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Cinnamon Roll Cake Recipe

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This Cinnamon Roll Cake is a soft and buttery dessert with a rich cinnamon brown sugar filling swirled throughout the cake. Finished with a simple vanilla glaze, it has all the cozy flavors of cinnamon rolls in an easy-to-make cake that’s perfect for breakfast, brunch, or dessert.

Ingredients

  • 3 cups all-purpose flour
  • 1 cup white granulated sugar
  • 4 teaspoons baking powder
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups milk
  • 1/2 cup (1 stick) salted butter, melted and slightly cooled
  • For the cinnamon filling:
  • 3/4 cup salted butter, softened to room temperature (1 1/2 sticks)
  • 1 cup packed light 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

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
  2. In a large bowl, whisk together the flour, granulated sugar, and baking powder.
  3. Add the eggs, vanilla extract, milk, and melted butter. Stir until just combined and a smooth batter forms. Do not overmix.
  4. Pour the cake batter evenly into the prepared baking dish.
  5. To make the cinnamon filling, mix the softened butter, brown sugar, flour, and ground cinnamon until well combined.
  6. Spoon the cinnamon filling over the cake batter in small portions. Use a knife to gently swirl the filling through the batter, creating a cinnamon roll-style pattern.
  7. Bake for 35–40 minutes, or until the cake is golden and a toothpick inserted into the center comes out with only a few moist crumbs.
  8. While the cake bakes, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
  9. Let the cake cool for about 10–15 minutes, then drizzle the glaze evenly over the warm cake.
  10. Slice and serve warm or at room temperature.

Notes

  • Do not overmix the cake batter, as this can make the cake dense.
  • Make sure the butter for the cinnamon filling is softened so it spreads easily over the batter.
  • Swirl the filling gently with a knife without mixing it completely into the cake.
  • For a thicker glaze, use slightly less milk. For a thinner glaze, add a little more milk.
  • The cake can be served warm for a soft, gooey cinnamon-roll-style texture.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for longer storage.

Find it online: https://ayoubrecipe.com/cinnamon-roll-cake-recipe/