Cinnamon Roll Cake Recipe
Are you craving a dessert that captures the essence of cinnamon rolls without the complex rolling process? You'll love this cake recipe that transforms traditional pastry flavors into an easy-to-make, crowd-pleasing treat. Whether you're a baking novice or a seasoned home chef, this cinnamon roll cake promises a moist, tender crumb with ribbons of sweet cinnamon that'll have everyone asking for seconds. Curious how to create this irresistible dessert? Let's uncover the secrets to baking perfection.
Recipe Highlights
- A classic Cinnamon Roll Cake requires self-rising flour, sugar, butter, eggs, and ground cinnamon as primary ingredients.
- Bake the cake in a 9×13 inch pan at 350°F for 30-35 minutes, creating layers of tender cake and cinnamon sugar.
- Prepare the cake by first mixing dry ingredients, then whisking eggs and melted butter, and layering with cinnamon sugar.
- This simplified dessert captures traditional cinnamon roll flavors without the complex rolling process of classic pastries.
- Serve warm with optional enhancements like vanilla ice cream, whipped cream, or a sweet icing drizzle for added indulgence.
History
Although cinnamon rolls have roots stretching back centuries, the evolution of the cinnamon roll cake represents a modern twist on a beloved classic.
You'll discover that cinnamon's culinary journey began in Sri Lanka, where traders first introduced this aromatic spice to European markets. By the Middle Ages, wealthy Europeans considered cinnamon a luxury commodity, reserved for special occasions and elaborate pastries.
The traditional cinnamon roll, originating in Sweden as "kanelbulle," became a cultural staple during the 1920s.
As baking techniques modernized, home cooks sought simpler preparation methods. You'll find the cinnamon roll cake emerged as a practical solution, transforming intricate rolling techniques into an easy, shareable dessert that captures the same beloved flavors and comforting essence of its predecessor.
Recipe
Cinnamon Roll Cake transforms the beloved breakfast pastry into an easy-to-make dessert that captures all the classic flavors of traditional cinnamon rolls. This simplified cake version eliminates the complex rolling process while delivering the same warm, sweet, and spicy notes that make cinnamon rolls so irresistible.
The magic of this cake lies in its simplicity, creating a tender, moist base swirled with ribbons of cinnamon sugar that bake into a slightly crispy top with a soft, fluffy interior. Perfect for breakfast, brunch, or a sweet afternoon treat, this cake brings the comfort of cinnamon rolls to your table with minimal effort.
Ingredients:
- 3 cups self-rising flour
- 2 cups granulated sugar
- 1 cup unsalted butter, melted
- 2 large eggs
- 2 tablespoons ground cinnamon
Prepare the cake by first mixing the flour and 1½ cups of sugar in a large mixing bowl. In a separate bowl, whisk together the eggs and melted butter, then combine with the dry ingredients until a smooth batter forms.
Grease a 9×13 inch baking pan and pour half the batter into the prepared pan. Mix the remaining sugar with ground cinnamon and sprinkle half of the mixture over the first layer of batter.
Carefully add the remaining batter on top, then sprinkle the remaining cinnamon-sugar mixture over the surface. Use a knife to create swirling patterns throughout the batter, ensuring the cinnamon sugar is distributed evenly.
Bake in a preheated 350°F oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
For the best results, allow the cake to cool for at least 15 minutes before serving, which helps the layers set and makes cutting easier. The cake can be stored at room temperature for up to 3 days, but it's most delicious when served warm.
To restore its fresh-baked texture, microwave individual slices for 15-20 seconds before enjoying.
Cooking Steps
You'll start by thoroughly combining the dry ingredients in a large mixing bowl, ensuring the flour and sugar are well-integrated.
Next, whisk your eggs and melted butter together in a separate bowl, creating a smooth, homogeneous liquid base that will bind your cake.
Pour half the batter into a greased 9×13 inch pan, then sprinkle the cinnamon sugar mixture evenly across the surface before adding the remaining batter and creating a beautiful swirled pattern with a knife.
Step 1. Combine Dry Ingredients Thoroughly
When preparing this delightful cinnamon roll cake, thoroughly combining your dry ingredients sets the foundation for a perfectly textured dessert. Use a large mixing bowl and grab your self-rising flour and sugar, ensuring they're measured precisely.
