Iced Cinnamon Roll Cake

This Iced Cinnamon Roll Cake brings the familiar flavors of classic cinnamon rolls together in a soft cake that is easy enough for a weekday treat but crowd-pleasing for special occasions. You get all the buttery, cinnamon goodness and creamy vanilla icing in every bite, and it is ready to serve in under an hour.

The first time I made this cake I was trying to surprise my family on a cold morning and it was such a hit they asked for it again the very next weekend

Ingredients

• All-purpose flour: gives the cake structure and a soft crumb Choose a reputable brand for consistent results
• Salt: brings out all the sweet flavors and keeps things balanced Use fine sea salt or regular table salt
• Granulated sugar: sweetens the cake layer and creates a tender texture Opt for pure cane sugar if possible
• Baking powder: ensures you get a lofty lift in the final cake Always check that it is fresh for best results
• Milk: creates moisture and richness in both the batter and icing Whole milk makes the cake extra tender
• Large eggs: help hold the cake together and add richness Use fresh eggs for the best flavor
• Vanilla extract: adds depth and warmth to the cake and icing Pure extract delivers a more pronounced flavor than imitation
• Unsalted butter: adds richness to both the batter and swirl Make sure to use real butter and not margarine for best taste
• Brown sugar: is the base of that signature cinnamon swirl Look for soft, moist brown sugar and pack it well for measuring
• Ground cinnamon: is the main spice flavor Make sure yours smells fragrant and is not stale
• Powdered sugar: creates a smooth luscious icing Sift it if clumpy before mixing to avoid lumps

Step-by-Step Instructions

Preheat Oven:

Set your oven to 350 degrees Fahrenheit 175 degrees Celsius and grease a nine by thirteen inch baking pan well This ensures the cake bakes evenly and releases easily

Mix Dry Ingredients:

In a large bowl whisk together flour salt granulated sugar and baking powder Mix thoroughly to evenly disperse the leavening

Combine Wet Ingredients:

Add milk eggs and vanilla extract to the dry mixture Stir until just combined A few small lumps are fine and ensure you do not overmix

Add Melted Butter:

Pour in melted unsalted butter and gently stir until the batter is completely smooth and uniform This helps create a moist and tender cake

Pour Into Pan:

Spread the batter evenly into the prepared pan using a spatula to reach every corner

Make Cinnamon Swirl:

In another bowl mix brown sugar cinnamon and room temperature butter until you have a thick spreadable paste Use a fork if needed to blend smooth

Swirl Into Batter:

Drop large spoonfuls of the cinnamon mixture evenly across the top of the cake batter Use a table knife to swirl it into the batter creating a marbled pattern throughout Do not over swirl for best pockets of flavor

Bake the Cake:

Place the pan in the oven and bake for twenty eight to thirty two minutes A toothpick inserted in the center should come out clean or with just a few moist crumbs

Make Icing:

While the cake bakes combine powdered sugar milk and vanilla extract in a bowl Whisk until silky smooth and pourable The icing should gently fall from the spoon

Ice the Cake:

Let the finished cake cool for ten to fifteen minutes Drizzle the prepared icing over the still warm cake for optimal absorption and shine

Slice and Serve:

Once the icing has set cut the cake into squares Serve warm for gooey goodness or at room temperature for easy handling

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The cinnamon swirl is the star of this cake for me The way it bakes into gooey ribbons reminds me of holiday breakfasts as a kid My family now expects this cake anytime someone stays overnight

Storage Tips

Keep any leftovers covered tightly at room temperature for up to two days For longer storage refrigerate in an airtight container and bring to room temperature before enjoying again This cake also freezes beautifully wrapped in plastic and foil for up to two months

Ingredient Substitutions

You can swap half the milk for heavy cream for extra richness Whole wheat flour also works for a wholesome version but reduce the sugar slightly to keep from overpowering the flavor Soy or oat milk works in a pinch for those avoiding dairy

Serving Suggestions

Serve with extra icing drizzled on top for special occasions This cake pairs perfectly with a hot mug of coffee or chai For an extra indulgent breakfast try adding diced apples or a handful of raisins to the batter before baking

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Cultural and Historical Context

Iced cinnamon roll cake is a modern tribute to the classic American cinnamon roll which traces its roots back to European sweet breads By making it in cake form you skip all the tricky yeast rising and rolling but still get that comforting cinnamon aroma center stage

Recipe FAQs

→ How do I know when the cake is done baking?

Check by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it's ready.

→ Can I make this cake ahead of time?

Yes, bake and cool the cake, then cover tightly. Ice just before serving for best flavor and texture.

→ How can I add extra flavor to the cake?

Try mixing in diced apples, raisins, or a pinch of nutmeg or cardamom into the batter or cinnamon swirl.

→ Is it possible to make this cake gluten-free?

Use a gluten-free flour blend in place of regular flour, checking your blend's packaging for substitution guidance.

→ What’s the best way to store leftovers?

Keep cake squares in an airtight container at room temperature for up to two days for best freshness.

→ Can I use cream cheese in the icing?

Yes, substitute half the milk with softened cream cheese for a creamy, tangy twist in the icing.