Cinnamon Roll Cake
Introduction
Cinnamon Roll Cake is a delightful twist on the classic cinnamon roll, transforming this beloved breakfast treat into a cake form. Perfect for brunch, dessert, or any time you crave something sweet, this cake is moist, flavorful, and topped with a rich glaze. It combines the warm flavors of cinnamon and brown sugar with a tender cake base, making it a perfect choice for gatherings or a cozy family weekend.
Detailed Ingredients with measures
To make Cinnamon Roll Cake, you will need the following ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tablespoon baking powder
– ½ teaspoon salt
– 1 cup milk
– ½ cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
For the cinnamon swirl:
– ½ cup packed brown sugar
– 1 tablespoon ground cinnamon
For the glaze:
– 1 cup powdered sugar
– 2-3 tablespoons milk
– ½ teaspoon vanilla extract
Prep Time
The preparation time for Cinnamon Roll Cake is approximately 15 minutes. This quick prep allows you to mix up the ingredients and get the cake into the oven without taking too much time out of your day.
Cook Time, Total Time, Yield
The cook time for this delicious cake is about 30 to 35 minutes, making the total time from start to finish around 45 to 50 minutes. Once baked, this recipe yields approximately 12 servings, perfect for sharing with friends and family or enjoying throughout the week.
Detailed Directions and Instructions
Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cake starts cooking immediately when placed in the oven.
Prepare the Baking Pan
Grease a 9×13-inch baking dish with non-stick cooking spray or butter. This will prevent the cake from sticking to the pan.
Mix the Cake Batter
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk these dry ingredients together until they are fully blended. Then, add the milk, vegetable oil, eggs, and vanilla extract. Mix well until the batter is smooth and free of lumps.
Transfer the Batter to the Pan
Pour the cake batter into the prepared baking dish, spreading it evenly across the bottom.
Prepare the Cinnamon Swirl
In a separate bowl, mix together the brown sugar and cinnamon. This mixture will create the flavorful swirl in your cake.
Add the Cinnamon Swirl to the Cake
Sprinkle the cinnamon-sugar mixture evenly over the top of the cake batter. Use a knife or a toothpick to gently swirl the mixture into the batter for a marbled effect.
Bake the Cake
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Glaze
While the cake is baking, prepare the glaze by whisking together powdered sugar, vanilla extract, and milk in a medium bowl until smooth.
Cool and Glaze the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Afterward, drizzle the glaze over the top of the warm cake.
Serve and Enjoy
Cut the cake into squares and serve while warm or at room temperature.
Notes
Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Variations
You can add nuts or dried fruits to the cake batter for extra texture and flavor.
Flavor Adjustments
Feel free to adjust the amount of cinnamon in the swirl for a stronger or milder flavor, depending on your preference.
Serving Suggestions
This cake pairs well with coffee or tea, making it a delightful treat for breakfast or dessert.
Cook techniques
Mixing Ingredients
To achieve a smooth and well-blended batter, use a mixing bowl and combine dry ingredients before gradually adding wet ingredients. Mixing thoroughly ensures even distribution of flavors.
Layering for Flavor
When adding the cinnamon-sugar swirl, take care to distribute it evenly throughout the batter. This technique creates beautiful layers that enhance both the flavor and visual appeal of the cake.
Baking Temperature
Set the oven to the appropriate temperature before baking. A preheated oven ensures the cake rises properly and bakes evenly, resulting in a fluffy texture.
Testing for Doneness
Insert a toothpick into the center of the cake to test for doneness. The cake is ready when the toothpick comes out clean or with a few crumbs attached, indicating it’s fully baked without being overcooked.
FAQ
Can I use a different type of flour?
Yes, you can experiment with different flours, but keep in mind that each type may alter the cake’s texture and flavor.
How do I store leftover cake?
To store leftover cinnamon roll cake, cover it tightly with plastic wrap or aluminum foil and keep it at room temperature or in the refrigerator for extended freshness.
Can I freeze this cake?
Yes, cinnamon roll cake can be frozen. Wrap it tightly in plastic wrap and place it in an airtight container before freezing to preserve its texture and flavor.
What can I serve with cinnamon roll cake?
Cinnamon roll cake pairs well with coffee, tea, or even a scoop of vanilla ice cream for an added treat.
Conclusion
The cinnamon roll cake is a delightful blend of cinnamon and cake that offers an indulgent treat perfect for breakfast or dessert. Its easy preparation and delicious flavor profile make it a favorite among many. Don’t hesitate to try this recipe and impress your family and friends with your baking skills.
More recipes suggestions and combination
Coffee Pairing
Serve your cinnamon roll cake with a hot cup of coffee or latte to enhance the flavors and enjoy a cozy breakfast experience.
Fruit Toppings
Consider topping the cake with fresh berries or sliced bananas for a fruity addition that complements the cinnamon flavor.
Glaze Variations
Experiment with different glazes, such as vanilla or maple, instead of the traditional cream cheese icing for a unique twist.
Nut Additions
Incorporate chopped nuts like pecans or walnuts into the cake batter for added texture and a nutty flavor.
Serving Suggestions
Serve slices of the cinnamon roll cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert option.
