Cinnamon Roll Cake Recipe

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A large cinnamon roll in a spiral shape is drizzled with white icing. A bowl with leftover icing and a spoon sits nearby on a wooden surface, next to a blue-and-white checkered cloth—perfect for your favorite cinnamon roll cake recipe.

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5 from 2 votes

This Cinnamon Roll Cake Recipe combines the best of both worlds – the warm, comforting spices of classic cinnamon rolls with the easy, shareable format of a coffee cake that's perfect for entertaining.

Prep Time35

Cook Time20

Rise Time1 30

Total Time2 25

Servings:

Calories: 215kcal

Author: Melissa Griffiths

Equipment

Ingredients

Coffee Cake Dough

2 ½ to 3 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
2 ¼ teaspoons quick rise yeast (1 package)
¾ cup milk
¼ cup water
3 tablespoons butter

Cinnamon Sugar Coating

½ cup sugar
2 tablespoons brown sugar
1 teaspoon cinnamon
½ cup butter (melted)

Glaze

½ cup powdered sugar
1 to 2 teaspoons milk

Instructions

In the bowl of a stand mixer, combine 2 cups flour, 2 tablespoons sugar, salt, and yeast; mix well using the paddle attachment.
2 ½ to 3 cups all-purpose flour, 2 tablespoons sugar, 1 teaspoon salt, 2 ¼ teaspoons quick rise yeast
In a small saucepan or microwave-safe dish, combine ¾ cup milk, water, and butter. Heat to 120° to 130º.
¾ cup milk, ¼ cup water, 3 tablespoons butter
Add warm liquid to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
Switch to the dough hook and mix in the remaining flour a little at a time to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place (80° to 85º) until light and doubled in size, 45 to 60 minutes.
2 ½ to 3 cups all-purpose flour
Grease a 12-inch pizza pan or baking sheet.
In a shallow dish or pie pan, combine nuts (if using), ½ cup sugar, brown sugar, and cinnamon; mix well. Place melted butter in another shallow dish or pie pan.
½ cup sugar, 2 tablespoons brown sugar, 1 teaspoon cinnamon, ½ cup butter
Punch down dough. Turn dough out onto a lightly floured surface. Divide dough into 12 equal pieces and keep pieces covered with plastic wrap.
On a lightly floured surface, roll each piece of dough into a 12-inch long rope. Dip each dough rope in butter and then roll in sugar mixture to coat evenly.
½ cup butter
Place 1 strip in the center of the pan, winding to form a coil. Repeat with remaining dough, placing close together to make a round, flat coffee cake.
Cover; let rise in warm place until doubled in size, 45 to 60 minutes.
Preheat oven to 350º. Uncover coffee cake. Bake 20 to 25 minutes or until golden brown.
Cool 5 minutes on baking sheet. Carefully remove from pan; place on serving plate.
In small bowl, combine glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm coffee cake and serve.
1 to 2 teaspoons milk, ½ cup powdered sugar

Notes

Get the Texture Right: The dough should feel soft and slightly tacky but not sticky when properly kneaded. Add flour gradually during mixing, as humidity can affect how much you need for the perfect texture.

Serving Suggestions: If desired, add ¾ cup finely chopped nuts to the cinnamon sugar coating.

Yeast Options: You’ll want to use quick or instant rise yeast for this recipe. You can use active dry yeast, but you'll need to allow more time for the dough to rise.

Rising Environment: Create an ideal proofing environment by placing your covered dough in an oven with just the light on.

Fresh Glaze: Wait until the cake has cooled for exactly 5 minutes before applying the glaze. This timing allows the glaze to soak in slightly while still maintaining its beautiful drizzled appearance on top.

Nutrition