1. Prepare & Preheat
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together flour, baking powder, sugar, and salt.
2. Make the Cake Batter
In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients. Gently fold until just combined—do not overmix.
Spread the batter evenly into the prepared pan.
3. Add the Cinnamon Swirl
In a small bowl, stir together brown sugar, cinnamon, and melted butter to form a crumbly paste.
Drop small spoonfuls of the cinnamon mixture over the batter, spacing evenly.
Use a knife or skewer to gently swirl the cinnamon sugar into the batter, creating a marbled effect.
4. Bake
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the cake cool in the pan on a wire rack for 10 minutes, then use the parchment overhang to lift it out and cool completely on the rack.
5. Prepare & Drizzle the Glaze
In a small bowl, whisk powdered sugar, milk, vanilla, and salt until smooth and pourable. Add more milk if too thick or more sugar if too thin.
Drizzle the glaze in a zigzag pattern over the cooled cake. Let it set for a few minutes before slicing.
Tips and Variations
Swap half the all-purpose flour for whole wheat pastry flour for a nuttier flavor.
Add chopped pecans or walnuts to the cinnamon swirl for extra crunch.
Stir ½ cup of cream cheese into the glaze for a tangy cream cheese icing.
For mini servings, bake in a muffin tin for 18–20 minutes, then top each “mini cinnamon roll cake” with glaze.
Conclusion
This Cinnamon Roll Cake Recipe is the ultimate shortcut to enjoying cinnamon-sugar bliss without endless dough rolling. Moist, tender, and drizzled with sweet vanilla glaze, it’s sure to become your go-to dessert or brunch highlight. Slice a piece, pour your coffee, and savor each swirled bite!
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