Cinnamon Roll Cake

A fluffy vanilla cake filled with cinnamon swirls just like a cinnamon roll.

A cinnamon roll inspired dessert with swirls of cinnamon-sugar inside of a fluffy and moist vanilla cake topped with a sweet glaze.

Author Amber Brady

Prep Time 20

Cook Time 25

Total Time 45

Yields servings

Ingredients

Cake:

3 cups (360 g) all-purpose flour, stir, spoon & level
2 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup (113 g) unsalted butter, (1 stick) room temperature
1 cup (200 g) granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
1 cup (240 g) sour cream, or plain Greek yogurt, room temperature
½ cup (118 ml) milk, room temperature

Cinnamon Filling:

4 Tbsp butter, melted
½ cup (100 g) light brown sugar, gently packed
1 Tbsp ground cinnamon
1 Tbsp all-purpose flour

Glaze:

1 cup (120 g) powdered sugar
½ tsp vanilla extract
2 Tbsp milk

Instructions

Preheat oven to 350℉. Grease a 13x9-inch pan with nonstick cooking spray. (I like the kind with flour in it.) Set aside.
CAKE: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry ingredients aside.
In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs, vanilla, and sour cream. Mix together completely, scraping the bowl as needed.
Add half of the dry ingredients. Mix on low until just incorporated. Add all of the milk. Mix on low until just incorporated.
Add the remaining dry ingredients. Mix on low until just incorporated. Do not over-mix. The batter will be thick, but smooth.
CINNAMON FILLING: Melt the butter in a microwave-safe bowl in the microwave. Add the brown sugar, cinnamon, and flour. Stir together completely. Mixture should be thin and runny. NOTE: Do not let the filling cool and thicken, or it will be hard to swirl with the cake batter.
Spread the cake batter into the prepared 13x9-inch pan. Spoon the cinnamon-sugar mixture over the cake, including close to the edges, leaving some cake batter showing. Use the tip of a butter knife to swirl the two mixtures together.
Bake the cinnamon roll cake at 350℉ for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Allow the cake to cool for 15-20 minutes before adding glaze.
GLAZE: In a small bowl, stir together the powdered sugar, vanilla and milk. Drizzle or pour glaze over the cake. Serve while still slightly warm.

Video

Notes

Room temperature ingredients are important for mixing the batter properly. Cold ingredients may curdle and won't mix completely.
This cake is best served warm. Cover the pan with foil and store any leftovers at room temperature for up to 3-4 days. Nuke leftover slices individually in the microwave for 10-15 seconds.

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