Cinnamon Roll Cake with Cream Cheese Frosting

This Cinnamon Roll Cake with Cream Cheese Frosting is a delightful twist on the classic cinnamon roll, offering all the flavors you adore in a simpler, yet equally indulgent form. The cake is soft and moist, with a rich cinnamon swirl that permeates every bite, creating a warm and comforting taste. Topped with a luscious cream cheese frosting that melts into the warm cake, it’s a dessert that promises to satisfy your sweet cravings.

Whether you’re serving it up for a special breakfast, bringing it to a holiday brunch, or enjoying it as a dessert, this cake is sure to be a hit. Its ease of preparation makes it a favorite among home bakers, while its delicious flavors make it a beloved choice for all who taste it. Dive into this sweet treat and let every bite take you on a delightful journey of taste and texture.

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:

1. Preheat oven to 350 degrees F. Grease an 8×8” baking dish.
2. In a large bowl, combine the flour, sugar, baking powder, salt, milk, egg, and vanilla. Stir in melted butter. Pour mixture into prepared pan and smooth into an even layer.
3. Make the cinnamon swirl topping by combining all ingredients together until smooth.
4. 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 cake batter.
5. Bake for 30-37 minutes or until a toothpick inserted in the center comes out clean. Drizzle cream cheese frosting over warm cake. Serve warm.
6. For the Cream Cheese Frosting, cream the butter and cream cheese together. Add powdered sugar, vanilla, and enough milk to make a smooth, soft frosting. Drizzle frosting over the cake with a spoon, or use a ziplock bag and snip a hole out of one of the corners to pipe the frosting on.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Kcal: 448 kcal | Servings: 8 servings

Notes:

1. Flour Choice: You can use either all-purpose flour or cake flour for this recipe. Cake flour will give the cake a lighter, more tender texture.
2. Milk Alternatives: If you prefer, you can substitute the milk with an equal amount of almond milk, soy milk, or any other plant-based milk for a dairy-free version.
3. Butter: For the best flavor, use unsalted butter. If you only have salted butter, omit the additional salt from the cake batter.
4. Cinnamon Swirl: To get the best swirl effect, make sure to evenly distribute the cinnamon mixture over the cake batter before swirling with a knife. Don’t mix too thoroughly; you want to see the swirls after baking.
5. Cream Cheese Frosting: For a smoother frosting, ensure that the cream cheese and butter are at room temperature before mixing. Adjust the amount of milk to achieve your desired consistency.
6. Serving: This cake is best served warm. If you have leftovers, gently reheat them in the microwave for a few seconds before serving.
7. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQ:

1. Can I make this cake in advance?
   • Yes, you can prepare the cake a day in advance. Store it covered at room temperature if you plan to serve it the next day. For longer storage, keep it in the refrigerator.
2. Can I use a different pan size?
   • Yes, you can use a different pan size, but you may need to adjust the baking time. A 9×9” pan will make a slightly thinner cake, so it might bake faster. Always do the toothpick test to check for doneness.
3. Can I add nuts or raisins?
   • Absolutely! Feel free to add about 1/2 cup of chopped nuts (such as pecans or walnuts) or raisins to the cinnamon swirl mixture for added texture and flavor.
4. Is there a vegan option for this cake?
   • To make this cake vegan, use plant-based milk, vegan butter, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 15 minutes), and vegan cream cheese for the frosting.
5. Can I make cupcakes instead of a cake?
   • Yes, this batter can be used to make cupcakes. Fill cupcake liners about 2/3 full and adjust the baking time to 18-22 minutes, or until a toothpick comes out clean.
6. The frosting is too thick/thin; how can I fix it?
   • If the frosting is too thick, gradually add more milk, one teaspoon at a time, until you reach the desired consistency. If it’s too thin, add more powdered sugar, a tablespoon at a time, until it thickens up.
7. Can I double this recipe?
   • Yes, you can easily double the recipe. Use a 9×13” baking dish and increase the baking time slightly. Keep an eye on it and test for doneness with a toothpick.