Description
This Cinnamon Roll Cake Decadent is a delightful twist on traditional cinnamon rolls, baked into a moist, tender cake swirled with a rich cinnamon sugar filling and topped with creamy, luscious cream cheese icing. Perfect for brunch or dessert, it combines the flavors of classic cinnamon rolls with the ease of cake preparation.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups buttermilk
Cinnamon Filling
- 1/3 cup unsalted butter, melted
- 1 cup brown sugar
- 2 tbsp all-purpose flour
- 1 tbsp ground cinnamon
Cream Cheese Icing
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 4 oz cream cheese, softened
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper to prevent sticking.
- Make the cake batter: In a large mixing bowl, cream together 1 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in the 2 large eggs, one at a time, then add 1 tsp vanilla extract. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp salt, 1 tsp baking powder, and 1/2 tsp baking soda. Gradually add the dry ingredients to the butter mixture alternately with the 1 1/2 cups of buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Prepare the cinnamon filling: In a bowl, stir together 1/3 cup melted unsalted butter, 1 cup brown sugar, 2 tbsp all-purpose flour, and 1 tbsp ground cinnamon until well combined and crumbly.
- Assemble the cake: Pour half of the cake batter into the prepared pan and spread evenly. Sprinkle half of the cinnamon filling over the batter. Pour the remaining batter over the cinnamon layer and spread carefully. Top with the remaining cinnamon filling, sprinkling evenly across the surface. Use a knife or skewer to gently swirl the cinnamon filling into the cake batter to create a marbled effect.
- Bake the cake: Place the pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack before icing.
- Prepare the cream cheese icing: In a medium bowl, beat together 1/2 cup softened unsalted butter, 4 oz softened cream cheese, 1 1/2 cups powdered sugar, 1 tsp vanilla extract, and a pinch of salt until smooth and creamy.
- Ice the cake: Spread the cream cheese icing evenly over the cooled cake. Slice into 12 servings and enjoy your decadent cinnamon roll cake!
Notes
- Make sure all your dairy ingredients are at room temperature for best mixing results.
- Swirling the cinnamon filling gently ensures you get pockets of cinnamon flavor without mixing it completely into the cake batter.
- You can substitute buttermilk with milk plus 1 tbsp vinegar or lemon juice, let sit for 5 minutes before using.
- Store leftovers covered in the refrigerator for up to 4 days; bring to room temperature before serving.
- For a gluten-free version, use a 1:1 gluten-free flour blend and check baking time as it may vary slightly.
