Description
This Cinnamon Roll Cake combines the favorite flavors of classic cinnamon rolls into a moist, easy-to-make cake. A tender vanilla batter swirled with a cinnamon brown sugar mixture creates a luscious, gooey center. Finished with a sweet vanilla glaze, this cake is perfect for breakfast, brunch, or dessert, offering all the cinnamon roll goodness without the hassle of rolling dough.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup salted butter, melted
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/2 cup salted butter, softened
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to ensure the cake does not stick.
- Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until thoroughly combined.
- Combine wet ingredients: In a separate bowl, mix the melted butter, whole milk, eggs, and vanilla extract. Then, add this wet mixture to the dry ingredients and stir gently until just combined to avoid overmixing.
- Pour batter into pan: Transfer the batter evenly into the greased baking pan and smooth the surface.
- Prepare cinnamon swirl: In a small bowl, blend together the brown sugar, ground cinnamon, and softened butter until the mixture is spreadable and uniform.
- Add and swirl cinnamon mixture: Drop spoonfuls of the cinnamon swirl mixture over the cake batter. Use a knife or toothpick to swirl the cinnamon mixture throughout the batter, creating a marbled effect.
- Bake the cake: Place the pan in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Prepare glaze: While the cake bakes, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
- Cool and glaze: Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then drizzle the glaze evenly over the warm cake for a sweet finishing touch.
- Serve: Slice and serve the cake warm to enjoy the gooey cinnamon swirl and sweet glaze.
Notes
- For a dairy-free version, substitute the butter with a plant-based margarine and the milk with almond or oat milk.
- Ensure not to overmix the batter to keep the cake tender and fluffy.
- The cinnamon swirl mixture can be adjusted by adding more cinnamon or sugar to taste.
- Letting the cake cool slightly before glazing prevents the glaze from melting too much, giving a nice texture.
- This cake is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
