A high altitude cinnamon roll cake made with vanilla cake batter that’s swirled with a buttery, brown sugar and cinnamon swirl, then finished with sweet vanilla icing. This is an easy one layer cake that’s fantastic served warm from the oven.
You might also love these high altitude recipes for the best cinnamon rolls, pecan upside down cake and apple fritter cake.
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Why You’ll Love This Recipe
Easier than Cinnamon Rolls. If you love cinnamon rolls but don’t want to wait for dough to rise, this cinnamon roll cake is the next best thing. The vanilla cake is soft and buttery, filled with pockets of gooey brown sugar cinnamon swirl. The icing drips into all the crevices created by the swirl, and it’s just so good. This cake won’t win any beauty contests for looks, but it’s big on cinnamon roll flavor.
Serve Warm from the Oven. You won’t even need to wait for your cake to cool for long, since this cake is wonderful served still warm. Enjoy it plain, or top it with whipped cream or vanilla ice cream.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Butter. Adds moisture and a rich flavor to the cake.
- Milk. I like to use whole milk for baking, which has a richer flavor and adds moisture to the cake.
- Egg. Adds moisture, but also strength to the cake batter.
- Sugar. Granulated sugar adds sweetness, as well as moisture.
- Flour. All purpose flour gives the cake structure and strength.
- Baking Powder. Leavening agent, so the cake rises as it bakes.
- Spices. You’ll need vanilla extract, salt, ground cinnamon and ground cardamom.
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Melt the butter, then brush about 2 teaspoons of the melted butter over the bottom and sides of a 9×9 inch square baking pan (or just use non-stick baking spray).
- In a bowl, whisk together the rest of the melted butter the milk, egg, vanilla and sugar.
- Sift the flour, baking powder, salt and cardamom together, then add the dry ingredients to the wet ingredients and whisk until smooth, about 15 seconds.
- Pour the batter into the prepared pan.
Swirl
- In a bowl, use a spatula to combine the dark brown sugar, cinnamon, flour and butter until smooth.
- Dollop the mixture over the cake batter, then use a knife to gently swirl it in.
Bake
- Bake the cake for about 30-32 minutes, or until a cake tester or sharp knife inserted in the center comes out clean.
- Let the cake cool for 10 minutes, then add the icing.
Icing
- Combine the powdered sugar, milk and vanilla until smooth, then spread over the hot cake in a thin layer. The icing will drip into all the crevices created by the brown sugar cinnamon swirl.
- Cool for about 30 minutes, then serve warm or at room temperature.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store the cake in an airtight container at room temperature for up to 3 days.
The cake will be more dense when it cools to room temperature. You can warm up leftover portions of cake in the microwave for about 20-30 seconds on 50% power for a soft, just-baked texture.
You Might Also Like
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High Altitude Cinnamon Roll Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
Cake
- ¾ cup unsalted butter, melted
- ¾ cup whole milk, slightly warmed
- 1 large egg, room temperature
- 1 ½ tsp vanilla extract
- ½ cup granulated sugar
- 1 ¾ cups all-purpose flour, fluffed, spooned and leveled
- 1 ¼ tsp baking powder
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cardamom
Swirl
- ½ cup dark brown sugar, lightly packed
- 1 tbsp ground cinnamon
- 1 ½ tbsp all purpose flour
- 6 tbsp unsalted butter, very soft
Icing
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Melt the butter, then brush about 2 teaspoons of the melted butter over the bottom and sides of a 9×9 inch square baking pan (or just use non-stick baking spray).
- In a bowl, whisk together the rest of the melted butter the milk, egg, vanilla and sugar.
- Sift the flour, baking powder, salt and cardamom together, then add the dry ingredients to the wet ingredients and whisk until smooth, about 15 seconds.
- Pour the batter into the prepared pan.
Swirl
- In a bowl, use a spatula to combine the dark brown sugar, cinnamon, flour and butter until smooth.
- Dollop the mixture over the cake batter, then use a knife to gently swirl it in.
Bake
- Bake the cake for about 30-32 minutes, or until a cake tester or sharp knife inserted in the center comes out clean.
- Let the cake cool for 10 minutes, then add the icing.
Icing
- Combine the powdered sugar, milk and vanilla until smooth, then spread over the hot cake in a thin layer. The icing will drip into all the crevices created by the brown sugar cinnamon swirl.
- Cool for about 30 minutes, then serve warm or at room temperature.
Hi Heather, I decided to take the plunge and made your
Cinnamon Roll cake. We live at 6500 Ft. I followed your
recipe as written and all I can say (and everyone else who
ate it) is it is SO delicious! The cake was tender and moist
and the cinnamon filling was the perfect amount! I had
to stop my husband from eating the whole pan! Thanks
so much for this recipe! It’s a real winner!