Introduction to Cinnamon Roll Cake with Vanilla Glaze
There’s something magical about the aroma of freshly baked goods wafting through the house, isn’t there? This Cinnamon Roll Cake with Vanilla Glaze is my go-to recipe for those cozy mornings or when I want to impress friends and family. It’s a delightful twist on traditional cinnamon rolls, combining the best of both worlds: the fluffy cake texture and the sweet, gooey filling we all love. Plus, it’s a quick solution for busy days when you crave something special without spending hours in the kitchen. Trust me, this cake will become a cherished favorite!
Why You’ll Love This Cinnamon Roll Cake with Vanilla Glaze
This Cinnamon Roll Cake with Vanilla Glaze is a dream come true for anyone who loves sweet treats but craves simplicity. It’s incredibly easy to whip up, making it perfect for busy mornings or last-minute gatherings. The taste? Oh, it’s like a warm hug on a plate! With its soft, fluffy texture and rich vanilla glaze, this cake is sure to bring smiles to everyone’s faces. You’ll find yourself making it again and again!
Ingredients for Cinnamon Roll Cake with Vanilla Glaze
Gathering the right ingredients is the first step to creating this delightful Cinnamon Roll Cake with Vanilla Glaze. Here’s what you’ll need:
- All-purpose flour: The backbone of the cake, providing structure and fluffiness.
- Granulated sugar: Adds sweetness to the dough, balancing the flavors perfectly.
- Instant yeast: This little powerhouse helps the dough rise quickly, giving it that light texture.
- Salt: Enhances the overall flavor, making every bite more delicious.
- Warm milk: Activates the yeast and adds moisture; just make sure it’s warm, not hot!
- Large eggs: They bind the ingredients together and contribute to the cake’s richness.
- Unsalted butter: Softened butter adds a creamy texture to the dough and filling.
- Brown sugar: This is the secret to that gooey, caramel-like filling that everyone loves.
- Ground cinnamon: The star of the show! It brings warmth and that classic cinnamon roll flavor.
- Powdered sugar: Essential for the sweet vanilla glaze that drizzles over the cake.
- Milk or heavy cream: Used in the glaze; heavy cream makes it richer, while milk keeps it lighter.
- Pure vanilla extract: Adds a lovely aroma and flavor to the glaze, making it irresistible.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Feel free to get creative with your ingredients! You can swap in whole wheat flour for a healthier twist or use almond milk for a dairy-free version. The possibilities are endless!
How to Make Cinnamon Roll Cake with Vanilla Glaze
Now that you have all your ingredients ready, let’s dive into the fun part: making this Cinnamon Roll Cake with Vanilla Glaze! Follow these simple steps, and you’ll be on your way to a delicious treat that will have everyone asking for seconds.
Make the Dough
Start by combining warm milk, instant yeast, and a teaspoon of sugar in a large bowl. Let it sit for about 5 to 10 minutes until it becomes foamy. This step is crucial! It means your yeast is alive and ready to work its magic.
Next, add in the all-purpose flour, granulated sugar, salt, eggs, and softened butter. Mix everything until a soft dough forms. If you’re kneading by hand, give it about 10 minutes of love. If you’re using a mixer, 5 to 6 minutes should do the trick. The dough should be smooth and elastic. Once it’s ready, place it in a greased bowl, cover it, and let it rise for 1 to 2 hours until it doubles in size. This is where the magic happens!
Prepare the Filling
While the dough is rising, let’s whip up that irresistible filling. In a separate bowl, mix the softened butter, brown sugar, and ground cinnamon until it’s spreadable. You want it to be creamy and well combined, like a sweet cinnamon cloud. Set this aside; it’ll be the star of your cake!
Assemble the Cake
Once your dough has risen, it’s time to roll it out! On a floured surface, roll the dough into a rectangle, about 12 by 18 inches. Spread the cinnamon filling evenly over the dough, making sure to cover every inch. Then, roll it up tightly from the long side into a log. This is where the magic of cinnamon rolls comes to life!
Slice the log into 1 ½ to 2-inch rolls. Arrange these rolls in a greased bundt pan or a round springform pan, cut-side up. Make sure they’re snug but not squished together. Cover the pan and let them rise for another 30 to 45 minutes. This second rise is key for that fluffy texture!
Bake
Preheat your oven to 350°F (175°C). Once the rolls have risen, pop them in the oven and bake for 30 to 35 minutes. You’ll know they’re done when they’re golden brown and cooked through. A toothpick inserted in the center should come out clean. Let them cool slightly before glazing; the warm cake will soak up that delicious glaze!
Make the Vanilla Glaze
While the cake cools, let’s make that dreamy vanilla glaze. In a bowl, whisk together the powdered sugar, milk, and pure vanilla extract until smooth. You want it to be pourable but not too runny. Drizzle it generously over the warm cake, allowing it to seep into the rolls. This glaze is the cherry on top of your cinnamon roll cake!
Tips for Success
- Always check the yeast’s freshness; it should bubble when activated.
- Use room temperature eggs for better mixing and texture.
- Don’t rush the rising time; it’s crucial for fluffy cake.
