Cinnamon Roll Cake Delight
This cinnamon roll cake is a soft, golden-brown sheet cake layered with rich cinnamon-sugar swirls and topped with a smooth vanilla glaze. Every bite has the cozy flavor of a classic cinnamon roll, ready in a fraction of the time.
Equipment
- 9x13-inch baking dish
- Mixing bowls (large and small)
- Whisk
- Rubber spatula
- Butter knife
- Measuring cups and spoons
- Parchment paper
Ingredients
- 2 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 1 cup whole milk
- ½ cup melted unsalted butter
- 2 large eggs
- 1 tablespoon vanilla extract
- Swirl: ⅓ cup softened butter ¾ cup light brown sugar, 1½ tablespoons ground cinnamon
- Glaze: 1½ cups powdered sugar 2–3 tablespoons milk, 1 teaspoon vanilla extract
Optional: ½ cup chopped pecans or mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and line your baking dish.
- Whisk dry ingredients in a large bowl.
- Stir in milk, melted butter, eggs, and vanilla until just combined.
- Spread batter evenly in the dish.
- Mix swirl ingredients and dollop over batter. Swirl gently with a butter knife.
- Bake 35–40 minutes, until golden and set.
- Cool briefly, then whisk glaze and drizzle over warm cake.
- Slice and serve.
Notes
Contains gluten, dairy, and eggs. For a fun twist, sprinkle chopped pecans or mini chocolate chips into the batter.