If you’ve ever wished you could enjoy the warm, comforting flavor of cinnamon rolls without all the rolling and waiting, this Brown Sugar Cinnamon Roll Cake Recipe is your new best friend. Imagine a tender, moist cake infused with cinnamon sugar swirls and topped with a luscious glaze that perfectly mimics the beloved breakfast classic. It’s easy to prep, bakes in no time, and turns out a delicious treat that’s perfect for sharing with family or impressing guests at brunch. This recipe truly captures all the nostalgia and cozy sweetness of cinnamon rolls in one simple cake, making it a must-try for any sweet tooth.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential in building the perfect balance of texture and flavor. From the tender crumb of the cake to the buttery cinnamon filling and that irresistible glaze, each component plays a key role.
- 2 cups all-purpose flour: The base for a soft, fluffy cake texture.
- 2 tsp baking powder: Helps the cake rise and become light.
- 1/2 tsp baking soda: Enhances leavening and tenderness.
- 1/2 tsp salt: Balances sweetness and enhances flavor.
- 1/2 cup unsalted butter, softened: Adds richness and moisture to the cake.
- 1 cup granulated sugar: Sweetens and contributes to tender crumb.
- 2 large eggs: Binds ingredients and provides structure.
- 1 tsp vanilla extract: Boosts the overall flavor with warm notes.
- 1 cup buttermilk or whole milk: Keeps the cake moist and tender.
- 1/2 cup unsalted butter, melted (for filling): Creates the gooey cinnamon swirl effect.
- 1 cup packed brown sugar (for filling): Adds deep caramel sweetness essential for cinnamon rolls.
- 2 tbsp ground cinnamon (for filling): The star spice, delivering warmth and aroma.
- 1/2 cup chopped pecans or walnuts (optional): Adds a delightful crunch and nutty flavor.
- 1 cup powdered sugar (for glaze): Sweet and smooth topping to finish the cake.
- 2 tbsp milk (for glaze): Adjusts glaze consistency for perfect drizzling.
- 1/2 tsp vanilla extract (for glaze): Adds a sweet fragrance to the glaze.
How to Make Brown Sugar Cinnamon Roll Cake Recipe
Step 1: Preheat and prepare your pan
Start by preheating your oven to 350°F (175°C). While it warms, grease and flour a 9×13-inch baking pan to ensure your cake won’t stick and will come out perfectly clean after baking.
Step 2: Mix your dry and wet ingredients
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl—it’s important all your dry ingredients are well combined so the cake bakes evenly. In a separate large bowl, beat the softened butter and granulated sugar until fluffy and light, about 2 to 3 minutes. Then add eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients, and mix until just combined. This careful mixing keeps the cake tender and moist.
Step 3: Prepare the cinnamon sugar filling
In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon until smooth and fully combined. If you love a bit of crunch, gently fold in the chopped pecans or walnuts here. This mixture is going to make the magic happen by sinking and swirling into the cake batter.
Step 4: Assemble the cake batter and cinnamon filling
Pour the cake batter evenly into the prepared baking pan. Then, using a spoon or an offset spatula, spread the cinnamon sugar mixture on top, swirling it around slightly to create those signature cinnamon roll patterns. You’ll notice the filling sinks slightly into the batter while baking, giving you luscious pockets of cinnamon in every bite.
Step 5: Bake until golden perfection
Place your pan in the oven and bake for 30 to 35 minutes. The cake should puff up nicely and have a golden surface where the cinnamon swirl is visible. Insert a toothpick into the center to check doneness; it should come out clean or with a few moist crumbs. This step ensures a perfectly baked cake that’s neither dry nor undercooked.
Step 6: Prepare the luscious glaze
While the cake is baking, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the consistency by adding more powdered sugar if you want it thicker, or a bit more milk if you prefer a thin, drizzly glaze. This glaze is the cherry on top, adding sweetness and a glossy finish to your cinnamon star.
Step 7: Cool, glaze, and enjoy!
Once baked, allow the cake to cool in the pan for 10 to 15 minutes. Drizzle the glaze generously over the warm cake so it melts slightly into the swirls. Then cut into squares and serve your irresistible Brown Sugar Cinnamon Roll Cake Recipe fresh and warm for the ultimate treat.
How to Serve Brown Sugar Cinnamon Roll Cake Recipe
Garnishes
A dusting of powdered sugar or a sprinkle of cinnamon on top can elevate the appearance and add subtle extra flavor. For a bit of indulgence, top each slice with a dollop of whipped cream or a scoop of vanilla ice cream, letting the warm cake melt the creamy cold delight into a perfect bite.
