Introduction
Cinnamon rolls are the perfect breakfast pastry, but sometimes making them from scratch can be a bit daunting. That’s where this Cinnamon Roll Cake comes in! It has all the flavors of cinnamon rolls in a delicious, moist, and tender cake. It’s easy to make and perfect for any occasion. Plus, it’s a great twist on a classic breakfast pastry.
Ingredients
Here’s what you’ll need to make this Cinnamon Roll Cake for 4 portions:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 3/4 cup light brown sugar
- 1 tablespoon ground cinnamon
- 2 cups powdered sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
- Add dry ingredients and milk alternatively to the butter mixture, starting and ending with the dry ingredients. Stir until just combined.
- In a small bowl, combine melted butter, brown sugar, and cinnamon. Stir until well combined.
- Pour half of the cake batter into the prepared pan. Spread the brown sugar mixture on top of the batter. Pour the remaining cake batter on top of the brown sugar mixture.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing over the cooled cake.
- Slice and serve. Enjoy!
Variations
Vegetarian/Vegan version
To make this recipe vegetarian, simply replace the whole milk with your favorite plant-based milk and the butter with vegan butter. To make it vegan, replace the eggs with flax eggs (1 tablespoon of ground flaxseeds mixed with 3 tablespoons of water for each egg).
Gluten-free version
To make this recipe gluten-free, simply use a gluten-free all-purpose flour blend instead of regular all-purpose flour.
Chocolate Cinnamon Roll Cake
For a chocolate twist, add 1/2 cup of cocoa powder to the dry ingredients and reduce the flour to 1 1/2 cups. Drizzle melted chocolate on top of the icing for an extra chocolatey treat.
Apple Cinnamon Roll Cake
For an apple twist, add 1 cup of grated apples to the cake batter and reduce the milk to 3/4 cup. Add 1/4 teaspoon of nutmeg to the brown sugar mixture for an extra burst of fall flavors.
Conclusion
This Cinnamon Roll Cake is a delicious and easy-to-make twist on a classic breakfast pastry. With all the flavors of cinnamon rolls in a moist and tender cake, it’s perfect for any occasion. Plus, with a few variations, you can easily customize it to your taste. Give it a try and enjoy!
FAQ
Can I use regular milk instead of buttermilk in this recipe?
Yes, you can use regular milk instead of buttermilk. Simply add 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and let it sit for 5 minutes to create a buttermilk substitute.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time. Simply bake and cool the cake, then cover and store at room temperature for up to 2 days. You can also freeze the cake for up to 1 month.
Can I add nuts to this cake?
Yes, you can add chopped nuts such as pecans or walnuts to the topping for extra crunch and flavor.
Can I make this cake without a stand mixer?
Yes, you can make this cake without a stand mixer. Simply use a hand mixer or mix by hand with a whisk until the batter is smooth and well combined.
Can I use margarine instead of butter in this recipe?
Yes, you can use margarine instead of butter in this recipe. However, we recommend using unsalted butter for the best flavor.
Can I use a different type of frosting for this cake?
Yes, you can use a different type of frosting for this cake. Cream cheese frosting or vanilla glaze would also be delicious options.
Can I use a different type of pan to bake this cake?
Yes, you can use a different type of pan to bake this cake. However, the baking time may need to be adjusted. A 9-inch square baking pan or a 9-inch round cake pan would also work well.
Can I make this cake without cinnamon?
No, cinnamon is a key ingredient in this recipe and cannot be omitted. However, you can adjust the amount of cinnamon to your personal taste.
Can I use self-rising flour instead of all-purpose flour?
No, self-rising flour cannot be used in this recipe. Use all-purpose flour and add baking powder and salt as directed.
Can I use a different type of sugar in this recipe?
Yes, you can use a different type of sugar in this recipe. Brown sugar would add a richer flavor, while granulated sugar would create a lighter texture.
