The Copycat Cinnabon Cinnamon Roll Cake is a dessert that captures the irresistible flavors of the famous Cinnabon cinnamon rolls but in a cake form. Perfect for those who love the warm, gooey goodness of a cinnamon roll, this cake is soft, moist, and rich with layers of cinnamon and brown sugar, topped with a decadent cream cheese glaze. It’s an ideal treat for brunch, dessert, or any occasion that calls for a comforting, indulgent treat. The combination of cinnamon, butter, and sugar creates a mouthwatering experience that’s hard to resist, and by making it in cake form, you get the deliciousness of cinnamon rolls without all the rolling and rising that typically goes into the classic recipe. With this cake, you can enjoy a slice of cinnamon heaven in a fraction of the time!
The History of Cinnabon Cinnamon Rolls
Cinnabon, the popular cinnamon roll chain, was founded in 1985 by Rich Komen and Greg Komen, two brothers who wanted to create a unique, delicious experience for cinnamon roll lovers. The goal was to create a fresh, warm, gooey, cinnamon-infused treat that would appeal to the masses. Over the years, Cinnabon became an iconic brand, known for its signature cinnamon rolls that are made with a special blend of ingredients that create the perfect balance of sweetness, spice, and softness. Their rolls are also famous for their icing, which is generously drizzled over the top, making them irresistible. Since then, Cinnabon has expanded globally, and people all over the world have come to associate these warm, cinnamon-scented rolls with comfort, indulgence, and happiness. The Copycat Cinnabon Cinnamon Roll Cake is a homemade twist on this beloved treat, allowing fans of the iconic rolls to replicate the flavor at home.
Ingredients Breakdown
To make the Copycat Cinnabon Cinnamon Roll Cake, you’ll need several key ingredients that work together to create the perfect flavor and texture. For the cake itself, you will need flour, sugar, baking powder, baking soda, salt, and milk, along with eggs to provide structure and moisture. The cake also requires sour cream to make it extra moist and tender. The cinnamon swirl is made by combining melted butter, brown sugar, and ground cinnamon, which is then swirled into the batter for that signature Cinnabon flavor. For the cream cheese glaze, you’ll need cream cheese, powdered sugar, butter, and vanilla extract. This glaze is rich, tangy, and sweet, and it perfectly complements the sweetness of the cake and the cinnamon swirl. Together, these ingredients combine to create the ultimate cinnamon roll experience in cake form.
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal later.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the wet ingredients: milk, eggs, sour cream, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- In a small bowl, mix together the melted butter, brown sugar, and cinnamon for the swirl.
- Pour half of the batter into the prepared baking dish and spread it out evenly. Then drizzle the cinnamon-sugar mixture over the batter in an even layer.
- Add the remaining batter on top of the cinnamon swirl, spreading it evenly to cover the swirl.
- Use a butter knife to gently swirl the cinnamon-sugar mixture into the batter, creating a marbled effect.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the cream cheese glaze by beating together cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
- Once the cake is done, allow it to cool for a few minutes before drizzling the cream cheese glaze over the top.
- Slice and serve! Enjoy the decadent, gooey, cinnamon-filled goodness of your Copycat Cinnabon Cinnamon Roll Cake.
Tips for the Perfect Copycat Cinnabon Cinnamon Roll Cake
- Make sure your butter and cream cheese for the glaze are softened to room temperature before mixing. This will ensure that your glaze is smooth and lump-free.
- Don’t overmix the batter. Overmixing can result in a dense cake, so mix until just combined for a lighter, fluffier texture.
- When swirling the cinnamon-sugar mixture into the batter, don’t overdo it. A light swirl is all that’s needed to create the marbled effect.
- For an even more decadent experience, consider adding a bit of cinnamon to the cream cheese glaze for an extra layer of flavor.
- If you prefer a sweeter glaze, you can increase the amount of powdered sugar in the glaze, but be sure to taste it and adjust to your liking.
- You can prepare the cake the night before and refrigerate it, then warm it up in the oven for a few minutes before serving. This cake can also be frozen for up to 3 months and reheated when you’re ready to enjoy it.
Variations and Customizations
While this recipe is already indulgent, there are plenty of ways to customize it to your taste. For a nutty twist, try adding chopped pecans or walnuts to the cinnamon swirl mixture. You can also experiment with different spices—add a pinch of nutmeg, allspice, or cardamom for a unique flavor profile. If you’re not a fan of cream cheese, you can replace the cream cheese glaze with a simple powdered sugar glaze or even a chocolate glaze for a more decadent twist. For a more caramel-like flavor, try adding a drizzle of caramel sauce on top of the glaze or in between the layers of cake and cinnamon swirl. You can also make this cake in individual muffin tins for single-serving portions. Top each with a little extra glaze for that signature Cinnabon experience!
Health Considerations and Nutritional Value
While the Copycat Cinnabon Cinnamon Roll Cake is undeniably delicious, it’s also quite rich, and it’s best enjoyed as an occasional treat. The cake contains sugar, butter, and cream cheese, all of which contribute to its high calorie and fat content. The cake does provide a small amount of protein due to the eggs and sour cream, and it also contains a good amount of carbohydrates due to the flour and sugar. To make this dessert a bit lighter, you can experiment with reducing the sugar or using a healthier fat alternative, such as Greek yogurt in place of sour cream. However, this recipe is meant to be indulgent, and it’s best enjoyed in moderation. If you’re watching your calorie intake, consider cutting smaller portions, or enjoy it as a special treat for holidays or celebrations.
FAQ
Can I make this cake ahead of time?
Yes, you can make this cake the night before and refrigerate it. Just warm it up in the oven before serving.
Can I freeze this cake?
Yes, this cake freezes well for up to 3 months. Make sure to wrap it tightly in plastic wrap and foil before freezing.
Can I make this cake gluten-free?
You can try using a gluten-free flour blend as a substitute for regular flour, though the texture may vary slightly.
Can I make the glaze without cream cheese?
Yes, you can substitute the cream cheese glaze with a powdered sugar glaze or a caramel glaze for a different flavor.
Can I add nuts to the cake?
Yes, chopped pecans or walnuts would make a great addition to the cinnamon swirl for added texture and flavor.
Copycat Cinnabon Cinnamon Roll Cake
Ingredients
Cake Ingredients:
- 3 cups all-purpose flour
- 1 ½ cups milk
- 1 cup white sugar
- 2 large eggs
- 4 teaspoons baking powder
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ¼ cup melted butter
Cinnamon Layer:
- 1 cup softened butter
- 1 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
Glaze:
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- For the white cake layer: In a large bowl, combine 3 cups of flour, milk, white sugar, eggs, baking powder, 2 teaspoons of vanilla extract, and salt. Stir until the mixture is smooth and well-blended. Add in the ¼ cup of melted butter and mix until fully incorporated. Pour the batter into the prepared baking pan.
- For the cinnamon layer: In a separate large bowl, beat together 1 cup of softened butter, brown sugar, 2 tablespoons of flour, and cinnamon until smooth. Drop spoonfuls of the cinnamon mixture evenly over the batter in the baking pan.
- Using a knife, gently swirl the cinnamon mixture into the cake batter to create a marbled effect.
- Bake the cake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out nearly clean.
- For the glaze: In a large bowl, whisk together the confectioners’ sugar, milk, and 1 teaspoon of vanilla extract until smooth.
- Once the cake is done, drizzle the glaze over the warm cake. Serve and enjoy!