Delicious Cinnabon Cake is a moist, cinnamon-swirled dessert inspired by the flavors of classic Cinnabon cinnamon rolls.
This cake features a soft, buttery base infused with cinnamon and sugar, creating that signature gooey cinnamon layer in every bite.
Topped with a sweet cream cheese or vanilla glaze, the cake captures all the indulgent elements of a Cinnabon roll but in a simpler, easy-to-make form.
Perfect for breakfast, brunch, or dessert, this cake delivers warm, comforting flavors that are sure to satisfy any sweet tooth!
INGREDIENTS:
2 cups flour
1 cup white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 glass milk
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsalted butter
the frosting of cream cheese:
1/2 cup salted butter
8 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
INSTRUCTIONS:
Preheat the oven to one hundred seventy-five degrees Celsius (350°F).
Grease a 9×13
pan and whisk the flour, sugar, baking powder, and salt in a large mixing bowl until well combined.
In another bowl, whisk the milk, eggs and vanilla extract until smooth. mix well.
Then slowly add the melted butter and mix until you get a smooth dough.
In a separate bowl, combine light brown sugar, ground cinnamon, and cinnamon swirl mixture. Mix well until smooth.
Pour half of the cake batter into the prepared pan and distribute evenly throughout the pan.
Pour the cinnamon mixture onto the dough and mix it into the dough using a spatula.
Pour the remaining cake batter over the cinnamon swirl layer and distribute evenly.
Bake in the preheated oven for 35 minutes.
Prepare the cream cheese.
Mix butter and cream cheese.
Add powdered sugar and vanilla extract and continue beating until creamy and well combined.
Once baked, remove the cake from the oven and let it cool for about 10 minutes.
Follow up with a layer of cold cream cheese on top of this warm dessert.
Wait for your cake to cool completely before cutting it into pieces.
Here are some variations and tips to make your Delicious Cinnabon Cake even better:
Variations:
Cream Cheese Swirl:
Add dollops of softened cream cheese throughout the cake batter before baking, swirling it in with a knife for a rich, tangy layer.
Nutty Crunch:
Fold chopped pecans or walnuts into the cinnamon-sugar filling or sprinkle them on top of the cake before baking for a delightful crunch.
Caramel Drizzle:
Drizzle a homemade or store-bought caramel sauce over the cake after it’s baked to elevate the sweetness and create a caramel-cinnamon combination.
Apple Cinnamon:
Add diced apples to the batter for an apple-cinnamon variation.
The apples will add moisture and complement the cinnamon flavor beautifully.
Pumpkin Spice Twist:
For a fall-inspired cake, substitute part of the cinnamon with pumpkin spice in both the batter and the swirl. You could also mix a bit of pumpkin puree into the batter.
Gluten-Free Version:
Replace regular flour with a gluten-free flour blend, adjusting the liquid if necessary to maintain the cake’s moisture and texture.
Chocolate Lovers’ Version:
Add chocolate chips to the batter or create a chocolate-cinnamon swirl for a unique, indulgent twist.
Overnight Cinnabon Cake:
Prepare the cake batter and swirl the night before, then cover and refrigerate. The next morning, bake it fresh for an easy breakfast treat.
Tips:
Room Temperature Ingredients:
Ensure the butter, eggs, and milk are at room temperature for a smoother batter and more even baking.
Don’t Overmix:
When mixing the batter, be careful not to overmix. Overmixing can result in a dense, tough cake instead of a light and fluffy texture.
Layer the Cinnamon Swirl:
For a more defined cinnamon swirl, layer half the cake batter, add the cinnamon filling, and then top with the remaining batter.
Swirl gently with a knife to create the signature pattern.
Avoid Overbaking:
Keep an eye on the baking time. The cake should be moist in the center, so start checking a few minutes before the recommended time to avoid overbaking and drying out the cake.
Glaze While Warm:
Pour the cream cheese or vanilla glaze over the cake while it’s still warm. This allows the glaze to seep into the cake, making it extra moist and flavorful.
Extra Cinnamon Sugar:
If you love extra cinnamon flavor, sprinkle additional cinnamon-sugar mixture on top of the glaze after it’s applied for a slightly crunchy, sweet topping.
Use a Springform Pan:
For easier removal and a beautiful presentation, bake the cake in a springform pan.
These variations and tips will help you make a truly indulgent Cinnabon Cake that can be customized to your taste and perfected with the right techniques!
To store your Delicious Cinnabon Cake and keep it fresh, follow these steps:
Short-Term Storage (1-3 Days):
Cool Completely: Allow the cake to cool completely before storing to prevent condensation and sogginess.
Cover Tightly:
Store the cake in an airtight container or wrap it tightly in plastic wrap. If the cake has a glaze, make sure to cover it gently to avoid smudging the glaze.
You can also keep the cake in the original baking pan, covered with aluminum foil or plastic wrap.
Room Temperature:
If you plan to eat the cake within 1-2 days, it can be stored at room temperature in a cool, dry place.
Refrigerate (3-5 Days):
For longer storage (up to 5 days), place the cake in the refrigerator.
Refrigeration helps extend freshness, especially if the cake has a cream cheese glaze.
Long-Term Storage (Freezing for up to 3 Months):
Cool Completely: Make sure the cake has completely cooled before freezing to prevent ice crystals from forming.
Wrap in Layers:
For best results, wrap individual slices or the whole cake tightly in plastic wrap.
Then, wrap it again in aluminum foil or place it in a freezer-safe ziplock bag to prevent freezer burn.
Label and Date:
Label the wrapped cake with the date to keep track of how long it has been in the freezer.
The cake can be frozen for up to 3 months.
Reheating the Cake:
Room Temperature:
If stored at room temperature or in the refrigerator, simply let the cake come to room temperature before serving, or warm it in the microwave for 10-15 seconds.
Reheating Frozen Cake:
Thaw frozen cake in the refrigerator overnight or at room temperature for a few hours.
To warm it, place the cake in a preheated oven at 325°F (160°C) for about 10-15 minutes, or microwave individual slices for 20-30 seconds.
By storing the cake properly, you can keep it fresh and flavorful, ensuring it’s ready to enjoy whenever you want!