why make this recipe
Cinnabon Cinnamon Roll Cake is a delightful treat that gives you the taste of classic cinnamon rolls in a simple cake form. It’s perfect for breakfast, dessert, or even a special occasion. This cake is easy to make and is sure to impress your family and friends with its warm flavors and sweet glaze. Whether you’re craving something sweet or looking for a recipe to share, this cake won’t disappoint!
how to make Cinnabon Cinnamon Roll Cake
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 2 tablespoons brown sugar
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, mix together flour, sugar, baking powder, and salt.
- In another bowl, combine melted butter, milk, eggs, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- In a small bowl, mix cinnamon and brown sugar.
- Pour half of the batter into the prepared pan, sprinkle half of the cinnamon-sugar mixture on top, then pour the remaining batter over and finish with the remaining cinnamon-sugar mixture.
- Swirl with a knife to create a marble effect.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- For the glaze, whisk together powdered sugar, milk, and vanilla.
- Drizzle over the warm cake and serve.
how to serve Cinnabon Cinnamon Roll Cake
Cinnabon Cinnamon Roll Cake is best served warm. You can slice it into squares and serve it on a plate. It pairs wonderfully with coffee or tea, making it a great choice for breakfast or brunch. You can also add some whipped cream or a scoop of ice cream on the side for added sweetness.
how to store Cinnabon Cinnamon Roll Cake
To store Cinnabon Cinnamon Roll Cake, let it cool completely and then cover it with plastic wrap or aluminum foil. You can keep it at room temperature for 2-3 days. For longer storage, you can refrigerate it for up to a week. If you want to keep it even longer, consider freezing it. Wrap it tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to three months.
tips to make Cinnabon Cinnamon Roll Cake
- Make sure to measure your ingredients correctly for the best results.
- Do not overmix the batter to keep the cake fluffy.
- For extra flavor, you can add nuts such as pecans or walnuts to the cinnamon-sugar mixture.
- If you prefer a thicker glaze, simply add more powdered sugar until you reach your desired consistency.
variation
You can customize this Cinnabon Cinnamon Roll Cake by adding ingredients such as chocolate chips, raisins, or even fruit like blueberries. You could also experiment with different flavors for the glaze by adding cocoa powder for a chocolate glaze or using almond extract instead of vanilla.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. You might want to mix it with some all-purpose flour for a lighter cake.
2. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Be careful not to overbake.
3. Can I make this cake ahead of time?
Yes, you can bake the cake in advance and store it in the refrigerator. Just warm it up slightly before serving for the best taste.
Cinnabon Cinnamon Roll Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large bowl, mix together flour, sugar, baking powder, and salt.
- In another bowl, combine melted butter, milk, eggs, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- In a small bowl, mix cinnamon and brown sugar.
- Pour half of the batter into the prepared pan, sprinkle half of the cinnamon-sugar mixture on top, then pour the remaining batter over and finish with the remaining cinnamon-sugar mixture.
- Swirl with a knife to create a marble effect.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- For the glaze, whisk together powdered sugar, milk, and vanilla.
- Drizzle over the warm cake and serve.