I like the idea of cinnamon rolls, but sometimes, I have zero desire to make a dough from yeast and wait while it rises. Cinnamon roll loaf cake is much easier to bake.
It is a soft and sweet cake, with a cinnamon sugar centre through it and buttery brown sugar topping that gets baked into a crunchy top. Yoghurt helps the cake crumb stay soft, and vanilla enhances the cinnamon flavour.
The recipe is simple, with common ingredients and no difficult techniques. You can use the chocolate chips or leave them out, depending on your preferences.
This is a cake I would serve with a cup of tea, but it will be delicious with a slightly warm slice and salted butter too. The only thing you should do is to wait a little until the cake cools down so you can slice it.
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Recipe at a Glance
- Course: Baking, Dessert
- Cuisine: American-inspired
- Prep Time: 10 minutes
- Cook Time: 55-60 minutes
- Total Time: About 1 hour 10 minutes
- Servings: 10-12 slices
- Tin: 23 x 13 cm loaf tin (2 lb)
- Flavour: Cinnamon sugar, vanilla and brown sugar with a buttery crunchy topping
Why You'll Love This Recipe
Cinnamon roll flavour without any faff - You get the known combination of cinnamon and sugar without making, kneading and proving of the yeasted dough.
Proper cinnamon centre - A layer of cinnamon sugar goes through the cake so you will have this incredibly yummy and spicy flavour in each slice.
A crunchy topping - Brown sugar, cinnamon, flour and melted butter go into a topping that will add a texture to the soft cake.
A tender crumb - Yoghurt adds moisture to the cake, and oil makes it soft.
Easy to adapt - You can choose honey or maple syrup, milk or white chocolate or skip the chocolate completely.
Perfect with a cup of tea - This is an easy to slice loaf cake that works great as an afternoon treat and dessert too.
Ingredients You'll Need
For the Cinnamon Roll Loaf Cake
50g granulated sugar - The sugar is mixed with cinnamon and becomes the layer going through the cake.
2 teaspoon ground cinnamon - The cinnamon is mixed with the sugar and forms the cinnamon swirl. Use the whole amount if you want to taste the cinnamon properly.
2 teaspoon ground cinnamon for the batter - These are the spices that are included in the batter to flavour the cake itself.
80g oil - Oil helps to keep the cake moist. Choose neutral oil because the flavour shouldn't compete with the cinnamon and vanilla.
120g plain Greek yogurt - Yoghurt gives moisture to the cake and helps to make the crumb tender. Choose full-fat yogurt.
1 large egg - Eggs bind all the ingredients together.
1 tablespoon vanilla extract - This adds a rounded sweetness, especially when it is mixed with the cinnamon.
120ml maple syrup or honey - This sweetens the batter and adds moisture to it. Honey has a distinctive flavour, and maple syrup adds a slight caramel flavour.
160ml milk - This gives the batter the correct consistency.
250g plain flour - This gives structure to the cake.
1 teaspoon bicarbonate of soda - This makes the cake rise. Bicarbonate of soda acts together with the acidity of yogurt.
½ teaspoon salt - This balances the sweetness and enhances the flavour of the cinnamon.
150g milk or white chocolate chips or chopped chocolate - This adds small pockets of chocolate to the cake. This is an optional ingredient, and you can skip it if you want to have a classic cinnamon-sugar cake.
For the Cinnamon Crunch Topping
100g brown sugar - This gives the topping a deep caramel-like sweetness.
2 tablespoon plain flour - This helps the topping to form.
1 tablespoon ground cinnamon - This adds an extra layer of the cinnamon flavour.
30g salted butter, melted - This binds the ingredients and gives buttery flavour to the topping.
Cinnamon Roll Loaf Cake Recipe
Step 1. Preparing the loaf tin
Preheat the oven to 180°C conventional / 160°C fan / Gas Mark 4.
Butter a 23 x 13 cm (2 lb) loaf tin or line it with baking paper.
Step 2. Making the cinnamon sugar
Mix the 50g granulated sugar with 2 teaspoon ground cinnamon in a small bowl.
Set it aside until you prepare the batter.
Step 3. Mixing the wet ingredients
Stir the oil, maple syrup or honey, Greek yoghurt, egg, vanilla extract and milk in a large bowl.
