Description
This Cinnamon Roll Cake combines the classic flavors of cinnamon rolls with the ease of cake baking. Featuring a tender, moist cake swirled with a rich cinnamon filling and topped with a smooth vanilla glaze, this dessert is perfect for breakfast or a sweet treat any time of day.
Ingredients
Scale
Cake Ingredients
- 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 Oven and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9×13-inch baking dish well to prevent sticking.
- Make Cake Batter: In a large bowl, combine the all-purpose flour, brown sugar, baking powder, vanilla extract, eggs, milk, and sour cream. Stir vigorously to form a smooth, well-blended batter.
- Incorporate Melted Butter: Slowly pour the melted butter into the batter while stirring continuously to ensure the butter is evenly incorporated without causing the batter to separate.
- Pour Batter into Pan: Transfer the cake batter into the greased baking dish and spread it evenly to form a uniform layer.
- Prepare Cinnamon Filling: In a medium bowl, mix together softened butter, brown sugar, flour, vanilla extract, and ground cinnamon until thick and well combined.
- Add Cinnamon Filling to Batter: Drop spoonfuls of the cinnamon filling across the surface of the cake batter, distributing them evenly throughout.
- Create Swirls: Take a butter knife and run it through the cinnamon filling and cake batter in a swirling or spiral motion to create a marbled effect. Do not overmix, preserving distinct swirls.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 35 minutes. The top should be light golden brown, and a toothpick inserted into the center should come out clean.
- Cool Before Glazing: Allow the cake to cool for about 10 minutes after baking, which prevents the glaze from melting excessively.
- Prepare and Apply Glaze: Whisk together powdered sugar, melted butter, vanilla extract, and milk until smooth. Pour the glaze evenly over the warm cake, spreading gently to coat the entire surface.
- Serve: Slice the cinnamon roll cake and enjoy it warm for best flavor and texture.
Notes
- This cinnamon roll cake can be easier and less time-consuming than traditional cinnamon rolls, without sacrificing flavor.
- Make sure not to over swirl the cinnamon filling into the batter to maintain beautiful cinnamon layers.
- The cake is best enjoyed warm but can be stored covered at room temperature for up to two days.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
Nutrition
- Serving Size: 1 slice
- 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
