Description
This Cinnamon Roll Cake captures all the cozy, sweet flavors of classic cinnamon rolls in an easy-to-make cake form. With a tender crumb, swirls of cinnamon-sugar filling, and a simple vanilla glaze, this dessert is perfect for breakfast or as a sweet treat any time of day.
Ingredients
Scale
For the Cake:
- 2⅔ cups all-purpose flour (320g)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⅓ cups granulated sugar (266g)
- ¾ cup unsalted butter melted (170g)
- ¾ cup whole milk (180mL)
- 2 large eggs
- 2 teaspoons vanilla extract
For the Cinnamon Filling:
- ½ cup packed light brown sugar (110g)
- ¼ cup unsalted butter softened (56g)
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar (120g)
- 1½ tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Prepare the Cake Batter. Preheat the oven to 350°F. Grease a 13×9-inch baking pan with baking spray. In a large mixing bowl, stir together flour, baking powder, and salt. Add sugar, melted butter, milk, eggs, and vanilla. Whisk everything together until the batter is smooth. Pour the batter evenly into the prepared pan.
- Make the Cinnamon Filling. In a small bowl, combine the light brown sugar, softened butter, flour, and ground cinnamon. Stir until the mixture is well combined. Drop small dollops (about 1 teaspoon sized) of the cinnamon filling evenly across the top of the batter. Using the tip of a butter knife or skewer, gently swirl the filling into the cake batter to create a marbled effect without overmixing.
- Bake the Cake. Place the cake in the preheated oven and bake for 35 minutes, or until the center springs back when gently pressed and the edges turn golden brown. Keep a close eye near the end of baking to avoid overbaking, which can dry out the cake.
- Cool the Cake. Remove the cake from the oven and let it cool slightly on a wire rack for at least 15 minutes. Cooling helps the flavors meld and makes slicing easier and cleaner.
- Prepare the Glaze. In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and combined. Drizzle this glaze over the warm cinnamon roll cake.
- Serve. Allow the glaze to set for a few minutes, then slice the cake into 12 servings. Serve warm or at room temperature. For a richer topping, cream cheese frosting can be substituted instead of the glaze after the cake cools completely.
Notes
- Use small dollops of cinnamon filling about 1 teaspoon to prevent heavy spots and sinkage during baking.
- Remove the cake from the oven as soon as it is done to keep the crumb moist like a cinnamon roll center.
- Let the cake cool 15-20 minutes in the pan before slicing for cleaner cuts and better flavor development.
- Swirl the cinnamon filling gently with a skewer or knife to create a marbled effect without overmixing.
- For a traditional cinnamon roll experience, substitute the glaze with cream cheese frosting after the cake cools.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 37 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 70 mg
