Cinnamon Roll Cake

Ingredients

For the Cake:

3 cups all-purpose flour
1 cup granulated sugar
4 teaspoons baking powder
½ teaspoon salt
1½ cups milk
2 large eggs
2 teaspoons vanilla extract
½ cup unsalted butter, melted

For the Cinnamon Swirl:

1 cup unsalted butter, softened
1 cup light brown sugar, packed
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon

For the Glaze:

2 cups powdered sugar
5 tablespoons milk (adjust for desired consistency)
1 teaspoon vanilla extract

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.

Make the Cake Batter:

In a large mixing bowl, combine the flour, sugar, baking powder, and salt.

Add the milk, eggs, vanilla extract, and melted butter. Mix until smooth and well combined.

Pour the batter into the prepared baking pan.

Prepare the Cinnamon Swirl:

In a medium bowl, mix together the softened butter, brown sugar, flour, and cinnamon until a smooth paste forms.

Drop spoonfuls of the cinnamon mixture evenly over the cake batter. Use a knife or skewer to swirl it through the batter, creating a marbled effect.

Bake the Cake:

Bake in the preheated oven for 35–40 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool slightly while preparing the glaze.

Make the Glaze:

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed for a pourable consistency.

Glaze the Cake:

Drizzle the glaze over the warm cake. Spread evenly if desired.
Let the cake cool for 10–15 minutes (if you can wait!) before slicing and serving.