Description
A soft and fluffy giant cinnamon roll cake with rich cinnamon sugar swirls and a smooth vanilla glaze that melts into every layer. Perfect for brunch, dessert, or whenever you crave something cozy and sweet.
Ingredients
Units
Scale
- 2 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons ground cinnamon
- 1 cup whole milk
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract, divided
- 2 to 3 tablespoons whole milk for glaze
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease a 9 inch round cake pan.
- In a bowl whisk together flour, granulated sugar, baking powder, and salt.
- In another bowl mix 1 cup whole milk, eggs, melted 1/2 cup butter, and 1 teaspoon vanilla extract.
- Combine wet ingredients with dry ingredients and stir just until blended.
- Pour batter into prepared pan and smooth evenly.
- In a separate bowl mix light brown sugar, ground cinnamon, and softened 1/4 cup butter until thick and spreadable.
- Drop spoonfuls of the cinnamon mixture over the batter and swirl gently with a knife to create a spiral pattern.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
- Whisk powdered sugar, remaining 1 teaspoon vanilla extract, and 2 to 3 tablespoons milk until smooth.
- Drizzle glaze over slightly warm cake, let rest for 10 minutes, then slice and serve.
Notes
- Do not overmix the batter to keep the cake tender.
- Pour the glaze while the cake is slightly warm so it seeps into the swirls.
- Store covered at room temperature for 1 day or refrigerate up to 4 days.
- Freeze individual slices wrapped tightly for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg