Cinnabon Cinnamon Roll Cake: All the Flavor, None of the Fuss
Craving the sweet, cinnamon-infused goodness of Cinnabon cinnamon rolls but don’t have the time for all the rolling and rising? Look no further than our Cinnabon Cinnamon Roll Cake—a mouthwatering treat that captures the essence of those beloved cinnamon rolls without the need for yeast or extensive prep. This cake is perfect for indulging your sweet tooth on lazy weekends, special occasions, or anytime you want a slice of cinnamon roll heaven. Let’s dive into the recipe and enjoy all the flavor with none of the fuss!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons pure vanilla extract
For the Cinnamon Swirl:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons milk (adjust for desired consistency)
Instructions:
Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Make the Cinnamon Swirl: 2. In a small mixing bowl, combine the softened unsalted butter, brown sugar, and ground cinnamon. Mix until it forms a smooth cinnamon swirl mixture. Set aside.
Prepare the Cake Batter: 3. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, melted unsalted butter, eggs, and pure vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Assemble the Cake: 6. Spread half of the cake batter evenly into the prepared baking dish.
- Drop spoonfuls of the cinnamon swirl mixture over the batter in the pan. Use a knife or skewer to gently swirl the cinnamon mixture into the batter, creating a marbled effect.
- Carefully spread the remaining half of the cake batter over the cinnamon swirl layer.
Bake: 9. Place the baking dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Make the Cream Cheese Frosting: 10. While the cake is baking, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy.
- Gradually add the powdered sugar and beat until well combined.
- Stir in the pure vanilla extract.
- Add milk, one tablespoon at a time, until you reach your desired frosting consistency. It should be smooth and easily spreadable.
Finish and Serve: 14. Once the cake is done baking, remove it from the oven and let it cool slightly.
- While the cake is still warm, spread the cream cheese frosting evenly over the top.
- Allow the cake to cool completely before slicing and serving.
Cook’s Notes:
- For an extra touch of luxury, you can sprinkle chopped nuts or drizzle caramel sauce over the cream cheese frosting.
- This cake is best enjoyed within a day or two of baking, but it can be stored in an airtight container in the refrigerator for a few days. Just be sure to let it come to room temperature before serving for the best flavor and texture.
- Feel free to adjust the amount of ground cinnamon in the swirl mixture to suit your taste preferences.
Cinnabon Cinnamon Roll Cake is a delightful shortcut to the irresistible flavor of Cinnabon cinnamon rolls. With its tender cake layers swirled with cinnamon goodness and crowned with creamy cream cheese frosting, it’s a sweet indulgence that’s sure to satisfy your cravings. Whether you enjoy it as a morning treat or a dessert after dinner, this cake brings the essence of cinnamon rolls to your table with ease. Slice, savor, and relish in the delightful simplicity of this cinnamon-spiced delight!
