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Hi Bold Bakers!
I am so excited to share this recipe for my Cinnamon Roll Cake. I have taken all the best bits of a cinnamon roll and re-imagined them into this awesome Cinnamon Roll Cake. You are going to love it!
From Cinnamon Roll in a Mug, to a savory roll version like my Stuffed Bread Rolls, I am all about Cinnamon Rolls. This recipe takes it to the next level, starting with the cake. This Cinnamon Roll Cake is a super moist and sweet vanilla cake topped with a cinnamon filling that tastes just like homemade Cinnamon Rolls. The super special cinnamon filling is the trick to transforming this lovely cake into a gorgeous Cinnamon Roll Cake. To make the Cinnamon Roll filling, I combine brown sugar, butter, cinnamon and flour then pipe it in a spiral shape on the top of the cake.
This Cinnamon Roll Cake works like magic, baking up with a spiral of cinnamon roll filling on top. I am amazed at how well this technique works. You might think the cinnamon filling would sink, but it truly stays on top of the cake during baking, leaving you with one of the most beautiful and delicious cakes.
The last step to making this gorgeous Cinnamon Roll Cake is of course the cream cheese glaze, just like an authentic Cinnamon Roll would have. While still warm, I top this cake with a glaze made of powdered sugar and soft cream cheese. This cream cheese glaze not only keeps the cake super moist but adds so much tangy flavor which is the perfect contrast to that sweet cinnamon roll taste, delicious!
This impressive Cinnamon Roll Cake is surprisingly easy to make and such a refreshing take on this classic flavor. You are going to love it! For more cake ideas, try my Best Ever Chocolate Cake and Vanilla Birthday Cake!
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Cinnamon Roll Cake Recipe
Ingredients
Cinnamon Filling
- ½ cup (4 oz/115 g) butter, at room temperature
- ½ cup (3 oz/85 g) dark brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
Cake
- 3 cups (15 oz/450 g) all-purpose flour
- 1 cup (8 oz/240 g) granulated sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 1½ cups (12 fl oz/360 ml) whole milk, at room temperature
- 2 large eggs, at room temperature
- ½ cup (4 fl oz/120 ml) flavorless oil (vegetable, canola, sunflower)
- 2 teaspoons vanilla
Glaze
- ½ cup (4 oz/120 g) cream cheese, at room temperature
- 2 cups (8 oz/120 g) powdered sugar, sifted
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- 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.
Make the Cinnamon Filling
- 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.
Make the Cake
- In a medium bowl, whisk together the flour, sugar, baking powder and salt.
- In a large jug, whisk together the milk, eggs, oil and vanilla.
- Pour the wet ingredients into the dry ingredients and whisk just until a smooth batter is formed, taking care not to over mix.
- 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.)
- 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.
Make the Glaze
- 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.
- Pour the glaze over the cake while it is still warm. Let set before serving.
- Store in an airtight container in the refrigerator for up to three days.
I made this today. Absolutely delicious and exactly what we felt like eating. My go-to website for all baking recipes. Thanks Gemma!
I did the cinnamon roll cake for a friend’s birthday it came out perfect. Instead of cream cheese frosting I used glaze. Thanks Gemma
Love the recipe, but don’t like cream cheese and really want to make the cake…. Any suggestion for a frosting without cream cheese?
Do you think I could use your almond flour mix?
Hi, just wanted to chk is it 4 tsp of baking pwd??
It was delicious but a little was left raw from the bottom. Where did I go wrong?
Hello! I just wanna ask what is the size of the cake? Thank you so much!
I tried this one too.. amazingly yummy ❤️ Thank you 🙂
Thank you so much for this beautiful recipe! It’s delicious and you made my 12 year old daughter so happy for her birthday! She wanted a cinnamon roll cake :D! Easy to follow recipe and was all eaten down to every last crumb! <3
Hi Gemma, Can i put melt cheese on top after the glaze? ???? ???? ????