Cinnamon Roll Cake Recipes

CINNAMON ROLL CAKE

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil; generously grease foil with shortening. Sprinkle clean kitchen towel (not terrycloth) generously with powdered sugar (about 1/4 cup); set aside.
• In small bowl, mix all filling ingredients; spread evenly over foil on bottom of pan or press in with fingertips. In large bowl, beat eggs with electric mixer on high speed 5 minutes or until thick and lemon colored, scraping bowl occasionally. Gradually beat in granulated sugar until light and fluffy, scraping bowl occasionally. Beat in water and 2 teaspoons vanilla. On low speed, beat in flour, baking powder and salt just until smooth, scraping bowl occasionally. Carefully spread batter evenly over filling in pan.
• Bake 10 to 15 minutes or until cake springs back when touched lightly in center.
• With knife, immediately loosen cake edges from foil; turn upside down onto towel sprinkled with powdered sugar. Cool 2 minutes. Slowly peel foil away, scraping any cinnamon mixture that sticks to foil back onto cake. While cake is hot, starting with short side, carefully roll up cake using towel to aid rolling, but not incorporating towel into cake roll. Wrap outside of cake roll with towel. Place on cooling rack; cool completely, about 1 hour.
• In 1-quart saucepan, melt butter over low heat; remove from heat. Stir in powdered sugar and 3/4 teaspoon vanilla. Stir in water, a teaspoon at a time, until consistency of a thick glaze. Spoon glaze over top of cake roll, allowing some to flow down sides.

CINNAMON ROLL CAKE

Steps:

• In a large bowl, mix together the flour, salt, and baking powder.
• In another bowl, mix together the milk, sugar, eggs and vanilla.
• Add the dry ingredients to the wet ingredient and mix just until combined.
• Once mixed, slowly pour in the melted butter.
• Pour into a greased 9x13 pan.
• For the topping, mix all the ingredients together until well combined.
• Drop or pour (depending on how soft the butter is) evenly over the batter and swirl with a knife.
• Bake at 350 for 30-40 minutes.
• In a small bowl, whisk together the powdered sugar, milk and vanilla until smooth.
• Drizzle the glaze over the warm cake.
• Serve the cake warm.

CINNABON® CINNAMON ROLL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan.
• Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan. Swirl the top layer into the bottom layer with a knife to create a marble effect.
• Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.
• Mix confectioners' sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth. Drizzle over warm cake.

HOMEMADE CINNAMON ROLL CAKE (+VIDEO)

Steps:

• Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray (I like the kind that has flour in it.) In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter).
• While your mixer is running, slowly add the 1/2 cup melted butter. Mix just until combined (overmixing flour in baked goods can make it tough and rubbery.)
• Spread this batter evenly into your baking dish.
• In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon. Stir until combined well.
• Drop the cinnamon filling by spoonfuls onto the cake batter.
• Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter.
• Bake the cake for about 35-40 minutes (it took about 40 minutes in my oven), until a knife inserted into the center comes out clean.
• Whisk together powdered sugar, milk and vanilla extract in small bowl.
• Pour the glaze over the warm cake.

CINNAMON ROLL CAKE

Steps:

• Preheat oven to 350°F. Spray a 13x9 inch baking pan with cooking spray. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed for 2-3 minutes or until light and fluffy. Add the eggs, one at a time. Beating well after each addition. Scrape down the sides and bottom of the bowl. Add the vanilla bean paste, and mix to combine.
• In a medium bowl whisk the flour, salt, baking powder, and baking soda.
• With the mixer on low, alternate adding the dry ingredients with the sour cream, starting and ending with the dry ingredients. (Flour, sour cream, flour, sour cream, flour). Mix until just combined. Being sure to stop and scrape down the sides and bottom of the bowl as needed. Don't overmix.
• Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture over the batter. Scoop the remaining cake batter over the cinnamon mixture. Carefully spread the batter to make an even layer (use an off set spatula to make it easier). Sprinkle remaining cinnamon sugar mixture over the top of the cake. Using a knife, gently swirl the cinnamon sugar mixture into the top layer of batter.
• Bake cake for 43-46 minutes or until a toothpick inserted in the center of the cake comes out clean (mine baked for 45 minutes). Let the cake cool for a littel bit before glazing the cake.
• In a small bowl combine the brown sugar and cinnamon.
• Combine butter, powdered sugar, and vanilla in a bowl. Beat until combined. Slowly add in the milk a tablespoon at a time until it reaches a syrup-y like consistency. Drizzle over the cake once the cake has cooled slightly.

