Description

Cinnamon Roll Cake combines the soft, fluffy texture of a classic cake with the sweet, gooey goodness of a cinnamon roll. Swirled with buttery brown sugar and topped with a smooth vanilla glaze, this easy, no-yeast recipe brings all the comforting flavors of cinnamon rolls to your table with minimal effort. Perfect for breakfast, brunch, or dessert!

Ingredients

For the Cake:

3 cups all-purpose flour
1 cup granulated sugar
4 teaspoons baking powder
½ teaspoon salt
1½ cups milk
2 large eggs
2 teaspoons vanilla extract
½ cup unsalted butter, melted

For the Cinnamon Swirl:

1 cup unsalted butter, softened
1 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon

For the Glaze:

2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla extract

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Instructions

Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Make Cake Batter:
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- Add milk, eggs, vanilla, and melted butter. Mix until smooth.
- Pour into the prepared baking dish and spread evenly.
Prepare Cinnamon Swirl:
- In another bowl, mix softened butter, brown sugar, flour, and cinnamon into a thick paste.
- Drop spoonfuls of the mixture over the batter.
- Use a knife or skewer to swirl into the batter.
Bake:
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Let cool slightly.
Make Glaze:
- Whisk powdered sugar, milk, and vanilla until smooth and pourable.
Glaze and Serve:
- Drizzle glaze over the warm cake.
- Serve warm for gooey texture or cooled for a sliceable treat.

Notes

Use a butter knife to swirl gently for bold cinnamon ribbons.For extra richness, add cream cheese to the glaze.Make the cake the night before and reheat to serve warm.