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
- 1 ½ cups milk
- ½ cup (1 stick) salted butter, melted and slightly cooled
For the Cinnamon Filling:
- ¾ 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
For the Glaze:
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
1. Making the Cake Batter
Start by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by spraying it with nonstick cooking spray (preferably one that contains flour for extra protection against sticking).
In a large mixing bowl or the bowl of your stand mixer, combine the all-purpose flour, white granulated sugar, and baking powder. Add in the eggs, vanilla extract, and milk, and mix until all ingredients are just combined. Gradually pour in the melted butter while mixing on low speed. Be careful not to overmix – you want a smooth batter, but overmixing can result in a dense cake.
Once the batter is ready, pour it into your prepared baking dish, spreading it out evenly.
2. Creating the Cinnamon Swirl Filling
To make the delicious cinnamon swirl filling, mix together the softened butter, packed brown sugar, all-purpose flour, and ground cinnamon in a small bowl. Stir until well combined and smooth.
Using a spoon, drop dollops of the cinnamon filling mixture all over the top of the cake batter. Take a butter knife and gently swirl the cinnamon filling into the batter, creating a beautiful marble effect. Be sure not to over-swirl; you want distinct, delicious cinnamon pockets throughout the cake.
3. Baking the Perfect Cinnamon Roll Cake
Place the baking dish in the preheated oven and bake for 35-40 minutes. To check for doneness, insert a knife or toothpick into the center of the cake – it should come out clean or with a few moist crumbs. Avoid overbaking, as this can make the cake dry. Let the cake cool in the baking dish for about 10 minutes after removing it from the oven.
4. Glazing the Cinnamon Roll Cake
While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl. The glaze should be smooth and pourable; if you prefer a thicker glaze, add more powdered sugar, or add more milk for a thinner consistency.
Pour the glaze over the warm cake, allowing it to seep into the nooks and crannies. You can serve the cake warm or at room temperature, but letting it cool slightly will make it easier to slice.
Notes
For an inviting presentation, serve slices of Cinnamon Roll Cake on a decorative plate or cake stand. Pair it with a cup of coffee, tea, or hot chocolate for a delightful treat. Garnish with a sprinkle of powdered sugar, a dollop of whipped cream, or a drizzle of additional glaze to elevate the visual appeal.
Storage Tips for Cinnamon Roll Cake
If you have any leftovers, store them in an airtight container at room temperature for up to three days. To keep the cake fresh longer, store it in the refrigerator for up to a week. You can also freeze the cake for up to three months; just be sure to wrap it tightly in plastic wrap and aluminum foil. To enjoy it later, thaw at room temperature or reheat slices in the microwave for 10-15 seconds.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner