Go Back
Cinnamon Roll Cake Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Cinnamon Roll CakeChai Cake with Cream Cheese FrostingFrench Opera CakePina Colada CakeChocolate Dulce de Leche CakeRocky Road Bundt CakeFrench Silk Pie Cake (Copycat Deep’n Delicious Chocolate Cake)

This delightful pressure cooker cake combines soft cinnamon swirls with a creamy cream cheese frosting. Perfectly moist and layered with warm chai undertones, it's a quick and rewarding treat for any sweet tooth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 320 kcal

Ingredients
  

Main ingredients

  • 1 ½ cups all-purpose flour to build your cake base just right
  • 1 ½ teaspoon baking powder to help your cake rise gently
  • ½ teaspoon salt to punch up the flavor nicely
  • ½ cup unsalted butter at room temp for that creamy texture
  • 1 cup granulated sugar to sweeten things up
  • 2 large eggs also room temp, to bind it all
  • 1 teaspoon vanilla extract to add warm, cozy notes
  • ⅔ cup milk at room temp to keep batter smooth and moist
  • 4 tablespoon light brown sugar packed for the cinnamon swirl
  • 1 tablespoon ground cinnamon for that real cinnamon roll feel

Instructions
 

Instructions

  • Preheat the oven to 350 degrees Fahrenheit (175 Celsius).
  • Grease and flour a 9-inch round cake pan.
  • In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
  • In a large bowl, cream together the butter and granulated sugar until fluffy.
  • Beat in eggs one at a time, then stir in vanilla extract.
  • Add the flour mixture and milk alternately, starting and ending with flour mixture. Mix until just combined.
  • Pour half the batter into the cake pan.
  • Sprinkle half the cinnamon sugar mix evenly over the batter.
  • Pour the remaining batter on top and sprinkle with the remaining cinnamon sugar.
  • Use a knife to swirl the cinnamon sugar into the batter to create patterns.
  • Bake in the oven for 30 to 35 minutes or until a toothpick comes out clean.
  • Let the cake cool in the pan for 10 minutes.
  • Remove the cake from the pan and cool completely on a wire rack before frosting.
  • Frost with cream cheese frosting as desired.

Notes

Serve with cream cheese frosting for best results. Store wrapped in plastic wrap to keep moist, refrigerate leftovers, or freeze for longer storage.