Description
A delicious Cinnamon Roll Cake that combines the classic flavors of cinnamon rolls in an easy-to-make cake form, featuring a tender vanilla cake base, a swirled cinnamon sugar filling, and a sweet glaze topping.
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 oven and pan: Preheat your oven to 350F. Grease a 13×9-inch baking pan with baking spray to prevent sticking.
- Mix dry ingredients for cake: In a large mixing bowl, stir together the all-purpose flour, baking powder, and salt until evenly combined.
- Add wet ingredients to cake batter: Add granulated sugar, melted butter, whole milk, eggs, and vanilla extract to the dry mixture. Whisk all the ingredients together until the batter is smooth and well combined.
- Pour batter into pan: Pour the prepared batter evenly into the greased baking pan.
- Make cinnamon filling: In a small bowl, combine packed light brown sugar, softened unsalted butter, all-purpose flour, and ground cinnamon. Stir until well blended to form the filling.
- Distribute filling dollops: Drop small teaspoon-sized dollops of the cinnamon filling all over the top of the cake batter in the pan.
- Swirl cinnamon filling: Using the tip of a butter knife or skewer, gently swirl the cinnamon filling into the batter to create a marbled effect without overmixing.
- Bake the cake: Place the pan in the oven and bake for 35 minutes or until the cake springs back when gently pressed in the center and the edges are golden brown.
- Cool the cake: Remove the cake from the oven and let it cool slightly on a wire rack for at least 15 minutes.
- Prepare the glaze: In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and combined.
- Glaze the cake: Drizzle the glaze evenly over the warm cake, then allow it to cool a bit more before slicing and serving for best results.
Notes
- Dollop size matters: Keep dollops of cinnamon filling about 1 teaspoon in size to prevent heavy sinking and craters on top of the cake.
- Don’t overbake: Remove the cake as soon as it’s done to ensure it stays moist, similar to the soft center of a cinnamon roll.
- Rest before slicing: Allow the cake to cool in the pan at least 15-20 minutes to let flavors meld and achieve cleaner slices.
- Swirl gently: Use a skewer or knife to swirl the filling delicately to maintain a pretty marbled pattern without overmixing.
- Swap the topping: For a more classic cinnamon roll experience, replace the glaze with cream cheese frosting after the cake cools.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
