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Cinnabon Cinnamon Roll Cake

A delightful cake inspired by classic cinnamon rolls, featuring a crunchy crust, gooey cinnamon-brown sugar swirls, and topped with a sweet glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Milk
  • 1/2 cup Unsalted Butter, melted Use high-fat butter for best results.
  • 2 large Eggs Can substitute with flax eggs for a vegan option.
  • 1 tablespoon Vanilla Extract
For the Filling
  • 1/2 cup Brown Sugar
  • 2 tablespoons Ground Cinnamon Freshly ground cinnamon is recommended for better flavor.
For the Glaze
  • 1 cup Powdered Sugar
  • 2 tablespoons Additional Milk
  • 1 teaspoon Extra Vanilla Extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large bowl, mix together the flour, granulated sugar, baking powder, and salt until well combined.
  3. In another bowl, whisk together the milk, melted butter, eggs, and vanilla until smooth and homogenous.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Assembly
  1. In a small bowl, mix together the brown sugar and ground cinnamon for the filling.
  2. Spoon half the batter into the prepared baking dish, then sprinkle the cinnamon sugar mixture on top.
  3. Layer the remaining batter over this mixture and gently swirl with a knife for a beautiful marbled effect.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. While the cake is baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla until smooth.
  3. Drizzle the glaze over the warm cake just before serving.

Notes

To enhance nutrition, consider swapping refined sugar with natural sweeteners or adding chia seeds for fiber. Store leftover cake in an airtight container at room temperature for up to three days.