Introduction
Cinnamon Roll Cake is a delightful combination of a classic cake and the beloved flavors of cinnamon rolls. This easy, no-roll recipe gives you the warm, comforting taste of cinnamon rolls without the fuss of traditional preparation. Whether it’s a weekend brunch or a cozy evening dessert, this cake is sure to please everyone.
Detailed Ingredients with measures
– 190 g all-purpose flour
– 100 g granulated sugar
– 1.5 g baking powder
– 2.5 g salt
– 180 ml milk
– 50 ml vegetable oil
– 100 g unsalted butter, melted
– 100 g brown sugar
– 10 g ground cinnamon
– 2 large eggs
– 5 ml vanilla extract
– 60 g powdered sugar
– 15 ml milk
– 2 ml vanilla extract
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 9 servings
Enjoy the delicious blend of cake and cinnamon rolls with this simple recipe. Perfectly moist and swirled with the rich flavor of cinnamon, it’s great for any occasion!
Detailed Directions and Instructions
Step 1: Preheat Your Oven
Preheat your oven to 180°C (350°F). While the oven is warming up, prepare your baking pan by lightly greasing a 22×22 cm (9×9 inch) square baking dish to ensure the cake comes out easily after baking.
Step 2: Combine Dry Ingredients
In a large mixing bowl, sift together 190 g of all-purpose flour, 100 g of granulated sugar, 1.5 g of baking powder, and 2.5 g of salt. Ensure these ingredients are well combined to create a uniform mixture.
Step 3: Mix Wet Ingredients
In the same bowl, add 180 ml of milk, 50 ml of vegetable oil, and 2 large eggs to the dry ingredients. Whisk together until you achieve a smooth batter without lumps.
Step 4: Pour the Batter
Carefully pour the batter into the prepared baking pan. Use a spatula to spread the batter evenly across the bottom of the pan, ensuring that it reaches the edges.
Step 5: Prepare Cinnamon Filling
In a separate bowl, combine 100 g of melted unsalted butter, 100 g of brown sugar, and 10 g of ground cinnamon. Mix thoroughly until the ingredients merge into a cohesive, viscous mixture.
Step 6: Add Cinnamon Mixture
Drop tablespoons of the cinnamon mixture evenly over the surface of the cake batter. Use a knife or skewer to gently swirl the cinnamon mixture into the batter, creating a marbled effect.
Step 7: Bake the Cake
Place the baking pan into the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs.
Step 8: Prepare the Glaze
In a small mixing bowl, whisk together 60 g of powdered sugar, 15 ml of milk, and 2 ml of vanilla extract until smooth. This glaze will add a sweet finishing touch to your cake.
Step 9: Glaze the Cake
Once the cake is baked and removed from the oven, drizzle the glaze over the warm cake. Allow it to set slightly before slicing for serving.
Notes
Tip for Serving
Serve the Cinnamon Roll Cake warm, possibly with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the indulgence.
Storage Instructions
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, place in the refrigerator for up to a week, and reheat individual pieces in the microwave before serving for the best taste.
Variations to Try
Feel free to add nuts like pecans or walnuts to the cinnamon mixture for added crunch. Alternatively, you could include raisins or chocolate chips to make it your own.
Cook Techniques
Mixing the Batter
To achieve a smooth batter for the Cinnamon Roll Cake, combine the dry ingredients first and then add the wet ingredients. Mix until just combined to prevent over-mixing, which can make the cake dense.
Swirling the Cinnamon Mixture
When adding the cinnamon butter mixture, drop it in spoonfuls over the batter. Use a knife to gently swirl it through the batter, creating a marbled effect without fully incorporating it.
Baking the Cake
Bake the cake in a preheated oven and keep an eye on it towards the end of the baking time. Use a toothpick to check for doneness; it should come out clean or with a few moist crumbs.
Preparing the Glaze
For the glaze, whisk the powdered sugar, milk, and vanilla extract until smooth. Drizzle it over the warm cake to allow it to soak in slightly, adding flavor and moisture.
FAQ
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but you may need to adjust the liquid slightly since whole wheat flour absorbs more moisture.
Is it necessary to use unsalted butter?
Using unsalted butter is preferable as it allows you to control the saltiness of the cake. If you only have salted butter, reduce the added salt in the recipe.
Can I make this cake ahead of time?
Yes, you can make the cake ahead of time. Store it in an airtight container at room temperature for up to two days or refrigerate it for longer storage.
How do I store leftover Cinnamon Roll Cake?
Store any leftovers in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week. You can also freeze slices for up to three months.
What can I substitute for eggs in this recipe?
You can use flaxseed meal or chia seeds as an egg substitute. Use 1 tablespoon of flaxseed meal or chia seeds mixed with 2.5 tablespoons of water to replace one egg. Let it sit for a few minutes until it thickens.
Conclusion
This Cinnamon Roll Cake is a delightful treat that combines the comforting flavors of traditional cinnamon rolls with the simplicity of a cake. Perfect for any occasion, it’s sure to please both family and friends, bringing warmth and joy to every gathering. With its easy preparation and delicious outcome, it’s a must-try recipe for any home baker.
More recipes suggestions and combination
Cinnamon Apple Cake
Add diced apples to the batter for a fruity twist that complements the cinnamon flavors beautifully.
Cinnamon Roll Pancakes
Transform the cake into breakfast by making pancake batter and swirling cinnamon filling into it; top with maple syrup and whipped cream.
Cinnamon Roll Muffins
Bake bite-sized versions by pouring the batter into a muffin tin, adding a swirl of the cinnamon mixture for individual treats.
Cinnamon Roll Bundt Cake
Use a bundt pan for an elegant presentation, allowing for more surface area for glaze and a beautiful design.
Chocolate Chip Cinnamon Roll Cake
Mix chocolate chips into the batter for a rich and indulgent dessert that combines two favorites in one delicious cake.
Cinnamon Roll Bread Pudding
Repurpose leftover cake into a bread pudding by breaking it into pieces, soaking it in a custard, and baking until golden and set.
Cream Cheese Frosting Variation
Replace the glaze with a cream cheese frosting for a richer, tangier topping that perfectly balances the sweetness of the cake.
Cinnamon Roll Cake
Ingredients
Method
- Preheat your oven to 180°C (350°F). Grease a 22x22 cm (9x9 inch) baking dish.
- In a large mixing bowl, sift together flour, granulated sugar, baking powder, and salt.
- Add milk, vegetable oil, and eggs to the dry ingredients and whisk until smooth.
- Pour the batter into the prepared baking pan and spread evenly.
- In a separate bowl, combine melted butter, brown sugar, and ground cinnamon. Mix until cohesive.
- Drop tablespoons of the cinnamon mixture over the cake batter and swirl gently with a knife.
- Bake in the preheated oven for 30-35 minutes, checking for doneness with a toothpick.
- Prepare the glaze in a small bowl by whisking together powdered sugar, milk, and vanilla until smooth.
- Once the cake is baked, drizzle the glaze over the warm cake.
