Ah, cinnamon roll cake—basically a giant, fluffy cinnamon roll baked in a pan! It’s perfect for breakfast, brunch, or a cozy dessert. Here’s a clear recipe for it:
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup milk
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven: 350°F (175°C). Grease a 9×13-inch baking pan.
- Make the cake batter:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add softened butter, milk, eggs, and vanilla. Beat until smooth. Pour into prepared pan.
- Make the cinnamon swirl:
- In a small bowl, mix melted butter, brown sugar, and cinnamon.
- Drop spoonfuls over the cake batter, then swirl lightly with a knife for a marbled effect.
- Bake: 35–40 minutes, or until a toothpick in the center comes out clean.
- Make the glaze:
- Whisk powdered sugar, milk, and vanilla until smooth. Adjust thickness as desired.
- Finish:
- Let the cake cool 10–15 minutes, then drizzle glaze over the top. Serve warm or at room temperature.
✨ Tips:
- You can double the cinnamon swirl for a richer flavor.
- Adding chopped nuts or cream cheese drizzle can make it extra decadent.
- This can also be made in a bundt pan for a more “roll-like” appearance.
If you want, I can give you a super quick version using a boxed cake mix that tastes just like homemade cinnamon rolls—takes under 30 minutes prep! Do you want that version too?
