Description
This Easy Cinnamon Roll Cake recipe recreates all the flavors of classic cinnamon rolls in a simple, single-layer cake that’s perfect for breakfast or dessert. With a moist vanilla cake base, a sweet cinnamon swirl, and a luscious vanilla glaze drizzled on top, this 9×13-inch pan cake is incredibly simple to make and serves 12 people. It’s an ideal treat for gatherings or weekend mornings when you want all the cinnamon roll goodness without the fuss.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 4 teaspoons baking powder
Wet Ingredients
- 1 1/2 cups milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted
Cinnamon Swirl
- 1 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter, softened
Glaze
- 1 cup powdered sugar
- 3-4 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with cooking spray or butter to prevent sticking.
- Make Cake Batter: In a large mixing bowl, combine the flour, granulated sugar, salt, and baking powder. Add the milk, eggs, vanilla extract, and melted butter. Stir until the batter is smooth and well combined. Pour this batter evenly into the prepared baking dish.
- Prepare Cinnamon Swirl: In a separate bowl, mix together the brown sugar, flour, cinnamon, and softened butter until it forms a spreadable mixture. Drop spoonfuls of this cinnamon swirl mixture over the cake batter. Using a knife, gently swirl it through the batter to create a marbled cinnamon effect throughout the cake.
- Bake the Cake: Place the cake in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Prepare the Glaze: While the cake bakes, whisk together the powdered sugar, 3-4 tablespoons of milk, and vanilla extract in a small bowl until smooth and slightly runny, ready to drizzle.
- Cool and Glaze: When the cake is finished baking, remove it from the oven and allow it to cool slightly but remain warm. Drizzle the prepared glaze evenly over the cake to add a sweet finishing touch.
Notes
- For best results, make sure the butter used in the cinnamon swirl is softened, not melted.
- You can adjust the milk amount in the glaze to achieve your desired consistency—use less for a thicker glaze, more for a thinner drizzle.
- This cake is best enjoyed the same day but can be stored covered at room temperature for up to two days.
- To keep the cake moist, you can store leftovers in an airtight container.
- If you prefer a stronger cinnamon flavor, increase the cinnamon in the swirl to 1½ tablespoons.
