Cinnamon Roll Cake with Vanilla Glaze

Cinnamon Roll Cake with Vanilla Glaze

This Cinnamon Roll Cake with Vanilla Glaze brings the cozy flavor of cinnamon rolls into an easy-to-share cake, perfect for brunch or a cozy afternoon treat.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 12 servings

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 355

Ingredients Method Notes

Ingredients

For the Cake

3 cups all-purpose flour Use spoon-and-level method for accurate measurement.
1/4 teaspoon salt
3/4 cup sugar
4 teaspoons baking powder
1 1/2 cups milk Use any type of milk required.
2 pieces eggs
2 teaspoons vanilla Adjust the amount if necessary.
1/3 cup melted butter Replace with neutral oil if desired.

For the Topping

1/4 cup melted butter
1/2 cup brown sugar Light or dark brown sugar works.
2 tablespoons flour
1 tablespoon cinnamon

For the Glaze

1 cup powdered sugar
2 to 3 tablespoons milk Add gradually to reach desired consistency.
1/2 teaspoon vanilla

Method

Preparation

Preheat the oven to 350°F and coat a 9×13-inch pan with nonstick spray.
In a large bowl, mix all cake ingredients until smooth, then spread in the prepared pan.

Topping

In a small bowl, stir together the topping ingredients. Dollop over the batter and swirl gently with a knife.

Baking

Bake for 30 to 35 minutes, checking the center with a toothpick for doneness.

Glazing

Mix together the glaze ingredients, adding milk gradually until pourable. Drizzle over the warm cake.
Slice and serve warm, or let cool before storing.

Notes

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. For freezing, wrap portions tightly, freeze for up to 2 months, and thaw before adding glaze.