Cinnamon Roll Cake

The best ever cinnamon roll cake that is perfect for breakfast with a cup of coffee, but also a great crowd pleasing dessert!  This cake is super soft and moist, has a gooey cinnamon brown sugar swirl, and is easy as can be to whip up in no time!

Course: Dessert
Cuisine: American
Servings12
Calories250 kcal
AuthorNichole

Ingredients

FOR THE CAKE:

  • 2 1/4 Cups flour
  • 1 Teaspoon salt
  • 3 1/2 Teaspoons baking powder
  • 1 Cup Granulated Sugar
  • 1/2 Cup salted butter, softened
  • 3 large eggs
  • 1 1/4 Cups milk
  • 1 Teaspoon vanilla
  • 1 Cup packed light brown sugar
  • 1 Tablespoon ground cinnamon

    FOR THE GLAZE:

  • 2 Cups powdered sugar
  • 4 Tablespoons milk
  • 1/4 Teaspoon vanilla
  • 1/4 Teaspoon cinnamon

Instructions

FOR THE CAKE:

  1. Preheat oven to 350 degrees. Prepare a 9×13 inch baking dish with non stick cooking spray or butter, set aside.

  2. In a medium bowl mix together the flour, salt, and baking powder, set aside.

  3. In the bowl of stand mixer fitted the with the paddle attachment, or using a large bowl with a hand mixer, beat the softened butter, vanilla, and sugar together until light and fluffy.

  4. Add the eggs with mixer running and continue to beat over medium speed until mixture is creamy and pale yellow.

  5. With mixer on low speed add the dry ingredients into the butter/egg mixture and continue mixing until everything is well incorporated.

  6. Keep the mixer on low and gradually add the milk until all ingredients are well combined.  Pour the batter into the prepared baking dish.

  7. In a small bowl mix together the brown sugar and cinnamon and sprinkle over the cake batter. Using a butter knife, swirl the cinnamon sugar into the cake batter.

  8. Bake for 35-45 minutes, until toothpick inserted in center comes out clean.  Allow cake to cool before glazing.

FOR THE GLAZE:

  1. Stir together the powdered sugar, vanilla, milk, and cinnamon until well combined and smooth.  Drizzle over cake as desired.

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