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Cinnamon Roll Cake Recipe

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4.1 from 3 reviews

This Cinnamon Roll Cake combines the sweet, swirling flavors of a classic cinnamon roll into a convenient and delicious sheet cake. Moist cake batter layered with a cinnamon-sugar butter filling is baked to perfection and topped with a smooth vanilla glaze, making it perfect for breakfast, brunch, or dessert.

Ingredients

Cake Ingredients

  • 3 cups all-purpose flour
  • 1 cup white granulated sugar
  • 4 teaspoons baking powder
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups milk
  • 1/2 cup (1 stick) salted butter, melted (slightly cooled)

Filling Ingredients

  • 3/4 cup salted butter, softened to room temperature (1 1/2 sticks)
  • 1 cup packed light brown sugar
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon ground cinnamon

Glaze Ingredients

  • 2 cups powdered sugar
  • 5 Tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F. Grease a 9x13-inch baking dish with nonstick cooking spray that contains flour for best results.
  2. Make the cake batter: In a large bowl or stand mixer bowl, combine 3 cups all-purpose flour, 1 cup white sugar, 4 teaspoons baking powder, 2 eggs, 2 teaspoons vanilla extract, and 1 1/2 cups milk. Mix to combine.
  3. Add melted butter: While mixing, slowly pour in 1/2 cup melted salted butter. Mix until just combined to avoid overmixing which can toughen the cake.
  4. Pour batter into prepared dish: Spread the cake batter evenly in the prepared 9x13-inch pan.
  5. Make the cinnamon filling: In a small bowl, mix 3/4 cup softened salted butter, 1 cup packed light brown sugar, 2 tablespoons flour, and 1 tablespoon ground cinnamon until well combined.
  6. Add filling to batter: Drop spoonfuls of the cinnamon filling evenly across the top of the cake batter.
  7. Swirl the filling: Use a butter knife to create swirly marbled patterns by dragging it through both the filling and batter to combine lightly.
  8. Bake the cake: Bake for 35-40 minutes, or until a knife inserted in the center comes out clean. It typically takes about 40 minutes.
  9. Prepare the glaze: While the cake bakes, whisk together 2 cups powdered sugar, 5 tablespoons milk, and 1 teaspoon vanilla extract. Adjust thickness by adding more powdered sugar or milk as needed.
  10. Glaze the cake: Pour the glaze over the warm cake once it is out of the oven. Allow it to cool for easier slicing. Serve warm or at room temperature.

Notes

  • Use nonstick cooking spray containing flour for easy cake release.
  • Do not overmix the batter to avoid a tough texture.
  • Allow the cake to cool slightly before slicing to achieve cleaner slices.
  • If the glaze is too runny, add more powdered sugar; if too thick, add more milk.
  • This cake can be made ahead and stored covered at room temperature for 2 days or refrigerated for up to 4 days.

Find it online: https://cozyplatter.com/cinnamon-roll-cake-recipe/