Description
This Cinnamon Roll Cake is a decadent take on the classic cinnamon roll, combining a moist, tender cake with a rich cinnamon sugar filling and topped with luscious cream cheese icing. Perfect for breakfast or dessert, this cake brings all the beloved flavors of cinnamon rolls into an easy-to-make layered cake that serves 12.
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 bowl, cream together the 1 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in the 2 large eggs one at a time, then stir in 1 tsp vanilla extract. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp salt, 1 tsp baking powder, and 1/2 tsp baking soda. Alternately add the dry ingredients and 1 1/2 cups buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
- Make the Cinnamon Filling: In a small bowl, combine 1/3 cup melted unsalted butter with 1 cup brown sugar, 2 tbsp all-purpose flour, and 1 tbsp ground cinnamon. Mix thoroughly until the filling is smooth and sticky.
- Assemble the Cake: Preheat your oven to 350°F (175°C). Grease and flour a bundt or tube pan. Spoon half the cake batter into the pan, smoothing the top gently. Spread the cinnamon filling evenly over the batter layer, then spoon the remaining batter over the cinnamon layer, spreading it to cover. Use a knife or skewer to gently swirl the cinnamon filling into the batter for a marbled effect.
- Bake the Cake: Place the pan in the preheated oven and bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan for 10-15 minutes before turning out onto a wire rack to cool completely.
- Prepare the Cream Cheese Icing: In a medium bowl, beat 1/2 cup softened unsalted butter and 4 oz softened cream cheese until smooth and creamy. Gradually add 1 1/2 cups powdered sugar, beating until fluffy. Mix in 1 tsp vanilla extract and a pinch of salt to balance the sweetness.
- Ice the Cake: Once the cake is completely cooled, spread the cream cheese icing generously over the top and sides of the cake. Slice and serve to enjoy the rich, cinnamon-filled decadence.
Notes
- You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar, let sit for 5 minutes.
- For best texture, do not overmix the batter once the flour is added.
- The cinnamon filling swirl can be adjusted for more or less cinnamon flavor depending on preference.
- Store leftover cake covered in the refrigerator for up to 3 days. Let it come to room temperature before serving for best taste.
- The cream cheese icing pairs well with a dusting of cinnamon or chopped nuts on top for extra texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
