Description
This Cinnamon Roll Cake is a delightful twist on traditional cinnamon rolls, combining a soft, fluffy cake base swirled with a sweet cinnamon sugar mixture and topped with a smooth vanilla glaze. Perfect for breakfast, brunch, or dessert, this easy-to-make cake offers the warm flavors of classic cinnamon rolls without the fuss of rolling dough.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 2/3 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
Cinnamon Swirl
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened
Glaze
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined to ensure even distribution.
- Beat Wet Ingredients: In a separate large bowl, beat together the granulated sugar, milk, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet ingredients, stirring gently just until combined to avoid overmixing which can toughen the cake.
- Incorporate Melted Butter: Fold the melted unsalted butter into the batter until it is smooth and fully incorporated.
- Pour Batter into Pan: Transfer the batter evenly into the prepared baking pan, spreading it out to achieve a uniform layer.
- Prepare Cinnamon Swirl: In a small bowl, mix the brown sugar and ground cinnamon until well combined.
- Add Butter to Cinnamon Mix: Stir the softened butter into the cinnamon-sugar mixture until it forms a smooth, spreadable paste.
- Apply Cinnamon Swirl: Drop spoonfuls of the cinnamon swirl mixture evenly over the raw batter in the pan.
- Create Swirled Pattern: Using a butter knife or toothpick, swirl the cinnamon mixture gently through the batter to create a marbled effect.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Glaze: While the cake is baking, whisk together the powdered sugar, vanilla extract, and milk in a small bowl until the glaze is smooth.
- Cool the Cake Slightly: Once baked, remove the cake from the oven and let it cool for about 10 minutes to allow it to set slightly.
- Glaze the Cake: Drizzle the prepared glaze evenly over the warm cake to add sweetness and moisture.
- Serve: Allow the cake to cool a bit more before slicing and serving to best enjoy the flavors and texture.
Notes
- For a richer flavor, consider using whole milk or adding a dash of cream to the batter.
- Make sure not to overmix the batter as it can make the cake dense rather than light and fluffy.
- The cinnamon swirl mixture can be adjusted with more or less cinnamon according to your taste preference.
- This cake is best served warm but can be stored covered at room temperature for up to 2 days.
- For an extra touch, sprinkle chopped nuts like pecans or walnuts over the cinnamon swirl before baking.
- If you prefer a thicker glaze, reduce the milk quantity slightly.
