Description
A delightful twist on the classic cinnamon roll that brings buttery, gooey goodness straight to your plate in cake form.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your 9×13 inch baking dish by greasing it.
- Cream together the softened butter and granulated sugar until light and fluffy—about 3-5 minutes.
- Add the eggs, milk, and vanilla extract into the butter mixture, stirring gently until combined.
- In a separate bowl, whisk together flour, baking powder, salt, and ground cinnamon.
- Gradually mix the dry ingredients into the wet ingredients, folding gently until just combined.
- Create the cinnamon sugar swirl by combining brown sugar and additional cinnamon in a small bowl.
- Pour half of the cake batter into your greased baking dish, spread evenly, and sprinkle the cinnamon sugar mixture on top.
- Pour the remaining batter over the cinnamon-sugar layer and swirl through for marbling.
- Bake for 30-35 minutes, or until a toothpick comes out clean when inserted in the center.
- Prepare the glaze by mixing powdered sugar, milk, and vanilla extract until smooth, then drizzle over the warm cake.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. The cake can be made ahead and refrigerated; bring to room temperature before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg