Description
This Cinnamon Roll Cake captures all the gooey, rich flavors of a traditional cinnamon roll in a simple cake form. Moist cake layers swirl with a sweet cinnamon filling and are topped with a luscious vanilla glaze, making it a perfect dessert or breakfast treat that’s quick to prepare and delightfully comforting.
Ingredients
Scale
Cake Batter
- 3 cups all purpose flour
- 1 cup brown sugar
- 4 teaspoons baking powder
- 1 tablespoon vanilla extract
- 2 eggs
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup melted butter
Cinnamon Filling
- 3/4 cup butter, softened
- 1 cup brown sugar
- 3 tablespoons flour
- 1/2 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
Glaze
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1/4 cup milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the cake doesn’t stick.
- Make Cake Batter: In a large bowl, combine the flour, brown sugar, baking powder, vanilla extract, eggs, milk, and sour cream. Stir together until smooth and well blended.
- Add Melted Butter: While stirring, slowly pour in the melted butter little by little to incorporate fully without separating the batter.
- Pour Batter into Pan: Transfer the cake batter into the prepared baking dish and spread it evenly with a spatula.
- Prepare Cinnamon Filling: In a medium bowl, mix softened butter, brown sugar, flour, vanilla extract, and ground cinnamon until a thick, sugary paste forms.
- Add Cinnamon Filling to Batter: Using a spoon, drop dollops of the cinnamon filling evenly over the cake batter layer.
- Swirl Filling into Batter: Drag a butter knife through the cinnamon filling and batter to create a marble or spiral pattern without over mixing, maintaining visible swirls.
- Bake Cake: Place in the preheated oven and bake for 35 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Cool Cake: Allow the cake to cool for 10 minutes while preparing the glaze.
- Make Glaze: Whisk powdered sugar, milk, melted butter, and vanilla extract together until smooth.
- Glaze and Serve: Pour the glaze evenly over the warm cake, spreading it across the top, then slice and enjoy the cake warm.
Notes
- This cinnamon roll cake offers the classic warm cinnamon flavors of traditional cinnamon rolls but is much quicker and easier to make.
- Swirling the cinnamon filling gently into the batter helps create beautiful cinnamon roll-like swirls throughout the cake.
- Serve the cake warm for the best experience with gooey glaze and tender cake.
- You can store leftovers tightly covered at room temperature for 2 days or refrigerate for up to 5 days.
- This cake pairs wonderfully with a cup of coffee or tea for breakfast or dessert.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 577 kcal
- Sugar: 57 g
- Sodium: 203 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 84 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 92 mg
