Cinnamon Roll Cake with Glaze
Introduction
The beloved cinnamon roll has been a staple of American bakeries and breakfast tables for decades, known for its gooey center, soft dough, and rich cinnamon swirl. The Cinnamon Roll Cake is a modern twist on this classic treat — combining all the flavors you love in a cake format that’s easier to make, serve, and enjoy. Whether you’re hosting a brunch or craving something sweet after dinner, this cake delivers all the warmth and comfort of traditional cinnamon rolls without the hassle of rolling each one individually.
The History
Cinnamon rolls trace their origins back to Sweden, where they were first introduced in the early 20th century as part of the fika culture — a daily coffee break with baked goods. Swedish immigrants brought them to the United States, where they evolved into the gooey, cream cheese-frosted treats we now associate with American diners and chain bakeries like Cinnabon. The cake version emerged more recently as home bakers sought to recreate the flavor profile in a simpler, more sliceable form — perfect for feeding crowds or enjoying over multiple days.
Ingredients Breakdown
This cake uses basic pantry ingredients with a few special additions to mimic the signature cinnamon roll taste:
- Flour: Provides structure and texture.
- Baking Powder & Baking Soda: Leavening agents to keep the cake light and fluffy.
- Butter: Adds richness and flavor; used both in the batter and the glaze.
- Brown Sugar: Contributes moisture and deep caramel notes.
- Cinnamon: The star spice that gives the cake its warm, aromatic flavor.
- Milk & Sour Cream: Keep the cake moist and tender.
- Eggs: Bind everything together and add structure.
- Vanilla Extract: Enhances sweetness and depth of flavor.
- Powdered Sugar & Cream Cheese: Used in the glaze for a silky finish and tangy contrast.
Step-by-Step Recipe
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and brown sugar until fluffy.
- Add eggs one at a time, then mix in sour cream and vanilla extract.
- Gradually incorporate dry ingredients into wet, alternating with milk.
- Spoon half the batter into the prepared pan.
- Mix cinnamon and granulated sugar, then sprinkle evenly over the batter.
- Drop remaining batter in spoonfuls over the cinnamon layer.
- Swirl a knife through the layers for a marbled effect.
- Bake for 35–40 minutes or until a toothpick comes out clean.
- Let cool completely before preparing the glaze.
- For the glaze: Beat cream cheese and butter until smooth, then gradually add powdered sugar and a splash of milk until desired consistency is reached. Stir in vanilla extract.
- Spread glaze generously over cooled cake before slicing.
Tips
- Don’t overmix the batter to avoid a dense texture.
- Use room temperature eggs and dairy for smoother mixing.
- For extra gooeyness, drizzle a bit of melted butter over the cinnamon layer before adding the top batter.
- Let the cake cool completely before applying the glaze to prevent melting.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Variations and Customizations
- Gluten-Free: Substitute all-purpose flour with a gluten-free 1:1 baking flour.
- Vegan Option: Use vegan butter, flax eggs, and plant-based sour cream and milk.
- Nutty Twist: Add chopped pecans or walnuts into the cinnamon layer or on top of the glaze.
- Fruit Infusion: Add a layer of applesauce or diced apples between the batters for an apple-cinnamon variation.
- Chocolate Lovers: Swirl melted chocolate into the batter or sprinkle chocolate chips on top before baking.
- Streusel Topping: Make a crumbly mixture of flour, butter, cinnamon, and sugar and sprinkle it over the top before baking for extra texture.
Health Considerations and Nutritional Value
While this Cinnamon Roll Cake is undeniably indulgent, there are ways to make it slightly healthier while still keeping the comforting flavor:
- Calories: A typical slice contains around 350–400 calories, depending on portion size and glaze amount.
- Fat: High due to butter and cream cheese; consider using reduced-fat versions or coconut oil as a substitute.
- Sugar: Brown and powdered sugars contribute significantly to the sweetness. You can reduce the sugar by 25% without compromising too much on taste.
- Protein: Eggs and sour cream provide some protein, but it’s minimal compared to other macronutrients.
- Dairy-Free Options: Swap butter and cream cheese with vegan alternatives for a lactose-free version.
Enjoy this cake as an occasional treat rather than a daily dessert to maintain a balanced diet.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (1 stick / 113g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- 2 large eggs, room temperature
- ½ cup (120ml) sour cream
- ½ cup (120ml) milk
- 1 tsp vanilla extract
- 2 tbsp granulated sugar
- 1–1½ tsp ground cinnamon
- For the glaze:
- ¼ cup (57g) unsalted butter, softened
- 2 oz (56g) cream cheese, softened
- 1½ cups (180g) powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (as needed)
Directions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat butter and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream and vanilla extract until combined.
- Gradually add dry ingredients to wet, alternating with milk, beginning and ending with dry ingredients.
- Spoon half the batter into the prepared pan, spreading evenly.
- In a small bowl, combine granulated sugar and cinnamon. Sprinkle half of this mixture over the batter.
- Drop spoonfuls of the remaining batter over the cinnamon layer.
- Sprinkle the rest of the cinnamon sugar over the top.
- Using a knife, gently swirl through the batter to create a marbled effect.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely on a wire rack before making the glaze.
- For the glaze: In a bowl, beat butter and cream cheese until smooth. Gradually mix in powdered sugar
