Cinnamon Roll Cake

This warm and cozy cinnamon roll cake has a delectable cinnamon swirl and an easy three-ingredient vanilla glaze.

Course Breakfast, Dessert

Cuisine American

Keyword cinnamon roll cake recipe, how to make a cinnamon roll cake

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 490kcal

Author Beth Pierce

Preheat oven to 350 degrees. Grease a 9x13-inch baking dish.
Mix the softened butter, brown sugar, flour, and cinnamon for the swirl. If it is not fluid enough, pop it in the microwave for 30-second intervals at 30% power until it is smooth enough.
Whisk the flour, baking powder, salt, and granulated sugar in a large bowl. Make a well in the center of the flour mixture and add the eggs, vanilla extract, and milk. Stir to combine while drizzling in the melted butter.
Stir just until combined and pour the batter into a greased 9x13-inch baking dish. Drop rounded tablespoonfuls of the cinnamon swirl over the cake batter. Swirl the cinnamon mixture into the cake using a chopstick or the straight end of a narrow wooden spoon.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Whisk the powdered sugar, milk, and vanilla extract until smooth. Spread over the warm cake.

Remove the butter for the cinnamon swirl portion of the cake from the refrigerator two hours in advance. It should be pretty soft.
If the cinnamon swirl is too thick, microwave for very short intervals at reduced power until smooth and fluid enough to swirl.
Don't get too hung up on the swirl portion of the cake. Use a chopstick or a similar object and make figure 8s or S shapes. Don't overswirl the mixture, or it will disappear into the cake.