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Cinnamon Roll Cake

A delightful blend of cinnamon rolls and cake, this Cinnamon Roll Cake is fluffy, sweet, and topped with a buttery glaze, making it the perfect dessert for any gathering.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 2 large eggs
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
For the Cinnamon Swirl
  • 1/2 cup brown sugar
  • 1-2 tbsp ground cinnamon for sprinkling
For the Icing
  • 1 cup powdered sugar
  • 2-3 tbsp milk to achieve desired consistency

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the flour, granulated sugar, baking powder, and ground cinnamon.
  3. In another bowl, whisk together the milk, eggs, softened butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix—lumps are okay!
Assembling the Cake
  1. In a small bowl, mix the brown sugar and additional cinnamon for the swirl.
  2. Pour half of the batter into the prepared baking dish, then sprinkle half of the brown sugar cinnamon mixture on top.
  3. Top with the remaining batter and sprinkle the remaining cinnamon mixture on top.
  4. Using a knife, swirl the mixture gently throughout the batter.
Baking and Icing
  1. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. While the cake is cooling, whisk together the powdered sugar and milk until smooth.
  3. Drizzle the icing over the warm cake before serving.

Notes

Store in an airtight container at room temperature for up to 3 days or wrap tightly to freeze for up to three months. To reheat, thaw at room temperature or warm in the microwave/oven.