Description
This Cinnamon Roll Cake is a deliciously moist and fluffy cake featuring a swirled cinnamon sugar filling that mimics the flavor of classic cinnamon rolls. Topped with a smooth powdered sugar glaze, it’s perfect for breakfast, brunch, or dessert, combining the comfort of cinnamon rolls without the fuss of rolling individual buns.
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 ½ 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 your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick cooking spray that contains flour for best results. In a large mixing bowl or stand mixer bowl, combine the 3 cups of flour, 1 cup white sugar, 4 teaspoons baking powder, 2 large eggs, 2 teaspoons vanilla extract, and 1 ½ cups milk. Start mixing, and while the mixer runs, slowly pour in the melted and slightly cooled ½ cup (1 stick) salted butter. Mix just until combined to avoid overmixing, which can toughen the cake.
- Pour Batter into Pan: Evenly spread the batter into the prepared 9×13-inch baking dish, smoothing the top to create an even surface for the cinnamon filling.
- Prepare the Cinnamon Filling: In a small bowl, mix together ¾ cup softened salted butter, 1 cup packed light brown sugar, 2 tablespoons all-purpose flour, and 1 tablespoon ground cinnamon until well combined, forming a thick cinnamon sugar spread.
- Add Cinnamon Filling to Batter: Drop spoonfuls of the cinnamon filling evenly over the cake batter in the pan. Use a butter knife to swirl the cinnamon mixture gently throughout the batter, creating a marbled effect without fully mixing — this adds the signature cinnamon roll pattern throughout the cake.
- Bake the Cake: Place the baking dish in the preheated oven and bake for about 35 to 40 minutes, or until a knife inserted into the center of the cake comes out clean. Baking time may vary slightly depending on your oven.
- Prepare the Glaze: While the cake bakes, whisk together 2 cups powdered sugar, 5 tablespoons milk, and 1 teaspoon vanilla extract in a bowl until the glaze is smooth. Adjust consistency by adding more powdered sugar to thicken or more milk to thin as desired.
- Glaze and Serve: After removing the cake from the oven, allow it to cool slightly. Pour the glaze evenly over the warm cake. Serve the cake warm for soft texture or at room temperature for easier slicing.
Notes
- You can reduce the butter in the cinnamon filling to only 1 stick if you prefer a less rich filling.
- This cake is versatile and can be served either warm or at room temperature, though slicing is easier once cooled.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 70mg
