Swirled Cinnamon Roll Cake (Print Version)
Buttery cake with cinnamon-sugar swirls and vanilla glaze
# What You Need:
→ For the Cake
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 1 cup whole milk
05 - 2 large eggs
06 - 1 tablespoon baking powder
07 - 1/2 teaspoon salt
08 - 2 teaspoons pure vanilla extract
→ For the Cinnamon Swirl
09 - 1/2 cup unsalted butter, melted
10 - 1 cup brown sugar, packed
11 - 2 tablespoons ground cinnamon
12 - 2 tablespoons all-purpose flour
→ For the Glaze
13 - 1 cup powdered sugar
14 - 2-3 tablespoons milk
15 - 1/2 teaspoon pure vanilla extract
# How to Prepare:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly with butter or cooking spray.
02 - In a large bowl, beat together flour, granulated sugar, softened butter, milk, eggs, baking powder, salt, and vanilla extract until smooth and creamy. Pour batter evenly into the prepared pan.
03 - In a separate bowl, mix melted butter, brown sugar, cinnamon, and flour until a thick, spreadable paste forms.
04 - Drop spoonfuls of the cinnamon mixture over the cake batter. Use a knife to swirl the cinnamon mixture through the batter, creating a marbled effect.
05 - Bake for 32-38 minutes, or until a toothpick inserted in the center comes out clean.
06 - While cake is baking, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Add more milk if needed to reach desired consistency.
07 - Allow cake to cool for 10-15 minutes, then drizzle glaze evenly over the warm cake. Slice and serve warm for best flavor.
# Expert Advice:
01 -
- You get all the warm, gooey cinnamon roll experience without waiting for dough to rise or dealing with yeast anxiety
- The cake stays incredibly moist for days, making it perfect for make ahead breakfasts or unexpected guests
02 -
- Do not overmix the swirl pattern or the cinnamon will blend completely into the batter instead of creating distinct ribbons
- The glaze sets quickly once it hits the warm cake, so pour it immediately after whisking
03 -
- Room temperature ingredients blend more smoothly and create a more tender cake crumb
- Letting the cake cool for exactly 10 to 15 minutes before glazing means the glaze drizzles beautifully rather than melting completely off