If you love the cozy warmth and irresistible aroma of cinnamon rolls but crave an easier, less fussy way to enjoy that classic flavor, this Brown Sugar Cinnamon Roll Cake Recipe is made just for you. Imagine a tender, buttery cake swirled with a rich brown sugar cinnamon filling and finished with a luscious vanilla glaze. It’s a perfect treat that captures all the comfort of a cinnamon roll but with less effort and baking drama. Whether for breakfast, brunch, or a sweet snack, this cake is sure to become a fast favorite in your recipe collection.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to nailing this Brown Sugar Cinnamon Roll Cake Recipe. Each element plays a special role, from the fluffy cake base to the gooey cinnamon center and the sweet glaze on top.
- 2 cups all-purpose flour: Provides the structure and soft crumb essential for a tender cake.
- 2 tsp baking powder: Gives the cake the perfect lift and lightness.
- 1/2 tsp baking soda: Helps balance acidity and contributes to the cake’s rise.
- 1/2 tsp salt: Enhances all the flavors for a balanced taste.
- 1/2 cup unsalted butter, softened: Adds moisture and richness for that melt-in-your-mouth texture.
- 1 cup granulated sugar: Sweetens the cake while contributing to its golden color.
- 2 large eggs: Bind ingredients and add extra structure and tenderness.
- 1 tsp vanilla extract: Infuses warmth and depth of flavor.
- 1 cup buttermilk (or whole milk): Keeps the cake moist and tender with a slight tang.
- 1/2 cup unsalted butter, melted (for filling): Creates the luscious base for the cinnamon swirl.
- 1 cup brown sugar, packed: Offers caramel notes and sweetness in the filling.
- 2 tbsp ground cinnamon: The star spice that brings that classic cinnamon roll taste.
- 1/2 cup chopped pecans or walnuts (optional): Adds a delightful crunch and nutty flavor if you like a little texture.
- 1 cup powdered sugar (for glaze): Sweet, smooth finish that balances the cinnamon filling.
- 2 tbsp milk: Thins out the glaze for the perfect drizzle consistency.
- 1/2 tsp vanilla extract (for glaze): Enhances the glaze with a lovely aromatic note.
How to Make Brown Sugar Cinnamon Roll Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure your cake doesn’t stick and the edges turn out perfectly tender and golden. Setting the stage like this ensures an even bake and easy removal later.
Step 2: Mix the Dry and Wet Ingredients
Whisk the flour, baking powder, baking soda, and salt in a medium bowl to evenly distribute the leavening agents and salt. Meanwhile, in a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy—this step is crucial for a delicate crumb. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla, then alternate adding the flour mixture and buttermilk to the bowl, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter which could make the cake tough.
Step 3: Create the Cinnamon Sugar Filling
In a small bowl, combine the melted butter, brown sugar, and cinnamon until smooth and well blended. The sugar should dissolve slightly in the butter, creating a beautiful, rich filling. If you want a bit of crunch and extra flavor, toss in your chopped pecans or walnuts here—they add a perfectly nutty contrast.
Step 4: Assemble the Cake and Filling
Pour the cake batter evenly into your prepared pan and spread it gently with a spoon or spatula. Now for the magic: dollop spoonfuls of the cinnamon sugar mixture on top and use a spatula or spoon to swirl it into the batter slightly. This will create those signature cinnamon roll swirls, rich pockets of cinnamon sweetness that melt into every bite.
Step 5: Bake to Golden Perfection
Bake your creation in the preheated oven for about 30 to 35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out mostly clean with maybe a few moist crumbs. The cake will rise and puff beautifully, and you’ll start to see the cinnamon swirl peeking through the golden surface, enticing anyone nearby to grab a slice.
Step 6: Whisk Together the Glaze
While the cake is baking, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth and creamy. If you prefer a thicker glaze, add a bit more powdered sugar; for a thinner drizzle, add milk a teaspoon at a time. This glaze is your finishing touch, adding a sweet, glossy crown that enhances every bite.
Step 7: Cool, Glaze, and Serve
Allow the cake to cool for 10 to 15 minutes once it’s out of the oven; this resting time helps the cake set and keeps the glaze from melting away. Drizzle the glaze generously over the top, cutting the cake into squares once the glaze is set. Serve warm or at room temperature and enjoy the blissful blend of cinnamon, sugar, and buttery cake in every forkful.
How to Serve Brown Sugar Cinnamon Roll Cake Recipe
Garnishes
Although this cake shines on its own, you can add a few simple garnishes to take it next-level. A sprinkle of chopped toasted nuts adds crunch and visual appeal, or a dusting of cinnamon powder enhances the warm spice aroma. For an extra indulgence, a few dollops of whipped cream or a side drizzle of caramel sauce can make your serving feel extra special.
