There's something magical about the smell of cinnamon and sugar baking in the oven. It takes me back to my grandmother's kitchen, where every Sunday morning was marked by the scent of freshly baked scrolls. This cinnamon scroll cake is my tribute to those mornings, but with a twist that makes it even easier to enjoy.
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Instead of rolling individual scrolls, we layer the dough and filling into a stunning spiral cake that bakes up golden and sticky. It's a showstopper that requires less fuss, so you can spend more time sipping coffee and less time kneading.
I first made this for a family brunch, and it disappeared within minutes. The best part? You can prep it the night before and bake it fresh in the morning for a warm, comforting start to your day.
Why You'll Love This Recipe
About the Ingredients
3 cups (375g) all-purpose flour
Use good-quality flour for a tender crumb. You can substitute bread flour for a chewier texture.
1/4 cup (50g) granulated sugar
Adds a touch of sweetness to the dough. You can use coconut sugar for a deeper flavor.
2 1/4 tsp (7g) instant yeast
Instant yeast doesn't require proofing. If using active dry yeast, dissolve in warm milk first.
1/2 tsp salt
Enhances the flavors. Use fine sea salt for even distribution.
1/2 cup (120ml) whole milk, warmed
Warm to about 110°F (43°C) to activate the yeast. Almond milk works too, but the cake will be less rich.
1/4 cup (60g) unsalted butter, melted
Melted butter adds richness. You can use coconut oil for a dairy-free version.
1 large egg
Binds the dough. For a vegan option, use a flax egg (1 tbsp ground flax + 3 tbsp water).
For the filling: 1/2 cup (100g) brown sugar
Brown sugar gives a caramel-like flavor. Dark brown sugar has more molasses.
1 tbsp ground cinnamon
Use Ceylon cinnamon for a sweeter, more delicate taste. Saigon cinnamon is spicier.
1/4 cup (60g) unsalted butter, softened
Softened butter spreads easily. You can use vegan butter.
For the glaze: 1 cup (120g) powdered sugar
Sifted to avoid lumps. You can use a mix of powdered sugar and milk for a thinner glaze.
2 tbsp milk
Adjust for desired glaze consistency. Use any milk or a few drops of lemon juice.
Tips & Tricks
- Don't over-knead the dough; it should be soft and slightly sticky. Knead just until smooth, about 5-7 minutes.
- When spreading the filling, leave a 1-inch border around the edges to prevent it from oozing out during baking.
- Let the cake cool in the pan for 10 minutes before inverting, so the sticky bottom sets and doesn't tear.
Pro Tips
Step-by-Step Instructions
1. Prepare the Dough
In a large bowl, whisk together flour, sugar, yeast, and salt. Add warm milk, melted butter, and egg. Mix until a shaggy dough forms.
2. Knead the Dough
Turn onto a floured surface and knead for 5-7 minutes until smooth and elastic. The dough should spring back when pressed. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
3. Make the Filling
In a small bowl, mix brown sugar and cinnamon. Set aside. Ensure the softened butter is spreadable.
4. Roll Out the Dough
Punch down the dough and roll into a large rectangle, about 12×18 inches (30×45 cm). The thickness should be even.
5. Spread and Sprinkle
Spread the softened butter over the dough, leaving a 1-inch border. Sprinkle the cinnamon-sugar mixture evenly over the butter.
6. Slice and Stack
Cut the dough into 6 equal strips lengthwise. Stack the strips on top of each other, then cut into 6 equal squares. Place the squares into a greased 9-inch (23 cm) round cake pan, cut-side up, in a single layer.
7. Bake to Perfection
Preheat oven to 350°F (175°C). Cover the pan with a towel and let rise for 30 minutes. Bake for 30-35 minutes until golden brown and the internal temperature reaches 190°F (88°C). The top should be deep golden and the edges bubbly.
