Dessertsbiggerbolderbaking4.7
Cinnamon Roll Cake Recipe
Easily bake a fabulous Cinnamon Roll Cake, featuring a moist and sweet vanilla cake, cinnamon roll filling and tangy cream cheese glaze on top.
👥 8 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 35 min🔥 Cook: 1h👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- microwave
📝 Preparation Steps
1
Preheat your oven to 350°F (180°C). Butter a 9-inch (23 cm) round cake pan, line with parchement paper, then butter the paper. Set aside.
2
Make the Cinnamon Filling
ground cinnamon1 tablespoon(15 oz/450 g) all-purpose flour3 cups(8 oz/240 g) granulated sugar1 cup(8 oz/120 g) powdered sugar, sifted2 cups
3
Cream together the softened butter, brown sugar, flour and cinnamon in a small bowl until evenly combined. Transfer the cinnamon filling to a piping bag fitted with a medium-sized round tip or a zip lock bag snipped in one corner. Set aside.
ground cinnamon1 tablespoon(15 oz/450 g) all-purpose flour3 cups(8 oz/240 g) granulated sugar1 cup(8 oz/120 g) powdered sugar, sifted2 cups
4
Make the Cake
5
In a medium bowl, whisk together the flour, sugar, baking powder and salt.
(15 oz/450 g) all-purpose flour3 cups(8 oz/240 g) granulated sugar1 cupbaking powder4 teaspoons(8 oz/120 g) powdered sugar, sifted2 cups
6
In a large jug, whisk together the milk, eggs, oil and vanilla.
(15 oz/450 g) all-purpose flour3 cups(8 oz/240 g) granulated sugar1 cup(8 oz/120 g) powdered sugar, sifted2 cupsmilk2 tablespoonslarge eggs, at room temperature2vanilla2 teaspoonsvanilla extract1 teaspoon
7
Pour the wet ingredients into the dry ingredients and whisk just until a smooth batter is formed, taking care not to over mix.
8
Transfer the cake batter into the prepared pan. Starting in the center of the cake, pipe the cinnamon filling in a spiral pattern until you've reached the edge of the tin. (This will bake into the cake and create that classic cinnamon roll spiral pattern.)
ground cinnamon1 tablespoon(15 oz/450 g) all-purpose flour3 cups(8 oz/240 g) granulated sugar1 cup(8 oz/120 g) powdered sugar, sifted2 cups
9
Bake for about ⏱️ 1 hour, until a cake tester inserted in the center comes out clean. Let cool in the pan for ⏱️ 10 minutes and then transfer to a wire rack.
10
Make the Glaze
11
Place the cream cheese in a medium, microwave safe bowl and microwave for ⏱️ 30 seconds, or until melted. Once soft, add the powdered sugar, milk and vanilla and whisk until a smooth glaze is formed.
(15 oz/450 g) all-purpose flour3 cups(8 oz/240 g) granulated sugar1 cup(8 oz/120 g) powdered sugar, sifted2 cupsmilk2 tablespoonsvanilla2 teaspoonsvanilla extract1 teaspoon
12
Pour the glaze over the cake while it is still warm. Let set before serving.
13
Store in an airtight container in the refrigerator for up to three days.
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