Cinnabon Cinnamon Roll Cake
This Cinnamon Roll Cake tastes like a cake and a Cinnabon bun mixed together in beautiful, delicious harmony! Moist, soft and cakey with thick ribbons of brown sugar and cinnamon!
Servings: 12
Ingredients
For the Cake:
- 1½ cups milk
- 2 tsp vanilla extract
- 2 large eggs
- 1 Tbsp baking powder
- 1 cup white granulated sugar
- 3 cups all-purpose flour
- 1/2 cup salted butter melted
For the Filling:
- 3/4 cup (1½ sticks) salted butter, softened
- 1 cup packed light brown sugar
- 2 Tbsp all-purpose flour
- 1 Tbsp ground cinnamon
For the Glaze:
- 2 cups confectioners' sugar
- 5 Tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350° degrees F. Liberally spray a 9x13 light metal rectangular baking pan with cooking spray; set aside.
- For the cake: In a large bowl, combine all of the cake batter ingredients except for the melted butter. Slowly add in the melted butter until fully combined. Pour the cake batter into the prepared pan. Set aside.
- For the filling: In a medium bowl, beat together the softened butter, brown sugar, flour and cinnamon together until moistened. Drop heaping Tablespoonfuls of the brown sugar filling mixture evenly over the top of the cake batter. Using a butter knife, swirl the brown sugar filling into the cake batter.
- Bake for 35-40 minutes or until a toothpick inserted near the center of the cake portion comes out clean or with moist but not wet crumbs. Cool for at least 20 minutes.
- For the glaze: IN a small bowl, whisk together the confectioners' sugar, milk, and vanilla extract until combined. Drizzle over the warm cake.
Notes
For neater slices like the ones pictured, wait for the cake to cool completely (though it tastes amazing warm, just won't slice as cleanly!).