Cinnamon Roll Cake with Glaze (Print version)
Soft vanilla cake with buttery brown sugar cinnamon swirls and a simple vanilla glaze poured over the warm top.
# Ingredients:
For the cake
01 -
2 cups (284 g) all-purpose flour
02 -
1 1/4 cups (250 g) granulated sugar
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon fine salt
06 -
1 1/3 cups (320 g) full-fat sour cream
07 -
2/3 cup (150 g) unsalted butter, softened
08 -
3 large eggs, room temperature
09 -
2 teaspoons vanilla extract
For the cinnamon swirl
10 -
3/4 cup (150 g) packed light brown sugar
11 -
3/4 cup (170 g) unsalted butter, very soft but not melted
12 -
1 tablespoon all-purpose flour
13 -
1 tablespoon ground cinnamon
For the glaze
14 -
2 cups (240 g) powdered sugar
15 -
4-5 tablespoons milk
16 -
1 teaspoon vanilla extract
17 -
Pinch of salt
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan well with butter or nonstick spray.
02 -
In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. Add sour cream, softened butter, eggs, and vanilla. Mix until thick and smooth with no dry streaks.
03 -
Scrape the batter into the prepared pan and spread it evenly into the corners with a spatula.
04 -
In a medium bowl, stir brown sugar, very soft butter, flour, and cinnamon until it forms a thick spreadable paste.
05 -
Drop spoonfuls of the cinnamon mixture over the batter. Use a butter knife to swirl through the top half of the batter in wide loops, taking care not to overmix.
06 -
Bake for 32-38 minutes, until the top springs back lightly and a toothpick inserted near the center comes out with moist crumbs.
07 -
Cool the cake for 8-10 minutes. Whisk powdered sugar, 4 tablespoons milk, vanilla, and salt until smooth, adding more milk if needed. Pour over the warm cake and let it settle before slicing.
# Good to know:
01 -
Best served warm or at room temperature.
02 -
Use very soft, not melted, butter for the cinnamon swirl.
03 -
A metal 9x13-inch pan gives the most even bake.