I recently experimented with a delightful Cinnamon Roll Cake that fuses a tender all-purpose flour dough enriched with eggs and melted butter, crowned with a decadent brown sugar, cinnamon filling and a silky cream cheese glaze. It offers a remarkably intriguing take on breakfast cake that invites curiosity and admiration.

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I recently experimented with a recipe that instantly became one of my favorites; it’s a unique take on a classic cinnamon roll cake. I started by combining 4 cups of all-purpose flour, 1/3 cup granulated sugar, and 2 1/4 teaspoons active dry yeast with 1 cup warm milk to make that soft, perfect dough.

Then I mixed in 2 large eggs and melted 1/3 cup unsalted butter to give it a rich depth. For the filling, I blended 1/2 cup softened butter with 1 cup packed brown sugar and 2 tablespoons ground cinnamon.

The result was a cake filled with warm spices that remind you of old school cake recipes. I finished it off with a glaze made from cream cheese, unsalted butter, powdered sugar, vanilla extract, and a splash of milk.

This recipe is ideal for anyone looking to try something new yet easy to make for breakfast or a special treat later.

Why I Like this Recipe

I’ve gotta say, this cinnamon roll cake recipe is one of my favorites for a few reasons. First off, I love how the dough comes together and fills the whole room with this amazing, warm, buttery smell as it bakes. There’s just something nostalgic about the scent that reminds me of my childhood birthdays and family gatherings.

I really dig that the recipe is pretty simple to follow even if you’re not a pro baker. I mean, you just mix the wet ingredients (like warm milk, eggs, melted butter, and yeast) together and then add the dry ones (flour, sugar, salt), knead it a bit, let it rise, and then roll it out into a big rectangle. After spreading out a delicious cinnamon and butter filling, rolling it up, cutting into rounds and letting it rise again, it all gets baked to perfection. Even if it sounds like a lot, it’s really a smooth process once you get into it.

Also, I like that I can change it up a little bit. Sometimes I like to add a bit more cinnamon or even a dash of nutmeg to the filling just to give it my own twist. And the cream cheese glaze on the top? Totally irresistible. I spend extra time whipping it to get the perfect smooth, drizzly consistency and that little extra touch makes it all worth it.

Finally, nothing beats the feeling of serving something homemade, warm, and fresh to your family and friends. It’s a recipe that not only tastes great but also brings people together. Even though it might not look perfect every time (trust me, mine sometimes come out a little uneven), the flavor and comfort it provides more than makes up for any little mistakes I might make during the process.

Ingredients

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All-purpose flour gives structure plus essential carbohydrates for energy.
Active dry yeast makes the dough rise and become soft and fluffy.
Unsalted butter adds rich flavor and keeps the cake moist in baking.
Brown sugar provides sweetness and a slight caramel taste in the filling.
Cinnamon delivers spicy warmth and a cozy aroma throughout the dessert.
Cream cheese glaze brings tangy creaminess enhancing every bite of cake.
Eggs contribute protein and richness that bind all ingredients together.
Warm milk activates yeast and smooths out the dough during mixin.
Salt enhances flavors and balances the sweetness in the cake.
Melted butter in the batter helps keep the cake tender and delightful.

Ingredient Quantities

4 cups all-purpose flour

1/3 cup granulated sugar

2 1/4 teaspoons active dry yeast

1 cup warm milk (about 110°F)

2 large eggs

1/3 cup unsalted butter, melted

1/2 teaspoon salt

1/2 cup unsalted butter, softened (for the filling)

1 cup packed brown sugar

2 tablespoons ground cinnamon

4 oz cream cheese, softened (for the glaze)

1/4 cup unsalted butter, softened (for the glaze)

1 to 1 1/2 cups powdered sugar

1/2 teaspoon vanilla extract

1 to 2 tablespoons milk (for the glaze)

How to Make this

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1. In a large bowl, combine 1 cup warm milk (about 110°F), 2 large eggs, 1/3 cup melted butter, and 2 1/4 teaspoons active dry yeast. Let it sit for about 5-10 minutes until it starts to foam a little.

2. In another bowl, mix 4 cups all-purpose flour with 1/3 cup granulated sugar and 1/2 teaspoon salt. Add the wet ingredients to the dry and stir until a dough forms.

3. Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and a bit elastic. Put the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour or until it doubles in size.

4. While the dough is rising, mix 1/2 cup softened unsalted butter with 1 cup packed brown sugar and 2 tablespoons ground cinnamon to make the filling.

5. Once the dough has risen, roll it out into a large rectangle on a greased surface. Spread the cinnamon butter filling evenly over the dough.

6. Roll up the dough tightly from the long side into a log. Slice the log into rounds about 1-inch thick and place the slices snugly into a greased cake pan.

7. Cover the cake pan with a cloth and let the dough rise again for another 30-45 minutes until the rolls puff up.

8. Preheat your oven to 350°F and bake the cake for 25-30 minutes or until the top turns golden.

9. While the cake is baking, prepare the glaze by beating together 4 oz softened cream cheese, 1/4 cup softened unsalted butter, 1/2 teaspoon vanilla extract, and 1 to 1 1/2 cups powdered sugar. Add 1 to 2 tablespoons milk to get a smooth, drizzly consistency.

10. Once the cake is done, take it out of the oven and drizzle the glaze over the warm cake. Let it cool for a few minutes before serving, and enjoy your delicious cinnamon roll cake!

