Chocolate Chip Cinnamon Roll Cake
You know those mornings when you’re craving something warm, sweet, and totally comforting, but you don’t want to spend all day in the kitchen? That was me last November, curled up in my favorite mug of coffee, staring out at a crisp, golden fall day and dreaming of the ultimate cinnamon roll moment—minus the endless dough kneading. I wanted that gooey, swirly magic without a long list of steps. Enter: this Chocolate Chip Cinnamon Roll Cake. (Yes, really!)
It’s like a cinnamon roll and a chocolate chip cake eloped and made a scrumptious baby. Picture a tender vanilla crumb ribboned with cinnamon sugar and dotted with melty chocolate chips in every bite. I whipped this up in about an hour, and my kitchen smelled like a bakery. By the time my husband peeked in, he was already slicing off a generous hunk—coffee cup in one hand, fork in the other. Talk about winning breakfast points!
Why You’ll Love This Chocolate Chip Cinnamon Roll Cake
- Cozy mash-up of cinnamon roll vibes and chocolate chip sweetness—two classics in one (game changer!).
- No yeast or proofing—just whisk, swirl, and bake. Perfect for busy mornings.
- One bowl + one pan = minimal cleanup. More time for snuggling on the couch.
- Soft vanilla crumb balances the sweet cinnamon swirl (so it’s never cloying).
- Customizable! Toss in nuts, berries, or a dash of espresso powder if you’re feeling adventurous.
- Great for brunch, a cozy dessert after dinner, or an afternoon pick-me-up (you’ll want to make a double batch).
- Holds up well—make ahead the night before and warm slices in the morning.
Ingredient Notes & Casual Tips
Here’s the scoop on what you’ll need and some easy swaps if your pantry’s looking sparse:
- All-purpose flour: I like sifting it with the baking powder for that tender, light crumb—no clumps, just fluffy cake.
- Baking powder & sea salt: They wake up your vanilla and cinnamon, so don’t skip ’em.
- Granulated + light brown sugar: The brown adds that lovely caramel-molasses note. If you only have dark, go ahead—just expect a deeper flavor & color.
- Butter: Room temp is your friend here. Swap in vegan butter if dairy’s off the menu.
- Eggs: Room temp eggs incorporate more easily and give you a silkier batter. If you forget, just drop them in a bowl of warm water for 5 minutes.
- Milk (or cream): Whole milk is perfect, but a splash of heavy cream ups the richness. Plant-based milks work too—oat milk is especially cozy.
- Vanilla extract: The real stuff makes a difference. If you’re in a pinch, sub with almond extract (try just 1 tsp—it’s stronger!).
- Cinnamon + brown sugar swirl: Fresh cinnamon here gives you that authentic roll aroma. Don’t let that jar sit open for months.
- Chocolate chips: Semi-sweet keeps it balanced, but feel free to riff with dark, milk, or even white chips if you like.
- Glaze (optional): Powdered sugar and milk/cream whisk right into a drippy icing that pools in every swirl. Skip for a less-sweet finish or serve with whipped cream.
Step-by-Step Directions
- Preheat & Prep: Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan (or an 8-inch round) and line the bottom with parchment—this saves you from playing rescue mission with stuck slices later.
- Dry Mix: In a bowl, whisk together 2 cups flour, 1 Tbsp baking powder, and ½ tsp sea salt. Set it aside—no overthinking required.
- Cream Butter & Sugars: In a large bowl (or the bowl of your stand mixer), beat ½ cup softened butter with ¾ cup granulated sugar and ½ cup packed light brown sugar for about 2 minutes, until it’s pale and fluffy. (Trust me, those little air pockets = ultra-tender cake.)
- Eggs & Vanilla: Crack in 2 eggs, one at a time, mixing well after each. Stir in 2 tsp pure vanilla extract. Go ahead—take a whiff; it’s dreamy.
