Cinnamon Roll Cake
A moist and buttery cinnamon cake with vanilla glaze drizzled over the top. If you love cinnamon rolls, then you’ll absolutely love this gooey cake!
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Servings: 12
Ingredients
Cinnamon Roll Cake
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1 ½ cups milk (I use 2% milk)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup salted butter melted
Cinnamon Swirl Topping
- 1/2 cup salted butter softened
- 1 cup light brown sugar
- 2 Tablespoons all-purpose flour
- 1 Tablespoon cinnamon
Vanilla Glaze
- 2 cups powdered sugar
- 3 to 4 Tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F°. Spray a 9×13-inch glass baking dish with cooking spray. Set aside.
Cinnamon Roll Cake
- In an electric stand mixer, add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Mix until just combined. Slowly mix in melted butter. Pour batter into the prepared pan, spreading out evenly.
Cinnamon Swirl Topping
- In a large bowl, mix the butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop tablespoons of the topping evenly over all of the batter. Use a knife to marble/swirl topping throughout the cake.
- Bake cake for 32 to 38 minutes, or until a toothpick inserted in the center comes out nearly clean. Carefully remove cake from oven and let stand at least 15 minutes before topping with glaze.
Vanilla Glaze
- In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Slice and serve warm or at room temperature. Enjoy!
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