Cinnamon Bliss Roll Cake
A warm and fluffy dessert swirled with rich cinnamon and topped with a luscious glaze, perfect for any gathering.
Ingredients
For the Cake
- 1.75 cups 1 ¾ cups all-purpose flour
- 1 cup 1 cup granulated sugar
- 1 teaspoon 1 teaspoon baking powder
- 0.5 teaspoon ½ teaspoon baking soda
- 0.5 teaspoon ½ teaspoon salt
- 3 large 3 large eggs
- 0.75 cups ¾ cup whole milk
- 1 teaspoon 1 teaspoon vanilla extract
- 0.5 cup ½ cup vegetable oil
For the Cinnamon Filling
- 0.75 cup ¾ cup packed brown sugar
- 2 tablespoons 2 tablespoons ground cinnamon
- 0.5 cup ½ cup softened butter (not margarine)
For the Glaze (optional)
- 1 cup 1 cup powdered sugar
- 2 tablespoons 2 tablespoons milk
- 0.5 teaspoon ½ teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line a 15×10 inch jelly roll pan with parchment paper for easy removal.
- In a large mixing bowl, combine flour, granulated sugar, baking powder, baking soda, and salt. Mix well.
- In another bowl, whisk together eggs, milk, vanilla extract, and oil until smooth.
- Pour the wet ingredients into the dry ingredients. Gently mix until just combined, being careful not to overmix.
- In a small mixing bowl, combine brown sugar, cinnamon, and softened butter until it forms a paste. Set aside.
- Pour the batter into the prepared pan and spread it evenly.
- Dollop the cinnamon filling over the batter and use a spatula or knife to swirl it gently throughout the batter.
Baking
- Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Assembly
- Once baked, let the cake cool for a few minutes before inverting it onto a clean kitchen towel sprinkled with powdered sugar.
- Remove the parchment paper, roll the cake tightly in the towel, and let it cool completely.
- While the cake is cooling, mix powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Once the cake is cool, unroll it carefully, spread with glaze, and roll it back up. Slice and serve!
Notes
For a dairy-free option, replace whole milk with almond or soy milk and use a vegan butter alternative for the filling. Keep an eye on the cake while it’s baking; overbaking can result in a dry texture. Don't skip the cooling process to avoid cracking.