Ensure that the egg is incorporated into the batter before adding flour.
Step 4. Adding the dry ingredients
Add the plain flour, bicarbonate of soda, salt and additional 2 teaspoon ground cinnamon.
Mix the ingredients until the flour is just incorporated into the batter. You don't need to mix the batter vigorously because this will spoil the texture of the cake.
Fold the chocolate chips or chopped chocolate if you are using it.
Step 5. Layering the cake
Put half of the batter into the loaf tin and spread it evenly.
Sprinkle the cinnamon sugar, leaving 1 tablespoon aside for the top layer.
Put the remaining batter on top of the cinnamon sugar layer in small amounts and spread it over the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar on the batter.
Safira's tip - There is no need to create perfect layers. The most important thing is to put cinnamon sugar throughout the middle of the cake rather than throughout.
Step 6. Making the cinnamon crunch topping
Mix the melted salted butter, brown sugar, plain flour and 1 tablespoon ground cinnamon in a small bowl.
This mixture should be paste like to create the perfect cinnamon crunch.
Add over the top of the cake.
Step 7. Baking
Bake for 55-60 minutes, until the centre of the cake is set and a skewer inserted into the cake comes out clean.
If the topping becomes brown too quickly, cover the cake loosely with foil for the rest of the baking time.
Leave the cake to cool in the tin before removing and slicing.
Recipe Testing Notes
A few details are worth paying attention to when making this cake:
The cinnamon sugar- The cinnamon sugar should be spread evenly between the two layers of batter. Keeping it relatively even helps avoid sections with a concentrated pocket of sugar.
The batter - Mix only until the ingredients come together once you've added the flour.
The crunchy top - Look for small clumps of brown sugar, flour and butter. A fine, sandy mixture will give a different finish from larger clusters, while a paste will provide crunch. I sometimes find, (especially in colder weather) that the butter doesn't incorporate as well as it would appear at first. So be mindful that the butter is fully incorporated in with the remaining ingredients before adding the streusel to the cake.
The centre - Start checking the cake towards the end of the stated baking time. Loaf tins and ovens vary, so use the appearance of the centre and a skewer test alongside the timing.
The cooling time - Let the cake settle before slicing. Cutting while it's very hot can disturb the cinnamon layer and make the crumb seem less set than it is.
Note - The great thing about this recipe is that the top stays crunchy even after baking, giving you a lovely contrast to the soft, tender cake beneath. The buttery brown sugar topping develops a crisp texture with plenty of cinnamon flavour, adding a little crunch to every slice. It also holds up well after the cake has cooled, so you can enjoy that delicious contrast long after it comes out of the oven.
Tips for the Best Cinnamon Roll Loaf Cake
Measure the cinnamon carefully - The recipe uses cinnamon in the batter, the middle layer and the topping.
Use full-fat Greek yoghurt if possible - It provides moisture and body. A much thinner yoghurt may change the consistency of the batter.
Spread the second layer gently - Spoon the batter over the cinnamon sugar in several places before spreading it. This makes it easier to cover the layer without moving too much of the sugar.
Watch the top towards the end - Sugar-rich toppings can brown before the centre is ready. A loose cover of foil helps protect the surface while the cake finishes baking.
Let it cool before slicing - The cinnamon sugar is easier to see when the cake has settled, and the slices are less likely to crumble. It doesn't have to be visible but I do like to see some cinnamon sugar in the slices.
Variations
Make it without chocolate - Leave out the chocolate chips for a straightforward cinnamon-sugar loaf.
Use white chocolate - White chocolate brings a creamy sweetness that pairs well with cinnamon.
Use milk chocolate - This gives you a more pronounced chocolate flavour throughout the cake.
Choose honey or maple syrup - Both are listed as options for the batter, although they contribute different flavours.
What to Serve with Cinnamon Roll Loaf Cake
A slice alongside tea or coffee is all you need for an afternoon or evening treat (in front of GBBO of course) in my opinion.
If you prefer your cake warm, heat a slice briefly and serve it with a little salted butter.
For dessert, serve it warm with vanilla ice cream. The contrast between the soft cake, buttery topping and cold ice cream works particularly well.
Storage
At room temperature - Once completely cool, store in an airtight container in a cool place and enjoy within 2-3 days for the best texture.
