Description
This cinnamon roll cake is a delightful and easy-to-make dessert that combines all the flavors you love from traditional cinnamon rolls without the extra work of rolling dough. The cake features a soft, moist base with swirls of buttery cinnamon sugar, all topped with a sweet vanilla glaze.
Ingredients
Bottom Layer:
3 cups all-purpose flour
1 ½ cups milk
1 cup white sugar
2 eggs
4 teaspoons baking powder
2 teaspoons vanilla extract
¼ teaspoon salt
¼ cup butter, melted
Top Layer:
1 cup butter, softened
1 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
Glaze:
2 cups confectioners’ sugar
5 tablespoons milk
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan.
Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan.
Swirl the top layer into the bottom layer with a knife to create a marble effect.
Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.
Mix confectioners’ sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth.
Drizzle over warm cake.
Enjoy!
Notes
- Room Temperature Ingredients: For best results, ensure that your butter, eggs, and milk are at room temperature. This helps the ingredients blend smoothly, resulting in a more even texture and better rise in your cake.
- Substitutions:
- Dairy-Free Option: Swap out regular milk for almond or oat milk. Use a dairy-free butter alternative to keep the cake moist.
- Vegan Alternative: Replace eggs with flaxseed eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use plant-based butter and milk.
- Gluten-Free: Use a gluten-free all-purpose flour blend. Ensure it includes xanthan gum or another binder for proper texture.
- Measuring Flour: For accuracy, spoon flour into your measuring cup and level it off with a knife rather than scooping directly from the bag. This prevents packing too much flour, which can result in a dense cake.
- Swirling Technique: When swirling the cinnamon mixture into the cake, make sure the knife reaches the bottom of the pan for an even distribution. Avoid over-mixing to maintain distinct swirls.
- Testing for Doneness: Begin checking the cake around the 25-minute mark by inserting a toothpick into the center. If it comes out with just a few crumbs, the cake is done. Over-baking can lead to dryness.
- Glaze Variations: To switch things up, consider adding almond extract or a hint of citrus zest to the glaze. If you prefer a thicker consistency, gradually add more confectioners’ sugar until the desired texture is achieved.
- Storage: Keep leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices in plastic wrap for up to 2 months. To reheat, warm slices in the microwave for about 15-20 seconds.