You know those days when you’re craving the warm, comforting taste of cinnamon rolls, but you don’t have the patience to wait for dough to rise and roll out? Say hello to this Brown Sugar Cinnamon Roll Cake—a dessert that combines the delicious flavor of cinnamon rolls with the ease and speed of a cake. Trust me, once you make this, you’ll be hooked!
This cake is a game-changer. Think fluffy, moist cake with swirls of cinnamon sugar throughout, topped with a rich, gooey glaze that’s out of this world. Every bite is a little taste of heaven, with that perfect balance of sweetness, spice, and a hint of buttery richness. Plus, the whole thing comes together in less than an hour, which means you can have cinnamon roll goodness any time you want without all the work.
Let’s dive in and get baking! You’re going to love this.
Why You’ll Love Brown Sugar Cinnamon Roll Cake
Cinnamon Roll Flavor, Minus the Fuss:
This cake gives you all the cinnamon roll flavor you love, but without the long prep time or the rolling and waiting. No yeast, no kneading—just pure, simple deliciousness.
Warm, Cozy Comfort:
The combination of brown sugar and cinnamon creates that warm, comforting taste that’ll have you thinking of lazy weekends and cozy mornings. It’s the perfect dessert for any time you need a little sweetness in your life.
Easy and Foolproof:
You don’t have to be a seasoned baker to make this cake. The recipe is simple to follow, and even if you’re a beginner in the kitchen, you’ll still get a stunning result. And did I mention how fast it is?
Great for Any Occasion:
This cake is perfect for everything—whether you’re serving it as a breakfast treat, taking it to a brunch, or simply enjoying a slice with your afternoon tea or coffee.
Customizable:
If you’re feeling extra indulgent, you can add nuts like chopped pecans or walnuts to the cinnamon swirl. Want to make it even more decadent? Top the cake with some whipped cream or extra icing!
Ingredients
Here’s what you’ll need to bring this cinnamon-y goodness to life:
For the Cake:
- All-Purpose Flour: The base of your cake. It provides structure while keeping the texture light and fluffy.
- Baking Powder: Helps the cake rise and get that soft, airy texture we all love.
- Salt: A little pinch to balance out the sweetness and enhance the flavor of the cake.
- Sugar: Regular granulated sugar sweetens the cake batter, giving it that perfect level of sweetness.
- Milk: For moisture and to help the cake come together. You can use whole milk, almond milk, or any other milk of your choice.
- Eggs: These bind the ingredients together and add a richness to the cake.
- Vanilla Extract: Adds depth and warmth to the cake’s flavor.
- Butter: The butter creates a moist, tender cake with a delicious richness. Melt it for ease when mixing into the batter.
For the Cinnamon Filling:
- Brown Sugar: This gives the filling its signature caramel-like sweetness and deep flavor.
- Cinnamon: A must-have for that classic cinnamon roll flavor.
- Butter: This melted butter combines with the sugar and cinnamon to form a swirly, gooey filling that’ll melt in your mouth.
For the Glaze:
- Powdered Sugar: This gives the glaze its smooth, sweet texture.
- Milk: Used to thin out the glaze to the perfect drizzling consistency.
- Vanilla Extract: A touch of vanilla rounds out the flavor of the glaze, making it extra delicious.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get baking and make this irresistible cake!
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent the cake from sticking.
Mix the Dry Ingredients:
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Prepare the Cake Batter:
- Mix Wet Ingredients: In a large bowl, whisk together the sugar, eggs, milk, and vanilla extract. Add the melted butter and mix until smooth.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix—stop as soon as there are no more streaks of flour.
Prepare the Cinnamon Filling:
- Make Cinnamon Swirl: In a small bowl, mix together the brown sugar and cinnamon. Melt the butter and set it aside.
Assemble the Cake:
- Layer the Batter and Cinnamon Filling: Pour half of the cake batter into the prepared pan, spreading it evenly. Sprinkle the cinnamon-sugar mixture on top, then drizzle the melted butter over the filling. Add the remaining cake batter on top, spreading it out carefully.
- Swirl the Cinnamon: Use a knife or skewer to swirl the cinnamon mixture into the cake batter. Don’t worry about making it perfect—this will create the beautiful cinnamon swirls as the cake bakes.
Bake:
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean (or with a few crumbs).
- Cool: Let the cake cool in the pan for about 10-15 minutes before adding the glaze.
Prepare the Glaze:
- Make the Glaze: While the cake cools, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable.
Glaze and Serve:
- Glaze the Cake: Drizzle the glaze over the cooled cake, allowing it to soak into the warm cinnamon swirls. You can serve it immediately or let the glaze set for a bit before cutting into squares.
Enjoy the heavenly aroma and your first bite—this cake is truly irresistible!
How to Serve Brown Sugar Cinnamon Roll Cake
This cake is fabulous on its own, but here are a few ideas to make it even better:
Serve with Coffee or Tea:
Pair a slice with a steaming cup of your favorite coffee or tea. The cinnamon flavor is perfect with a warm drink.
