Swirled Cinnamon Roll Cake (Printable)
Soft buttery cake layered with cinnamon-sugar swirls and topped with vanilla glaze for a cozy morning treat.
# What You Need:
→ Cake Batter
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 tbsp baking powder
07 - 1/2 tsp salt
08 - 2 tsp pure vanilla extract
→ Cinnamon Swirl
09 - 1/2 cup unsalted butter, melted
10 - 1 cup brown sugar, packed
11 - 2 tbsp ground cinnamon
12 - 2 tbsp all-purpose flour
→ Vanilla Glaze
13 - 1 cup powdered sugar
14 - 2-3 tbsp milk
15 - 1/2 tsp pure vanilla extract
# How To Make:
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 an electric mixer on medium speed until completely smooth and creamy, about 2-3 minutes. Pour the batter evenly into the prepared pan, spreading to corners.
03 - In a separate medium bowl, whisk together melted butter, brown sugar, cinnamon, and flour until a thick, spreadable paste forms.
04 - 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 circular or zigzag motion, creating a marbled effect. Avoid over-swirling to maintain distinct ribbons.
05 - Bake for 32-38 minutes until golden brown and a toothpick inserted in the center comes out clean or with moist crumbs. Begin checking at 32 minutes to prevent overbaking.
06 - While the cake bakes, whisk together powdered sugar, 2 tablespoons milk, and vanilla extract in a small bowl until smooth and pourable. Add additional milk 1 teaspoon at a time if needed to reach desired consistency.
07 - Allow the cake to cool in the pan for 10-15 minutes. Drizzle the glaze evenly over the warm cake using a spoon or piping bag. Slice into squares and serve warm for optimal flavor and texture.
# Expert Tips:
01 -
- You get all the warm cinnamon roll flavors in less than an hour without any waiting for dough to rise
- The buttery cake stays incredibly moist for days, making it perfect for make-ahead breakfasts or unexpected guests
02 -
- Don't swirl the cinnamon mixture too much or it will blend completely into the batter instead of creating those gorgeous ribbons we're after
- Letting the cake cool for those 10-15 minutes before glazing is essential, otherwise the glaze will slide right off instead of melting into the warm surface
03 -
- Room temperature ingredients combine more smoothly, so set your butter and eggs out about 30 minutes before starting
- The glaze should be thick enough to leave visible trails on the cake but thin enough to pour, so add milk one teaspoon at a time to get it just right