Here’s a Cinnamon Roll Cake that’s quick and easy throw together because who doesn’t love cinnamon rolls? Honestly, we’re crazy about them! I’m talking the gooey, soft American ones!
To make Cinnamon Roll Cake, a simple vanilla cake is swirled with cinnamon filling, baked and then drizzled with a decadent vanilla icing.
Just look at those cinnamon swirls!
This is the perfect cake to whip up for a brunch or an afternoon coffee and you can enjoy it while it is still warm. That’s what we recommend! It is still fresh and delicious the next day and everyone who tastes it ends up begging for the recipe.
Cinnamon Roll Cake
This is the perfect cake to whip up for a brunch or an afternoon coffee and you can enjoy it while it is still warm. That’s what we recommend!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 36 squares
Ingredients
Cake
- 3 cups (420 g) all-purpose flour
- ½ teaspoon salt
- ¾ cup (150 g) granulated sugar
- 4 teaspoons baking powder
- 1 ½ cups (360 ml) milk room temperature
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1/3 cup (75 g) butter melted
Cinnamon Swirl Filling
- ½ cup (112 g) butter melted
- ½ cup (100 g) brown sugar
- 1 tablespoon flour
- 1 ½ tablespoons ground cinnamon
Vanilla Icing
- 2 cups (200 g) powdered sugar
- 1 teaspoon vanilla extract
- 6-8 tablespoons heavy cream or milk
Instructions
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Preheat oven to 350°F (170°C). Grease a 9x13 inch (25x35 cm) baking pan.
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For the cake, in a large mixing bowl, whisk together the flour, salt, granulated sugar and baking powder. In a medium bowl, whisk the milk, eggs, vanilla and the 1/3 cup (75 g) melted butter. Pour the milk mixture into the flour mixture and whisk to combine. Pour the cake batter into the pan and set aside.
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For the Cinnamon Swirl Filling, whisk the ½ cup (112 g) melted butter, brown sugar, 1 tablespoon flour and the cinnamon until well combined. Spoon or pour the filling in lines over the cake. Swirl the filling into the cake batter with a butter knife, making long swoops lengthwise and crosswise across the pan. Bake for 18-25 minutes, until a toothpick inserted into the cake comes out clean. Cool in pan on a wire rack.
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As soon as the cake comes out of the oven, make the Vanilla Icing. Whisk the powdered sugar, vanilla extract and heavy cream until smooth, adding more cream if necessary until icing is pourable. Drizzle icing over warm cake. Serve cake warm or at room temperature. Store covered at room temperature for up to two days or in the refrigerator for up to four days.
Recipe Notes
Recipe adapted from Eating on a Dime and Just a Pinch.
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