Cinnamon Roll Cake (Print version)

A soft vanilla cake swirled with brown sugar cinnamon filling and finished with a creamy glaze.

# Ingredients:

For the cake batter

01 - 3 cups (375 g) all-purpose flour
02 - 1 cup (200 g) granulated sugar
03 - 4 teaspoons baking powder
04 - 1/2 teaspoon fine salt
05 - 1 1/2 cups (360 ml) whole milk, room temperature
06 - 2 large eggs, room temperature
07 - 2 teaspoons vanilla extract
08 - 1/2 cup (113 g) unsalted butter, melted and slightly cooled

For the cinnamon swirl

09 - 1/2 cup (113 g) unsalted butter, softened
10 - 3/4 cup (160 g) packed light brown sugar
11 - 1 tablespoon all-purpose flour
12 - 1 tablespoon ground cinnamon
13 - 1/4 teaspoon fine salt

For the cream cheese glaze

14 - 2 oz (57 g) cream cheese, softened
15 - 1 cup (120 g) powdered sugar
16 - 2-3 tablespoons milk
17 - 1/2 teaspoon vanilla extract
18 - Pinch of salt

# Instructions:

01 - Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or nonstick spray.
02 - In a large bowl, whisk flour, sugar, baking powder, and salt. Add milk, eggs, vanilla, and melted butter, then stir just until smooth.
03 - In a medium bowl, beat softened butter, brown sugar, flour, cinnamon, and salt into a thick paste.
04 - Spread the batter in the prepared pan. Drop spoonfuls of cinnamon filling over the top, then swirl gently with a butter knife.
05 - Bake for 32-38 minutes, until the center springs back lightly and a toothpick inserted near the center comes out with moist crumbs.
06 - Beat cream cheese until smooth. Whisk in powdered sugar, milk, vanilla, and salt until pourable, adding milk a teaspoon at a time if needed.
07 - Cool the cake for 15 minutes, then drizzle the glaze over the warm top. Let it settle for 10 minutes before slicing.

# Good to know:

01 - Best served slightly warm.
02 - Store covered in the refrigerator for up to 4 days.
03 - Warm individual slices briefly before serving.

Back