Swirled Cinnamon Roll Cake (Printable)

Soft buttery cake swirled with cinnamon-sugar and topped with silky vanilla glaze for a quick breakfast treat.

# What You'll Need:

→ For the Cake

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

→ For the 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

→ For the Glaze

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

# Directions:

01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking pan with butter or cooking spray.
02 - In a large mixing bowl, combine flour, granulated sugar, softened butter, milk, eggs, baking powder, salt, and vanilla extract. Beat with an electric mixer until smooth and creamy, about 2 minutes.
03 - Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
04 - In a separate bowl, whisk together melted butter, brown sugar, cinnamon, and flour until a thick, spreadable paste forms.
05 - Drop spoonfuls of the cinnamon mixture evenly over the batter. Use a butter knife to gently swirl the cinnamon mixture through the batter in a marbled pattern, being careful not to overmix.
06 - Bake for 32-38 minutes until golden brown and a toothpick inserted in the center comes out clean.
07 - While the cake bakes, whisk together powdered sugar, 2 tablespoons milk, and vanilla extract in a small bowl. Add additional milk 1 teaspoon at a time until desired pourable consistency is reached.
08 - Let the cake cool in the pan for 10-15 minutes. Drizzle the glaze evenly over the warm cake. Slice into squares and serve warm.

# Expert Tips:

01 -
  • All the comfort of cinnamon rolls without hours of rising time or yeast anxiety
  • The marble pattern creates beautiful pockets of cinnamon sugar in every single bite
  • You can have this in the oven in under twenty minutes flat
02 -
  • Resist the urge to over swirl or you will lose those distinct ribbons of cinnamon sugar throughout
  • The cake continues cooking slightly as it cools, so remove it when a toothpick has just a few moist crumbs
  • Warm cake absorbs the glaze better, but let it cool at least ten minutes or the glaze will disappear completely
03 -
  • Room temperature ingredients blend more easily and create a smoother batter texture
  • A offset spatula makes spreading the batter evenly much simpler than a regular knife
  • Cinnamon quality matters dramatically, so consider grinding fresh or buying from a spice specialist

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