You know that moment when cinnamon and butter hit a warm oven and the whole house sighs? This iced cinnamon roll cake captures all that cozy magic without the fuss of rolling dough. It’s been winning over breakfast tables everywhere because it tastes like Sunday morning but bakes like a weekday miracle.
Think tender coffee cake meets those bakery cinnamon rolls you crave. Brown butter swirls through vanilla cake batter with cinnamon sugar ribbons that create the perfect marbled effect. No yeast, no rising time, just mix and bake. The cream cheese icing drizzles on warm and sets into sweet perfection.
Started experimenting with this back in 2019 when I wanted cinnamon roll flavor without the weekend commitment. My neighbor peeked over the fence asking what smelled so incredible. The secret I discovered? Brush melted butter on the batter before adding the cinnamon swirl so it stays put but doesn’t sink. Now it’s my go-to for unexpected guests.
PrintIced Cinnamon Roll Cake: Delicious And Easy Recipe
This Easy Cinnamon Roll Cake is a delightful sweet breakfast cake with cinnamon swirls. Perfect as a homemade cinnamon roll cake or cinnamon roll dessert, it fits well into iced cake recipes and moist cinnamon cake lovers’ menus.
- Cook Time: 28-32 minutes
- Total Time: 0 hours
- Method: Baked
- Diet: Standard
Ingredients
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup sugar
- 4 teaspoons baking powder
- 1 1/2 cups milk
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup butter melted
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1/2 cup butter room temperature
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking pan.
- Whisk together the flour salt sugar and baking powder in a large bowl.
- Add the milk eggs and vanilla extract into the dry ingredients and mix until well combined.
- Slowly stir in the melted butter until fully incorporated and pour the batter into the prepared baking pan.
- Combine the brown sugar and cinnamon and drop spoonfuls into the batter then use a knife to swirl it through.
- Bake for 28-32 minutes until a toothpick comes out clean.
- Prepare the icing by combining powdered sugar milk and vanilla extract and stir until smooth and creamy.
- Let the cake cool slightly then drizzle the icing over the warm cake.
- Allow the icing to set then slice and serve.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Calories: 300 kcal
- Sugar: 30g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Why This Easy Cinnamon Roll Cake Will Become Your Weekend Favorite
This homemade cinnamon roll cake delivers all the warmth of bakery-style cinnamon rolls without the intimidating yeast process. The magic happens when brown sugar and cinnamon ribbons swirl through tender vanilla cake, creating those beautiful marbled layers we all crave.
This recipe stands out because melted butter is incorporated directly into the batter, ensuring exceptional moisture, while the cinnamon mixture forms distinct, flavorful pockets. The sweet icing drizzles over the warm cake, setting into a perfect glaze that evokes those slow, cherished weekend mornings.
- No rising time: Uses baking powder instead of yeast for quick results
- One-bowl mixing: Simple technique that even beginners can master
- Feeds a crowd: Perfect 9×13 size for family gatherings or potlucks
Essential Ingredients That Make the Magic Happen
The beauty of this cinnamon coffee cake lies in how everyday pantry staples transform into something extraordinary. Brown sugar creates deeper caramel notes than regular sugar, while room temperature butter whips into the smoothest icing.
I always use real vanilla extract in both the cake and icing because it adds that bakery-quality depth. The combination of melted butter in the batter and soft butter in the icing creates two distinct textures that complement each other perfectly.
| Ingredient | Purpose | Pro Tip |
|---|---|---|
| Brown Sugar | Creates caramel swirl flavor | Measure loosely (do not pack firmly) for optimal mixing |
| Room Temperature Butter | Smooth, creamy icing | Leave out 2 hours before baking |
| Cinnamon | Warm spice throughout | Fresh ground tastes noticeably better |
| Vanilla Extract | Enhances all other flavors | Use pure, not imitation |
How the Swirling Technique Creates Perfect Cinnamon Ribbons
The secret to gorgeous swirls lies in how you distribute the cinnamon mixture. Instead of stirring it completely, drop spoonfuls randomly across the batter surface, then draw a knife through in different directions to create natural-looking ribbons.
I’ve learned that gentle swirling works better than aggressive mixing. Three or four knife strokes in each direction gives you those beautiful marbled patterns without overmixing the batter. The iced cinnamon roll cake bakes up with distinct cinnamon veins running throughout.
- Drop technique: Place cinnamon mixture in random spoonfuls, not straight lines
- Knife method: Draw through batter vertically, then horizontally
- Stop swirling: When you see pretty ribbons, you’re done
Baking and Timing for Perfect Results
This moist cinnamon cake bakes relatively quickly, though oven temperatures can vary. Begin checking for doneness at 28 minutes by inserting a toothpick into the center; it should emerge with just a few moist crumbs attached.
