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Cinnabon Cinnamon Roll Cake

Cinnamon roll cake made with a homemade white cake mixture and a buttery brown sugar and cinnamon swirl topped with a sweet vanilla glaze.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • 2 large eggs at room temperature
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • ½ cup brown sugar
  • 2 tablespoons ground cinnamon
  • ¼ cup butter melted (for swirl)
  • 1 cup powdered sugar for glaze
  • 2 tablespoons milk for glaze
  • 1 teaspoon vanilla extract for glaze

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set dry mix aside.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in milk and vanilla extract.
  5. Gradually add dry ingredients to wet, mixing until just combined to form a smooth batter.
  6. Pour half of the batter into the prepared pan. Smooth surface with a spatula.
  7. In a small bowl, combine brown sugar, ground cinnamon, and melted butter. Sprinkle evenly over batter.
  8. Top swirl with remaining batter, gently spreading to cover cinnamon sugar layer.
  9. Bake in preheated oven for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
  10. While cake bakes, whisk together powdered sugar, milk, and vanilla extract to make glaze.
  11. Let cake cool for 10 minutes, then drizzle glaze evenly over warm cake.
  12. Slice into squares and serve warm or at room temperature.