CINNAMON ROLL CAKE
Cinnamon Roll Cake combines the flavors of cinnamon rolls with a soft cake, topped with a sweet glaze for indulgence.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 large eggs
- ⅓ cup butter, melted
- 1 teaspoon vanilla extract
For the Swirl:
- ½ cup butter, softened
- 1 cup brown sugar
- 2 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
Prepare Batter:
- Preheat oven to 350°F (175°C). In a mixing bowl, combine flour, sugar, baking powder, and salt. Add milk, eggs, melted butter, and vanilla. Mix until smooth.
Make the Swirl:
- In a separate bowl, mix softened butter, brown sugar, flour, and cinnamon until a paste forms.
Assemble Cake:
- Pour the batter into a greased 9x13-inch baking dish. Drop spoonfuls of the cinnamon mixture over the batter and swirl using a knife.
Bake:
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Prepare Glaze:
- Mix powdered sugar, milk, and vanilla until smooth.
Glaze and Serve:
- Drizzle the glaze over the warm cake. Slice and serve.
Notes
- Make Ahead:
Bake the cake ahead of time and store it in an airtight container for up to 3 days. Add the glaze before serving. - Customizing the Flavor:
Add a touch of nutmeg to the swirl for extra warmth. Top with chopped pecans or walnuts for added texture. - Serving Suggestions:
Serve warm with a drizzle of glaze and a cup of coffee or tea for a cozy treat. - Storage Tips:
Store leftovers in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.