Description
This Cinnabon Cinnamon Roll Cake recipe captures the irresistible flavors of classic cinnamon rolls in an easy-to-make sheet cake form. With a tender vanilla batter swirled with a cinnamon-sugar butter filling and topped with a rich glaze, it offers a perfect balance of sweetness and spice. Ideal for breakfast, brunch, or dessert, this cake is simple to bake and guaranteed to satisfy cinnamon roll cravings without the hassle of rolling dough.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/2 cups milk
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup melted butter
Cinnamon Filling
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 2/3 cup melted butter
Glaze
- 2 cups powdered sugar
- 5 tablespoons milk or cream
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the cake does not stick.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well mixed.
- Mix Wet Ingredients: In a separate bowl, combine the milk, eggs, vanilla extract, and melted butter. Stir to blend the wet ingredients evenly.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and mix until just combined to form the cake batter, being careful not to overmix.
- Pour Batter into Pan: Transfer the batter into the prepared baking dish and spread it evenly with a spatula.
- Prepare Cinnamon Swirl: In a small bowl, mix together brown sugar, ground cinnamon, and melted butter. Drop spoonfuls of this mixture evenly over the cake batter and use a knife to swirl it through for a marbled effect.
- Bake the Cake: Bake the cake in the preheated oven for 35–40 minutes or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Make the Glaze: While the cake bakes, whisk together powdered sugar, milk or cream, and vanilla extract until smooth and creamy.
- Glaze and Serve: Once the cake is out of the oven and still warm, drizzle the glaze evenly over the top. Allow the glaze to absorb slightly before slicing and serving for best flavor and texture.
Notes
- Do not overmix the batter to avoid a dense cake.
- For a richer glaze, use cream instead of milk.
- Ensure the cake is warm when applying glaze so it melts slightly for a glossy finish.
- You can substitute whole milk with almond or oat milk for a dairy-free version, but flavor may vary.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
