Cinnamon Roll Cake Recipe
Introduction
Cinnamon Roll Cake offers all the cozy flavors of a classic cinnamon roll in a simple, sliceable cake form. It’s a perfect treat for breakfast, brunch, or an afternoon snack, with a creamy frosting and a cinnamon swirl topping that’s irresistible.
Ingredients
- 1/4 cup (53g) light brown sugar or dark brown sugar, packed
- 3 tablespoons (42g) unsalted butter, softened
- 2 teaspoons Vietnamese cinnamon
- 1 1/3 cups (160g) King Arthur Unbleached All-Purpose Flour
- 1/2 cup (99g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 2/3 cup (151g) plain yogurt*
- 4 tablespoons (57g) unsalted butter, melted
- 1 large egg
- 1 tablespoon King Arthur Pure Vanilla Extract
- 1 cup (113g) confectioners’ sugar, sifted if lumpy
- 3 ounces (85g) cream cheese, softened
Instructions
- Step 1: Preheat the oven to 350°F with a rack in the center. Line an 8″ round pan with a parchment round, then lightly grease the parchment and sides of the pan.
- Step 2: To make the topping, combine the brown sugar, softened butter, and cinnamon in a small bowl. Mix slowly at first, then vigorously until smooth and slightly fluffy. Set aside.
- Step 3: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- Step 4: Add the yogurt, melted butter, egg, and vanilla extract to the dry ingredients. Whisk until the batter is mostly smooth; small lumps are okay.
- Step 5: Pour the batter into the prepared pan and spread into an even layer.
- Step 6: Dollop heaping teaspoons of the topping across the batter. Use a toothpick or butter knife to swirl the topping into the batter to create a decorative pattern. You may reserve 1 or 2 teaspoons of the topping for the frosting later.
- Step 7: Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
- Step 8: Remove from the oven and cool in the pan on a wire rack for about 20 minutes, then transfer to a wire rack to cool further while you prepare the frosting.
- Step 9: For the frosting, combine confectioners’ sugar and softened cream cheese in a medium bowl. Mix slowly then vigorously until smooth and creamy.
- Step 10: Carefully transfer the cake to a serving plate. Spoon the frosting over the top while the cake is still slightly warm. Spread evenly with the back of a spoon or offset spatula. Drop small spoonfuls of reserved topping over the frosting and lightly swirl for a cinnamon roll effect. Serve warm or at room temperature.
Tips & Variations
- Use Vietnamese cinnamon for a richer, more complex cinnamon flavor, but feel free to substitute with standard ground cinnamon if needed.
- Plain yogurt adds moisture without heaviness; Greek yogurt can be used but may make the batter thicker.
- Swirling the topping gently ensures the cinnamon swirl stays visible without blending completely into the batter.
- For a nutty crunch, sprinkle chopped toasted pecans or walnuts on top before baking.
Storage
Store leftover Cinnamon Roll Cake covered at room temperature for several days to maintain moisture and softness. Freezing is not recommended as it can affect the texture of the frosting and cake. Reheat gently if desired, but the cake is delicious served warm or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use Greek yogurt instead of plain yogurt?
Yes, you can use Greek yogurt, but it will thicken the batter slightly. You may want to add a tablespoon of milk to loosen the batter if needed.
How do I know when the cake is done?
The cake is ready when a toothpick or thin knife inserted into the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep the cake tender and moist.
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Cinnamon Roll Cake Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Cinnamon Roll Cake combines the classic flavors of cinnamon rolls in a moist, tender cake topped with a luscious cream cheese frosting. Featuring a cinnamon-sugar swirl baked right into the cake and finished with a rich, smooth frosting, this dessert offers the perfect balance of sweet spice and creamy topping, ideal for breakfast treats or dessert.
Ingredients
Scale
Topping
- 1/4 cup (53g) light brown sugar or dark brown sugar, packed
- 3 tablespoons (42g) unsalted butter, softened
- 2 teaspoons Vietnamese cinnamon
Cake
- 1 1/3 cups (160g) King Arthur Unbleached All-Purpose Flour
- 1/2 cup (99g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 2/3 cup (151g) plain yogurt
- 4 tablespoons (57g) unsalted butter, melted
- 1 large egg
- 1 tablespoon King Arthur Pure Vanilla Extract
Frosting
- 1 cup (113g) confectioners’ sugar, sifted if lumpy
- 3 ounces (85g) cream cheese, softened
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (177°C) with a rack in the center. Line an 8-inch round pan with a parchment round, then lightly grease the parchment and sides to ensure easy removal after baking.
- Make the topping: In a small bowl, combine the brown sugar, softened butter, and cinnamon. Begin mixing slowly with a flexible spatula to combine, then vigorously mix until the mixture is smooth and slightly fluffy. Set aside while preparing the cake batter.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
- Add wet ingredients: Add the plain yogurt, melted butter, egg, and vanilla extract to the dry ingredients. Continue whisking until the batter is mostly smooth, allowing some small lumps as they will disappear during baking.
- Assemble cake batter: Pour and spread the batter evenly into the prepared pan, smoothing the top for an even layer.
- Swirl topping into batter: Using a teaspoon or similar small scoop, dollop heaping amounts of the cinnamon topping over the surface of the batter. Then, use a toothpick or butter knife to swirl the topping into the cake in decorative patterns. Optionally reserve 1 or 2 teaspoons of topping for swirling into the frosting later.
- Bake: Place the pan in the oven and bake the cake for 30 to 35 minutes. Check doneness by inserting a toothpick or thin knife into the center; it should come out clean when done.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan on a wire rack for about 20 minutes. Then, transfer the cake to the wire rack to cool completely while preparing the frosting.
- Prepare the frosting: In a medium bowl, combine the confectioners’ sugar and softened cream cheese. Mix slowly with a flexible spatula to combine, then vigorously mix until the frosting is smooth and creamy.
- Frost the cake: Gently transfer the cooled cake to a serving plate. Spoon the cream cheese frosting evenly over the top. If desired, drop small spoonfuls of the reserved cinnamon topping over the frosting and lightly swirl them in with the back of a spoon or a small offset spatula to create a cinnamon roll effect.
- Serve and store: Serve the Cinnamon Roll Cake slightly warm or at room temperature. Store leftovers covered at room temperature for several days; freezing is not recommended to preserve texture.
Notes
- Using Vietnamese cinnamon provides a richer, more complex cinnamon flavor than standard cinnamon, but you can substitute with Ceylon or Cassia cinnamon if desired.
- Plain yogurt adds moisture and tenderness; if unavailable, you can substitute with sour cream or buttermilk.
- Be careful not to overmix the batter to maintain a tender crumb; some small lumps are fine.
- The parchment lining ensures easy removal and prevents sticking, especially for sticky cake like this.
- The reserved cinnamon topping can add an attractive swirling effect to the frosting and extra cinnamon flavor.
- Store the cake covered at room temperature rather than refrigerating to keep it moist; avoid freezing as it can alter texture.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cinnamon Roll Cake, cinnamon cake, cream cheese frosting, cinnamon swirl cake, easy cinnamon cake, breakfast cake, dessert
