There’s something incredibly comforting about the aroma of cinnamon wafting through the house, mingling with the warmth of fresh-baked cake. I first discovered the magic of this Glazed Cinnamon Roll Cake during a chilly winter holiday spent at my aunt’s cottage in the mountains. It was one of those rare moments when the world seemed to slow down, and we were all gathered around the kitchen island, sipping hot cocoa and sharing stories.
My aunt, known for her baking prowess, decided to surprise us with a twist on our favorite breakfast treat: cinnamon rolls. As she prepared the ingredients, I watched with curiosity as she combined them into a cake batter. It seemed like a daring departure from the traditional cinnamon roll, but when the cake emerged from the oven, the entire kitchen was filled with a scent that was nothing short of enchanting.
The cake’s rich, buttery flavor and the sweet, spicy swirl of cinnamon reminded me of those classic cinnamon rolls we used to bake together during my childhood. Each bite was a perfect blend of cake and cinnamon roll, topped with a luscious glaze that brought it all together. We enjoyed it warm, straight from the oven, and it became the highlight of our holiday brunch.
This Glazed Cinnamon Roll Cake quickly became a staple in our family gatherings. It’s not just a dessert; it’s a reminder of the simple joys of being with loved ones, savoring good food, and making memories. The ease of preparation and the delightful result make it a perfect addition to any occasion, from festive celebrations to cozy family meals.
As you bake this cake, I hope it brings you as much joy and comfort as it has brought to my family. The combination of a soft, moist cake with the sweet, gooey cinnamon swirl and the smooth glaze is truly irresistible. It’s a recipe that will make your home smell like a bakery and fill your heart with warmth.
Enjoy every slice of this cake, and may it bring a little bit of that holiday magic into your home.
Making Glazed Cinnamon Roll Cake
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Ingredients
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup softened butter (2 sticks)
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons melted butter
- 2 large eggs
- 1½ cups whole milk
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- ⅔ cup chopped nuts (optional)
- 2 cups powdered sugar
- 4-5 tablespoons milk
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, mix together the flour, granulated sugar, salt, and baking powder. Add the milk, eggs, and vanilla extract, stirring until well combined.
- Gradually fold in the melted butter until the batter is smooth. Transfer the batter into the prepared baking dish, spreading it evenly.
- For the topping, blend the softened butter, brown sugar, ground cinnamon, and optional chopped nuts in a separate bowl. Spoon this mixture over the batter in the dish.
- Using a knife or a toothpick, gently swirl the topping into the batter to create a marbled pattern.
- Bake in the preheated oven for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs.
- While the cake is baking, prepare the glaze by whisking together the powdered sugar, milk, and a splash of vanilla extract until smooth.
- Once the cake is baked, drizzle the glaze over it while it is still warm. Serve warm or at room temperature.
Storing Suggestion
Store any leftover cake in an airtight container at room temperature for up to 4 days. For longer storage, cover tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions
This cake pairs beautifully with a cup of coffee or tea. For a special treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredient Substitutions
Substitute almond milk or oat milk for whole milk if you have dietary preferences. You can also use a dairy-free butter alternative for a dairy-free version of the cake.
Seasonal Variations
For a seasonal twist, try adding a handful of fresh berries to the batter or swapping the cinnamon for pumpkin pie spice during the fall.
Allergen Information
This recipe contains gluten and dairy. For gluten-free, use a gluten-free all-purpose flour blend. For dairy-free, use non-dairy butter and milk alternatives.
FAQ:
Can I use a different size baking pan?
Yes, you can use a different size pan. If using a pan with a different size, adjust the baking time as needed. The cake should be baked until a toothpick inserted in the center comes out with a few moist crumbs.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out with a few moist crumbs and not wet batter, the cake is done.
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Store it covered at room temperature. Drizzle the glaze just before serving to keep it fresh.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw at room temperature before serving.
Can I substitute the nuts in the recipe?
Absolutely! If you prefer, you can omit the nuts or replace them with chocolate chips or dried fruit for a different flavor profile.
What can I use instead of powdered sugar for the glaze?
If you don’t have powdered sugar, you can make a simple glaze with granulated sugar by blending it until fine or use maple syrup for a different flavor.
Glazed Cinnamon Roll Cake
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup softened butter 2 sticks
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons melted butter
- 2 large eggs
- 1½ cups whole milk
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- ⅔ cups chopped nuts optional
- 2 cups powdered sugar
- 4-5 tablespoons milk
Instructions
- Set your oven to 350°F and prepare a 9×13 inch baking dish by greasing it. In a large mixing bowl, combine the flour, granulated sugar, salt, baking powder, milk, eggs, and vanilla extract. Blend until well mixed, then slowly incorporate the melted butter into the batter. Pour the batter into your prepared pan.
- In a separate bowl, mix the softened butter, brown sugar, cinnamon, and nuts (if using). Drop spoonfuls of this mixture over the cake batter, then use a knife to gently swirl it into the batter to create a marbled effect.
- Place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out almost clean.
- For the glaze, whisk together the powdered sugar, milk, and vanilla in a medium bowl until smooth. Once the cake is done baking, drizzle the glaze over the warm cake. Serve warm or at room temperature.