CINNAMON ROLL CAKE

Steps:

• Preheat oven to 350 degrees F. Spray or grease a 13 x 9-inch baking pan.
• Mix all dry cake ingredients in a large bowl. In a medium bowl, beat egg with milk, water and vanilla. Add the melted butter to the dry cake ingredients, then stir in the egg/milk mixture, mixing until all dry ingredients are incorporated. It is important here NOT to use an electric mixer but to mix with a spoon--the "cake" is actually a muffin base by the amount of baking powder, so it should not be "over-mixed."
• Pour cake batter into prepared pan. Set aside.
• In another bowl, beat the topping ingredients until they resemble a paste--for this you CAN use an electric mixer.
• Drop topping randomly over top of cake batter--I did 4 rows with 3 dollops in each row, each dollop being about 2 tbs. Now pull a knife through the cake and topping, "marblizing" the topping into the top part of the cake batter.
• Bake at 350 degrees F for 25-35 minutes, or until toothpick inserted in the center comes out clean. Remove from oven and cool slightly on a rack.
• Mix the glaze ingredients in a small bowl, adding ONLY enough milk or cream to make a thick but pourable glaze--always start with the lowest amount of liquid.
• Drizzle glaze over cake and let it set about 15 minutes. Cake may be served warm or completely cooled.
• Makes about 12 servings.

CINNAMON ROLL CAKE RECIPE

Steps:

• Preheat your oven to 350F/180C. Grease a 9 inch cake tin, set aside.
• To make the cinnamon filling: Cream together the softened butter, brown sugar, flour and cinnamon in a small bowl until evenly combined.Transfer the cinnamon filling to a piping bag fitted with a round tip or a zip lock bag snipped in one corner. Set aside.
• Next make the cake: In a medium bowl, whisk together the dry ingredients.
• In a large jug, whisk together the milk, eggs, oil and vanilla.
• Pour the wet ingredients into the dry ingredients and whisk just until a smooth batter is formed, be sure not to over mix.
• Transfer the cake batter into the prepared pan. Starting in the center of the cake pipe the cinnamon filling in a spiral pattern, until you've reached the edge of the tin. This will bake into the cake and create that classic cinnamon roll spiral pattern.
• Bake for 1 hour to 1 hour and 10 minutes.
• While the cake is baking make your glaze: Melt the cream cheese in a medium bowl in the microwave for 30 seconds. Once soft, add the powdered sugar, milk and vanilla and whisk until a smooth glaze is formed. Set aside.
• When the cake is done remove from the oven and allow to cool before transferring to a cooling rack. Pour over the glaze while the cake is warm.
• Store in an airtight container for up to three days.

CINNAMON ROLL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9 x 13 pan with non stick spray.
• Mix everything together for the ingredients of the cake in a large mixing bowl.
• Pour batter into prepared pan.
• For the topping, mix all of the ingredients well in a small bowl.
• Drop spoonfuls of topping on the batter and then swirl it with a knife.
• Bake in preheated oven for 30 to 35 minutes.
• Drizzle glaze over warm cake. (You can reduce the glaze and the cake would still be yummy.)

EASY CINNAMON ROLL CAKE RECIPE

Steps:

• Preheat oven to 350°F and spray a 9x13-inch baking pan with nonstick cooking spray. Set aside.
• In a large bowl, add the white cake mix, sour cream, vegetable oil, milk, and eggs, and mix until well combined. Spread the batter evenly into the baking dish. Set aside.
• In a small bowl, add the butter, cinnamon, and sugar, and stir until well combined. Drop dollops of the cinnamon filling into the cake batter. Using a butter knife, swirl it to incorporate the two.
• Bake the cake for about 30 minutes (I baked it for about 33 minutes in my oven), until a knife inserted into the center comes out clean
• Whisk together the cream cheese, powdered sugar, milk, and vanilla extract.
• Pour the glaze over the warm cake and serve.