Top with Whipped Cream or Ice Cream:
For an indulgent treat, top a slice with a dollop of whipped cream or a scoop of vanilla ice cream. It’s like a cinnamon roll meets a dessert sundae!
As a Breakfast or Brunch Item:
This cake is great for brunch or even as a sweet breakfast option. Serve it alongside scrambled eggs, fresh fruit, or bacon for a balanced spread.
Garnish with Chopped Pecans:
For a bit of crunch and extra flavor, sprinkle some chopped pecans on top of the cake after glazing.
Additional Tips
Make Ahead:
You can prepare this cake ahead of time and store it at room temperature for up to 3 days. Just add the glaze right before serving.
Freezing:
If you have leftovers (though I doubt you will!), you can freeze the cake for up to 2-3 months. Just slice it up and wrap it in plastic wrap before freezing. To reheat, pop a slice in the microwave or warm it up in the oven.
Add Extra Spice:
If you love the flavor of fall, feel free to add a pinch of nutmeg or cloves to the cinnamon filling for even more depth of flavor.
Customize the Glaze:
If you want to switch things up, try adding a bit of maple syrup to the glaze for a deeper sweetness, or top it with a cream cheese glaze for extra richness.
FAQ Section
Q1: Can I make this cake without brown sugar?
A1: You can use regular granulated sugar in place of brown sugar, but the flavor will be slightly less caramel-like. The brown sugar adds a depth of flavor that’s hard to replicate, but regular sugar will still work.
Q2: Can I make this cake gluten-free?
A2: Yes, you can use a gluten-free flour blend in place of the all-purpose flour. Be sure to use one that’s designed for baking, and check that the other ingredients (like baking powder) are gluten-free as well.
Q3: Can I skip the glaze?
A3: You can, but the glaze adds an extra level of sweetness and moisture. If you prefer a less sweet cake, feel free to skip it, but I highly recommend trying it at least once!
Q4: Can I add nuts to the filling?
A4: Yes, chopped pecans or walnuts would make a wonderful addition to the cinnamon-sugar filling. Just fold them in with the cinnamon mixture before swirling it into the cake.
Q5: Can I use margarine instead of butter?
A5: While butter will give you the best flavor and texture, you can substitute margarine if necessary. Just be aware that the flavor and consistency may be slightly different.
Q6: Can I make this cake ahead of time?
A6: Yes! You can make the cake the day before and store it at room temperature. Add the glaze just before serving for the best texture.
Q7: How should I store leftovers?
A7: Store any leftover cake in an airtight container at room temperature for 3-4 days. If you want to keep it fresh longer, you can freeze it for up to 2-3 months.
Q8: Can I use a different type of milk?
A8: Yes, you can
use any milk or milk alternative you like. Almond milk, oat milk, or whole milk all work well in this recipe.
Q9: How can I make this cake more cinnamon-y?
A9: If you love cinnamon, feel free to increase the amount in the filling! You can also sprinkle a bit of cinnamon on top of the glaze for an extra kick.
Q10: Can I make this cake in a different size pan?
A10: If you don’t have a 9×13-inch pan, you can use an 8×8-inch square pan or a round cake pan. Just keep an eye on the baking time, as it may vary slightly depending on the pan size.
CONCLUSION
There you have it—a Brown Sugar Cinnamon Roll Cake that’s sure to become a go-to favorite! Enjoy every delicious bite, and happy baking!
PrintBrown Sugar Cinnamon Roll Cake
- Total Time: 0 hours
- Yield: 12–16 servings 1x
- Diet: Vegetarian
Description
This Brown Sugar Cinnamon Roll Cake is an irresistible dessert that combines the best of cinnamon rolls and cake into one decadent treat. With a soft, buttery cake base swirled with a sweet cinnamon brown sugar filling and topped with a delicious glaze, it’s the perfect indulgence for breakfast, brunch, or dessert. Easy to make and even easier to enjoy!
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk (or whole milk)
- For the Cinnamon Filling:
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
- For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (or more for desired consistency)
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, beat together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Prepare the cinnamon filling: In a small bowl, combine the melted butter, brown sugar, and cinnamon until smooth. If you’re using nuts, stir them in as well.
- Assemble the cake: Pour the cake batter into the prepared baking pan and spread it out evenly. Using a spoon or offset spatula, swirl the cinnamon sugar filling over the top of the batter. It will sink a little into the batter, creating that signature cinnamon roll swirl effect.
- Bake the cake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake will puff up and the cinnamon swirl will become visible on the surface.
- Make the glaze: While the cake is baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. If you want a thicker glaze, add more powdered sugar; for a thinner glaze, add more milk.
- Cool and glaze: Let the cake cool for about 10-15 minutes before drizzling with the glaze. Cut into squares and serve!
Notes
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Make it richer: For an even more decadent version, top with a scoop of vanilla ice cream or whipped cream when serving.
- Add-ins: You can add raisins or chopped apples to the cinnamon swirl for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of the recipe)
- Calories: 290 kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8 g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg