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Cinnamon Roll Cake

Cinnamon Roll Cake combines the fluffy goodness of a cake with the delightful flavors of cinnamon rolls, topped with a creamy glaze. This dessert is perfect for brunch or as a sweet treat any time of day.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 290 kcal

Equipment

  • 1 9x13 inch baking pan
  • multiple mixing bowls
  • 1 whisk
  • 1 rubber spatula
  • 1 set measuring cups and spoons
  • 1 electric mixer (optional)
  • 1 toothpick

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup milk
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 tablespoons ground cinnamon
  • ½ cup brown sugar
  • 1 cup powdered sugar For the glaze.
  • 2 tablespoons milk For the glaze.
  • ½ teaspoon vanilla extract For the glaze.

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease the 9x13 inch baking pan.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add in the eggs, vanilla extract, and milk, then mix until well combined.
  • In another bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • In a small bowl, combine the brown sugar and ground cinnamon for the filling.
  • Pour half of the cake batter into the prepared pan. Sprinkle the cinnamon-sugar mixture evenly on top, followed by the remaining cake batter.
  • Using a knife or toothpick, swirl the batter gently to create a marbled effect.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • While the cake is baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
  • Once the cake is done, allow it to cool in the pan for about 10 minutes, then drizzle the glaze on top before serving.

Notes

For extra flavor, consider adding chopped nuts or raisins to the cinnamon filling.
This cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for a week.