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Cinnabon Cinnamon Roll Cake

Cinnabon Cinnamon Roll Cake


For the Cake:

3 cups all-purpose flour

1/4 teaspoon salt

1 cup granulated sugar

4 teaspoons baking powder

1 1/2 cups whole milk

2 large eggs

2 teaspoons pure vanilla extract

4 tablespoons melted butter

For the Filling:

1 cup butter (2 sticks), room temperature

1 cup packed brown sugar

1 tablespoon cinnamon powder

Optional: 2/3 cup nuts (e.g. walnuts or pecans)

For the Glaze:

2 cups icing sugar

4-5 tablespoons milk

1 teaspoon pure vanilla extract


Setting the Stage: Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with your choice of oil or a non-stick spray.

Cake Base Prep: In a large mixing bowl, whisk together the flour, salt, sugar, and baking powder. Stir in the milk, eggs, and vanilla until the mixture forms a smooth batter. Gently blend in the melted butter, then transfer the batter to your prepared baking dish.

Creating the Swirl: In a separate bowl, blend together the room-temperature butter, brown sugar, cinnamon, and optionally, nuts. Drop dollops of this mixture over the cake batter. Use a knife to create swirling patterns, ensuring the cinnamon mixture is marbled throughout.

Baking: Position the cake in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the cake's center; it should come out mostly clean.

Glazing the Delight: While the cake bakes, craft your glaze. In a bowl, whisk together the icing sugar, milk, and vanilla until you reach a silky, pourable consistency. Once the cake emerges from the oven, generously drizzle this glaze over the top while it's still warm.

Serving Note: Let the cake sit for a few moments to cool slightly. This Swirled Cinnamon Delight Cake can be enjoyed warm, letting the flavors meld, or allowed to cool to room temperature for a more settled taste.

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