In the fridge - Store in an airtight container for up to 5 days. Bring to room temperature or warm slightly before serving.
In the freezer - Wrap individual slices securely and freeze for up to 3 months. Defrost at room temperature before eating.
To reheat - Warm a slice briefly in the microwave. The cake will soften, although the crunchy topping may lose some of its crispness.
Frequently Asked Questions
Does this taste like a cinnamon roll?
It has the familiar cinnamon-sugar flavour and a sweet layer through the middle, but the texture is that of a soft loaf cake rather than yeasted dough.
Can I leave out the chocolate chips?
Yes. The chocolate is optional, and the cake will still have its cinnamon flavour and crunchy topping without it.
Can I use honey instead of maple syrup?
Yes. Both are suitable options for the batter. Honey has a more distinctive flavour, while maple syrup has a subtle caramel-like note.
Why is my loaf browning before the centre is cooked?
The cake and topping can brown before the centre has finished baking. Cover the loaf loosely with foil and continue baking until the centre is set.
How do I know when the cake is ready?
Start checking towards the end of the 55-60 minute baking time. A skewer inserted into the centre should come out without wet batter. If the centre still looks unset, continue baking and check again.
Can I make this loaf cake ahead of time?
Yes. Bake it in advance, allow it to cool completely and store it in an airtight container. You can also freeze individual slices for later.
A Final Note from Safira
If you're after cinnamon roll flavour without the extra steps of making dough, this loaf cake is a good place to start.
Cut it into generous slices, put the kettle on and keep the recipe to hand for the next time you fancy something cinnamon-y with your tea.
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📖 Recipe
Cinnamon Roll Loaf Cake with Cinnamon Crunch Topping
Ingredients
Cinnamon Sugar
- 50 g granulated sugar
- 2 teaspoon ground cinnamon
Cinnamon Roll Loaf Cake
- 80 g oil
- 120 g plain Greek yoghurt or sour cream or butter milk
- 1 large egg
- 1 tablespoon vanilla extract
- 120 ml maple syrup or honey
- 160 ml milk
- 250 g plain flour
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- 150 g milk or white chocolate chips or chopped chocolate optional
Cinnamon Crunch Topping
- 100 g brown sugar
- 2 flat tablespoon plain flour
- 1 tablespoon ground cinnamon
- 30 g salted butter melted
Instructions
Step 1 - Preparing the loaf tin
- Preheat the oven to 180°C conventional / 160°C fan / Gas Mark 4.
- Butter a 23 x 13 cm (2 lb) loaf tin or line it with baking paper.
Step 2 - Making the cinnamon sugar
- Mix the 50g granulated sugar with 2 teaspoon ground cinnamon in a small bowl.
- Set it aside until you prepare the batter.
Step 3 - Mixing the wet ingredients
- Stir the oil, maple syrup or honey, Greek yoghurt, egg, vanilla extract and milk in a large bowl.
- Ensure that the egg is incorporated into the batter before adding flour.
Step 4 - Adding the dry ingredients
- Add the plain flour, bicarbonate of soda, salt and additional 2 teaspoon ground cinnamon.
- Mix the ingredients until the flour is just incorporated into the batter. You don't need to mix the batter vigorously because this will spoil the texture of the cake.
- Fold the chocolate chips or chopped chocolate if you are using it.
Step 5 - Layering the cake
- Put half of the batter into the loaf tin and spread it evenly.
- Sprinkle the cinnamon sugar, leaving 1 tablespoon aside for the top layer.
- Put the remaining batter on top of the cinnamon sugar layer in small amounts and spread it over the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar on the batter.
- Safira's tip - There is no need to create perfect layers. The most important thing is to put cinnamon sugar throughout the middle of the cake rather than throughout.
Step 6 - Making the cinnamon crunch topping
- Mix the melted salted butter, brown sugar, plain flour and 1 tablespoon ground cinnamon in a small bowl.
- This mixture should be paste like to create the perfect cinnamon crunch.
- Add over the top of the cake.
Step 7 - Baking
- Bake for 55-60 minutes, until the centre of the cake is set and a skewer inserted into the cake comes out clean.
- If the topping becomes brown too quickly, cover the cake loosely with foil for the rest of the baking time.
- Leave the cake to cool in the tin before removing and slicing.
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