Description
This Cinnamon Roll Cake combines the warm, gooey flavors of a classic cinnamon roll in an easy-to-make cake. Perfect for breakfast, brunch, or dessert! #cinnamonrollcake #bakinglove #dessert
Ingredients
Units
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- For the Cake:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1/2 cup (1 stick) salted butter, melted and slightly cooled
For the Cinnamon Swirl Filling:
- 3/4 cup (1 1/2 sticks) salted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
For the Glaze:
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
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- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Add the eggs, milk, and melted butter to the dry ingredients. Stir until just combined, but do not overmix. Spread the batter evenly into the prepared baking dish.
- Make the Cinnamon Swirl Filling:
- In a separate bowl, combine the softened butter, brown sugar, flour, and cinnamon. Mix until smooth and creamy.
- Drop spoonfuls of the cinnamon mixture over the top of the cake batter. Use a knife to swirl it gently through the batter, creating a marbled effect.
- Bake the Cake:
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool slightly while you prepare the glaze.
- Make the Glaze:
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more powdered sugar for thickness or more milk for thinness.
- Glaze the Cake:
- Pour the glaze over the warm cake, spreading it evenly to cover the entire surface. Let the glaze set slightly before serving.
- Serve and Enjoy:
- Slice the cake and serve warm or at room temperature.
- Prepare the Cake Batter:
Notes
- Custom Add-Ins: Add raisins or chopped pecans to the cinnamon filling for extra texture.
- Make It Ahead: This cake can be made the night before and reheated in the oven at 300°F for 10 minutes before serving.
- Storage Tips: Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
- Freezing: Freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw at room temperature before reheating.
