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Cinnamon Roll Cake Recipe

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4.3 from 6 reviews

Delight in a soft, tender cinnamon roll cake that’s easy to prepare with a homemade yeast dough swirled with cinnamon sugar, baked to golden perfection, and topped with a smooth vanilla icing. This recipe combines the best flavors of classic cinnamon rolls in a convenient cake form, perfect for breakfast or dessert.

Ingredients

Dough

  • 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)
  • 3/4 cup (180ml) whole milk
  • 1/4 cup (4 Tablespoons; 56g) unsalted butter
  • 1 large egg, at room temperature

Filling

  • 1/4 cup (4 Tablespoons; 56g) unsalted butter, softened to room temperature
  • 1/4 cup (50g) packed light or dark brown sugar or granulated sugar
  • 1 Tablespoon ground cinnamon

Vanilla Icing

  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons (30ml) milk or heavy cream
  • 1 teaspoon pure vanilla extract

Instructions

  1. Make the dough: Whisk together the flour, sugar, salt, and yeast in a large mixing bowl and set aside. Heat the milk and butter together until the butter melts and the mixture is warm between 100-110°F (38-43°C). Pour this warm liquid into the dry ingredients, add the egg, and mix using a stand mixer fitted with a dough hook or a handheld mixer, or mix by hand with a spatula until a soft dough forms. If sticky, add 2-4 tablespoons of flour, keeping the dough on the softer side.
  2. Knead the dough: Continue kneading the dough in the mixer for 5 minutes or on a floured surface by hand for 5 minutes until it passes the windowpane test, meaning it stretches thin without tearing. Add flour sparingly to prevent the dough from becoming dry. When the dough slowly bounces back when poked, it is ready for rising.
  3. First rise: Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  4. Prepare the filling: In a small bowl, mix the softened butter with brown sugar and cinnamon until well combined to create the cinnamon filling.
  5. Shape the dough: Roll the risen dough on a floured surface into a rectangular shape about 12×15 inches. Spread the cinnamon filling evenly over the dough.
  6. Roll and cut: Roll the dough tightly starting from the long edge to form a log. Slice the log into even pieces and arrange them in a greased baking pan or cake pan, slightly touching each other.
  7. Second rise: Cover the pan with a towel or plastic wrap and allow the rolls to rise until puffed up, about 30 minutes.
  8. Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon roll cake for 25-30 minutes or until golden brown and cooked through.
  9. Prepare the icing: While the cake bakes, whisk together confectioners’ sugar, milk or cream, and vanilla extract until smooth.
  10. Finish and serve: Remove the cake from the oven and let it cool slightly before drizzling the vanilla icing over the warm cake. Slice and enjoy!

Notes

  • Use room temperature egg and milk mixture to help activate the yeast properly.
  • Keep the dough slightly soft to maintain tenderness in the final cake.
  • If you don’t have Platinum Yeast, active dry yeast can be substituted but may require proofing first.
  • The cinnamon filling can be adjusted in sweetness or cinnamon amount to taste.
  • For a dairy-free version, substitute milk and butter accordingly and use a dairy-free icing mix.
  • The icing consistency can be adjusted by adding more milk or sugar to reach desired thickness.

Find it online: https://recipesbyliza.com/cinnamon-roll-cake-recipe/