The cake continues to cook slightly in the hot pan after removal from the oven, so avoid overbaking. I recommend preparing the icing while the cake cools for about 10 minutes, then drizzling it over the still-warm cake to allow it to soak in slightly.
| Stage | Time | What to Look For |
|---|---|---|
| Baking | 28-32 minutes | Toothpick with few moist crumbs |
| Cooling | 10 minutes | Warm but not hot to touch |
| Icing | 5 minutes to set | Glossy surface that holds shape |
| Serving | 15 minutes total | Icing firm enough to slice cleanly |
Simple Fixes for Common Baking Questions
A common issue bakers encounter is icing that is either too thick or too thin. Always begin with less milk than specified, adding gradually until you achieve that ideal drizzling consistencyit should coat the back of a spoon yet flow smoothly.
If your cinnamon swirls sink to the bottom, it often indicates a batter that is too thin or over-mixed. For future attempts, ensure your melted butter isn’t excessively hot when incorporated, and fold in the cinnamon mixture with greater gentleness.
- Thick icing fix: Add milk one teaspoon at a time until smooth
- Thin icing fix: Whisk in more powdered sugar gradually
- Sunken swirls: Use gentler folding motions and room temperature ingredients
Serving Ideas and Storage Tips
This versatile sweet breakfast cake works beautifully for morning coffee, afternoon tea, or even dessert with a scoop of vanilla ice cream. I love serving it slightly warm with extra coffee, but it’s equally delicious at room temperature.
The cake stays moist for up to four days covered at room temperature, or you can wrap individual pieces and freeze for up to three months. The icing might look a bit less glossy after storage, but the flavor remains perfect.
| Storage Method | Duration | Best For |
|---|---|---|
| Room Temperature (covered) | 4 days | Daily serving, maintains moisture |
| Refrigerated (wrapped) | 1 week | Firmer texture, longer keeping |
| Frozen (individual pieces) | 3 months | Make-ahead portions |
| Frozen (whole cake) | 2 months | Special occasions, thaw overnight |
Expert Insight: The Science Behind ICED CINNAMON ROLL CAKE
The balance of spices and sweetness in an iced cinnamon roll cake relies on proper layering and moisture control. Ensuring the cake remains tender while the icing sets without dissolving is key to that signature texture and flavor everyone loves.
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The Journey to My Perfect Iced Cinnamon Roll Cake
I must admit, this iced cinnamon roll cake has been a patient labor of trial and errorseveral sticky batches later, I finally found the right balance of sweetness and spice. The warmth of cinnamon and the creamy glaze only came alive after a few lessons in timing and texture. Today’s recipe is truly the result of that flavorful journey.
FAQs ( Iced Cinnamon Roll Cake )
How do I keep the cake moist?
To keep this recipe moist, avoid overbaking by checking the cake a few minutes before the timer ends. Use full-fat dairy and don’t skip the sour cream or yogurt, which add moisture. Let the cake cool completely before icing to lock in softness and prevent drying.
Can I make this cake ahead of time?
This cake can be baked a day in advance. Store it tightly covered at room temperature. Add the icing just before serving to keep it fresh and prevent it from soaking into the cake.
What is the best icing for this dessert?
A classic cream cheese frosting complements the cinnamon swirls well, balancing sweetness with tang. Make sure the frosting is smooth and slightly thick so it stays atop the cake without melting. Spread it after the cake cools to avoid sliding.
Can I use substitutes for cinnamon powder?
If you don’t have ground cinnamon, ground nutmeg or pumpkin pie spice can work as a substitute but will change the flavor profile. For the best results in this cinnamon roll cake recipe, fresh ground cinnamon is recommended for its warm, distinctive taste.
How do I get those cinnamon swirl layers in the cake?
To create cinnamon swirls, spread the cinnamon sugar mixture evenly over the batter and use a knife or skewer to gently swirl it through before baking. Be careful not to overmix, or the layers will blend together instead of forming ribbons.
This Iced Cinnamon Roll Cake delivers bakery-worthy results without the long wait, boasting quick active prep and baking times that make it perfect for a weekend treat. The whole kitchen fills with that irresistible cinnamon-butter aroma that makes everyone gather around before it’s even cooled.
Try swapping half the cinnamon for cardamom for a Nordic twist, or fold in chopped pecans for extra texture. The cake remains beautifully moist for days when covered at room temperature – though, admittedly, it rarely lasts that long! A trick I learned from experimenting with spice ratios: toast your cinnamon in a dry pan for 30 seconds before mixing to intensify that warm, cozy flavor.
I’d love to see your swirl patterns when you make this – they’re always uniquely beautiful! Did you grow up sneaking bites of cinnamon roll dough on weekend mornings? This captures all that nostalgic comfort in cake form. Save this recipe for your next family brunch or surprise a neighbor with a warm slice and watch their day brighten.
