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    Home | Cakes and Cupcakes

    Sep 28, 2021 · Modified: Apr 3, 2022 by Mary-Lou · This post may contain affiliate links ·

    Cinnamon Roll Cake

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    Slice of cinnamon roll cake on a plate.

    Sometimes you need a cinnamon roll without the roll, wrapped up in a quick and easy cake, and drizzled with a cream cheese frosting! This cake is soft, fluffy, and tastes just like your favourite cinnamon roll! But it will be ready in less than an hour.

    Slice of Cinnamon Roll Cake on a Plate

    One evening, my dearest husband and I had a shared craving for a cinnamon roll. Feeling inspired, I took my basic vanilla cake recipe, combined it with my Chelsea bun (Cinnamon Roll) filling and icing...and voila - a cinnamon roll inspired cake was born.

    This is a quick, easy from-scratch cinnamon roll cake that will satiate that cinnamon roll craving in less than an hour!

    Jump to:
    • What You Need for this Recipe
    • Making the Cinnamon Roll Cake
    • Pro Tips for this Recipe
    • Substitutions / Variations
    • Storage
    • Cinnamon Roll Cake FAQ
    • Cinnamon Roll Cake

    What You Need for this Recipe

    Equipment

    This recipe requires an 8" or 20cm cake tin, a handheld mixer (or stand mixer), a kitchen scale, a rubber or silicone spatula, baking paper (parchment paper), and a variety of mixing bowls.

    Ingredients

    Cinnamon Roll Cake Ingredients

    The Vanilla Sponge Requires:

    • Plain, standard grade or cake flour
    • Butter or a baking margarine
    • Caster or granulated white sugar
    • Eggs
    • Vanilla Extract
    • Baking Powder
    • Salt
    • Milk - either whole milk (full cream) or lower fat options

    The Cinnamon Filling Requires:

    • Brown Sugar
    • Butter
    • Cinnamon
    • Nutmeg (optional)

    The Cream Cheese Icing Requires:

    • Icing Sugar / Confectioner's Sugar / Powdered Sugar
    • Cream Cheese
    • Dash of lemon juice (optional)
    • Vanilla extract

    Refer to the recipe card for exact quantities.

    Making the Cinnamon Roll Cake

    Step 1 - Preheat oven to 190/170°C Fan. Grease and line an 8" (20cm) round cake tin.

    Note - a conventional oven needs to be set at 20°C higher than a fan-forced or convection oven.

    Step 2 - Make the cinnamon filling by melting the butter. Add in the brown sugar, cinnamon and nutmeg. Mix until well combine and set aside.

    Note - the cinnamon-sugar mixture may need to be reheated before pouring over the top of the cake batter.

    Cinnamon Roll Cake Step 2 - Cinnamon Sugar Filling

    Step 3 - Melt the butter, and set it aside to cool. In a large mixing bowl, whisk together the eggs and caster sugar until the mixture has tripled in volume. This will take about 3 to 5 minutes using a stand mixer or handheld electric mixer.

    Cinnamon Roll Cake Step 3 - Eggs and sugar whisked

    Step 4 - Add the melted butter, salt, vanilla and milk to the eggs, and mix through on a low speed until just combined. Whisk together the flour, baking powder and salt. Add the flour to the wet ingredients and mix together at a low speed just until you have a smooth cake batter.

    Cinnamon Roll Cake Step 4 - Vanilla Sponge Cake Batter

    Step 5 - Pour the cake batter into the cake tin. Then pour the cinnamon sugar (reheat this mixture if necessary until you have a pouring consistency) over the top of the batter. Using a knife or the back of a spoon, swirl the cinnamon sugar mixture into the cake batter. Bake for 30-35 minutes or until a tester or toothpick just comes out clean from the centre of the cake.

    Cinnamon Roll Cake Step 5 - Vanilla Sponge in Cake Tin
    Cinnamon Roll Cake Step 5 - Cinnamon sugar swirled into vanilla sponge

    Step 6 - Remove the cake from the oven and allow it to cool in the tin for at least 30 minutes before turning it out onto a wire rack and then onto a plate or cake stand.

    Step 7 - In a bowl, whisk together the cream cheese, vanilla, lemon juice and icing sugar until you have a nice pourable but thick icing sugar. Drizzle over the top of a cold cake. Slice and serve

    Pro Tips for this Recipe

    If you glaze the cake while it is still warm (because who can wait?!) the icing will melt into the cake, which will still yield a delicious cinnamon roll cake.

