Swirled Cinnamon Roll Cake (Printable)

Buttery cake with cinnamon-sugar swirls and vanilla glaze, ready in 55 minutes.

# What You'll Need:

→ Cake Base

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

→ 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

→ 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. Grease a 9x13-inch baking pan thoroughly with butter or cooking spray.
02 - In a large bowl, beat flour, granulated sugar, softened butter, milk, eggs, baking powder, salt, and vanilla extract until smooth and creamy. Pour batter evenly into the prepared pan.
03 - In a separate bowl, combine melted butter, brown sugar, cinnamon, and flour. Mix until a thick, spreadable paste forms.
04 - Drop spoonfuls of cinnamon mixture over the cake batter. Use a knife to gently swirl the cinnamon through the batter, creating a marbled ribbon effect.
05 - Bake for 32-38 minutes until a toothpick inserted in the center comes out clean.
06 - While cake bakes, whisk powdered sugar, milk, and vanilla until smooth and pourable.
07 - Cool cake for 10-15 minutes, then drizzle glaze evenly over warm cake. Slice and serve immediately.

# Expert Tips:

01 -
  • You get all those gooey cinnamon roll flavors without the hours of yeast dough proofing and rolling
  • The glaze transforms everything into a bakery worthy treat while the cake stays warm and comforting
02 -
  • Swirling too aggressively blends the cinnamon into the batter instead of creating ribbons, so gentle knife strokes are best
  • The glaze sets quickly, so pour it while the cake is still slightly warm for that beautiful dripping effect
03 -
  • Room temperature ingredients create the smoothest batter and prevent lumps
  • Let the cake cool at least 10 minutes before glazing so it sets properly

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