Description
This Cinnabon Cinnamon Roll Cake combines the rich, gooey flavors of a classic cinnamon roll into an easy-to-make sheet cake. With a buttery, cinnamon-sugar swirl marbled through a tender vanilla cake and topped with a sweet vanilla glaze, this dessert is perfect for breakfast, brunch, or anytime you crave the iconic cinnamon roll taste without the effort of rolling dough.
Ingredients
Cake Batter
- 3 cups all-purpose flour
- 1 cup granulated sugar
- ¼ teaspoon salt
- 4 teaspoons baking powder
- 1½ cups milk
- 2 eggs
- 2 teaspoons vanilla bean paste
- 4 tablespoons unsalted butter, melted
Cinnamon Swirl
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 tablespoon cinnamon
- ⅔ cup nuts (optional)
Glaze
- 2 cups powdered sugar
- 4-5 tablespoons milk
- 1 teaspoon vanilla bean paste
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
- Prepare the batter: In a large mixing bowl, combine the flour, granulated sugar, salt, and baking powder. Add the milk, eggs, and vanilla bean paste, mixing with an electric or stand mixer until well incorporated. Slowly pour in the melted butter while continuing to mix until your batter is smooth.
- Pour batter into pan: Transfer the batter evenly into the prepared 9×13 inch pan, spreading it out to the edges.
- Make the cinnamon swirl: In a separate medium bowl, mix softened butter, brown sugar, cinnamon, and nuts if using. Drop spoonfuls of this cinnamon mixture evenly over the batter in the pan.
- Swirl the cinnamon mixture: Using a knife, gently marble and swirl the cinnamon topping throughout the cake batter to create ribbons of cinnamon goodness.
- Bake the cake: Place the pan into the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
- Prepare the glaze: While the cake bakes, whisk together powdered sugar, milk, and vanilla bean paste in a bowl until smooth and pourable.
- Glaze the cake: Remove the cake from the oven and while it is still warm, drizzle the glaze evenly over the top. Allow the glaze to set slightly before serving.
- Serve: Slice into 16 pieces and serve warm or at room temperature for the best flavor and texture experience.
Notes
- You can omit nuts if you prefer a nut-free version.
- Ensure the butter is melted but not hot when adding to the batter to avoid cooking the eggs prematurely.
- Use a toothpick test to check for doneness – a few moist crumbs are fine but there shouldn’t be wet batter.
- Vanilla bean paste is used here for a richer vanilla flavor, but vanilla extract can be substituted.
- Glazing the cake while warm helps the glaze absorb beautifully into the top.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
