Description
This Cinnamon Roll Cake combines the flavors of a classic cinnamon roll in an easy-to-make cake form. Moist and tender cake swirled with cinnamon sugar filling and topped with a sweet vanilla glaze makes for a perfect dessert or breakfast treat.
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
- Preheat and prepare pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 13×9-inch baking pan thoroughly with baking spray to prevent sticking.
- Make the batter: In a large mixing bowl, combine the flour, baking powder, and salt. Add the granulated sugar, melted butter, milk, eggs, and vanilla extract. Whisk the ingredients together until the batter is smooth and well combined, then pour it into the prepared baking pan.
- Prepare cinnamon filling: In a small bowl, mix together the light brown sugar, softened butter, flour, and ground cinnamon until fully combined into a spreadable mixture.
- Add cinnamon filling to batter: Drop small teaspoon-sized dollops of the cinnamon filling evenly over the top of the cake batter. Using the tip of a butter knife or skewer, gently swirl the filling into the batter to create a marbled effect without overmixing.
- Bake the cake: Bake the cake in the preheated oven for 35 minutes or until the center springs back when lightly pressed and the edges turn golden brown.
- Cool the cake: Remove the cake from the oven and allow it to cool on a wire rack for at least 15 minutes to help it set and make slicing easier.
- Make the glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and combined.
- Glaze the cake: Drizzle the glaze evenly over the warm cake. Let it cool a bit more before slicing and serving for the best flavor and texture.
Notes
- Dollop size matters: keep the cinnamon filling dollops about 1 teaspoon each to prevent sinking and avoid craters on top.
- Don’t overbake: Remove the cake as soon as it’s done to keep a moist, tender crumb similar to a cinnamon roll center.
- Rest before slicing: Let the cake cool in the pan for 15-20 minutes to help flavors meld and to get clean slices.
- Swirl gently: Avoid overmixing while swirling the cinnamon filling to maintain a beautiful marbled look.
- Swap the topping: For a classic cinnamon roll feel, spread cream cheese frosting over the cooled cake instead of glazing.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
