Cinnamon Roll Cake. An old fashioned, easy to prepare, moist and delicious cake for coffee breaks, weekday dessert, packed lunches or weekend brunch.
This Cinnamon Roll Cake is a variation of a simple recipe I used years ago to make Cinnamon Loaf Cake. I used to bake the same recipe in 2 small aluminum disposable loaf pans. It always made a great, easy and relatively quick bake for mid week.
It’s easy to take along to the office for a coffee break treat, or to pack into lunches. A little extra time during the week could see this cake served warm for dessert too, after one of our Quick and Easy Dinners.
Of course, brunch is never to be ignored at our house and this cake is just about as perfect a choice as it gets to top off a delicious weekend brunch.
Like this Cinnamon Roll Cake recipe?
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If you liked this great Cinnamon Roll Cake recipe be sure to check out this one:
- 3/4 cup butter
- 1 1/2 cups sugar
- 3 eggs
- 2 tsp vanilla extract
- 2 1/2 cups flour
- 1 ½ tsp baking powder
- 1/2 cup whipping cream
- 1/2 cup milk (or substitute 1 cup undiluted evaporated milk for both the 1/2 cup whipping cream and 1/2 cup milk if you like)
- 2/3 cup sugar
- 2 tsp to 3 cinnamon
- 1 cup icing sugar powdered sugar
- ½ tsp vanilla extract
- 2 tbsp milk
Cream together the butter and sugar well.
Add the eggs, one at a time, beating well after each addition until light and fluffy.
Beat in the vanilla extract.
Sift together the flour and baking powder.
Mix together the whipping cream and milk.
Fold the dry ingredients into the creamed mixture alternately with the milk mixture, beginning and ending with the dry ingredients. As a general rule, I add the dry ingredients in 3 portions and the milk in 2 portions.
Stir together the cinnamon and 2/3 cup sugar.
Divide the batter into 4 or 5 portions. Add the first portion to the bundt pan and then sprinkle about a few tbsp of the cinnamon sugar on top of the batter. Repeat this process until all of the batter and cinnamon sugar are used. You can sprinkle the last of the cinnamon sugar on top if there is any left.
Bake in a well greased and floured bundt pan, tube pan or 2 small loaf pans lined with parchment paper. Bake at 350 degrees F for 45 minutes - 1 hour depending upon the size of your pan.
Baking times vary greatly on this recipe so rely on the toothpick test to ensure that it is properly baked. When a wooden toothpick inserted in the center comes out clean, its done.
Let the cake cool in the pan/s for 10 minutes before turning it out onto a wire rack to cool completely before glazing.
Simple whisk the three ingredients together until smooth. The glaze should be thick but just pourable. Add a little more icing sugar or milk as needed to achieve the correct consistency. Drizzle over the cooled cake. I like to use a Ziploc bag with the corner snipped off for this purpose.
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