Cinnamon Roll Cake
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.
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Cinnamon Roll Cake
Cinnamon Roll Cake - an old fashioned, easy to prepare, moist and delicious cake for coffee breaks, weekday dessert, packed lunches or weekend brunch.
Ingredients
- ¾ cup butter
- 1 ½ cups sugar
- 3 eggs
- 2 teaspoon vanilla extract
- 2 ½ cups flour
- 1 ½ teaspoon baking powder
- ½ cup whipping cream
- ½ cup milk, (or substitute 1 cup undiluted evaporated milk for both the ½ cup whipping cream and ½ cup milk if you like)
For the cinnamon swirl
- ⅔ cup sugar
- 3 teaspoon cinnamon
For the vanilla glaze
- 1 cup icing sugar, powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoon milk
Instructions
- 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 ⅔ cup sugar.
- Divide the batter into 4 or 5 portions. Add the first portion to the bundt pan and then sprinkle about a few tablespoon 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.
To prepare the glaze
- 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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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 405Total Fat 17gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 81mgSodium 158mgCarbohydrates 60gFiber 1gSugar 43gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Do you think it would work to add yogurt instead of the whipping cream?
This cake looks amazing! You have just combined two of my favorite treats 🙂
Hi, Barry,
Thanks for the recipe! The following excerpt from the recipe is not clear: "1/2 cup milk substitute 1 cup undiluted evaporated milk for the whipping cream and milk if you like" Could you explain please, is it 1/2 cup milk substitute and also 1 cup undiluted evaporated milk ?
Thanks, in advance
Updated now for clarity.
I would love to make this beautiful cake but first I need to buy a new bundt pan. Can you recommend one that is guaranteed not to stick? Thanks so much!!!!!
Afraid not. I do grease a cold pan with melted butter that I brush on to all the inside of the pan. I find that method works well.
@Lisa Langston, I always wait until just before I bake to grease my bundt pan. Use shortening not butter and dust with sugar or almond flour (only because I don't like the look of flour) it usually slides right out of the pan after a 10 min cool. I find butter acts like a glue if it cools so shortening is a safer bet.
This cake is amazing! I did not use whip cream used evaporated milk instead as instructed. People loved this cake. Made it three times already!
Thank you Barry!
I made this for a church brunch & it was a real hit. I will definitely be making it again.
Hi love your recipes. Wondering when you say combine milk and whipping cream do you whip the mixture or just add as is.