Description
Easy Cinnamon Roll Cake is a gooey, cinnamon-swirled dessert that captures the flavor of a classic cinnamon roll without the hassle — no kneading, rolling, or rising required. Perfectly moist, buttery, and topped with a vanilla glaze.
Ingredients
- For the Cake Batter:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup melted butter
- For the Cinnamon Swirl:
- 1 cup brown sugar
- 1 tbsp ground cinnamon
- ⅓ cup melted butter
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add milk, eggs, vanilla, and melted butter. Mix until smooth.
- Pour batter into the prepared baking dish and smooth the top.
- In a small bowl, mix brown sugar, cinnamon, and melted butter for the swirl.
- Drop spoonfuls of the cinnamon mixture over the batter and swirl gently with a knife.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- While baking, whisk together powdered sugar, milk, and vanilla for the glaze.
- Drizzle glaze over the warm cake right after baking. Let cool slightly and serve warm.
Notes
- Add chopped pecans or walnuts to the swirl for extra crunch.
- Use cream cheese in the glaze for a tangy twist.
- Can be halved and baked in an 8×8-inch pan with reduced baking time.
- Use a yellow or vanilla cake mix as a shortcut if desired.
- Freezes well — wrap slices individually for easy thawing.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
