Cinnamon Roll Cheesecake Recipe
Decadent cinnamon roll cheesecake combining gooey cinnamon swirls with creamy cheesecake. Step-by-st...
5055
total time
12
servings
350 kcal
calories
Introduction
This cinnamon roll cake combines soft, yeasted cinnamon roll flavors with the ease of a sheet cake and comfort today. It is perfect for brunches, celebrations, or an indulgent weekend breakfast with coffee and family gathered around sharing warm slices. The cake channels classic cinnamon rolls through a swirled cinnamon sugar layer and a sticky, tender crumb throughout for satisfying. Unlike individual buns, this version is faster to assemble, reliably bakes evenly, and slices into crowd pleasing portions every time. The recipe balances yeast fermentation with a gentle rise, creating airy layers while maintaining enough structure for slicing and serving. A simple glaze finishes the cake, melting into crevices and adding a sweet vanilla brightness to each warm bite delight. This article provides step by step instructions, troubleshooting tips, timing guidance, and variations to suit different kitchens skill levels easily. No special equipment is required beyond basic bakeware, and substitutions are offered for dietary preferences like dairy or refined sugar. Follow the timeline and visual cues rather than exact minutes to accommodate oven variations and altitude differences for best results. You will finish with a golden cake that tastes like warm cinnamon rolls, buttery, aromatic, and irresistibly tender to slice.
Gathering Ingredients
Start by assembling high quality ingredients: bread flour or all purpose, yeast, milk, butter, sugar, eggs, and spices like cinnamon. Using bread flour will yield slightly chewier structure and better rise, but all purpose flour works fine for home bakers. Active dry or instant yeast work; proof active yeast in warm milk while instant can mix into dry ingredients seamlessly. Cinnamon for the swirl should be aromatic and fresh; combine with brown sugar for a gooey, caramel like filling layer. For richness, use full fat dairy when possible, though milk alternatives and vegan butter can substitute in dairy free adaptations. Salt is essential to balance sweetness and strengthen gluten; do not skip it even in sweet baked goods like cake. Eggs add richness and structure; for egg free versions, increase milk and use ground flaxseed as an egg replacer nicely. Choose unsalted butter to control salt; melt a portion for the dough and reserve some for brushing and flavor later. Vanilla extract, a pinch of nutmeg, or orange zest are optional additions that complement cinnamon and brighten the flavor profile. Finally, prepare a powdered sugar glaze with milk and vanilla to pour warm over the cake, creating that sticky finish.
Equipment and Prep
Before mixing, preheat the oven and ready your baking pan, ideally a nine by thirteen inch or similar sized pan. Grease the pan thoroughly and line with parchment for easy removal and cleaner slices after the cake has finished baking. You will need basic tools: mixing bowls, whisk, rubber spatula, optional dough hook or stand mixer, and measuring spoons too. A thermometer helps ensure milk for proofing is warm but not hot, typically between 100 and 110 degrees Fahrenheit range. If using active dry yeast, bloom it in warm milk with a pinch of sugar and wait for foamy activity. Measure flour accurately by spooning and leveling, or use a kitchen scale for consistent results across different batches and ovens. Allow dough or batter to rest when directed; this improves gluten development and flavor as yeast ferments and aromas deepen. Line a cooling rack near your work area so the finished cake can cool briefly before glazing and avoid sogginess. Have parchment or plastic wrap ready to cover dough during rises, preventing a skin and preserving a consistent texture throughout. Gathering equipment and setting a tidy station before starting speeds the process, reduces spills, and makes baking more enjoyable overall.
Batter and Swirl
Make the dough or enriched batter by combining warm milk, yeast, sugar, melted butter, eggs, and flour to soft consistency. If the recipe calls for kneading, do so until the dough is smooth and slightly elastic, usually five to ten. For a quicker method, use a mixer with a dough hook at low speed to develop gluten while avoiding overwork. Spread the batter evenly in the prepared pan, making a level base that will accept the cinnamon sugar filling easily. Mix brown sugar with cinnamon, optionally adding melted butter to create a spreadable paste for a gooey swirl effect inside. If rolling, roll dough into a rectangle, spread filling, then roll tightly and slice into even sections for baking later. For a sheet cake approach, create simple swirls by dragging a knife through the batter in a figure eight pattern. Cover the pan loosely to proof when needed, watching for the dough to puff but not to double in size. Adjust baking time if you use a glass or dark pan since those materials absorb heat faster, and check doneness with a skewer before serving. Let the baked cake cool briefly so the glaze can set and the crumb stabilizes, ensuring cleaner slices and shine and also shine beautifully.
Baking and Timing
Preheat your oven to the recipe temperature, usually between 350 and 375 degrees Fahrenheit depending on batter thickness and pan. Bake time varies with batter depth; shallow pans bake faster, while thick pans need longer, lower heat to avoid burning. Begin checking doneness five to ten minutes before minimum time by inserting a skewer to test for moist crumbs, not wet. If topping with nuts or coarse sugars, add them in the last five minutes to avoid overbrowning while preserving crunch. Convection ovens may shorten bake times; reduce temperature by twenty five degrees or lower time and watch for golden color. High altitude requires adjustments: increase liquid, decrease sugar slightly, and monitor rise to prevent collapse after baking in your oven. Tent with foil if the top browns too quickly, removing it for the final ten minutes to restore color evenly. After baking, allow the cake to rest so juices redistribute and the structure firms, making cutting easier and slices cleaner. Aim for internal temperature near 190 degrees Fahrenheit; this indicates an enriched crumb is set without becoming dry or overbaked. Remember ovens vary; note the time and temperature that worked for your rack position and repeat adjustments in future bakes.
