Description
A deliciously soft and creamy cinnamon roll cake that combines the flavors of cinnamon rolls with a rich cream filling, perfect for any occasion.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup (240 ml) milk
- 2 large eggs
- ½ cup (115 g) unsalted butter, melted
- 1 tsp vanilla extract
- ½ cup (100 g) brown sugar
- 2 tbsp ground cinnamon
- ¼ cup (60 g) unsalted butter, softened
- 1 ½ cups (360 ml) heavy cream
- ½ cup (100 g) cream cheese, softened
- ½ cup (60 g) powdered sugar
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Add milk, eggs, melted butter, and vanilla extract. Mix until smooth.
- In a small bowl, combine brown sugar, cinnamon, and softened butter into a paste.
- Pour half of the batter into the pan.
- Spread half of the cinnamon mixture in a spiral pattern.
- Top with the remaining batter, then swirl the rest of the cinnamon mixture on top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
- In a chilled bowl, whip the heavy cream until soft peaks form.
- Add cream cheese, powdered sugar, and vanilla. Beat until fluffy and smooth.
- Slice the cake horizontally in half.
- Spread the cream filling evenly over the bottom layer, then place the top back on.
- Dust the cake with powdered sugar before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a richer flavor, use dark brown sugar in the cinnamon swirl.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg