Description
This Easy Cinnamon Roll Cake combines the flavor of classic cinnamon rolls with the simplicity of a moist cake. Swirled with cinnamon and brown sugar, baked to perfection, and topped with a sweet vanilla glaze, it’s a delightful treat perfect for breakfast or dessert.
Ingredients
Scale
Cake Batter
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 4 teaspoons baking powder
- 1 1/2 cups milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted
Cinnamon Swirl
- 1 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter, softened
Glaze
- 1 cup powdered sugar
- 3-4 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Mix Cake Batter: In a large bowl, combine the flour, granulated sugar, salt, and baking powder. Add milk, eggs, vanilla extract, and melted butter, stirring until the batter is well blended. Pour the batter evenly into the prepared baking dish.
- Make Cinnamon Swirl: In a separate bowl, mix brown sugar, flour, cinnamon, and softened butter until combined. Drop spoonfuls of this mixture over the cake batter, then use a knife to gently swirl it into the batter to create a marbled cinnamon effect.
- Bake the Cake: Place the dish in the preheated 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 the Glaze: While the cake bakes, whisk together powdered sugar, milk, and vanilla extract in a small bowl to form a smooth glaze.
- Cool and Glaze: After baking, allow the cake to cool slightly but remain warm, then drizzle the prepared glaze over the top to add a sweet finishing touch.
Notes
- For extra richness, use whole milk or even half-and-half in the batter.
- The cinnamon swirl can be adjusted for sweetness or spice according to preference.
- Allow the cake to cool enough before glazing to prevent the glaze from melting off completely.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- This cake is perfect served warm with a cup of coffee or tea.
