Description
This Easy Cinnamon Roll Cake captures all the delicious flavors of classic cinnamon rolls combined into a simple, quick-to-make sheet cake. Featuring a tender vanilla-flavored cake base swirled with a rich cinnamon-sugar filling and topped with a sweet glaze, this recipe is perfect for breakfast, brunch, or dessert.
Ingredients
Scale
For the Cake Batter
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 4 teaspoons baking powder
- 1 1/2 cups milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted
For the Cinnamon Swirl
- 1 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter, softened
For the Glaze
- 1 cup powdered sugar
- 3-4 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with cooking spray or butter to prevent sticking and ensure even baking.
- Prepare the Cake Batter: In a large mixing bowl, combine 3 cups all-purpose flour, 1 cup granulated sugar, 1/4 teaspoon salt, and 4 teaspoons baking powder. Stir well. Add 1 1/2 cups milk, 2 large eggs, 2 teaspoons vanilla extract, and 1/2 cup melted butter. Mix all ingredients until you have a smooth, well-combined batter. Pour this batter evenly into the prepared baking dish.
- Make the Cinnamon Swirl: In a separate bowl, mix together 1 cup packed brown sugar, 2 tablespoons flour, 1 tablespoon ground cinnamon, and 1/2 cup softened unsalted butter. Use a spoon to drop spoonfuls of this cinnamon mixture over the cake batter. Then, using a knife or a skewer, gently swirl the mixture into the batter to create a marbled cinnamon effect throughout the cake.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick into the center of the cake—if it comes out clean, the cake is ready. Once baked, remove from the oven and allow to cool slightly in the pan.
- Prepare the Glaze: While the cake is baking, whisk together 1 cup powdered sugar, 3 to 4 tablespoons milk, and 1/2 teaspoon vanilla extract in a small bowl until smooth and pourable. Adjust the milk quantity to reach your desired consistency.
- Glaze and Serve: Drizzle the prepared glaze evenly over the warm cinnamon roll cake. Let the glaze set for a few minutes before slicing and serving to enjoy a perfect balance of moist cake and sweet topping.
Notes
- For extra richness, use whole milk or substitute half the milk with buttermilk.
- Do not over-swirl the cinnamon mixture to maintain distinct swirls and avoid blending too much into the batter.
- Glaze can be adjusted in thickness by adding more powdered sugar or milk as preferred.
- This cake is best served warm but can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat slices briefly in the microwave for a freshly-baked feel.
