Cinnamon Roll Cake
This Cinnamon Roll Cake brings the delightful scent of freshly baked cinnamon rolls into a moist and fluffy cake form, perfect for breakfast, dessert, or gatherings.
Ingredients
For the Cake
- 2 cups all-purpose flour Forms the foundation of the cake.
- 1 cup granulated sugar Adds sweetness.
- 1 tablespoon baking powder Helps the cake rise.
- 1 teaspoon salt Enhances flavor.
- 2 teaspoons ground cinnamon Provides the signature flavor.
- 1/2 cup melted butter Adds moisture and richness.
- 1 cup milk Binds the ingredients.
- 2 large eggs Provides structure.
- 1 teaspoon vanilla extract Adds complexity to flavor.
For the Cinnamon Filling
- 1 cup brown sugar (packed) Creates the sweet swirl.
- 2 teaspoons ground cinnamon Provides additional cinnamon flavor.
For the Icing
- 1 cup powdered sugar Adds sweetness on top.
- 2-3 tablespoons milk Adjusts the icing consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, combine flour, granulated sugar, baking powder, salt, and ground cinnamon. Whisk thoroughly.
- Add melted butter, milk, eggs, and vanilla extract to the dry ingredients. Mix gently until just combined.
Cinnamon Filling
- In a separate bowl, mix brown sugar and ground cinnamon to create the filling.
Baking
- Pour half of the cake batter into the prepared baking dish. Sprinkle the cinnamon filling over the batter.
- Pour the remaining batter over the cinnamon filling and swirl the batter gently with a knife.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before frosting.
Icing
- Mix the powdered sugar and milk to create the icing, adjusting milk as needed for desired consistency.
- Drizzle the icing over the cooled cake before serving.
Notes
Use room temperature ingredients for a smoother batter. Experiment with additional spices or fillings for variety. Leftovers can be stored covered at room temperature for up to three days or refrigerated for about a week.