Swirled Cinnamon Roll Cake (Print version)

Buttery cake with cinnamon swirls and sweet glaze

# Ingredient List:

→ 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 Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
02 - In a large bowl, beat together flour, granulated sugar, softened butter, milk, eggs, baking powder, salt, and vanilla extract until smooth and creamy. Pour batter evenly into the prepared pan.
03 - In a separate bowl, mix melted butter, brown sugar, cinnamon, and flour until a thick, spreadable paste forms.
04 - Drop spoonfuls of the cinnamon mixture over the cake batter. Use a knife to swirl the cinnamon mixture through the batter, creating a marbled effect.
05 - Bake for 32-38 minutes, or until a toothpick inserted in the center comes out clean.
06 - While cake is baking, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
07 - Allow cake to cool for 10-15 minutes, then drizzle glaze evenly over the warm cake. Slice and serve warm for best flavor.

# Expert Advice:

01 -
  • You get all the warm, gooey comfort of cinnamon rolls in under an hour
  • The cake stays incredibly moist for days, making it perfect for make ahead breakfasts
  • The swirl pattern looks impressive but takes literally seconds to create
02 -
  • Let the cake cool for at least 10 minutes before glazing, or the glaze will melt right off
  • Over swirling the cinnamon mixture turns beautiful ribbons into a muddy mess—less is more here
03 -
  • Room temperature ingredients prevent a lumpy batter and ensure even baking
  • Use a light touch when swirling—the knife should barely skim through the batter

Return