Side Dishes
Pair your Brown Sugar Cinnamon Roll Cake with some fresh fruit like sliced berries or a fruit compote to balance the richness. A steaming cup of coffee, chai latte, or warm spiced tea complements the cinnamon and sugar flavors perfectly, turning your snack into a delightful mini celebration.
Creative Ways to Present
Want to impress guests or brighten up a brunch table? Serve the cake in individual ramekins or mini baking dishes with a swirl of glaze and a few nuts on top. You can also layer pieces of the cake with cream cheese frosting and fresh fruit to create an elegant trifle. Presenting the cake on a beautiful platter surrounded by fresh flowers or cinnamon sticks makes for a charming rustic centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the cake in an airtight container at room temperature for up to two days to keep it moist and fresh. Wrapping individual slices tightly in plastic wrap will help maintain the texture. Refrigerating is possible but can dry out the cake unless properly wrapped and sealed.
Freezing
This Brown Sugar Cinnamon Roll Cake Recipe freezes beautifully. Once cooled, wrap the cake tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe container. It will keep up to three months. When you’re ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
To revive that just-baked taste, warm slices of the cake in the microwave for about 15 seconds or in a preheated oven at 300°F (150°C) for 10-15 minutes. Warm cake with the glaze slightly melted creates that irresistible cinnamon roll effect once again.
FAQs
Can I use regular milk instead of buttermilk?
Absolutely! You can substitute whole milk for buttermilk in this recipe. For a closer tangy effect, add a teaspoon of lemon juice or vinegar to the milk and let it sit for 5 minutes before using.
What kind of nuts work best in this recipe?
Pecans and walnuts both pair wonderfully with the cinnamon and brown sugar flavors. You can choose your favorite or leave them out entirely if you prefer a nut-free cake.
Can I make this cake gluten-free?
Yes, but you’ll want to swap the all-purpose flour for a gluten-free baking flour blend that includes xanthan gum to help with structure. The texture might vary slightly but should still be delicious.
Is it possible to double this recipe for a larger pan?
You can double the ingredients for a larger pan, but be mindful of baking times. A deeper cake might need more time to bake through; check doneness with a toothpick and adjust accordingly.
How do I adjust the glaze if I want it dairy-free?
Swap the milk in the glaze for any plant-based milk such as almond, oat, or coconut milk. The texture and sweetness will remain wonderfully creamy but dairy-free.
Final Thoughts
This Brown Sugar Cinnamon Roll Cake Recipe truly brings all the warmth and sweetness of a cinnamon roll into an effortless cake form that everyone will adore. Whether you’re baking for family, friends, or just treating yourself, it’s a cozy and comforting dessert that’s as satisfying as it is delicious. Give it a try – you might just find your new go-to for breakfast or dessert that feels like a sweet hug in every bite.
Print
Brown Sugar Cinnamon Roll Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Brown Sugar Cinnamon Roll Cake captures the delightful flavors of classic cinnamon rolls in a moist, fluffy cake form. Swirled with a rich brown sugar cinnamon filling and topped with a sweet vanilla glaze, this dessert is perfect for sharing at gatherings or enjoying with a cup of coffee.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk (or whole milk)
For the Cinnamon Filling:
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (or more for desired consistency)
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick during baking.
- Prepare Dry and Wet Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Make Cinnamon Filling: In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon until smooth. If desired, fold in the chopped nuts to add texture and flavor.
- Assemble Cake: Pour the cake batter into the prepared pan and spread it out evenly. Spoon or use an offset spatula to swirl the cinnamon sugar filling over the top of the batter. The filling will sink slightly, creating a beautiful cinnamon roll swirl effect.
- Bake the Cake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with few moist crumbs. The cake will puff up, and the cinnamon swirl will be visible on the surface.
- Prepare Glaze: While the cake bakes, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust consistency by adding more powdered sugar for thickness or milk for thinness.
- Cool and Glaze: Allow the cake to cool for 10-15 minutes before drizzling the glaze evenly over the top. Cut the cake into squares and serve warm or at room temperature.
Notes
- Use buttermilk for a tender crumb, but whole milk is a suitable substitute.
- Chopped nuts in the filling add crunch and flavor but can be omitted for a nut-free version.
- The glaze consistency can be adjusted to preference; thicker glaze creates a more pronounced topping, while thinner glaze soaks into the cake slightly.
- This cake is best enjoyed the day it’s made but can be stored covered at room temperature for up to 2 days.
- For a deeper cinnamon flavor, consider adding a pinch of nutmeg to the cinnamon filling.
