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Cinnamon Roll Cake

Cinnamon Roll Cake

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  • ½ cup (1 stick) unsalted butter, melted
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    • For the Cinnamon Swirl:

    • 1 cup brown sugar, packed
    • 2 tablespoons all-purpose flour
    • 1 tablespoon ground cinnamon
    • ⅔ cup butter, softened

    For the Glaze:

    • 2 cups powdered sugar
    • 5 tablespoons milk
    • 1 teaspoon vanilla extract

    Instructions

    1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
    2. Make the cake batter: In a large bowl, mix flour, salt, sugar, and baking powder. Stir in milk, eggs, and vanilla until combined. Add melted butter and mix until smooth. Pour into the prepared dish.
    3. Prepare the cinnamon swirl: In a separate bowl, combine brown sugar, flour, cinnamon, and softened butter until well blended. Drop spoonfuls over the cake batter, then swirl gently with a knife.
    4. Bake for 35–40 minutes or until a toothpick comes out clean.
    5. Make the glaze: While the cake is baking, whisk together powdered sugar, milk, and vanilla until smooth.
    6. Glaze the cake: Once baked, let the cake cool for 10 minutes, then drizzle with glaze while still warm.

    Serving Tips

    Serve warm with a scoop of vanilla ice cream or a hot cup of coffee. It also stores well—just cover and keep at room temperature for up to 3 days, or refrigerate for longer freshness.

    Final Thoughts

    This Cinnamon Roll Cake is everything you love about cinnamon rolls—warm spices, soft texture, and sweet icing—with none of the hassle. It’s a great addition to any holiday brunch or casual weekend breakfast, and it’s guaranteed to impress guests without keeping you in the kitchen all morning.

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