Sift the ingredients together to break up any potential clumps, which helps create a smoother cake texture. Here's your mixing strategy:
- Measure 3 cups self-rising flour carefully
- Add 1½ cups granulated sugar
- Use a whisk to blend ingredients
- Mix in circular motions for even distribution
- Look for a uniform, light color indicating complete integration
Consistent mixing prevents dry pockets and ensures your cake's crumb will be tender and uniform.
Take your time during this step, as thorough dry ingredient preparation directly impacts the cake's final quality and mouthfeel.
Step 2. Whisk Eggs and Butter Together
Crack those eggs into a spacious mixing bowl, creating a smooth canvas for transforming your cake's liquid ingredients.
Whisk the eggs vigorously, breaking the yolks and blending them until they're a uniform, pale yellow color.
Next, pour the melted butter into the egg mixture, using smooth, continuous strokes to incorporate the two ingredients completely.
Key whisking techniques:
- Use a balloon whisk for maximum aeration
- Aim for consistent, smooth motions
- Ensure no butter or egg streaks remain
Watch for these visual cues:
- Mixture should look creamy and integrated
- Color should be light, uniform yellow
- Texture should be silky and free of lumps
The whisked eggs and butter will serve as the critical liquid foundation binding your cinnamon roll cake's dry ingredients together, creating a rich, tender crumb.
Step 3. Pour Batter Into Pan
Transform your kitchen into a cinnamon roll cake sanctuary by carefully pouring the prepared batter into a meticulously greased 9×13 inch baking pan.
Ensure an even distribution by using a rubber spatula to spread the mixture, creating a smooth, level surface that'll bake uniformly.
Key pouring techniques:
- Hold the bowl close to the pan's edge
- Pour slowly and steadily
- Use gentle side-to-side motions
- Scrape every bit of batter from the bowl
Watch for visual cues indicating proper coverage:
- Batter reaches all pan corners
- No dry patches visible
- Surface appears slightly glossy
- Thickness is consistent (about ½-¾ inch deep)
Tap the pan gently on the counter to release any trapped air bubbles, which helps create a more uniform cake texture and prevents potential uneven baking.
Step 4. Sprinkle Cinnamon Sugar Mixture
Two key elements transform this simple cake into a cinnamon roll masterpiece: the careful distribution of the cinnamon sugar mixture and your precise technique.
Combine the remaining 1/2 cup sugar with 2 tablespoons ground cinnamon in a small bowl, creating a fragrant, granular mixture.
Sprinkle half of this mixture evenly across the first layer of batter, ensuring an even, consistent coating that will create delicious swirls throughout the cake.
Use gentle, sweeping motions with your hand to distribute the cinnamon sugar, allowing it to settle naturally into subtle, landscape-like patterns.
The goal is uniform coverage without disturbing the underlying batter layer.
Pay close attention to the edges and corners, where uneven distribution can lead to inconsistent flavor and texture in your final baked creation.
Step 5. Swirl Batter With Knife
After layering your initial batter and cinnamon sugar mixture, you'll want to create those signature swirled patterns that give this cake its distinctive look.
Take a clean knife and gently drag it through the batter in sweeping, zigzag motions, ensuring you cut deep enough to mix the layers without completely blending them.
Key swirling techniques:
- Move the knife in varied diagonal directions
- Create loose, interconnected figure-eight patterns
- Avoid over-mixing, which can muddle the layers
- Aim for visible ribbons of cinnamon sugar
Your goal is a marbled effect that distributes the cinnamon sugar unevenly, creating pockets of intense flavor and visual interest.
The swirling process should look intentional but not perfectly geometric, mimicking the rustic charm of homemade baked goods.
Final Thoughts
Ever wondered how a simple cake could capture the essence of a beloved breakfast treat? This cinnamon roll cake transforms traditional pastry techniques into an effortless dessert that'll become your new go-to recipe.
You'll love how quickly it comes together, requiring minimal baking skills and delivering maximum flavor. The key is precision in layering and swirling the cinnamon sugar mixture, which creates those irresistible ribbons throughout the cake.
When you pull this golden-brown beauty from the oven, you'll be greeted by an intoxicating aroma that rivals any bakery. Serve warm for the most decadent experience, and don't be surprised when friends and family request seconds.
Pro tip: A scoop of vanilla ice cream elevates this cake from delicious to absolutely unforgettable.
