Description
Enjoy the flavors of classic cinnamon rolls in a quick and easy Cinnamon Roll Cake! Perfect for breakfast, dessert, or a sweet treat anytime.
Ingredients
Scale
For the Cake:
- 3 cups all-purpose flour
- 1 1/2 cups milk
- 1 cup white sugar
- 2 eggs
- 4 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/4 cup melted butter
For the Cinnamon Swirl Topping:
- 1/2 cup softened butter
- 1 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
For the Glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
2. Make the Cake Batter
- In a large mixing bowl, combine flour, milk, white sugar, eggs, baking powder, vanilla extract, and salt. Mix until smooth.
- Stir in the melted butter and pour the batter evenly into the prepared pan.
3. Prepare the Cinnamon Swirl
- In a separate bowl, beat together softened butter, brown sugar, flour, and cinnamon.
- Drop spoonfuls of the cinnamon mixture over the cake batter. Use a knife to swirl the topping into the batter for a marbled effect.
4. Bake the Cake
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
5. Make the Glaze
- While the cake is baking, whisk together confectioners’ sugar, milk, and vanilla extract until smooth.
6. Glaze and Serve
- Remove the cake from the oven and drizzle the glaze over the warm cake. Let it cool slightly before slicing and serving.
Notes
- For extra indulgence, sprinkle chopped pecans or walnuts over the cinnamon swirl before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert twist.
