Swirled Cinnamon Roll Cake (Printable)
Soft buttery cake layered with cinnamon-sugar swirls and vanilla glaze. Ready in under an hour.
# What You'll Need:
→ For the Cake
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 1 cup whole milk
05 - 2 large eggs
06 - 1 tablespoon baking powder
07 - 1/2 teaspoon salt
08 - 2 teaspoons pure vanilla extract
→ For the Cinnamon Swirl
09 - 1/2 cup unsalted butter, melted
10 - 1 cup brown sugar, packed
11 - 2 tablespoons ground cinnamon
12 - 2 tablespoons all-purpose flour
→ For the Glaze
13 - 1 cup powdered sugar
14 - 2-3 tablespoons milk
15 - 1/2 teaspoon pure vanilla extract
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly with butter or cooking spray.
02 - In a large mixing bowl, combine flour, granulated sugar, softened butter, milk, eggs, baking powder, salt, and vanilla extract. Beat with electric mixer on medium speed until smooth and creamy, approximately 2-3 minutes. Pour batter evenly into the prepared baking pan.
03 - In a separate medium bowl, whisk together melted butter, brown sugar, cinnamon, and flour until a thick, spreadable paste forms. Ensure all ingredients are fully incorporated.
04 - Drop spoonfuls of the cinnamon mixture evenly over the surface of the cake batter. Use a butter knife or skewer to gently swirl the cinnamon mixture through the batter, creating a marbled pattern. Be careful not to overmix.
05 - Bake for 32-38 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown and slightly springy to the touch.
06 - While the cake bakes, whisk together powdered sugar, 2 tablespoons milk, and vanilla extract in a small bowl until smooth and pourable. Add additional milk, 1 teaspoon at a time, if needed to reach desired consistency.
07 - Allow cake to cool in the pan for 10-15 minutes. Drizzle the glaze evenly over the warm cake. Slice into squares and serve warm for optimal flavor and texture.
# Expert Advice:
01 -
- You get all the cozy comfort of cinnamon rolls without the two hour rising time or the frustration of dough that refuses to cooperate
- The cake stays incredibly moist for days, which means breakfast is basically handled for half the week
02 -
- Do not over-swirl the cinnamon mixture or you will lose those distinct ribbons and end up with a speckled cake instead
- The cake is done when the edges pull away slightly from the pan and the center springs back when touched
03 -
- Room temperature ingredients mix more smoothly and create a more tender crumb
- Let the cake cool for at least 10 minutes before glazing so the glaze drizzles beautifully rather than melting completely into the warm cake