Description
This Cinnamon Roll Cake is an easy-to-make, delightful dessert that captures the classic flavors of a cinnamon roll in a moist and fluffy cake. Swirled with cinnamon and brown sugar and topped with a sweet vanilla glaze, it’s perfect for breakfast or as a sweet treat any time of day.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute all dry components.
- Combine Wet Ingredients: In another bowl, whisk together the melted butter, whole milk, eggs, and vanilla extract until smooth.
- Make the Batter: Add the wet ingredients to the dry ingredients and stir gently until just combined, taking care not to overmix.
- Pour Batter into Pan: Pour the cake batter evenly into the prepared baking pan and spread it out uniformly.
- Prepare Cinnamon Swirl: In a small bowl, mix together the brown sugar, ground cinnamon, and softened butter until well combined to create the cinnamon swirl mixture.
- Add Cinnamon Swirl: Drop spoonfuls of the cinnamon mixture over the cake batter and use a knife or toothpick to swirl it through the batter, creating a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Make Glaze: While the cake bakes, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth to prepare the glaze.
- Cool and Glaze Cake: Remove the cake from the oven and allow it to cool for 10-15 minutes in the pan before drizzling the glaze evenly over the top.
- Serve: Serve the cinnamon roll cake warm and enjoy the combination of soft cake and sweet glaze.
Notes
- Make sure not to overmix the batter to keep the cake light and fluffy.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- You can store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheat slices gently in the microwave for a warm, fresh taste.
