Description
This Cinnamon Roll Cake is the perfect combination of soft, fluffy cake and gooey cinnamon-sugar filling, topped with a sweet vanilla glaze. It delivers all the flavors of classic cinnamon rolls with a fraction of the effort. Perfect for breakfast, brunch, or dessert!
Ingredients
Units
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup unsalted butter, melted
For the Cinnamon Swirl:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 tbsp cinnamon
- 2 tbsp flour
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Make the Cake Batter:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add milk, eggs, vanilla, and melted butter. Mix until smooth.
- Pour batter into the prepared baking dish.
- Prepare the Cinnamon Swirl:
- In a separate bowl, mix softened butter, brown sugar, cinnamon, and flour.
- Drop spoonfuls of the cinnamon mixture over the cake batter.
- Use a knife to swirl the cinnamon mixture into the batter.
- Bake the Cake:
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Make the Glaze:
- In a bowl, whisk together powdered sugar, milk, and vanilla until smooth.
- Finish & Serve:
- Drizzle the glaze over the warm cake.
- Serve warm and enjoy!
Notes
- For extra richness, add chopped pecans or walnuts to the cinnamon swirl.
- Store leftovers in an airtight container for up to 3 days.
- Reheat slices in the microwave for a fresh-out-of-the-oven taste!
