Description
This Cinnamon Roll Cake is a delightful twist on the classic cinnamon roll, baked into a moist and fluffy sheet cake. Featuring a tender batter swirled with a rich cinnamon-sugar topping and finished with a smooth vanilla glaze, it offers all the comforting flavors of a cinnamon roll in an easier, sliceable form perfect for sharing.
Ingredients
Scale
Cake Batter
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1 ½ cups 2% milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup salted butter, melted
Cinnamon Swirl Topping
- 1/2 cup salted butter, softened
- 1 cup light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cinnamon
Vanilla Glaze
- 2 cups powdered sugar
- 3 to 4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch glass baking dish with cooking spray to prevent sticking, then set it aside.
- Mix Cake Batter: In an electric stand mixer, combine the flour, salt, granulated sugar, and baking powder. Add the milk, eggs, and vanilla extract, mixing until just combined to avoid overmixing. Slowly incorporate the melted butter into the batter. Once combined, pour the batter evenly into the prepared baking dish.
- Prepare Cinnamon Swirl Topping: In a separate large bowl, mix together the softened butter, light brown sugar, flour, and cinnamon until the mixture is creamy and well combined. Drop spoonfuls of this topping evenly over the batter in the pan. Use a knife or skewer to gently swirl the topping throughout the batter creating a marbled effect.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 32 to 38 minutes, or until a toothpick inserted into the center comes out nearly clean, indicating the cake is done. Remove from the oven and allow the cake to cool and set for at least 15 minutes before glazing.
- Prepare Vanilla Glaze: In a medium bowl, whisk together the powdered sugar, 3 to 4 tablespoons of milk, and vanilla extract until smooth. Adjust the milk to achieve a drizzleable consistency.
- Glaze and Serve: Drizzle the vanilla glaze evenly over the warm cake. Slice into squares and serve warm or at room temperature for a comforting treat.
Notes
- You can substitute 2% milk with whole milk or a non-dairy milk alternative for variation.
- For extra gooey cinnamon swirls, make sure to marble the topping well but avoid mixing it fully into the batter.
- This cake tastes best when served warm but can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat slices briefly in the microwave for that fresh-baked warmth before serving.
- The glaze consistency can be adjusted with more or less milk depending on your preference for thickness.
