breakfast, brunch, or just a sweet treat any time of day. Enjoy every gooey, cinnamon-swirled bite and savor the rich, buttery flavor. Happy baking!