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–+ servings
cinnamon roll cake

Cinnamon Roll Cake

5 from 1 vote
Tender cake with swirled cinnamon filling and sweet vanilla glaze. Swirl cinnamon gently in figure-eights without mixing completely so you get pretty marbled streaks instead of brown specks.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups all-purpose flour Spooned and leveled
  • 1 cup granulated sugar White sugar
  • 4 teaspoons baking powder Not baking soda
  • ½ teaspoon salt Table salt
  • 1.5 cups milk Whole milk preferred
  • 2 large eggs Room temperature
  • 2 teaspoons vanilla extract Pure vanilla
  • ½ cup butter, melted Unsalted, cooled slightly
  • ½ cup sour cream or Greek yogurt Full-fat preferred
  • 1 cup brown sugar, packed For cinnamon filling
  • 2 tablespoons ground cinnamon For filling
  • 3 tablespoons butter, melted For filling
  • 2 cups powdered sugar For glaze
  • 5 tablespoons milk or heavy cream For glaze
  • 1 teaspoon vanilla extract For glaze

Equipment

  • 1 9×13 inch baking pan Metal or glass
  • 3 Mixing bowls Large, medium, small
  • 1 Whisk For mixing
  • 1 butter knife For swirling
  • 1 toothpick For testing doneness

Method
 

  1. Preheat oven to 350°F and grease a 9x13 inch baking pan with butter, then lightly flour it so the cake releases easily.
    preheating oven for cinnamon roll cake
  2. Whisk together flour, sugar, baking powder, and salt in a large bowl until well combined with no lumps.
    mixing dry ingredients for cinnamon roll cake
  3. In a separate bowl, whisk together milk, eggs, vanilla, melted butter, and sour cream until smooth and well blended.
    combining wet ingredients for cinnamon roll cake
  4. Pour wet ingredients into dry ingredients and stir gently just until combined with no dry flour streaks, being careful not to overmix.
    mixing cinnamon roll cake batter
  5. Mix brown sugar, cinnamon, and melted butter in a small bowl until it forms a thick spreadable paste.
    making cinnamon swirl filling for cake
  6. Pour half the batter into prepared pan and spread evenly, then drop spoonfuls of cinnamon filling over it.
    layering cake batter in baking pan
  7. Use a butter knife to swirl the cinnamon through the batter in figure-eight motions without mixing completely.
    adding first cinnamon swirl to cake batter
  8. Pour remaining batter over swirled layer, drop more cinnamon filling on top, and swirl again with a knife.
  9. Bake at 350°F for 35 to 40 minutes until golden and a toothpick has moist crumbs, then cool for 5 minutes.
    baking cinnamon roll cake until golden
  10. Whisk powdered sugar, milk, and vanilla until smooth, then drizzle over warm cake and serve.
    glazing warm cinnamon roll cake

Nutrition

Serving: 120gCalories: 385kcalCarbohydrates: 62gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 3.8gCholesterol: 65mgSodium: 320mgPotassium: 120mgFiber: 1gSugar: 42gVitamin A: 420IUCalcium: 120mgIron: 1.8mg

Notes

Store covered at room temperature up to 3 days. Don't overbake or the cake turns dry; pull it when a toothpick has moist crumbs instead of coming out completely clean.

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