    Fan-forced or fan-assisted oven temperature must be decreased by 20°C/25F. Use an oven thermometer to determine the accuracy of your oven dial.

    Substitutions / Variations

    Have evaporated milk on hand? Use evaporated milk in this cinnamon roll cake for an even more delicious and rich cake batter.

    Cream cheese can be replaced with sour cream or creme fraiche for the frosting. Need more frosting (I understand), simply double up the frosting ingredients.

    Storage

    This cake can be stored in an airtight container at room temperature for 3-4 days.

    Cinnamon Roll Cake FAQ

    Can I make this cinnamon roll cake in a bundt pan?

    Yes! I suggest using a 10 cup bundt pan. Simply place about half the cake batter into the bundt pan, pour in about two-thirds of the cinnamon-sugar mixture, swirl it around. Then top the cake off with the remainder of the cake batter and cinnamon sugar.

    Don't forget to tag me @marylou_saltyginger on Instagram, #saltygingerblog with your renditions of these recipes!

    If you made this recipe, please leave a star rating! It gives me and my readers helpful feedback. If you want more recipes you can subscribe to my newsletter, and follow me on Instagram, Twitter, Pinterest and Facebook!

    Slice of cinnamon roll cake on a plate.

    Cinnamon Roll Cake

    Sometimes you need a cinnamon roll without the roll, wrapped up in a quick and easy cake, and drizzled with a cream cheese frosting! This cake is soft, fluffy, and tastes just like your favourite cinnamon roll! But it will be ready in less than an hour.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 20 mins
    Cook Time: 35 mins
    Total Time: 55 mins
    Servings: 12 slices
    Calories: 275kcal
    Author: Mary-Lou
    Prevent your screen from going dark

    Ingredients

    Sponge

    • 85 grams butter
    • 150 grams caster sugar
    • 2 eggs
    • 160 grams milk
    • 200 grams plain flour
    • 3 teaspoons baking powder
    • ½ teaspoon salt
    • 2 teaspoons vanilla extract

    Cinnamon Sugar Filling

    • 35 grams butter
    • 50 grams brown sugar
    • 3 teaspoons cinnamon
    • ¼ teaspoon ground nutmeg

    Cream Cheese Frosting

    • 20 grams cream cheese
    • 100 grams icing sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon lemon juice

    Instructions

    • Preheat oven to 190/170°C Fan. Grease and line an 8" (20cm) round cake tin.
    • Make the cinnamon filling by melting the butter. Add in the brown sugar, cinnamon and nutmeg. Mix until well combine and set aside.
    • Melt the butter, and set it aside to cool. In a large mixing bowl, whisk together the eggs and caster sugar until the mixture has tripled in volume. This will take about 3 to 5 minutes using a stand mixer or handheld electric mixer.
    • Add the melted butter, vanilla and milk to the eggs, and mix through on a low speed until just combined. Whisk together the flour, baking powder and salt. Add the flour to the wet ingredients and mix together at a low speed just until you have a smooth cake batter.
    • Pour the cake batter into the cake tin. Then pour the cinnamon sugar (reheat this mixture if necessary until you have a pouring consistency) over the top of the batter. Using a knife or the back of a spoon, swirl the cinnamon sugar mixture into the cake batter. Bake for 35-40 minutes or until a tester or toothpick just comes out clean from the centre of the cake.
    • Remove the cake from the oven and allow it to cool in the tin for at least 30 minutes before turning it out onto a wire rack and then onto a plate or cake stand.
    • In a bowl, whisk together the cream cheese, vanilla, lemon juice and icing sugar until you have a nice pourable but thick icing sugar. Drizzle over the top of a cold cake. Slice and serve.

    Notes

    If you glaze the cake while it is still warm (because who can wait?!) the icing will melt into the cake, which will still yield a delicious cinnamon roll cake.
    A conventional oven needs to be set at 20°C higher than a fan-forced or convection oven.
    The cinnamon-sugar mixture may need to be reheated before pouring over the top of the cake batter.

    Nutrition

    Serving: 1slice | Calories: 275kcal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Sugar: 28g

    Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.

    Did you make this recipe?Mention @marylou_saltyginger on Instagram and tag or #saltygingerblog so that I can see your creations!
    Course :Cakes and Cupcakes
    Cuisine :Global
    Keyword :cake, Cinnamon, cinnamon roll cake
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