Description
This easy Cinnamon Roll Cake recipe is especially delicious served warm from the oven. The cinnamon filling creates beautiful ribbons throughout the cake, giving every bite a combination of fluffy cake and gooey cinnamon sweetness. The vanilla glaze adds the finishing touch and makes the cake taste like a giant homemade cinnamon roll.
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ cups whole milk
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup unsalted butter, melted
- ½ cup sour cream
For the Cinnamon Swirl
- ½ cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Vanilla Glaze
- 1 ½ cups powdered sugar
- 2–3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan thoroughly with butter or nonstick cooking spray. For easier removal, you can also line the bottom with parchment paper.
Allow the butter and eggs to come to room temperature before mixing. Room-temperature ingredients help create a smoother and more evenly textured cake batter.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Mix until everything is evenly distributed.
Avoid overmixing the dry ingredients because the goal is simply to combine them before adding the wet ingredients.
In another bowl, whisk together the milk, eggs, vanilla extract, melted butter, and sour cream.
Whisk until the mixture is smooth and creamy.
The sour cream helps make this Cinnamon Roll Cake especially moist and tender while adding a subtle richness to the cake.
Slowly pour the wet mixture into the bowl containing the dry ingredients.
Using a spatula or wooden spoon, gently stir until the ingredients are just combined.
Do not overmix the batter. A few small lumps are completely fine. Overmixing can make the finished cake dense instead of soft and tender.
In a medium bowl, combine the softened butter, brown sugar, flour, cinnamon, salt, and vanilla extract.
Mix until you have a thick, smooth cinnamon mixture.
The brown sugar and butter create the rich, caramel-like filling that gives this cake its classic cinnamon roll flavor.
Pour approximately half of the cake batter into the prepared 9×13-inch baking pan.
Spread it gently into an even layer using a spatula.
The batter may be thick, so spread carefully without pressing it down too much.
Drop spoonfuls of the cinnamon mixture over the first layer of cake batter.
Try to distribute the cinnamon filling evenly across the surface.
Pour the remaining cake batter over the cinnamon layer and carefully spread it into an even layer.
Using a butter knife, wooden skewer, or thin spatula, gently swirl the cinnamon mixture through the cake.
Move the knife in simple back-and-forth or circular motions.
Do not over-swirl. A few deeper swirls create beautiful cinnamon ribbons throughout the cake without completely blending the filling into the batter.
Place the pan in the preheated oven and bake for approximately 35–45 minutes.
The cake is ready when the top is golden and a toothpick inserted into the cake portion comes out mostly clean.
Try to avoid inserting the toothpick directly into a pocket of cinnamon filling because the melted filling may make the toothpick appear wet even when the cake is fully baked.
Remove the cake from the oven and place the pan on a cooling rack.
Allow it to cool for approximately 10–15 minutes.
The cake is especially delicious while still warm because the cinnamon filling remains soft and fragrant.
While the cake is cooling, prepare the glaze.
Whisk together the powdered sugar, milk, melted butter, vanilla extract, and a small pinch of salt.
Add the milk gradually until the glaze reaches your preferred consistency.
For a thicker glaze, use less milk. For a thinner glaze that drizzles easily over the cake, add a little more milk.
Pour the vanilla glaze over the slightly warm cake.
Use a spoon or spatula to spread the glaze across the surface, allowing it to drip into the cinnamon swirls.
For the best flavor, serve the cake warm.
Cut the Cinnamon Roll Cake into squares or rectangles.
Serve each piece warm with plenty of cinnamon swirl and vanilla glaze.
For an extra-special presentation, add another light drizzle of glaze immediately before serving.
Notes
For the best Cinnamon Roll Cake, avoid overmixing the batter. Once the flour has been incorporated, mix only until the ingredients are combined.
The consistency of the cinnamon filling is also important. If the butter is too melted, the filling may spread too much. Softened butter creates a thicker cinnamon mixture that is easier to swirl into the cake.
Do not worry if the cinnamon filling sinks slightly while baking. This is part of what gives the cake its delicious gooey cinnamon-roll texture.
For an especially soft and flavorful cake, allow it to rest for about 10–15 minutes after baking before adding the glaze. This gives the cake time to settle while remaining warm enough for the glaze to melt slightly into the surface.
- Prep Time: 20 minutes
- Cook Time: 35–45 minutes
Nutrition
- Calories: 430 kcal
- Sodium: 300 mg
- Protein: 5 g