Description
This Cinnamon Roll Cake is a delightful twist on classic cinnamon rolls, baked into a moist, swirled cake topped with a sweet vanilla glaze. Perfect for breakfast or dessert, it combines a tender cake base with rich cinnamon filling and a luscious glaze for an irresistible treat.
Ingredients
Scale
For the cake:
- 3 cups all-purpose flour
- 1 cup white granulated sugar
- 4 teaspoons baking powder
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups milk
- ½ cup (1 stick) salted butter, melted (slightly cooled)
For the cinnamon filling:
- ¾ cup salted butter, softened to room temperature (1 1/2 sticks)
- 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
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray containing flour. In a large bowl or stand mixer bowl, combine 3 cups all-purpose flour, 1 cup white sugar, 4 teaspoons baking powder, 2 large eggs, 2 teaspoons vanilla extract, and 1 ½ cups milk. With the mixer running, slowly add ½ cup melted salted butter and mix just until combined to avoid toughness.
- Spread Batter: Evenly spread the prepared batter into the greased baking dish to create an even layer.
- Make the Cinnamon Filling: In a small bowl, mix ¾ cup softened salted butter, 1 cup packed light brown sugar, 2 tablespoons flour, and 1 tablespoon ground cinnamon until well combined.
- Add the Filling to Batter: Drop spoonfuls of the cinnamon filling evenly over the cake batter.
- Swirl the Filling: Use a butter knife to create swirly, marble-effect patterns by dragging the knife through the cinnamon filling and batter gently.
- Bake the Cake: Place the cake in the preheated oven and bake for 35-40 minutes, until a knife inserted in the center comes out clean. The test bake took about 40 minutes.
- Prepare the Glaze: While the cake bakes, whisk together 2 cups powdered sugar, 5 tablespoons milk, and 1 teaspoon vanilla extract in a bowl. Adjust thickness by adding more powdered sugar or milk as desired.
- Glaze the Cake: Once baked, pour the glaze over the warm cake. The cake can be served warm or at room temperature, though it slices more easily when cooled.
Notes
- You can reduce the cinnamon filling butter to just one stick if preferred.
- This cake is delicious served warm or at room temperature.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 360
- Sugar: 27g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
