Swirled Cinnamon Roll Cake (Printable)
Buttery cake with cinnamon-sugar swirls and silky vanilla glaze
# What You'll Need:
→ Cake Base
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 1 cup whole milk
05 - 2 large eggs
06 - 1 tablespoon baking powder
07 - 1/2 teaspoon salt
08 - 2 teaspoons pure vanilla extract
→ Cinnamon Swirl
09 - 1/2 cup unsalted butter, melted
10 - 1 cup brown sugar, packed
11 - 2 tablespoons ground cinnamon
12 - 2 tablespoons all-purpose flour
→ Vanilla Glaze
13 - 1 cup powdered sugar
14 - 2-3 tablespoons milk
15 - 1/2 teaspoon pure vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking pan with butter or cooking spray.
02 - In a large mixing bowl, combine flour, granulated sugar, softened butter, milk, eggs, baking powder, salt, and vanilla extract. Beat with electric mixer on medium speed until smooth and creamy, approximately 2-3 minutes.
03 - Spread cake batter evenly into the prepared baking pan, smoothing the top with a spatula.
04 - In a separate medium bowl, whisk together melted butter, brown sugar, cinnamon, and flour until a thick, spreadable paste forms.
05 - Drop spoonfuls of the cinnamon mixture evenly over the cake batter. Use a butter knife to gently swirl the cinnamon mixture through the batter in a figure-eight motion, creating a marbled pattern.
06 - Bake for 32-38 minutes until golden brown and a toothpick inserted in the center comes out clean.
07 - While cake bakes, whisk together powdered sugar, 2 tablespoons milk, and vanilla extract in a small bowl until smooth. Add additional milk, 1 teaspoon at a time, if needed to achieve pourable consistency.
08 - Allow cake to cool in pan for 10-15 minutes. Drizzle glaze evenly over the warm cake. Slice into squares and serve warm.
# Expert Tips:
01 -
- No rising time means cinnamon roll flavor in under an hour
- The swirl creates pockets of gooey cinnamon sugar throughout every slice
02 -
- Do not over-swirl the cinnamon mixture or you will lose those beautiful gooey ribbons
- Let the cake cool at least 10 minutes before glazing or the icing will melt right off
03 -
- Room temperature ingredients prevent lumps and ensure the batter stays silky smooth
- Line your pan with parchment paper for effortless removal and cleaner slices