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Cinnamon Roll Cake
Emily

Cinnamon Roll Cake

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 460

Ingredients
  

  • 3 cups (360 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 4 tsp baking powder
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 ½ cups (360 ml) milk
  • ½ cup (113 g) salted butter, melted & slightly cooled
  • ¾ cup (170 g) salted butter, softened
  • 1 cup (200 g) light brown sugar, packed
  • 2 tbsp all-purpose flour
  • 1 tbsp ground cinnamon
  • 2 cups (240 g) powdered sugar
  • 5 tbsp milk
  • 1 tsp vanilla extract

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl or stand mixer
  • Medium mixing bowl
  • Whisk & butter knife
  • Measuring cups & spoons

Method
 

  1. Preheat & Prep PanHeat oven to 350°F (177°C) and grease a 9×13-inch baking dish with nonstick spray.
  2. Mix the Cake BatterIn a large bowl or stand mixer, whisk together flour, sugar, baking powder, eggs, vanilla, and milk until smooth. Slowly stream in melted butter, mixing just until combined
  3. Spread Batter in PanPour the batter into the prepared baking dish and smooth it into an even layer.
  4. Make the Cinnamon FillingIn a separate bowl, mix softened butter, brown sugar, flour, and cinnamon until creamy and uniform.
  5. Create the SwirlDrop spoonfuls of cinnamon filling over the cake batter. Use a butter knife to gently swirl it in, creating a marbled effect.
  6. BakeBake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Glaze the CakeWhile the cake is still warm, whisk together powdered sugar, milk, and vanilla. Drizzle evenly over the warm cake so it soaks in.
  8. Serve & EnjoyLet the glaze set for a few minutes, then slice and serve warm or at room temperature.

Notes

  • Room-temperature eggs blend more easily and evenly into the batter.
  • For thicker glaze, reduce milk by 1 tablespoon.