Indulge in the delightful fusion of a cinnamon roll and a cake with this Cinnamon Roll Cake with Cream Cheese Frosting. Perfect for breakfast, brunch, or dessert, this cake combines the classic flavors of a cinnamon roll with the ease of a cake, topped with a luscious cream cheese frosting that will leave you craving for more. Whether you’re hosting a brunch or simply treating yourself, this cake is sure to impress.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour or cake flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup butter, melted
For the Cinnamon Swirl:
- 1/2 cup butter, softened
- 1/2 cup light brown sugar
- 1 Tablespoon all-purpose flour
- 1 Tablespoon ground cinnamon
For the Cream Cheese Frosting:
- 1 cup powdered sugar
- 2 Tablespoons butter, softened
- 4 ounces cream cheese
- 1-2 Tablespoons milk
- 1/2 teaspoon vanilla extract
Directions
- Preheat and Prepare: Preheat oven to 350 degrees F. Grease an 8×8” baking dish.
- Make the Cake Batter: In a large bowl, combine the flour, sugar, baking powder, and salt. Add the milk, egg, and vanilla, and stir in the melted butter. Pour the mixture into the prepared pan and smooth into an even layer.
- Create the Cinnamon Swirl: In a separate bowl, combine the softened butter, brown sugar, flour, and cinnamon until smooth. Drop small spoonfuls of the mixture evenly over the top of the cake batter. Use a knife to swirl through the cake and disperse the mixture throughout the batter.
- Bake: Bake for 30-37 minutes or until a toothpick inserted in the center comes out clean.
- Make the Frosting: While the cake bakes, prepare the cream cheese frosting. Cream the butter and cream cheese together. Add powdered sugar, vanilla, and enough milk to make a smooth, soft frosting.
- Frost and Serve: Drizzle the frosting over the warm cake. Serve warm and enjoy!
Notes
- Cake Flour vs. All-Purpose Flour: Using cake flour will result in a lighter, more tender cake, while all-purpose flour will give a slightly denser texture. Both work well, so use what you have on hand.
- Swirling Technique: For an even distribution of the cinnamon swirl, make sure to swirl deeply through the batter, reaching the bottom of the pan.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Warm individual slices in the microwave for a fresh-from-the-oven taste.
FAQs
Can I use a different size pan? Yes, you can use a different size pan, but adjust the baking time accordingly. A larger pan will result in a thinner cake and may bake faster, while a smaller pan will make a thicker cake and may require more baking time.
Can I make this cake ahead of time? Absolutely! This cake can be made a day ahead. Store it in the refrigerator and warm it up slightly before serving to enjoy the best flavor and texture.
Can I freeze this cake? Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight and warm before serving.
Conclusion
This Cinnamon Roll Cake with Cream Cheese Frosting is the ultimate comfort dessert, combining the best of both worlds. Its soft, fluffy texture, swirls of cinnamon, and creamy frosting make it a favorite for any occasion. Easy to make and utterly delicious, this cake will become a go-to recipe in your baking repertoire. Enjoy a slice warm from the oven and savor the comforting flavors of cinnamon and cream cheese.
