Best Crispy Cinnamon Roll Cake
Best crispy cinnamon roll cake delivers a crunchy exterior and gooey center. I’ve made this dozens of times to get the perfect texture. The golden crust and creamy frosting make it irresistible. Try it with our Creamy Sun-Dried Tomato Spinach Pasta for a balanced meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Creamy Sun-Dried Tomato Spinach Pasta and Hearty Vegetable Beef Soup.
Why This Best Crispy Cinnamon Roll Cake Is Pure Comfort
- crispy texture
- golden layers
- creamy frosting
- easy to make
What You'll Need for Best Crispy Cinnamon Roll Cake
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cardamom
- 1/4 teaspoon cloves
- 1/2 teaspoon lemon zest
- Optional: powdered sugar
- Optional: cinnamon sugar
- Optional: icing
- Optional: chocolate drizzle
📝 Ingredient Notes
- buttermilk: Use 2% or whole milk if you don't have buttermilk. Add 1 tablespoon lemon juice or vinegar to 1 cup milk.
- baking powder: Use fresh baking powder for best rising.
- cinnamon: Use ground cinnamon for the best flavor, not cinnamon sticks.
🛒 Tools & Equipment I Recommend
- Digital Kitchen Scale — Ensures accurate measurements for perfect texture → See on Amazon
- Stand Mixer — Saves time and effort for mixing dough → See on Amazon
How to Make Best Crispy Cinnamon Roll Cake
- Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Mix: In a large bowl, combine flour, sugar, cinnamon, nutmeg, cardamom, cloves, and salt.
- Add Wet: Mix in melted butter, vanilla, eggs, buttermilk, and baking powder. Stir until smooth.
- Bake: Pour batter into prepared pan. Bake for 25–30 minutes until golden and a toothpick comes out clean.
- Frost: Let cool. Spread frosting on top. Sprinkle with cinnamon sugar if desired.
Cook's Tips for Perfect Best Crispy Cinnamon Roll Cake
- Texture: Use room-temperature butter for better mixing.
- Common mistake and fix: If the cake is too moist, bake for 5 more minutes.
- Timing: Check the cake after 20 minutes. Ovens vary.
- Frosting: Use a piping bag for an even layer of frosting.
Storing & Reheating Best Crispy Cinnamon Roll Cake
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Make the night before and refrigerate. Bring to room temperature before serving.
Freezing Best Crispy Cinnamon Roll Cake
Freeze for up to 2 months. Thaw at room temperature.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10 minutes. Microwave: Not recommended as it can make the cake soggy.
Recipe Notes
- Chef tip: Let the cake cool completely before frosting to avoid melting.
- Best substitution: Substitute buttermilk with 1 cup milk + 1 tablespoon lemon juice.
- Make-ahead: You can make the batter ahead and bake when ready.
- Scaling: Double the recipe for a larger pan or to serve more people.
- Troubleshooting: If the cake cracks on top, it may be overbaked. Check with a toothpick.
Want to level up this recipe?
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Best Crispy Cinnamon Roll Cake
Ingredients
Main Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
Seasonings
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cardamom
- 1/4 teaspoon cloves
- 1/2 teaspoon lemon zest
Optional Toppings
- powdered sugar
- cinnamon sugar
- icing
- chocolate drizzle
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Mix: In a large bowl, combine flour, sugar, cinnamon, nutmeg, cardamom, cloves, and salt.
- Add Wet: Mix in melted butter, vanilla, eggs, buttermilk, and baking powder. Stir until smooth.
- Bake: Pour batter into prepared pan. Bake for 25–30 minutes until golden and a toothpick comes out clean.
- Frost: Let cool. Spread frosting on top. Sprinkle with cinnamon sugar if desired.
Notes
- Chef tip: Let the cake cool completely before frosting to avoid melting.
- Best substitution: Substitute buttermilk with 1 cup milk + 1 tablespoon lemon juice.
- Make-ahead: You can make the batter ahead and bake when ready.
- Scaling: Double the recipe for a larger pan or to serve more people.
- Troubleshooting: If the cake cracks on top, it may be overbaked. Check with a toothpick.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw at room temperature.
- Oven reheat: Reheat in a 350°F oven for 10 minutes.
- Microwave reheat: Not recommended as it can make the cake soggy.
- Make ahead: Make the night before and refrigerate. Bring to room temperature before serving.
Nutrition Per Serving
- Calories: 320
- Protein: 4g
- Fat: 12g
- Carbs: 42g
- Fiber: 1g
- Sugar: 18g
- Sodium: 200mg
- Cholesterol: 50mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Crispy Cinnamon Roll Cake FAQs
Yes, you can make the batter ahead and bake when ready. Store in the fridge for up to 24 hours.
Common issues include underbaking, overbaking, or using cold butter. Check the cake after 20 minutes and use room-temperature butter.
Yes, freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.
Not recommended as the texture will not be the same. The cake is best baked in the oven.
Use 1 cup milk plus 1 tablespoon lemon juice or vinegar as a substitute.
A Warm Final Note
I can’t wait for you to try Best Crispy Cinnamon Roll Cake and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
