Description
This Cinnamon Roll Cake brings all the luscious flavors of a classic cinnamon roll into a simple, easy-to-make cake. Featuring a soft and fluffy batter swirled with a sweet cinnamon-sugar mixture and topped with a smooth vanilla glaze, this dessert is perfect for breakfast, brunch, or anytime you crave a comforting baked treat.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2/3 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
Cinnamon Swirl
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened
Glaze
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent the cake from sticking.
- Mix dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Combine wet ingredients: In a separate large bowl, beat the granulated sugar, milk, eggs, and vanilla extract until the mixture is smooth and uniform.
- Incorporate dry into wet: Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Add melted butter: Fold the melted unsalted butter into the batter until it is smooth and fully incorporated.
- Pour batter and spread: Pour the batter into the prepared baking pan and spread it evenly to create a level surface.
- Prepare cinnamon mixture: In a small bowl, mix together the brown sugar and ground cinnamon until well blended.
- Form cinnamon paste: Add the softened butter to the cinnamon sugar and stir until it forms a smooth, thick paste.
- Add dollops: Spoon small dollops of the cinnamon swirl mixture evenly over the batter in the pan.
- Swirl cinnamon paste: Using a butter knife or toothpick, gently swirl the cinnamon paste into the batter to create a marbled effect.
- Bake the cake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Make the glaze: While the cake bakes, whisk together the powdered sugar, vanilla extract, and milk in a small bowl until smooth and pourable.
- Cool slightly: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
- Drizzle glaze: Evenly drizzle the prepared glaze over the warm cake for a sweet finishing touch.
- Serve: Let the cake cool slightly more before slicing and serving to enjoy the perfect texture and flavor.
Notes
- Use room temperature eggs and milk for better batter consistency.
- Do not overmix the batter to keep the cake light and tender.
- The cinnamon swirl can be adjusted to your taste—add more cinnamon for a spicier kick.
- For a richer glaze, substitute milk with half-and-half or cream.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.
