Cinnamon Roll Cake
A tender, swirled sheet cake that captures the flavors of cinnamon rolls without the hassle of making dough. Perfect for brunch or dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Spoon into the cup and level for accuracy; or weigh ~250 g
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk Room temperature for best mixing
- 1/2 cup unsalted butter Melted and cooled slightly (or melted margarine)
- 2 large eggs Room temperature helps with even mixing
- 1 tablespoon vanilla powder
Cinnamon Sugar Layer
- 1 tablespoon ground cinnamon
- 1/2 cup brown sugar Packed, for the cinnamon ribbon
Icing
- 1 cup powdered sugar For icing
- 2 tablespoons milk Add more if you want thinner glaze
- 1 teaspoon vanilla powder For icing
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish well.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk the milk, melted butter, eggs, and vanilla until combined.
- Add the wet ingredients to the dry. Stir gently until just combined — a few small lumps are fine. Do not overmix.
- In a small bowl, combine the brown sugar and cinnamon, breaking up any clumps.
Assembly
- Pour half the batter into the prepared pan and spread evenly. Sprinkle the cinnamon-sugar mixture across the batter.
- Dollop and spread the remaining batter over the cinnamon layer. Use a knife to swirl through the batter to make a marbled, cinnamon-roll effect.
Baking
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- While the cake is warm, whisk the powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla until smooth. Add a little more milk if you prefer a thinner glaze.
- Drizzle the icing over the warm cake. Let the cake cool for at least 15 minutes before slicing so the icing sets slightly.
Notes
For best results, serve warm and enjoy with coffee or tea. The cake can be stored at room temperature for 1–2 days, or in the refrigerator for up to 4–5 days.