Cinnamon Roll Cake
A delightful twist on a classic breakfast favorite, this Cinnamon Roll Cake combines warm flavors of cinnamon and sugar in a soft, moist cake that's perfect for any occasion.
Ingredients
For the cake
- 3 cups all-purpose flour
- 1 cup white granulated sugar
- 4 teaspoons baking powder
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups milk
- 0.5 cup salted butter, melted (slightly cooled)
For the cinnamon filling
- 0.75 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
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick cooking spray that contains flour.
- In a large mixing bowl or stand mixer bowl, combine the flour, white sugar, baking powder, eggs, vanilla extract, and milk.
- Slowly pour in the melted and slightly cooled salted butter while the mixer runs. Mix just until combined to avoid overmixing.
- Spread the batter evenly into the prepared baking dish.
Cinnamon Filling
- In a small bowl, combine softened salted butter, brown sugar, flour, and ground cinnamon until well mixed, forming a thick spread.
- Drop spoonfuls of the cinnamon filling evenly over the cake batter, then swirl gently with a butter knife to create a marbled effect.
Baking
- Place the baking dish in the oven and bake for 35 to 40 minutes, or until a knife inserted into the center comes out clean.
Glazing
- While the cake bakes, whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth.
- After removing the cake from the oven, allow it to cool slightly, then pour the glaze evenly over the warm cake.
Notes
Store leftovers in an airtight container at room temperature for up to three days. Refrigerate for longer storage, and reheat in the microwave. For freezing, wrap slices tightly and thaw in the fridge before enjoying.