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Cinnabon-Inspired Cinnamon Swirl Cream Cake

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Inspired by the classic flavors of a Cinnabon roll, this multi-layered cream cake features moist cinnamon-speckled sponge, rich vanilla pastry cream, and a buttery swirl of caramel glaze, all finished with a crumbly cinnamon crust—every bite is pure indulgence.

Ingredients

Units Scale
  • 1 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 2 tsp cinnamon
  • 1/4 cup melted butter
  • 2 cups whole milk
  • 1/2 cup granulated sugar (for pastry cream)
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1 tsp vanilla extract (for pastry cream)
  • 2 tbsp unsalted butter
  • 1/2 cup caramel sauce (store-bought or homemade)
  • 1/4 tsp sea salt
  • 1 cup crushed graham crackers or vanilla wafers
  • 2 tbsp melted butter (for crumble)
  • 1 tbsp brown sugar (for crumble)
  • 1/2 tsp cinnamon (for crumble)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
  2. Whisk flour, baking powder, and salt in a bowl.
  3. In a separate bowl, beat eggs and sugar until pale and fluffy. Mix in oil, milk, and vanilla. Fold in dry ingredients until just combined.
  4. Divide batter among pans. Swirl in cinnamon filling (brown sugar, cinnamon, and melted butter). Bake for 22–25 minutes. Cool completely.
  5. For pastry cream: Heat milk until steaming. In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly add hot milk while whisking, then return to saucepan and cook over medium heat until thick. Stir in butter and vanilla. Chill.
  6. For crumble: Mix crushed crackers with melted butter, brown sugar, and cinnamon. Toast in oven at 300°F (150°C) for 10 minutes. Cool.
  7. Assemble: Layer cake with chilled pastry cream between layers. Coat sides with crumble mixture. Drizzle caramel glaze over top and swirl with a knife.
  8. Chill 1 hour before serving for best slice presentation.

Notes

  • Ensure sponge cakes are fully cooled before assembling to prevent melting the cream.
  • Use a serrated knife for clean slices through layered cream and crumb coating.
  • Pastry cream can be made a day ahead to save time.
  • Caramel glaze can be warmed slightly for easier drizzling.

Nutrition

Find it online: https://yumfoodusa.com/cinnabon-inspired-cinnamon-swirl-cream-cake/