Side Dishes
This cake pairs beautifully with fresh fruit such as sliced apples or berries, which add a refreshing contrast to its rich sweetness. A hot cup of coffee or a spiced chai latte also complements the cinnamon flavors incredibly well, making your snack or breakfast feel like a cozy café moment at home.
Creative Ways to Present
Try serving this cake in small mason jars layered with whipped cream for a charming dessert parfait, or cut into bite-sized squares for a crowd-pleasing party platter. You could even drizzle some caramel sauce or melted chocolate over the glaze for a decadent twist that will wow guests visually and on the palate.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Brown Sugar Cinnamon Roll Cake Recipe wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. This helps maintain moisture so the cake stays soft and delicious.
Freezing
You can freeze this cake by wrapping it well in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator and bring to room temperature before serving.
Reheating
To enjoy the cake warm again, reheat slices in the microwave for 15 to 20 seconds or in a 350°F oven for about 10 minutes. This simple step brings back that freshly-baked warmth and improves the glaze’s ooey-gooey texture.
FAQs
Can I use regular milk instead of buttermilk?
Yes! If you don’t have buttermilk on hand, whole milk works great. For a touch of extra tenderness, add a teaspoon of lemon juice or vinegar to the milk and let it sit for 5 minutes before using it as a buttermilk substitute.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a high-quality gluten-free flour blend that is suitable for baking. Just be sure the blend contains xanthan gum or another binding agent to keep the texture just right.
What nuts work best in the cinnamon filling?
Pecans and walnuts are classic choices since their buttery flavor pairs beautifully with cinnamon and brown sugar, but feel free to experiment with almonds or hazelnuts if you prefer a different crunch or flavor profile.
Can I double this recipe for a larger crowd?
Yes, you can double the ingredients and bake in a larger pan or two pans. Just keep an eye on baking time, as it might need a little longer. Test doneness with a toothpick as usual to ensure it’s baked through.
Is this cake best eaten warm or cold?
While it tastes wonderful at room temperature, the Brown Sugar Cinnamon Roll Cake Recipe shines best when served slightly warm, fresh from the oven or reheated. The warmth intensifies the cinnamon flavor and softens the glaze wonderfully.
Final Thoughts
This Brown Sugar Cinnamon Roll Cake Recipe is truly a joyful discovery for anyone who adores cinnamon rolls but loves a quick and fuss-free dessert even more. It offers all that cozy cinnamon sweetness in a beautifully simple cake form that’s bursting with flavor and warmth. I can’t recommend it enough—grab your ingredients, preheat your oven, and get ready to fall in love with this scrumptious treat that will surely become a regular favorite in your kitchen!
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 is a delightful twist on classic cinnamon rolls, featuring a moist cake base swirled with a rich cinnamon brown sugar filling and topped with a sweet vanilla glaze. Perfect for breakfast, brunch, or dessert, this cake combines the comforting flavors of cinnamon rolls into an easy-to-make sheet cake ideal for serving a crowd.
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 and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan thoroughly to prevent sticking.
- Mix dry and wet ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each. Stir in vanilla extract. Gradually add dry ingredients to wet mixture in batches alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined to avoid overmixing.
- Prepare cinnamon filling: In a small bowl, blend melted butter, brown sugar, and cinnamon until smooth. Stir in nuts if using.
- Assemble the cake: Pour the cake batter into the prepared pan and spread evenly. Spoon the cinnamon sugar filling over the batter and use a spoon or offset spatula to gently swirl it into the batter, creating a cinnamon roll swirl effect.
- Bake the cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake will rise and the cinnamon swirls will become visible on top.
- Make the glaze: While the cake bakes, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust thickness by adding more powdered sugar or milk as needed.
- Cool and glaze: Allow the cake to cool for 10-15 minutes in the pan. Drizzle the glaze evenly over the warm cake. Cut into squares, serve, and enjoy!
Notes
- You can use whole milk instead of buttermilk if unavailable; the cake will still be delicious but slightly less tangy.
- To make the cake nut-free, simply omit the pecans or walnuts in the cinnamon filling.
- For a thicker glaze, add more powdered sugar; for a thinner glaze, add more milk gradually.
- This cake is best enjoyed the day it is made but can be stored covered at room temperature for up to 2 days.
- Reheat slices briefly in the microwave for a warm, comforting treat.