- For a richer glaze, opt for heavy cream instead of milk.
- Store leftovers in an airtight container to keep them fresh.
Equipment Needed
- Mixing bowl: A large bowl for combining ingredients; a stand mixer works too.
- Rolling pin: Essential for rolling out the dough; a wine bottle can work in a pinch!
- Bundt pan or springform pan: For baking; any round baking dish can substitute.
- Whisk: Perfect for mixing the glaze; a fork can do the job as well.
- Measuring cups and spoons: For accuracy; a kitchen scale is a great alternative.
Variations
- Nutty Delight: Add chopped walnuts or pecans to the filling for a crunchy texture.
- Fruit Fusion: Incorporate fresh berries or sliced apples into the filling for a fruity twist.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for a celiac-friendly version.
- Vegan Version: Use plant-based milk, flax eggs, and dairy-free butter to make this cake vegan-friendly.
- Spiced Up: Experiment with different spices like nutmeg or cardamom for a unique flavor profile.
Serving Suggestions
- Fresh Fruit: Serve with a side of mixed berries or sliced bananas for a refreshing contrast.
- Hot Beverages: Pair with coffee, tea, or hot chocolate to enhance the cozy experience.
- Presentation: Dust with extra powdered sugar or add a sprinkle of cinnamon for a beautiful finish.
- Ice Cream: A scoop of vanilla ice cream on the side makes for a decadent dessert.
FAQs about Cinnamon Roll Cake with Vanilla Glaze
As I’ve shared my love for this Cinnamon Roll Cake with Vanilla Glaze, I often get questions from fellow bakers. Here are some of the most common queries I’ve encountered:
Can I make this cake ahead of time?
Absolutely! You can prepare the dough and filling the night before. Just assemble the cake and let it rise in the fridge overnight. In the morning, let it come to room temperature before baking.
What can I substitute for instant yeast?
If you don’t have instant yeast, you can use active dry yeast. Just remember to activate it in warm milk with a bit of sugar for about 5-10 minutes before mixing it into your dough.
How do I store leftovers?
Store any leftover Cinnamon Roll Cake with Vanilla Glaze in an airtight container at room temperature for up to two days. If you want to keep it longer, refrigerate it for up to a week.
Can I freeze this cake?
Yes! You can freeze the baked cake without the glaze. Wrap it tightly in plastic wrap and then in aluminum foil. When you’re ready to enjoy it, thaw it in the fridge overnight and glaze it before serving.
What can I use instead of vanilla extract in the glaze?
If you’re out of vanilla extract, almond extract works beautifully as a substitute. It adds a lovely nutty flavor that pairs well with the cinnamon.
Final Thoughts
Making this Cinnamon Roll Cake with Vanilla Glaze is more than just baking; it’s about creating memories. The joy of pulling a warm, fragrant cake from the oven fills the heart with happiness. Each slice is a delightful blend of soft cake and sweet cinnamon goodness, topped with a luscious glaze that makes every bite feel like a celebration. Whether it’s a cozy breakfast or a sweet treat for friends, this cake brings smiles and warmth to any occasion. I hope you enjoy every moment of making and sharing this delightful recipe as much as I do!
Print
Cinnamon Roll Cake with Vanilla Glaze: Bake Delightfully!
- Total Time: 2 hours 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful Cinnamon Roll Cake topped with a rich vanilla glaze, perfect for breakfast or dessert.
Ingredients
- 3 ½ cups (440 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2 ¼ tsp (7 g) instant yeast
- 1 tsp salt
- ¾ cup (180 ml) warm milk (about 110°F / 43°C)
- 2 large eggs, room temperature
- ¼ cup (55 g) unsalted butter, softened
- ½ cup (115 g) unsalted butter, softened (for filling)
- 1 cup (200 g) brown sugar, packed
- 2 ½ tbsp ground cinnamon
- 1 cup (120 g) powdered sugar (for glaze)
- 2–3 tbsp milk (or heavy cream for richer glaze)
- 1 tsp pure vanilla extract
Instructions
- Make the Dough: In a large bowl, combine warm milk, yeast, and 1 tsp sugar. Let sit for 5–10 minutes until foamy. Add flour, sugar, salt, eggs, and butter. Mix until a soft dough forms. Knead (10 minutes by hand or 5–6 minutes with a mixer) until smooth and elastic. Place dough in a greased bowl, cover, and let rise 1–2 hours until doubled in size.
- Prepare the Filling: In a bowl, mix butter, brown sugar, and cinnamon until spreadable.
- Assemble the Cake: Roll out dough on a floured surface into a rectangle (about 12×18 inches / 30×45 cm). Spread cinnamon-sugar mixture evenly over the dough. Roll up tightly from the long side into a log. Slice into 1 ½–2 inch rolls. Arrange rolls in a greased bundt pan (or round springform pan), cut-side up. Cover and let rise 30–45 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake for 30–35 minutes, or until golden brown and cooked through. Cool slightly before glazing.
- Make the Vanilla Glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle generously over warm cake so it seeps into the rolls.
Notes
- Ensure the milk is warm but not hot to activate the yeast properly.
- For a richer glaze, use heavy cream instead of milk.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