8. Glaze and Serve
Let cool in the pan for 10 minutes, then invert onto a plate. Whisk powdered sugar and milk to make a glaze, drizzle over the warm cake. Serve warm.
Delicious Variations
- Add 1/2 cup chopped pecans or walnuts to the filling for crunch.
- Swap cinnamon for apple pie spice or pumpkin pie spice for a fall twist.
- For a savory version, omit the sugar and use garlic and herbs instead of cinnamon.
How to Store Cinnamon Scroll Cake
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer
Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat individual slices in the microwave for 15-20 seconds or in a 300°F (150°C) oven for 5-10 minutes.
Frequently Asked Questions
Q: Can I make this cinnamon scroll cake ahead of time?
Yes, you can assemble the cake the night before and refrigerate it. In the morning, let it sit at room temperature for 30 minutes, then bake as directed.
Q: Why is my cake dry?
Overbaking is the most common cause. Bake just until the internal temperature reaches 190°F (88°C) and the top is golden brown. Also, ensure you don't over-knead the dough.
Q: Can I use a different pan?
Absolutely! Use a 9×9-inch baking pan or a loaf pan, but adjust the baking time. A loaf pan may need 5-10 minutes more.
Q: How do I know when the cake is done?
Use a digital thermometer; it should read 190°F (88°C) in the center. The top should be deep golden brown and the edges pulling away from the pan.
Q: Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend and add 1/2 tsp xanthan gum if not included. The texture will be slightly denser.
I hope this cinnamon scroll cake becomes a beloved tradition in your home, just as it is in mine. Share your baking adventures with me in the comments below, and don't forget to tag me when you make it!
Cinnamon Scroll Cake
Indulge in a warm, gooey cinnamon scroll cake that's simpler than rolls and perfect for lazy weekends.
🧂 Ingredients
- 3 cups (375g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 1/4 tsp (7g) instant yeast
- 1/2 tsp salt
- 1/2 cup (120ml) whole milk, warmed
- 1/4 cup (60g) unsalted butter, melted
- 1 large egg
- For the filling: 1/2 cup (100g) brown sugar
- 1 tbsp ground cinnamon
- 1/4 cup (60g) unsalted butter, softened
- For the glaze: 1 cup (120g) powdered sugar
- 2 tbsp milk
📋 Instructions
- 1Prepare the Dough — In a large bowl, whisk together flour, sugar, yeast, and salt. Add warm milk, melted butter, and egg. Mix until a shaggy dough forms.
- 2Knead the Dough — Turn onto a floured surface and knead for 5-7 minutes until smooth and elastic. The dough should spring back when pressed. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
- 3Make the Filling — In a small bowl, mix brown sugar and cinnamon. Set aside. Ensure the softened butter is spreadable.
- 4Roll Out the Dough — Punch down the dough and roll into a large rectangle, about 12×18 inches (30×45 cm). The thickness should be even.
- 5Spread and Sprinkle — Spread the softened butter over the dough, leaving a 1-inch border. Sprinkle the cinnamon-sugar mixture evenly over the butter.
- 6Slice and Stack — Cut the dough into 6 equal strips lengthwise. Stack the strips on top of each other, then cut into 6 equal squares. Place the squares into a greased 9-inch (23 cm) round cake pan, cut-side up, in a single layer.
- 7Bake to Perfection — Preheat oven to 350°F (175°C). Cover the pan with a towel and let rise for 30 minutes. Bake for 30-35 minutes until golden brown and the internal temperature reaches 190°F (88°C). The top should be deep golden and the edges bubbly.
- 8Glaze and Serve — Let cool in the pan for 10 minutes, then invert onto a plate. Whisk powdered sugar and milk to make a glaze, drizzle over the warm cake. Serve warm.
Aisha writes about travel and cultural immersion, sharing stories and tips from her journeys to off-the-beaten-path destinations. She emphasizes respectful tourism, budget-friendly adventures, and the importance of connecting with local communities.
