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Cinnamon Roll Cake

Cinnamon Roll Cake

This easy cinnamon roll cake delivers all the flavor of classic cinnamon rolls without the yeast and wait time. Ready in under an hour with a buttery cinnamon swirl and sweet vanilla glaze.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 538
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3 cups all-purpose flour
  • 1 cup white granulated sugar
  • 4 teaspoons baking powder
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups milk
  • ½ cup salted butter melted and slightly cooled (1 stick)
For the Cinnamon Filling
  • ¾ cup salted butter softened to room temperature (1½ sticks)
  • 1 cup light brown sugar packed
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ground cinnamon
For the Glaze
  • 2 cups powdered sugar
  • 5 tablespoons milk
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
  2. In a large bowl or stand mixer, combine flour, sugar, baking powder, eggs, vanilla extract, and milk.
  3. With the mixer running on medium-low speed, slowly pour in the melted butter. Mix until just combined (don't overmix).
  4. Pour the batter into your prepared baking dish and spread evenly.
  5. In a small bowl, combine softened butter, brown sugar, flour, and cinnamon. Mix until smooth and well combined.
  6. Drop spoonfuls of the cinnamon filling across the entire surface of the cake batter.
  7. Using a butter knife, create swirl patterns by dragging the knife through both the filling and batter. Make sure to reach the bottom of the pan.
  8. Bake for 35-40 minutes, until a knife inserted in the center comes out clean. The edges should be golden and pulling slightly from the pan sides.
  9. While the cake bakes, whisk together powdered sugar, milk, and vanilla extract in a small bowl to make the glaze.
  10. Pour the glaze over the warm cake immediately after removing it from the oven.
  11. Let the cake cool for 15-20 minutes before slicing, or serve warm.

Notes

Store covered at room temperature for up to 3 days. Freezes well for up to 3 months when wrapped properly. The filling can be made with 1 stick of butter instead of 1½ if you prefer less richness. Adjust glaze consistency by adding more milk (thinner) or powdered sugar (thicker).