Description
This Brown Sugar Cinnamon Roll Cake is a delightful twist on classic cinnamon rolls, baked into a moist and fluffy cake. Featuring layers of cinnamon sugar swirled through a tender vanilla cake and topped with a sweet vanilla glaze, this dessert offers all the comforting flavors of cinnamon rolls in an easy-to-make cake form. Perfect for breakfast, brunch, or dessert, it serves 12 to 16 and comes together quickly with simple pantry ingredients.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk (or whole milk)
For the Cinnamon Filling:
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (or more for desired consistency)
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
- Mix Dry and Wet Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, beat softened butter and granulated sugar until light and fluffy (2-3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract. Alternately add dry ingredients and buttermilk to the mixture, starting and ending with dry ingredients, and mix until just combined.
- Prepare Cinnamon Filling: In a small bowl, combine melted butter, brown sugar, and cinnamon until smooth. If using, stir in chopped nuts for added texture and flavor.
- Assemble Cake Batter and Swirl Filling: Pour cake batter into the prepared pan and spread evenly. Spoon the cinnamon sugar filling over the batter and gently swirl with a spatula or spoon to create signature cinnamon roll swirls.
- Bake the Cake: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake will rise and cinnamon swirls become visible on the surface.
- Prepare the Glaze: While the cake bakes, whisk powdered sugar, milk, and vanilla extract in a bowl until smooth. Adjust thickness by adding more powdered sugar or milk as desired.
- Cool and Glaze: Let the cake cool for 10-15 minutes. Drizzle the glaze evenly over the warm cake. Cut into squares and serve.
Notes
- You can substitute buttermilk with whole milk or add 1 tablespoon lemon juice or vinegar to 1 cup milk to make a homemade buttermilk substitute.
- For a nut-free version, omit the pecans or walnuts.
- Adjust the glaze consistency to your preference by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat slices briefly in the microwave for a warm, fresh-baked feel.
