Cinnamon Roll Cake

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

Directions

  1. 1Preheat oven to 350°F (175°C).
  2. 2Preheat oven to 350°F (175°C).
  3. 3Preheat oven to 350°F (175°C).
  4. 4Spray a 9x13 inch baking dish with nonstick cooking spray.
  5. 5Spray a 9x13 inch baking dish with nonstick cooking spray.
  6. 6Spray a 9x13 inch baking dish with nonstick cooking spray.
  7. 7Combine flour, granulated sugar, baking powder, eggs, vanilla extract, and milk in a bowl.
  8. 8Combine flour, granulated sugar, baking powder, eggs, vanilla extract, and milk in a bowl.
  9. 9Combine flour, granulated sugar, baking powder, eggs, vanilla extract, and milk in a bowl.
  10. 10Slowly add melted butter to the batter while mixing.
  11. 11Slowly add melted butter to the batter while mixing.
  12. 12Slowly add melted butter to the batter while mixing.
  13. 13Spread batter into the baking dish.
  14. 14Spread batter into the baking dish.
  15. 15Spread batter into the baking dish.
  16. 16Combine softened butter, brown sugar, flour, and cinnamon in a separate bowl.
  17. 17Combine softened butter, brown sugar, flour, and cinnamon in a separate bowl.
  18. 18Combine softened butter, brown sugar, flour, and cinnamon in a separate bowl.
  19. 19Spoon the filling onto the cake batter.
  20. 20Spoon the filling onto the cake batter.
  21. 21Spoon the filling onto the cake batter.
  22. 22Use a butter knife to swirl the filling and batter together.
  23. 23Use a butter knife to swirl the filling and batter together.
  24. 24Use a butter knife to swirl the filling and batter together.
  25. 25Bake for 35-40 minutes, or until a knife comes out clean.
  26. 26Bake for 35-40 minutes, or until a knife comes out clean.
  27. 27Bake for 35-40 minutes, or until a knife comes out clean.
  28. 28Whisk together powdered sugar, milk, and vanilla extract for the glaze.
  29. 29Whisk together powdered sugar, milk, and vanilla extract for the glaze.
  30. 30Whisk together powdered sugar, milk, and vanilla extract for the glaze.
  31. 31Pour glaze over the warm cake.
  32. 32Pour glaze over the warm cake.
  33. 33Pour glaze over the warm cake.
  34. 34Serve warm or at room temperature
  35. 35Serve warm or at room temperature
  36. 36Serve warm or at room temperature

Ingredients

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