Description
This Cinnamon Roll Cake is the ultimate comfort dessert! Soft, moist layers of vanilla cake are swirled with a gooey cinnamon-sugar filling and topped with a luscious glaze. Perfect for breakfast, brunch, or a delightful dessert, this recipe is simple to make and guaranteed to satisfy your sweet tooth.
Ingredients
Scale
For the Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1/4 tsp salt
For the Cinnamon Swirl
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 tbsp ground cinnamon
For the Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add melted butter, milk, eggs, and vanilla extract, mixing until smooth. Pour the batter into the prepared pan.
- In a small bowl, mix softened butter, brown sugar, and cinnamon to form a thick paste. Drop spoonfuls of the mixture over the cake batter. Use a knife or skewer to swirl it into the batter gently.
- Bake the cake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Adjust the milk for your desired consistency.
- Remove the cake from the oven and allow it to cool slightly. Drizzle the glaze over the warm cake and serve.
Notes
- Make-Ahead Tip: Prepare the cake a day in advance and store it in the refrigerator. Reheat slices before serving.
- Add Texture: Sprinkle chopped pecans or walnuts into the cinnamon swirl for added crunch.
- Storing Leftovers: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes