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Cinnabon Cinnamon Roll Cake
Laura

Cinnabon Cinnamon Roll Cake

A moist vanilla cake with cinnamon sugar swirls and vanilla glaze, capturing all the flavor of Cinnabon rolls in cake form.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 4 teaspoons baking powder
  • 0.25 teaspoon salt
  • 1.5 cups whole milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 4 tablespoons unsalted butter melted
  • 1 cup unsalted butter softened for swirl
  • 1 cup packed brown sugar
  • 2 tablespoons all-purpose flour for swirl
  • 1 tablespoon ground cinnamon
  • 0.67 cup chopped pecans optional
  • 2 cups powdered sugar for glaze
  • 4 tablespoons milk for glaze
  • 1 teaspoon vanilla extract for glaze

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • electric mixer
  • Whisk

Method
 

  1. Preheat oven to 350°F and grease a 9x13 inch baking pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add milk, eggs, vanilla, and melted butter. Mix until smooth.
  4. Pour batter into the prepared pan.
  5. In a separate bowl, beat softened butter, brown sugar, flour, and cinnamon until fluffy.
  6. Drop spoonfuls over batter and swirl with a knife.
  7. Bake for 25 to 30 minutes until a toothpick comes out nearly clean.
  8. For glaze, whisk powdered sugar, milk, and vanilla until smooth.
  9. Drizzle glaze over warm cake and serve.

Notes

  • Do not overmix the batter for a tender crumb.
  • Swirl gently to keep cinnamon layers distinct.
  • Store covered at room temperature for up to 2 days.