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Cinnamon Roll Cake
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Cinnamon Roll Cake

Cinnamon Roll Cake combines the best of cinnamon rolls and cake into one irresistible treat. This soft, fluffy cake is swirled with a buttery cinnamon-sugar filling and topped with a sweet vanilla glaze. Perfect for breakfast, brunch, or dessert, it’s a warm and comforting indulgence!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Breakfast
Calories: 320
Ingredients Method Notes

Ingredients
  

  • For the Cake:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ cup melted butter
  • For the Cinnamon Swirl:
  • ½ cup butter softened
  • 1 cup brown sugar
  • 1 tbsp cinnamon
  • 2 tbsp all-purpose flour
  • For the Glaze:
  • 1 cup powdered sugar
  • 2 tbsp milk
  • ½ tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish. In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Add milk, eggs, vanilla, and melted butter, stirring until smooth.
  2. In a separate bowl, mix softened butter, brown sugar, cinnamon, and flour until well combined. Drop spoonfuls of the mixture over the batter, then swirl it in with a knife for a marbled effect.
  3. Pour the batter into the greased baking dish and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
  4. While the cake is warm, whisk together powdered sugar, milk, and vanilla for the glaze. Drizzle over the cake and let it set for a few minutes before serving.

Notes

  • Refrigeration: Store in an airtight container for up to 4 days.
  • Reheating: Microwave slices for 10-15 seconds to warm them up.
  • Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months.