Cinnabon Cinnamon Roll Cake
Easy Cinnamon Roll Cake with gooey cinnamon sugar swirls and cream cheese glaze. Perfect for brunch or dessert, ready in under an hour.
Equipment
- 9x13-inch baking pan
- Large mixing bowl
- Electric mixer
- Butter knife
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter melted
- 1 cup packed light brown sugar
- 2 tablespoons all-purpose flour for filling
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter softened, for filling
- 2 cups powdered sugar
- 5 tablespoons milk for glaze
- 1 teaspoon vanilla extract for glaze
Instructions
- Preheat oven to 350°F. Grease a 9x13 inch baking pan with nonstick spray or butter.
- In a large bowl, whisk together 3 cups flour, 1 cup granulated sugar, 4 teaspoons baking powder, and 1/4 teaspoon salt.
- Add 1 1/2 cups milk, 2 eggs, and 2 teaspoons vanilla. Mix until smooth. Slowly stir in 4 tablespoons melted butter.
- Pour batter into prepared pan and spread evenly. Set aside.
- For filling, beat 1/2 cup softened butter, 1 cup brown sugar, 2 tablespoons flour, and 1 tablespoon cinnamon until thick paste forms.
- Drop filling by tablespoonfuls across batter. Use butter knife to swirl gently 3-4 times, creating marbled effect.
- Bake for 35-40 minutes until toothpick inserted in center comes out clean. Top should be golden brown.
- Cool for 20 minutes. Whisk together 2 cups powdered sugar, 5 tablespoons milk, and 1 teaspoon vanilla until smooth.
- Drizzle glaze over warm cake. Serve warm or at room temperature.
Notes
- Use room temperature ingredients for smoother batter
- Don't overmix once flour is added to keep cake tender
- Swirl gently to maintain distinct cinnamon pockets
- Apply glaze while cake is still warm for best absorption
- Store covered at room temperature up to 3 days