Cinnabon Cinnamon Roll Cake
A soft and moist cinnamon roll–inspired cake with buttery cinnamon swirls and a sweet vanilla glaze, combining classic cinnamon roll flavors in an easy-to-bake cake form.
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Servings: 12
Ingredients
For the Cake
- 1½ cups milk
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 tablespoon baking powder
- 1 cup granulated sugar
- 3 cups all-purpose flour
- ½ cup salted butter melted
For the Filling
- ¾ cup salted butter softened
- 1 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
For the Glaze
- 2 cups confectioners’ sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and set aside.
- In a large mixing bowl, combine the milk, vanilla extract, eggs, baking powder, granulated sugar, and flour. Gradually add the melted butter, mixing until the batter is smooth and fully combined.
- Pour the cake batter evenly into the prepared baking pan.
- In a separate bowl, mix the softened butter, brown sugar, flour, and cinnamon until fully incorporated and spreadable.
- Drop spoonfuls of the cinnamon filling evenly over the surface of the cake batter. Using a knife, gently swirl the filling through the batter to create a marbled effect.
- Bake for 35–40 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs.
- Allow the cake to cool for approximately 20 minutes before glazing.
- To prepare the glaze, whisk together the confectioners’ sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze evenly over the warm cake. Serve once set.
Notes
To make this recipe gluten free, substitute the all-purpose flour in both the cake batter and the filling with a 1:1 gluten-free baking flour blend that includes xanthan gum. Confirm that the baking powder and confectioners’ sugar are certified gluten free. Baking time may require a few additional minutes.