Description
This Cinnamon Roll Cake takes all the best parts of a gooey cinnamon roll and turns it into a soft, buttery cake — perfect for breakfast, brunch, or dessert! Swirled with a rich cinnamon-sugar layer and topped with a sweet vanilla glaze, it’s as indulgent as it is easy to make.
Ingredients
For the Cake Batter:
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3 cups all-purpose flour
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1 ½ cups milk
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1 cup white sugar
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2 large eggs
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4 teaspoons baking powder
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2 teaspoons vanilla extract
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¼ teaspoon salt
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¼ cup butter, melted
Cinnamon Layer:
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1 cup butter, softened
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1 cup brown sugar
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2 tablespoons all-purpose flour
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1 tablespoon ground cinnamon
Glaze:
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2 cups confectioners’ sugar
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5 tablespoons milk
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1 teaspoon vanilla extract
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a large bowl, mix flour, sugar, baking powder, and salt. Add milk, eggs, vanilla, and melted butter. Stir until smooth.
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Pour the batter into the prepared baking dish and spread evenly.
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In a separate bowl, mix the cinnamon layer ingredients until smooth and creamy.
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Drop spoonfuls of the cinnamon mixture over the cake batter, then use a knife to swirl it through the batter gently.
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Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
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While the cake is baking, mix the glaze ingredients in a small bowl until smooth.
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Once the cake is done baking, let it cool slightly, then drizzle the glaze over the warm cake.
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Slice and serve warm!
Notes
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You can prep the cake the night before and bake it fresh in the morning.
- For extra flavor, add chopped pecans or walnuts to the cinnamon swirl layer.
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Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American