- Alternate Flour & Milk: With your mixer on low, add the dry mix in three additions, alternating with 1 cup milk (or cream). So: flour, milk, flour, milk, finishing with flour. Pause to scrape the bowl so no stray flour lurks at the bottom.
- Make the Swirl: In a little bowl, stir 2 Tbsp brown sugar with 2 Tbsp cinnamon. Dollop half the cake batter into your pan, sprinkle on half the cinnamon sugar, then swirl in half the 1 cup chocolate chips. Repeat: batter, cinnamon sugar, chips. Use a knife or spatula to gently swirl—it’s okay if it’s imperfect.
- Bake: Slide the pan onto the middle rack. Bake for 35–40 minutes, but peek in at 30. You want a toothpick in the center to come out with a few moist crumbs (not wet batter!).
- Cool & Glaze: Let it rest in the pan for 10 minutes, then lift it out via the parchment onto a wire rack. If you’re glazing, whisk 1 cup powdered sugar with 2–3 Tbsp milk or cream until smooth, then drizzle over the warm cake so it cascades into those swirly crevices.
- Slice & Enjoy: A serrated knife is your best friend here for clean cuts. Serve warm for gooey heaven or cool completely if you want neater slices for lunchboxes.
Optional Variations & Flavor Twists
- Berry Twist: Gently fold ½ cup fresh blueberries into the batter for juicy bursts (they might turn the crumbs a pretty purple!).
- Hazelnut Crunch: Swap half the chips for chopped hazelnuts and sprinkle extra on top after glazing.
- Maple Glaze: Use pure maple syrup in place of milk for a rich, autumny finish.
- Espresso Swirl: Stir 1 tsp instant espresso powder into your cinnamon sugar for a subtle coffee kick.
- Vegan & Gluten-Free: Use flax eggs, plant milk, vegan butter, and a 1:1 gluten-free flour blend—bake time might shift a few minutes.
Storage & Reheating Tips
This cake is a star when made ahead! Store slices in an airtight container at room temperature for up to 3 days, or pop them in the fridge for up to 5. If you want longer life, wrap individual slices in plastic wrap and freeze for 1–2 months. Thaw overnight in the fridge or leave on the counter for about an hour.
To reheat: Microwave a slice for 10–15 seconds (just enough to warm through) or toast in a 325°F oven for 5 minutes. The glaze perks right back up and the cake feels freshly baked—promise!
Final Thoughts
Well, friend, if you’re on the hunt for a fuss-free, feel-good bake that hits all the cozy spots, this Chocolate Chip Cinnamon Roll Cake will become your new go-to. It’s one pan, loads of smiles, and a serious crowd-pleaser whether you’re breakfast-ing, brunch-ing, or dessert-ing. Give it a whirl, snap a photo (I love seeing your kitchen wins!), and drop me a note below if you have any questions or wild variations you’ve tried. Happy baking—and here’s to sweet mornings ahead!
Chocolate Chip Cinnamon Roll Cake
Ingredients
- ½ cup (1 stick, 113 g) unsalted butter, softened (or vegan butter for dairy-free)
- 1 cup (240 ml) whole milk (a splash of heavy cream gives extra richness)
- 1 cup (180 g) semi-sweet chocolate chips (or dark chocolate chunks)
- 1 cup (115 g) powdered sugar (optional glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or an 8-inch round cake pan with butter, then line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and sea salt until evenly blended; set aside.
- In a large bowl or stand mixer, beat softened butter with granulated and brown sugars until light and fluffy.
- Crack in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- With the mixer on low, add the dry ingredients in three parts, alternating with milk. Scrape the bowl sides to incorporate all ingredients.
- Combine cinnamon with brown sugar. Layer batter and cinnamon sugar in pan, then swirl with chocolate chips.
- Bake in the preheated oven for 35–40 minutes until a toothpick inserted near the center comes out with just a few moist crumbs.
- Allow the cake to rest, then cool on a wire rack. Prepare and drizzle the optional glaze over the warm cake.
- Slice with a serrated knife. Enjoy warm or cooled for school or work lunches.
