Description
This Cinnamon Roll Cake combines the delicious flavors of traditional cinnamon rolls into an easy-to-make sheet cake. Swirled with a cinnamon-sugar filling and topped with a creamy vanilla glaze, it offers the perfect balance of sweetness and spice without the hassle of rolling individual cinnamon rolls. Ideal for breakfast or dessert, this cake is moist, fluffy, and full of warm cinnamon goodness.
Ingredients
Units
Scale
For the Cake:
- 3 cups all purpose flour
- 1 cup brown sugar
- 4 teaspoons baking powder
- 1 tablespoon vanilla extract
- 2 eggs
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup melted butter
For the Cinnamon Filling:
- 3/4 cup butter, softened
- 1 cup brown sugar
- 3 tablespoons flour
- 1/2 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
For the Glaze:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1/4 cup milk
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees F and grease a 9×13-inch baking dish to ensure the cake doesn’t stick.
- Make the cake batter: In a large bowl, combine flour, brown sugar, baking powder, vanilla, eggs, milk, and sour cream. Stir well until the batter is smooth and lump-free.
- Add melted butter carefully: Slowly pour in the melted butter while stirring continuously to blend without separating the batter.
- Pour batter into pan: Transfer the batter evenly into the prepared baking dish and smooth the surface with a spatula.
- Prepare cinnamon filling: In a medium bowl, mix softened butter, brown sugar, flour, vanilla extract, and ground cinnamon until thick and well combined.
- Add cinnamon dollops: Using a spoon, drop spoonfuls of the cinnamon filling evenly over the cake batter in the pan.
- Swirl the filling: Run a butter knife through the batter and cinnamon filling to create a marbled or spiral effect, being careful not to overmix.
- Bake the cake: Place the pan in the oven and bake for 35 minutes until the cake is a light golden brown and a toothpick inserted in the center comes out clean.
- Cool the cake: Remove from oven and let cool for about 10 minutes before adding the glaze.
- Make the glaze: Whisk together powdered sugar, melted butter, vanilla, and milk in a medium bowl until smooth and pourable.
- Glaze the cake: Pour the glaze evenly over the top of the warm cake, spreading it to cover the entire surface.
- Serve: Slice and enjoy the cinnamon roll cake warm for the best flavor and texture.
Notes
- This cinnamon roll cake is easier to make than traditional cinnamon rolls but delivers all the classic flavor.
- Swirling carefully maintains distinct cinnamon swirls rather than mixing them completely into the batter.
- Use softened butter for the cinnamon filling for easier mixing and better texture.
- The glaze adds a sweet, creamy finish that melts perfectly over the warm cake.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 577 kcal
- Sugar: 57 g
- Sodium: 203 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 84 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 92 mg
