Description
Cinnamon Roll Cake brings comfort straight from grandma’s kitchen to your table, with swirls of warm spice and buttery goodness that make your home smell incredible. Each slice delivers pure homemade happiness that connects family and friends around delicious memories.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 1 34 cups granulated sugar
- 1 12 cups buttermilk
- 1 cup packed light brown sugar
- 8 ounces cream cheese
- 3 cups powdered sugar
Supporting Ingredients:
- 1 12 teaspoons baking powder
- 1 12 teaspoons baking soda
- 1 teaspoon salt
- 3 tablespoons ground cinnamon
- 1 teaspoon vanilla extract (cake)
- 1 teaspoon vanilla extract (frosting)
Wet Ingredients:
- 2 large eggs
- 1 cup (2 sticks) unsalted butter, softened
- 12 cup (1 stick) unsalted butter, melted
- 12 cup (1 stick) unsalted butter, softened
- 2–4 tablespoons milk (or heavy cream)
Instructions
- Grab a 9×13 inch baking pan and coat it with butter and flour at 350F, ensuring every corner is well-greased.
- Whisk 3 cups flour, 1½ teaspoons baking powder, 1½ teaspoons baking soda, and 1 teaspoon salt in a medium bowl until thoroughly combined.
- Cream 1 cup softened butter with 1¾ cups granulated sugar for 3-4 minutes until the mixture becomes pale and fluffy.
- Add 2 large eggs one at a time, then mix in 1 teaspoon vanilla extract until fully incorporated.
- Alternate adding your dry ingredient mixture and 1½ cups buttermilk to the butter mixture, starting and ending with dry ingredients.
- Melt ½ cup butter and combine with 1 cup brown sugar and 3 tablespoons ground cinnamon in a separate small bowl.
- Pour half your cake batter into the prepared pan, spreading it evenly with a spatula.
- Drizzle the cinnamon-sugar mixture across the first layer of batter.
- Gently pour the remaining cake batter over the cinnamon layer, carefully spreading to cover.
- Use a knife to create gentle swirls throughout the batter, creating a marbled effect.
- Bake at 350F for 30-35 minutes, checking with a wooden skewer for doneness.
- Allow the cake to rest in the pan for 15-20 minutes before frosting.
- Beat 8 ounces cream cheese and ½ cup softened butter until completely smooth.
- Gradually incorporate 3 cups powdered sugar, mixing thoroughly after each cup.
- Stir in 1 teaspoon vanilla extract and 2-4 tablespoons milk to reach desired frosting consistency.
- Spread the cream cheese frosting generously across the cooled cake.
- Slice into squares and serve at room temperature.
Notes
- Check butter temperature before creaming to ensure a smooth, fluffy base that helps the cake rise perfectly.
- Alternate dry and wet ingredients gently to prevent overmixing, which can make the cake tough and dense.
- Create beautiful cinnamon swirls by using a skewer or knife and dragging it through the batter in smooth, deliberate motions.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free blend and verify your baking powder is gluten-free.
- Prep Time: 20-25 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 398
- Sugar: 35 g
- Sodium: 230 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg