Description

This Cinnamon Roll Cake is your shortcut to gooey, swirled, bakery-style cinnamon rolls—no yeast or rising time needed. It’s soft, rich, buttery, and loaded with cinnamon-sugar swirls with a silky glaze on top. Perfect for brunch, holidays, or cozy weekends at home.

Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

1 cup milk

2 large eggs

1 tablespoon baking powder

2 teaspoons vanilla extract

1/2 cup unsalted butter, melted

1 cup brown sugar

1 tablespoon ground cinnamon

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.

2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

3. Beat in eggs one at a time, then add vanilla extract and milk.

4. In a separate bowl, whisk together flour and baking powder. Add to the wet ingredients and mix just until combined.

5. Pour the batter evenly into the prepared pan.

6. In a separate bowl, mix melted butter, brown sugar, and cinnamon to form the swirl.

7. Drop spoonfuls of the cinnamon mixture over the batter and gently swirl it with a knife.

8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

9. While the cake cools slightly, whisk together powdered sugar, milk, and vanilla until smooth.

10. Drizzle glaze over the warm cake and serve.

Notes

Use room temperature ingredients for a smoother batter and more even baking.

Don’t over-swirl the cinnamon mixture—it’s best with distinct ribbons.

The glaze soaks in beautifully if drizzled while the cake is still warm.

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 325
Sugar: 26g
Sodium: 120mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg

Keywords: cinnamon roll cake, cinnamon swirl, brunch cake