Can I use a boxed cake mix instead of making the batter from scratch?

Technically yes, but it's not recommended. Boxed cake mixes tend to be too soft and may not hold up well to the heavier cinnamon filling, which could sink to the bottom during baking.

Can this recipe be made in a smaller pan or halved?

Yes, you can halve the recipe and bake it in an 8×8 or 9×9-inch pan. Just note that baking time will likely be shorter, so keep an eye on the cake and test with a toothpick.

How should I store leftovers?

Keep the cake covered at room temperature for up to 2 days. Avoid refrigerating it, as this can dry it out. For longer storage, freeze individual slices for up to 3 months.

Cinnamon Roll Cake - Superb Recipe

Description

This cinnamon roll cake captures all the comforting flavors of traditional cinnamon rolls—swirled cinnamon sugar, buttery richness, and sweet vanilla glaze—but skips the complicated yeast dough. It’s a soft, fluffy, and easy-to-make dessert that’s perfect for beginners and ideal for cozy mornings, holiday gatherings, or a weeknight treat.

Ingredients

Scale

For the Cake

3 cups all-purpose flour
1 cup granulated sugar
4 teaspoons baking powder
2 large eggs
2 teaspoons vanilla extract
1 ½ cups milk
½ cup (1 stick) salted butter, melted

For the Cinnamon Filling

¾ cup salted butter, softened
1 cup packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon

For the Glaze

2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla extract

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Instructions

Preheat the Oven: Set your oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray. A spray that includes flour works best for baked goods.
Mix the Batter: In a large bowl, combine flour, sugar, baking powder, eggs, vanilla extract, and milk. While mixing, slowly drizzle in the melted butter and stir just until all ingredients are combined. Avoid overmixing to keep the cake soft.
Assemble the Cake Base: Pour the batter into the prepared baking dish and spread it out evenly using a spatula.
Make the Cinnamon Filling: In a separate small bowl, mix softened butter, brown sugar, flour, and cinnamon until a thick, grainy paste forms.
Add and Swirl the Filling: Drop spoonfuls of the cinnamon mixture onto the batter in the pan. Using a butter knife, swirl the mixture into the batter in a marbled pattern without overmixing.
Bake the Cake: Place the dish in the preheated oven and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
Prepare the Glaze: While the cake is baking, whisk together the powdered sugar, milk, and vanilla in a bowl until smooth. Adjust thickness by adding more sugar or milk as needed.
Glaze the Cake: Once baked, pour the glaze over the warm cake. Let it settle into the swirls and allow the cake to cool slightly before serving for cleaner slices.

Notes

To make this cake ahead, prepare and bake as directed, then reheat individual slices in the microwave for about 15 seconds.
For added flavor, mix chopped pecans or a pinch of nutmeg into the cinnamon filling.
You can also try using maple extract in the glaze for a fall-inspired twist.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 538
Sugar: 56g
Sodium: 203mg
Fat: 21g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 82g
Fiber: 1g
Protein: 5g
Cholesterol: 88mg