Equipment Needed

1. Large bowl for combining milk, eggs, butter, and yeast
2. Medium bowl for mixing flour, sugar, and salt
3. Measuring cups for ingredients like milk, butter, and cream cheese
4. Measuring spoons for precise amounts of yeast, vanilla extract, and spices
5. Whisk or fork for mixing wet ingredients
6. Spatula or wooden spoon for stirring the dough
7. Rolling pin for flattening and rolling out the dough
8. Knife for cutting the rolled dough into rounds
9. Greased cake pan for arranging the dough slices
10. A clean kitchen towel or cloth to cover the dough during rising
11. Oven for baking the cake
12. Mixer or sturdy spoon for beating the glaze ingredients together

FAQ

Q: How do I know when my dough is ready for proofing?

A: The dough should be doubled in size and feel a bit airy when you poke it.

Q: Can I prepare the dough ahead of time?

A: Yeah, you can mix the dough and let it rise in the fridge overnight, just let it come to room temp before you work with it.

Q: What should I do if my filling seems too thick?

A: If the filling is too thick, you can easily add a few extra pats of butter for a smoother spread.

Q: How do I know when the cake is baked enough?

A: The top should be set and a toothpick inserted in the center comes out clean, sometimes a little bits of moist dough is okay though.

Q: Can I adjust the glaze thickness?

A: Sure, add more powdered sugar for a thicker glaze or a bit more milk if it's too runny, until it's just how you like it.

Cinnamon Roll Cake Recipe Substitutions and Variations

All-purpose flour: You can replace half of it with whole wheat flour for a nuttier taste, but it might make the cake a bit heavier.
Granulated sugar: If you dont have regular sugar on hand, you can use an equal amount of coconut sugar. It gives a slightly different flavor but works fine.
Unsalted butter (melted): You can use the same amount of vegetable oil if you run out of butter though it might change the flavor a tad.
Cream cheese (for the glaze): Try using mascarpone cheese in its place, its creamy texture works really well.
Milk: If warm milk isn’t available, a dairy-free option like almond or soy milk warmed to about 110°F will do the trick.

Pro Tips

1. One thing u really wanna do is make sure your yeast is properly activated. If your foam isn’t forming after about 5-10 minutes, it might be that the milk was too hot or the yeast is a bit old. Always double-check the temp so your dough gets nice and fluffy.

2. When rolling out your dough, try to keep it even. Inconsistent thickness can cause some parts to be too doughy while others bake too fast. It might take a few tries to get it right so don’t get discouraged if it’s not perfect the first time.

3. Another pro tip is to let your dough rest enough time during both rises. If you rush it, the texture can turn out dense. Patience here means better flavor and a lighter cake in the end.

4. Lastly, while the cake is still a bit warm, wait a moment before drizzling on your glaze. This helps keep the glaze from melting too fast and makes sure you get a nice even drizzle everywhere.

Cinnamon Roll Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Large bowl for combining milk, eggs, butter, and yeast
2. Medium bowl for mixing flour, sugar, and salt
3. Measuring cups for ingredients like milk, butter, and cream cheese
4. Measuring spoons for precise amounts of yeast, vanilla extract, and spices
5. Whisk or fork for mixing wet ingredients
6. Spatula or wooden spoon for stirring the dough
7. Rolling pin for flattening and rolling out the dough
8. Knife for cutting the rolled dough into rounds
9. Greased cake pan for arranging the dough slices
10. A clean kitchen towel or cloth to cover the dough during rising
11. Oven for baking the cake
12. Mixer or sturdy spoon for beating the glaze ingredients together

Ingredients

4 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 teaspoons active dry yeast
1 cup warm milk (about 110°F)
2 large eggs
1/3 cup unsalted butter, melted
1/2 teaspoon salt
1/2 cup unsalted butter, softened (for the filling)
1 cup packed brown sugar
2 tablespoons ground cinnamon
4 oz cream cheese, softened (for the glaze)
1/4 cup unsalted butter, softened (for the glaze)
1 to 1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk (for the glaze)

Directions

In a large bowl, combine 1 cup warm milk (about 110°F), 2 large eggs, 1/3 cup melted butter, and 2 1/4 teaspoons active dry yeast. Let it sit for about 5-10 minutes until it starts to foam a little.
In another bowl, mix 4 cups all-purpose flour with 1/3 cup granulated sugar and 1/2 teaspoon salt. Add the wet ingredients to the dry and stir until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until it's smooth and a bit elastic. Put the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
While the dough is rising, mix 1/2 cup softened unsalted butter with 1 cup packed brown sugar and 2 tablespoons ground cinnamon to make the filling.
Once the dough has risen, roll it out into a large rectangle on a greased surface. Spread the cinnamon butter filling evenly over the dough.
Roll up the dough tightly from the long side into a log. Slice the log into rounds about 1-inch thick and place the slices snugly into a greased cake pan.
Cover the cake pan with a cloth and let the dough rise again for another 30-45 minutes until the rolls puff up.
Preheat your oven to 350°F and bake the cake for 25-30 minutes or until the top turns golden.
While the cake is baking, prepare the glaze by beating together 4 oz softened cream cheese, 1/4 cup softened unsalted butter, 1/2 teaspoon vanilla extract, and 1 to 1 1/2 cups powdered sugar. Add 1 to 2 tablespoons milk to get a smooth, drizzly consistency.
Once the cake is done, take it out of the oven and drizzle the glaze over the warm cake. Let it cool for a few minutes before serving, and enjoy your delicious cinnamon roll cake!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.