Oh, cinnamon rolls! Just thinking about that warm, gooey center and that sweet, spicy swirl makes my taste buds tingle, doesn’t it? Well, guess what? I’ve figured out how to get all that amazing cinnamon roll goodness into a cake, and it’s SO easy. Seriously, this Cinnamon Roll Cake is my go-to when I want that comforting, home-baked flavor without all the fuss of rolling dough. I’ve made this cake countless times for family breakfasts, after-school snacks, and even as a simple dessert. It just has this way of making any day feel a little bit special, and everyone always asks for the recipe!
Why You'll Love This Cinnamon Roll Cake
- Super Easy to Make: Seriously, no rolling dough involved! Just mix and swirl.
- Incredible Flavor: All the cozy cinnamon and sugar goodness you love, in cake form.
- Perfect for Any Occasion: It’s fantastic for breakfast, brunch, dessert, or just because.
- Crowd-Pleaser: Everyone, and I mean *everyone*, devours this cake.
Gather Your Ingredients for Cinnamon Roll Cake
Alright, let’s get down to business! To whip up this amazing Cinnamon Roll Cake, you won’t need anything too fancy. Most of it is probably already in your pantry! It’s all about bringing together simple things to make something truly special.
Essential Dry Ingredients for Your Cinnamon Roll Cake
First up, our dry ingredients! We need 2 cups of all-purpose flour to give our cake structure, 1 1/2 cups of granulated sugar for sweetness, 1 teaspoon of baking soda to help it rise up nice and fluffy, and just a pinch of salt to balance everything out. These guys are the backbone of our cake!
Wet Ingredients for a Moist Cinnamon Roll Cake
Now for the moisture magic! We’ll use 1 cup of buttermilk for that tender crumb – and if you don’t have buttermilk, no worries! Just mix 1 tablespoon of lemon juice or white vinegar with regular milk and let it sit for about 5 minutes. Then, we’ve got 1/2 cup of vegetable oil for extra moistness, 2 large eggs to bind it all together, and 1 teaspoon of vanilla extract for that classic comforting flavor. Make sure those eggs and buttermilk are at room temperature if you can; it really helps!
The Irresistible Cinnamon Sugar Swirl
This is where the cinnamon roll magic really happens! You’ll need 1/2 cup of packed brown sugar for that deep, caramel-y sweetness, 2 tablespoons of ground cinnamon for that unmistakable warm spice, and 1/4 cup of butter that’s been melted. Just mix these three together until they form a yummy, paste-like swirl. This is what makes our cake taste *exactly* like a cinnamon roll!
Crafting Your Delicious Cinnamon Roll Cake
Alright, ready to make some magic? It’s actually super simple, I promise! First things first, get that oven preheated to 350°F (175°C). While that’s warming up, grab your 9×13 inch baking pan and give it a good grease and flour. This stops it from sticking, which is super important!
Preparing the Pan and Oven
So, oven to 350°F (175°C), and then grease and flour your 9×13 pan. Easy peasy!
Mixing the Cake Batter
In a big bowl, whisk together all those dry ingredients – the flour, granulated sugar, baking soda, and salt. In another bowl, give the buttermilk, oil, eggs, and vanilla a good whisk too. Now, pour the wet stuff into the dry stuff and mix it up until it’s *just* combined. Seriously, don’t go crazy mixing it, or your cake might get tough. Just a few gentle stirs until you don’t see dry flour anymore is perfect.
Creating the Cinnamon Sugar Swirl
This is the fun part! In a little bowl, just mix together your packed brown sugar, cinnamon, and melted butter. Give it a good stir until it’s all combined into this lovely, thick paste. This is what’s going to give us that amazing cinnamon roll flavor in every bite!
Assembling and Baking the Cinnamon Roll Cake
Now, pour about half of your cake batter into that prepared pan. Then, take half of your cinnamon sugar mixture and drizzle it all over the batter. It’s okay if it’s not perfectly even! Next, pour the rest of the cake batter on top, and then drizzle the remaining cinnamon sugar mixture over that. Pop it into the oven and bake for about 30 to 35 minutes. You’ll know it’s done when you stick a wooden skewer or toothpick into the center and it comes out clean.
Cooling and Finishing Touches
Once it’s baked, let the cake cool in the pan for about 10 minutes. This helps it set up a bit. Then, carefully flip it onto a wire rack to cool completely. If you’re feeling fancy, you can whip up a quick glaze with some powdered sugar and a splash of milk and drizzle that over the top. It’s totally optional, but oh-so-good!
Tips for Baking the Perfect Cinnamon Roll Cake
Want your Cinnamon Roll Cake to be absolutely perfect every time? A few little tricks really make a difference! First, make sure your wet ingredients, especially the eggs and buttermilk, are at room temperature. It helps everything blend together so much smoother. When you measure your flour, don’t scoop it directly from the bag with your measuring cup – that packs it in too much! Instead, spoon the flour into the cup and level it off with a straight edge, like the back of a knife. And remember what I said about not overmixing the batter? That’s probably the biggest tip I can give you. Just mix until it’s combined, and you’ll have the most wonderfully tender cake!
Frequently Asked Questions about Cinnamon Roll Cake
Got questions about this amazing Cinnamon Roll Cake? I’ve got answers!
Q: Can I make this gluten-free?
You sure can try! You’ll want to use a good quality gluten-free all-purpose flour blend that has xanthan gum in it. Just swap it out cup for cup with the regular flour. It might change the texture just a tiny bit, but it’ll still be delicious!
Q: How should I store leftovers?
This easy cinnamon cake is best stored in an airtight container at room temperature for up to 3 days. If it’s really warm where you live, or if you’ve added a glaze, popping it in the fridge is a good idea, but let it come back to room temperature before serving so it’s nice and soft.
Q: Can I add nuts to the swirl?
Absolutely! Chopped pecans or walnuts are fantastic in the cinnamon sugar swirl. Just mix about 1/2 cup of chopped nuts right in with the brown sugar, cinnamon, and butter. It adds a lovely crunch!
Q: Can I make this in a different pan?
You could try it in a Bundt pan, but you’ll need to adjust the baking time, probably a bit longer. A 9×13 is really the sweet spot for this quick dessert!
Understanding the Nutrition of Your Cinnamon Roll Cake
Just a little note about the nutrition info: all those numbers you see (like calories, sugar, and fat) are just estimates! They can change a bit depending on the exact brands of ingredients you use and how you measure things. It’s always good to remember that homemade treats are made with love, and these figures are meant to give you a general idea! For more information on baking, check out these dessert recipes.
Easy Cinnamon Roll Cake: 1 Magical Swirl
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful cake swirled with cinnamon sugar, reminiscent of a classic cinnamon roll.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- In a small bowl, combine the brown sugar, cinnamon, and melted butter. Mix well.
- Pour half of the cake batter into the prepared baking pan.
- Drizzle half of the cinnamon sugar mixture over the batter.
- Pour the remaining batter over the cinnamon mixture.
- Drizzle the remaining cinnamon sugar mixture on top.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Optional: Drizzle with a simple glaze made from powdered sugar and milk.
Notes
- Buttermilk can be substituted with regular milk with 1 tablespoon of lemon juice or vinegar added and left to sit for 5 minutes.
- Ensure your ingredients are at room temperature for best results.
- Do not overmix the batter to keep the cake tender.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cinnamon roll cake, cinnamon cake, coffee cake, dessert, quick cake, easy cake