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Cinnamon Roll Cake

50m
Serves 12
https://www.thecountrycook.net/cinnamon-roll-cake/#recipe

Directions

  1. 1Preheat oven to 350°F (175°C).
  2. 2Spray a 9x13 inch baking dish with nonstick cooking spray.
  3. 3Combine flour, granulated sugar, baking powder, eggs, vanilla extract, and milk in a bowl.
  4. 4Slowly add melted butter to the batter while mixing.
  5. 5Spread batter into the baking dish.
  6. 6Combine softened butter, brown sugar, flour, and cinnamon in a separate bowl.
  7. 7Spoon the filling onto the cake batter.
  8. 8Use a butter knife to swirl the filling and batter together.
  9. 9Bake for 35-40 minutes, or until a knife comes out clean.
  10. 10Whisk together powdered sugar, milk, and vanilla extract for the glaze.
  11. 11Pour glaze over the warm cake.
  12. 12Serve warm or at room temperature

Ingredients

  • 3 cups all-purpose flour
  • 1 cup white granulated sugar
  • 4 teaspoons baking powder
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1.5 cups milk
  • 0.5 cup salted butter, melted (slightly cooled)
  • 0.75 cup salted butter, softened to room temperature
  • 1 cup packed light brown sugar
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon ground cinnamon
  • 2 cups powdered sugar
  • 5 Tablespoons milk
  • 1 teaspoon vanilla extract

Equipment

9x13-inch baking dishstand mixer (optional)butter knife

Tips

  • Use fresh baking powder.
  • Room temperature eggs and milk help with mixing and rising.
  • Don't overmix the batter.
  • Pack brown sugar, but not flour, when measuring.
  • Use a butter knife to create a swirly marble effect.
  • The cake can be served warm or at room temperature.
  • Store leftover cake on the counter for up to 2 days or freeze for up to 3 months. Do not refrigerate.
  • Consider using only one stick of butter in the cinnamon sugar mixture

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