Cinnamon Roll Cake
This Cinnamon Roll Cake brings together the cozy flavor of cinnamon rolls with the ease of a simple cake. Perfect for breakfast, dessert, or sharing with friends and family.
Equipment
- 9x13-inch baking pan
- Mixing Bowls:
- Hand mixer or whisk
- Butter knife
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 teaspoon baking soda
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1.33 cups sour cream light or regular
- 2/3 cup salted butter softened
- 1 teaspoon vanilla extract
- 3 large eggs
Cinnamon Swirl
- 3/4 cup salted butter very soft (not melted)
- 3/4 cup light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
Glaze
- 2 cups powdered sugar
- 4-5 tablespoons milk
- 0.5 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan with nonstick spray and set aside.
- In a large bowl, combine flour, sugar, baking soda, baking powder, salt, sour cream, softened butter, vanilla extract, and eggs. Mix until smooth and creamy.
- Spread the batter evenly into the prepared baking pan.
- In a separate bowl, mix the swirl ingredients (soft butter, brown sugar, flour, cinnamon) until smooth. Drop spoonfuls over the batter, then swirl gently with a butter knife.
- Bake for 30–32 minutes, or until the top springs back and a toothpick inserted in the center comes out clean or with moist crumbs.
- While the cake bakes, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.
- Once the cake is done, pour the glaze evenly over the warm cake. Let cool slightly before serving.
Notes
This recipe is easy to customize! Add nuts, use cream cheese frosting, or mix in fruit like diced apples for a fun variation.