Introduction

Cinnamon Roll Cake is a delightful twist on a classic favorite, combining tender cake with sweet, cinnamon-spiced swirls and a smooth vanilla glaze. It’s perfect for breakfast, dessert, or anytime you crave a warm, comforting treat.

A close-up of two square pieces of cinnamon swirl cake stacked on a white plate. Each piece has a golden-yellow base layer with a soft and crumbly texture, swirled with a darker brown cinnamon layer that creates wavy patterns inside. The top layer is coated with a smooth, thick white icing that drips slightly over the edges. In the background, another piece of the cake sits on a white plate with a few cinnamon sticks standing upright in a clear glass. The setting is on a white marbled surface with a red cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 cup white granulated sugar
4 teaspoons baking powder
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups milk
1/2 cup (1 stick) salted butter, melted (slightly cooled)
3/4 cup salted butter, softened to room temperature (1 1/2 sticks)
1 cup packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray, preferably one containing flour.
Step 2: In a large bowl or stand mixer, combine the flour, white sugar, baking powder, eggs, vanilla extract, and milk. Mix until just combined.
Step 3: While mixing, slowly pour in the melted butter. Mix gently until everything is blended; avoid overmixing to keep the cake tender.
Step 4: Spread the batter evenly in the prepared baking dish.
Step 5: In a small bowl, stir together the softened butter, brown sugar, flour, and cinnamon until well combined to make the cinnamon filling.
Step 6: Drop spoonfuls of the cinnamon filling over the cake batter in the pan.
Step 7: Use a butter knife to swirl the cinnamon filling through the batter, creating a marbled pattern.
Step 8: Bake for 35-40 minutes, or until a knife inserted into the center comes out clean.
Step 9: While the cake bakes, whisk together the powdered sugar, milk, and vanilla extract to make the glaze. Adjust thickness by adding more powdered sugar or milk as needed.
Step 10: Once the cake is done and slightly cooled, pour the glaze evenly over the top. Serve warm or at room temperature for easier slicing.

Tips & Variations

Use nonstick cooking spray with flour to prevent sticking and help with even browning.
For a richer cake, substitute half-and-half or cream for the milk.
Add chopped nuts such as pecans or walnuts to the cinnamon filling for extra texture.
You can swap ground cinnamon with pumpkin spice for a seasonal twist.
Allow the cake to cool before glazing if you prefer a thicker glaze that holds better.

Storage

Store the cinnamon roll cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual slices in the microwave for about 15-20 seconds to enjoy warm. The glaze can slightly soften when refrigerated but will still taste delicious.

How to Serve

A white plate holds a thick square piece of cinnamon roll cake with two visible layers: a soft, light yellow cake base at the bottom and a rich, darker brown cinnamon swirl layer in the middle with a gooey texture. The top layer is covered with a smooth, shiny white glaze that drips slightly over the edges. A woman's hand with short nails holds a fork with a red handle, piercing the cake from the top. In the background, there is a clear glass filled with cinnamon sticks and a glass bottle filled with milk, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter; just add a pinch of salt to the batter and filling to maintain the right balance of flavors.

Is it possible to make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure it contains xanthan gum or add it separately to help with texture.