Description
This cinnamon roll cake is soft, moist, and swirled with buttery cinnamon sugar, finished with a smooth vanilla glaze. It offers classic cinnamon roll flavor in an easy breakfast cake format.
Ingredients
- Cake Batter: 3 cups all purpose flour
- Cake Batter: 4 teaspoons baking powder
- Cake Batter: ¼ teaspoon kosher salt
- Cake Batter: 1½ cups whole milk
- Cake Batter: 1 cup granulated sugar
- Cake Batter: 2 large eggs
- Cake Batter: 2 teaspoons vanilla extract
- Cake Batter: ½ cup unsalted butter melted
- Cinnamon Swirl: 1 cup unsalted butter softened
- Cinnamon Swirl: 1 cup light brown sugar packed
- Cinnamon Swirl: 2 tablespoons all purpose flour
- Cinnamon Swirl: 2 tablespoons ground cinnamon
- Vanilla Glaze: 2 cups powdered sugar
- Vanilla Glaze: ⅓ cup heavy cream
- Vanilla Glaze: 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9 by 13 inch baking dish.
- Whisk the flour, baking powder, and salt in a large bowl.
- Whisk the milk, sugar, eggs, and vanilla extract in a separate bowl until smooth.
- Add the dry ingredients to the wet ingredients. Mix just until combined.
- Stir in the melted butter slowly until fully incorporated.
- Pour the batter evenly into the prepared baking dish.
- Mix the softened butter, brown sugar, flour, and cinnamon in a medium bowl until thick and smooth.
- Drop spoonfuls of the cinnamon mixture evenly over the batter. Swirl gently with a knife.
- Bake for 30 to 40 minutes. The center should spring back lightly, and a toothpick should have a few moist crumbs.
- Whisk the powdered sugar, heavy cream, and vanilla extract in a bowl until smooth. Drizzle over the warm cake before serving.
Notes
- Do not overbake to keep the soft cinnamon roll texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast Cake
- Method: Baking
- Cuisine: American