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Cinnamon Roll Cake Recipe

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★★★★

3.9 from 34 reviews

This Cinnamon Roll Cake is a delightful twist on the classic cinnamon rolls, made quickly using store-bought buttermilk biscuits. Each biscuit is flattened, coated in cinnamon sugar, rolled, and arranged in a spiral pattern before baking to golden perfection. Topped with a rich and creamy cream cheese glaze, this cake offers all the indulgent flavors and gooey texture of a cinnamon roll in less time and with less fuss.

Ingredients

Scale

Cinnamon Roll Cake

  • 2 (7.5-ounce) packages buttermilk biscuits (see note 1)
  • 8 tablespoons unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 tablespoon cinnamon

Cream Cheese Glaze

  • 2 ounces cream cheese, softened (see note 1)
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 tablespoons milk (whole milk recommended)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Prepare Pan: Preheat your oven to 350°F (175°C). Grease a pie pan, cake pan, or skillet thoroughly with cooking spray to prevent sticking.
  2. Flatten Biscuits: Remove the biscuits from their packaging. Use a rolling pin or your hands to flatten each biscuit evenly, preparing them for the cinnamon sugar coating.
  3. Coat Biscuits: Dip each flattened biscuit into the melted butter, shaking off any excess. Then coat it thoroughly with the cinnamon sugar mixture, shaking off any extra sugar to prevent clumping.
  4. Assemble Cake: Roll each coated biscuit tightly into a spiral roll. Arrange the rolls in a spiral pattern in your prepared pan, starting from the outside edge and working your way inward to form a cake shape.
  5. Bake: Place the pan in the oven and bake for 20–25 minutes. Adjust the baking time according to your pan size. If you notice the edges browning too fast, tent the cake loosely with foil to avoid burning.
  6. Make Glaze: While the cake is baking, beat together the softened cream cheese and butter until smooth. Add the powdered sugar, milk, vanilla extract, and salt, then beat the mixture again until it’s light, fluffy, and creamy.
  7. Glaze Cake: Once the cake is out of the oven, allow it to cool for 5–7 minutes. Spoon the cream cheese glaze generously over the warm cake, allowing it to drizzle into all the crevices. For more glaze coverage, add an additional layer after the cake has cooled slightly. Slice and serve warm for the best taste and texture.

Notes

  • Note 1: Using store-bought buttermilk biscuits expedites the recipe and provides a soft, fluffy texture. Make sure cream cheese is softened to blend smoothly into the glaze.
  • Note 2: Dipping biscuits in melted butter before coating with cinnamon sugar helps the sugar stick better and creates a crisp, caramelized layer during baking.

Keywords: Cinnamon Roll Cake, Quick Cinnamon Rolls, Buttermilk Biscuit Cinnamon Rolls, Cream Cheese Glaze, Easy Dessert

Find it online: https://epicrecipebox.com/cinnamon-roll-cake-recipe/