Glaze and Finishing
A simple glaze blends powdered sugar with milk and vanilla until pourable, thin enough to drizzle but clingy and rich. Heat milk slightly before adding to powdered sugar to help dissolve lumps, but avoid boiling that thins consistency and taste. For a tangy glaze, substitute half the milk with cream cheese softened, whisking until smooth for a thicker finish option. Glaze the warm cake so icing melts into cracks, filling pockets and forming a shiny, sweet surface that gleams beautifully. Sprinkle toasted nuts, coarse sugar, or cinnamon on top immediately after glazing for texture contrast and an attractive finish presentation. Chill briefly to set the glaze for cleaner slices, but serve slightly warm to enjoy the gooey interior and soft crumb. For a richer finish, brush melted butter on warm slices before serving; this enhances mouthfeel and deepens buttery flavor notes. If adding fruit glaze or caramel, ensure it is thick enough not to run excessively, spooning carefully to maintain swirls. Dust with powdered sugar for a classic look when glaze is absent, using a fine sieve for an even finish. Garnish minimally to let the cake shine; a few cinnamon sticks or orange zest rings convey elegance without overwhelming flavors.
Serving and Storage
Slice the cake with a sharp knife, wiping between cuts for neat portions, and serve warm or at room temperature. Leftovers keep well; store in an airtight container at room temperature for two to three days to preserve moisture flavor. For longer storage, freeze individual slices wrapped tightly in plastic then foil to prevent freezer burn and maintain texture well. Reheat slices gently in a low oven or briefly in a microwave to revive gooey centers, finishing with fresh glaze. If serving to a crowd, cut bite sized pieces or large wedges for plated desserts accompanied by whipped cream option. Label frozen portions with date and contents to track freshness; thaw overnight in the fridge for best texture. To refresh a stale slice, sprinkle a little water and warm it, which releases moisture and softens the crumb quickly. Serve with coffee, tea, or milk; pair the cake with fruit salad, scrambled eggs, or savory quiches for brunch balance. Note allergens when serving guests; offer nut free and dairy free options, labeling clearly and providing ingredient details for safety. Leftover glaze may separate in the fridge; whisk gently before using and warm slightly to regain pourable consistency if necessary.
Tips, Variations, FAQ
Experiment with fillings like pecan praline, apple cinnamon, or chocolate hazelnut to create variations on the classic cinnamon roll cake. To make vegan cinnamon roll cake, replace butter with vegan margarine, milk with plant milk, and eggs with flax replacers. Add citrus zest to the glaze or dough for brightness; orange and lemon both complement cinnamon and lift flavor complexity. For a taller pull apart cake, cut thicker rolls and pack them closely to bake into a gooey, cohesive loaf. Control sweetness by adjusting glaze thickness or using less sugar in the swirl; balanced recipes taste complex, not cloying usually. If you prefer more buttery texture, increase butter slightly in the dough and fold some into the swirl filling too. Common issues include dense crumb from overfilling or underproofing; adjust rises, check yeast freshness, and avoid heavy flour measuring practices. Sticky centers sometimes indicate underbaking; return to oven for short intervals and test again, allowing time for carryover cooking carefully. If the top sinks after baking, it likely rose too quickly or was underbaked; adjust proof times and oven temperature. Have questions about substitutions or technique? Test small batches when experimenting and keep notes to refine the recipe over time.
Cinnamon Roll Cake ✨
Step-by-step Cinnamon Roll Cake recipe with swirl, glaze, tips, and variations for brunch. Yeasted or quick methods, serving and storage advice included.
total time
5055
servings
12
calories
350 kcal
ingredients
- 🌾 3 cups all-purpose flour
- 🍚 1 cup granulated sugar
- 🧂 4 tsp baking powder
- 🧂 1/2 tsp salt
- 🥛 1 1/2 cups milk
- 🥚 2 large eggs
- 🌿 2 tsp vanilla extract
- 🧈 1/2 cup unsalted butter, melted
- 🧈 1 cup unsalted butter, softened (for cinnamon swirl)
- 🍯 1 cup brown sugar
- 🌾 2 tbsp all-purpose flour
- 🥄 1 tbsp ground cinnamon
- 🍚 2 cups powdered sugar (for glaze)
- 🥛 5 tbsp milk
- 🌿 1 tsp vanilla extract
instructions
- 1️⃣ Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking dish.
- 2️⃣ In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until combined.
- 3️⃣ Add the milk, eggs, vanilla extract, and melted butter to the dry ingredients and mix until the batter is smooth and free of lumps.
- 4️⃣ Pour the cake batter evenly into the prepared baking dish.
- 5️⃣ In a separate bowl, combine softened butter, brown sugar, flour, and cinnamon to make the cinnamon swirl topping; mix until well blended.
- 6️⃣ Drop spoonfuls of the cinnamon swirl mixture onto the surface of the batter, then use a knife or skewer to gently swirl it through the cake batter, creating a marbled effect.
- 7️⃣ Bake the cake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- 8️⃣ While the cake is baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
- 9️⃣ When the cake is done, remove it from the oven and allow it to cool slightly for about 10 minutes.
- 🔟 Drizzle the glaze generously over the warm cake, letting it soak into the swirls for extra flavor.
- 1️⃣1️⃣ Cut the cake into squares and serve warm to enjoy the gooey, cinnamon-sugar twist. For an indulgent touch, add whipped cream or a scoop of vanilla ice cream on the side.
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