Cinnamon Roll Cake
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups milk
- 2 large eggs
- 2 teaspoon vanilla extract
- ½ cup unsalted butter melted
For the Cinnamon Swirl:
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 2 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
For the Glaze:
- 2 cups powdered sugar
- 5-6 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish. In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Add the milk, eggs, vanilla extract, and melted butter, stirring until smooth.
Step 2: Make the Cinnamon Swirl
- In a separate bowl, mix the softened butter, brown sugar, flour, and cinnamon until smooth.
Step 3: Swirl the Cinnamon Mixture
- Pour the cake batter into the prepared baking dish. Drop spoonfuls of the cinnamon mixture over the cake batter. Use a knife to swirl the cinnamon mixture throughout the batter to create a marbled effect.
Step 4: Bake the Cake
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Prepare the Glaze
- While the cake bakes, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk for your desired consistency.
Step 6: Glaze the Cake
- Once the cake is out of the oven and slightly cooled, drizzle the glaze over the top. Allow it to set for a few minutes before slicing and serving.
Notes
- Swirling Technique: For a beautiful marbled effect, swirl the cinnamon mixture gently without overmixing.
- Glaze Thickness: Adjust the milk amount in the glaze to achieve your preferred consistency. Thicker glaze for a frosting-like topping, thinner for a drippy finish.
- Extra Flavor: Add a pinch of nutmeg to the cinnamon swirl for additional warmth and spice.