Here’s a delicious and easy Cinnamon Roll Cake recipe—a single-bake dessert that has all the flavor of classic cinnamon rolls but in cake form:
Ingredients (For 9×13-inch pan)
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
For the Cinnamon Swirl:
- 1 cup brown sugar, packed
- 3 tsp ground cinnamon
- ½ cup unsalted butter, melted
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Make the Cake Batter
- In a bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Alternate adding dry ingredients and milk, beginning and ending with dry ingredients, until smooth.
3. Prepare the Cinnamon Swirl
- Mix brown sugar and cinnamon in a small bowl.
- Melt butter separately.
4. Assemble the Cake
- Pour half the cake batter into the prepared pan.
- Drizzle half of the melted butter over the batter, then sprinkle half of the cinnamon-sugar mixture.
- Pour the remaining batter on top, then layer remaining butter and cinnamon-sugar mixture.
- Use a knife or skewer to gently swirl the cinnamon-sugar through the batter.
5. Bake
- Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10–15 minutes before glazing.
6. Add Glaze
- Mix powdered sugar, milk, and vanilla until smooth.
- Drizzle over the warm cake.
Tips:
- For extra gooeyness, use a little more butter in the cinnamon-sugar swirl.
- You can add chopped pecans or raisins to the swirl for added texture.
I can also give a quick one-bowl, super-easy cinnamon roll cake version that’s ready in 45 minutes and just as soft and gooey. Do you want that version?
