Cinnamon Roll Cake Recipe
This delicious Cinnamon Roll Cake Recipe brings all the warm, comforting flavors of traditional cinnamon rolls into an easy-to-make cake form.
Equipment
- 9x13 inch baking pan
- Large mixing bowl
- Electric mixer
- Measuring cups and spoons
- Wire whisk
- Rubber spatula
- Small bowl for cinnamon mixture
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup butter melted
- 2 large eggs
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 3 tablespoons melted butter
- 1 cup powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Grease your 9x13 inch baking pan thoroughly.
- Mix flour, sugar, baking powder, and salt together.
- Whisk eggs, milk, melted butter, and vanilla separately.
- Combine wet and dry ingredients until just mixed.
- Pour half the batter into prepared pan.
- Mix brown sugar, cinnamon, and melted butter together.
- Sprinkle cinnamon mixture over the first batter layer.
- Add remaining batter on top of cinnamon layer.
- Swirl gently with knife for marbled effect.
- Bake for 30-35 minutes until golden brown.
- Test doneness with toothpick in center area.
- Cool completely before adding the sweet glaze.
- Whisk powdered sugar, milk, and vanilla together.
- Drizzle glaze over cooled cake before serving.
Notes
- Use eggs and milk at room temperature for better mixing and smoother batter texture.
- Gently fold ingredients together to avoid tough, dense cake texture in your final result.
- Create gentle figure-eight motions with knife for beautiful cinnamon marble patterns throughout.
- Allow cake to cool completely before glazing to prevent melting and messy presentation.
- Cover tightly and store at room temperature for up to three days maximum freshness.