Cinnamon Roll Cake

5 from 52 votes

This sweet and moist Cinnamon Roll Cake with a vanilla drizzle has all of the delicious, ooey-gooey cinnamon flavors that your favorite homemade cinnamon rolls have without all the time it takes to make them.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast Cake, Dessert

Cuisine: American

Servings:

Calories: 396kcal

Author: Chef Dennis Littley

Equipment

9 x 13 cake pan

Ingredients

3 cups all-purpose flour
¼ teaspoon table salt
1 cup granulated sugar
4 teaspoon baking powder
1½ cup milk
2 large eggs
1 tablespoon vanilla extract
4 tablespoon unsalted butter melted
8 oz unsalted butter softened (1 cup = 2 sticks)
1 cup brown sugar packed
1 tablespoon cinnamon

Glaze

2 cups powdered sugar
4-5 tablespoon milk
1 teaspoon vanilla extract

Instructions

Cinnamon Cake

Preheat the oven to 350 degrees and place the oven rack in the center of the oven.
Grease a 9x13 pan and set aside until needed.
Add the all-purpose flour, granulated sugar, salt, baking powder, milk, eggs, and vanilla extract to the bowl of your stand mixer (or use a large bowl and an electric hand mixer). Using the paddle attachment, mix to combine the ingredients, do not overmix.
Slowly mix the four tablespoons of melted butter into the batter. Mix just enough to incorporate.
Pour the batter into the prepared 9×13 inch pan.
Add the softened butter, brown sugar, and cinnamon to a medium bowl. MIx to combine. You can use an electric mixer to blend or do it by hand like I did.
Evenly drop spoonfuls of the cinnamon butter over the top of the cake batter. Using a knife to swirl the cinnamon butter over the cake.
Place the cake pan on the middle rack of a preheated oven and bake for 25-30 minutes or until a toothpick comes out nearly clean from the center.

Glaze

Add the powdered sugar, milk, and vanilla extract to a medium bowl. Whisk the mixture until smooth.
Drizzle the glaze over the warm cinnamon cake. Serve the cake warm or at room temperature.

Nutrition