Glazed Cinnamon Roll Cake
I love cinnamon rolls and was craving them but didn’t feel like the work of making them.
Enter this easy, one bowl, no-mixer cake with lovely cinnamon flavor that’s ready in no time.
I have another recipe for a cinnamon roll cake but this one is even easier. That’s what happens after 8+ years of blogging. Things I made 5+ years ago don’t always register in my memory until after I start on a new recipe only to Google ‘cinnamon roll cake Averie Cooks’ and remember I’ve already made one. But I digress.
The recipe is adapted from these cakes. I love this cake base because cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. It’s impossible to have a dry cake with that trio of moisturizing and tenderizing ingredients.
I used this 6-cup Bundt pan, sometimes called a half-Bundt pan. The recipe would likely work in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time. I haven’t tried these tweaks personally.
Cinnamon rolls aren’t complete without glaze and because I made the glaze with buttermilk it’s perfectly sweet with a tiny amount of tang. It gives the illusion of a cream cheese glaze, minus the cream cheese, and makes use of the buttermilk already needed for the cake.
You may not need all the glaze but unless my bite is flooded, there’s not enough.
Glazed Cinnamon Roll Cake
This is an easy, one bowl, no-mixer cake that with lovely cinnamon flavor that's ready in no time. The cake is supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. I used a 6-cup Bundt pan, sometimes called a half-Bundt pan. The recipe would likely work in an 8-inch square pan, baked for approximately the same duration or doubled and baked in a standard 12-cup Bundt. The glaze is perfectly sweet with a tiny amount of tang and gives the illusion of a cream cheese glaze. You may not need all the glaze.
Yield: one 6-cup Bundt cake, 8 generous pieces
Prep Time: 5 minutes
Cook Time: about 35 to 40 minutes
Total Time: about 2+ hours, for cooling
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 rounded tablespoon cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon salt, or to taste
- 1 large egg
- 1/2 cup buttermilk
- 1/3 cup sour cream (lite is okay; Greek yogurt may be substituted)
- 1/4 cup canola or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 2 to 4 tablespoons buttermilk, or as necessary for consistency
- 1 teaspoon cinnamon, optional
- Preheat oven to 350F. Spray a 6-cup Bundt pan (sometimes called a half-Bundt pan, measuring 8 inches in diameter) very well with floured cooking spray or grease and flour the pan. Recipe works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you'll need to increase the baking time, but I haven't tried. Set pan aside.
- Cake - To a large bowl, add the flour, sugar, cinnamon, baking powder, salt, and whisk to combine; set aside.
- In a 2-cup measuring cup or medium bowl, add the egg, buttermilk, sour cream, oil, vanilla, and whisk to combine.
- Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don't overmix or try to stir them smooth.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 35 to 40 minutes, or until center is set, top is lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Place pan on a wire rack and allow cake to cool for at least 1 hour (overnight is okay) before inverting. Inverting too early can result in a cake that sticks to the pan, falls apart, or doesn't release neatly; do not to rush the cooling duration. Shortly before inverting, make the glaze.
- Glaze - To a medium bowl, add the confectioners' sugar, optional cinnamon (I left my glaze plain), 2 tablespoons buttermilk, and whisk until smooth. As necessary add additional buttermilk to reach desired glaze consistency. Glaze should be pourable but not too thin or it will slide off. You may have extra glaze depending on how much you like on your cake; set aside.
- Carefully invert cake onto a cake stand or serving platter.
- Evenly spoon the glaze over cake and serve. Cake will keep airtight at room temperature for up to 5 days. I'm comfortable storing glazed items with dairy at room temp but if you're not, store cake in the fridge noting it will be more prone to drying out. Extra glaze will keep airtight in the fridge for many weeks. Glaze will soak in as time passes.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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