Cinnamon Roll Cake
Ingredients
Directions / Instructions
Why You'll Love This Cinnamon Roll Cake
If you love classic cinnamon rolls but don't want to spend hours making yeast dough, this Cinnamon Roll Cake is the perfect shortcut. It delivers the same buttery cinnamon-sugar flavor with a soft vanilla cake base and a rich cinnamon swirl baked right into every slice.
Finished with a simple vanilla glaze, this cake is moist, fluffy, and perfect for breakfast, brunch, holiday gatherings, afternoon coffee, or dessert. Best of all, it comes together using simple pantry ingredients and requires no kneading or rising.
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1½ cups whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted
For the Cinnamon Swirl
- 3/4 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
For the Vanilla Glaze
- 2 cups powdered sugar
- 4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Pan
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper.
2. Make the Cake Batter
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, eggs, vanilla, and melted butter. Mix until smooth but do not overmix.
3. Spread the Batter
Pour the batter evenly into the prepared baking dish and smooth the surface with a spatula.
4. Prepare the Cinnamon Swirl
In a separate bowl, combine the softened butter, brown sugar, flour, and cinnamon until smooth and creamy.
5. Create the Swirl
Drop spoonfuls of the cinnamon mixture over the cake batter. Use a butter knife to gently swirl it throughout the batter, creating a marbled effect.
6. Bake
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
7. Make the Glaze
While the cake cools slightly, whisk together the powdered sugar, milk, and vanilla until smooth.
8. Glaze and Serve
Pour the glaze over the warm cake, allowing it to soak into the cinnamon swirls. Slice and serve warm or at room temperature.
Expert Tips
Use room-temperature eggs and milk for a smoother batter. Avoid overmixing to keep the cake tender. Swirl the cinnamon filling gently to create beautiful ribbons without fully mixing it into the batter. For extra gooey texture, drizzle half of the glaze while the cake is warm and the remaining glaze after it cools slightly.
Storage
Store leftover Cinnamon Roll Cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 6 days. Warm individual slices in the microwave for 15 to 20 seconds before serving. Freeze slices for up to 3 months and thaw overnight before reheating.
Serving Suggestions
Serve warm with freshly brewed coffee, espresso, chai tea, hot chocolate, or apple cider. Pair it with fresh berries, whipped cream, scrambled eggs, bacon, or fruit salad for a complete brunch spread.
Recipe Variations
Add chopped pecans or walnuts to the cinnamon swirl, mix mini chocolate chips into the batter, use maple extract in the glaze, or top the finished cake with cream cheese frosting instead of vanilla glaze. You can also sprinkle coarse cinnamon sugar over the top before baking for extra texture.
Frequently Asked Questions
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