Cinnamon Roll Cake
This easy Cinnamon Roll Cake combines a soft vanilla cake with a rich cinnamon-brown sugar swirl and a sweet vanilla glaze. It delivers all the flavors of homemade cinnamon rolls without the hassle of making yeast dough.
Equipment
- 9x13-inch baking dish
- stand mixer or large mixing bowl
- small mixing bowl
- whisk
- butter knife
Ingredients
- 3 cups all-purpose flour
- 1 cup white granulated sugar
- 4 tsp baking powder
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups milk
- 1/2 cup salted butter, melted
- 3/4 cup salted butter, softened
- 1 cup packed light brown sugar
- 2 tbsp all-purpose flour
- 1 tbsp ground cinnamon
- 2 cups powdered sugar
- 5 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. In a large bowl, combine the flour, sugar, baking powder, eggs, vanilla extract and milk.
- While mixing, slowly pour in the melted butter and mix just until combined. Do not overmix.
- Spread the batter evenly into the prepared baking dish.
- In a small bowl, stir together the softened butter, brown sugar, flour and cinnamon until well combined.
- Drop spoonfuls of the cinnamon mixture evenly over the cake batter.
- Using a butter knife, swirl the cinnamon mixture through the batter to create a marble effect.
- Bake for 35–40 minutes, or until a knife inserted into the center comes out clean.
- Whisk together the powdered sugar, milk and vanilla extract until smooth. Adjust with more sugar for a thicker glaze or more milk for a thinner glaze.
- Pour the glaze over the warm cake. Serve warm or at room temperature.
Notes
You can reduce the butter in the cinnamon filling to 1 stick if desired. Serve warm or at room temperature. The cake slices more cleanly after cooling slightly.