Description
This Cinnamon Roll Cake is a delightful twist on traditional cinnamon rolls, delivering all the warm, spicy flavors of cinnamon swirls in an easy-to-make cake form. It’s soft, moist, and topped with a luscious vanilla glaze, making it the perfect treat for breakfast, brunch, or dessert.
Ingredients
Scale
Cake Batter
- 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 and grease a 9×13 baking dish to prevent sticking during baking.
- Make the Cake Batter: In a large bowl, combine the flour, brown sugar, baking powder, vanilla extract, eggs, milk, and sour cream. Stir these ingredients together until you have a smooth batter.
- Add Melted Butter: While continuously stirring, slowly pour in the melted butter a little at a time. This helps blend the butter thoroughly without causing the batter to separate.
- Transfer Batter to Pan: Pour the prepared batter into the greased baking dish and spread it evenly into the pan.
- Prepare Cinnamon Filling: In a medium bowl, mix together softened butter, brown sugar, flour, vanilla extract, and ground cinnamon until you achieve a thick, sugary mixture.
- Add Cinnamon Filling Dollops: Spoon dollops of the cinnamon filling evenly across the surface of the cake batter, covering the entire top of the batter.
- Swirl the Filling: Using a butter knife, run it through the batter and cinnamon filling to create swirls or a marble effect, being careful not to overmix and lose the distinct cinnamon areas.
- Bake the Cake: Bake in the preheated oven for 35 minutes. You’ll know it’s done when the top is a light golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool for about 10 minutes before adding the glaze to prevent it from melting off.
- Make and Apply the Glaze: Whisk the powdered sugar, milk, melted butter, and vanilla extract in a medium bowl. Pour the glaze evenly over the cooled cake, spreading it to cover entirely.
- Serve: Slice the cinnamon roll cake and enjoy it warm for the best flavor.
Notes
- This cinnamon roll cake is easier and quicker to make than traditional cinnamon rolls, with all the delicious cinnamon flavor you’ll love.
- You can store any leftovers in an airtight container for up to 3 days, and warm slices slightly before serving.
- For a richer flavor, consider using full-fat sour cream and butter.
- If you prefer, add chopped nuts like pecans or walnuts to the cinnamon filling for added texture.
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
