Swirled Cinnamon Roll Cake (Printable)

Buttery cake swirled with cinnamon-sugar ribbons, topped with silky vanilla glaze for a comforting breakfast treat.

# What You'll 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 tablespoon baking powder
07 - 1/2 teaspoon salt
08 - 2 teaspoons pure vanilla extract

→ Cinnamon Swirl

09 - 1/2 cup unsalted butter, melted
10 - 1 cup brown sugar, packed
11 - 2 tablespoons ground cinnamon
12 - 2 tablespoons all-purpose flour

→ Vanilla Glaze

13 - 1 cup powdered sugar
14 - 2-3 tablespoons milk
15 - 1/2 teaspoon pure vanilla extract

# Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan with butter or cooking spray.
02 - In a large bowl, beat together flour, granulated sugar, softened butter, milk, eggs, baking powder, salt, and vanilla extract until smooth and creamy. Pour batter evenly into the prepared pan.
03 - In a separate bowl, mix melted butter, brown sugar, cinnamon, and flour until a thick, spreadable paste forms.
04 - Drop spoonfuls of the cinnamon mixture over the cake batter. Use a knife to gently swirl the cinnamon mixture through the batter, creating a marbled effect.
05 - Bake for 32-38 minutes, or until a toothpick inserted in the center comes out clean.
06 - While cake is baking, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
07 - Allow cake to cool for 10-15 minutes, then drizzle glaze evenly over the warm cake. Slice and serve warm for best flavor.

# Expert Tips:

01 -
  • You get all those gorgeous cinnamon roll flavors without spending hours waiting for dough to rise
  • The texture is incredibly soft and tender, almost like a coffee cake but with those irresistible ribbons of cinnamon sugar running through every bite
02 -
  • The swirl paste needs to be thick enough to hold its shape, otherwise it will just sink to the bottom while baking
  • Letting the cake cool for exactly 10 to 15 minutes before glazing is crucial, too hot and the glaze disappears, too cold and it will not soak in properly
03 -
  • Room temperature ingredients make a huge difference in how smoothly the batter comes together
  • If your glaze seems too thick, add the extra tablespoon of milk gradually, one teaspoon at a time

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