Description
This decadent Cinnamon Roll Cake combines the soft, fluffy texture of a cake with the irresistible cinnamon-sugar swirl of a classic cinnamon roll. Topped with a luscious cream cheese icing, it’s perfect for breakfast, brunch, or anytime you crave a sweet treat with warm spices.
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups buttermilk
For the Cinnamon Filling:
- 1/3 cup unsalted butter, melted
- 1 cup brown sugar
- 2 tbsp all-purpose flour
- 1 tbsp ground cinnamon
For the Cream Cheese Icing:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 4 oz cream cheese, softened
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients, mixing until just combined.
- Make the Cinnamon Filling: In a small bowl, combine the melted butter, brown sugar, all-purpose flour, and ground cinnamon. Mix thoroughly until the mixture is smooth and crumbly.
- Assemble the Cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan. Pour half of the cake batter into the prepared pan and spread evenly. Sprinkle the entire cinnamon filling evenly over the batter layer. Carefully spread the remaining batter on top, smoothing it out to cover the cinnamon filling.
- Bake the Cake: Place the pan in the preheated oven and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool completely in the pan to room temperature.
- Prepare the Cream Cheese Icing: In a medium bowl, beat the softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt, beating until the icing is fluffy and well combined.
- Frost the Cake: Once the cake has cooled, spread the cream cheese icing evenly over the top. Slice into squares and serve.
Notes
- Make sure all butter and cream cheese are softened for easier mixing and smoother texture.
- Do not overmix the batter to keep the cake tender and fluffy.
- The cinnamon filling can be adjusted by adding more or less cinnamon depending on your preference.
- If you don’t have buttermilk, use regular milk with 1 tablespoon of lemon juice or white vinegar, let sit for 5 minutes before using.
- Store leftovers covered at room temperature for 2 days or refrigerate for up to 5 days.
- This cake can be warmed slightly before serving for a fresh-baked feel.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
