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–+ servings
Cinnamon Roll Cake

Cinnamon Roll Cake

This Cinnamon Roll Cake blends the warm, gooey swirl of a cinnamon roll into an easy cake that’s perfect for brunch or a sweet dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Servings 9 squares

Ingredients
  

  • 2 cups all-purpose flour all-purpose flour or white whole wheat for nuttiness
  • 1 cup granulated sugar granulated sugar
  • 1 tbsp baking powder baking powder check the date for fresh lift
  • 1/2 tsp salt salt
  • 1/2 cup unsalted butter unsalted butter melted and slightly cooled
  • 3/4 cup whole milk whole milk you can use almond milk for a dairy-free twist
  • 2 large eggs large eggs room temperature
  • 2 tsp pure vanilla extract pure vanilla extract
  • 1/4 cup light brown sugar light brown sugar packed
  • 1 tbsp ground cinnamon ground cinnamon freshly ground for best aroma
  • 1/4 cup sour cream sour cream or Greek yogurt for extra moisture
  • 1 cup powdered sugar powdered sugar sifted
  • 2 tbsp milk milk or half-and-half
  • 1/2 tsp ground cinnamon ground cinnamon
  • Pinch salt salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9×9-inch square pan—or line it with parchment for easy removal—then set aside.
  • In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. This ensures an even crumb.
  • In a separate bowl, whisk melted butter, milk, eggs, vanilla, and sour cream. Pour into the dry mix and stir gently until just combined—don’t overmix!
  • Transfer half the batter to your pan. In a small bowl, stir brown sugar and cinnamon until uniformly sandy. Sprinkle the cinnamon swirl mix evenly over the batter layer. Top with remaining batter, spreading to cover.
  • Bake on the center rack for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The edges should start to pull away slightly from the pan.
  • Let the cake rest in the pan for 10 minutes—this helps it set and makes it easier to slice. Then transfer to a wire rack.
  • While the cake cools, whisk powdered sugar, milk, cinnamon, and salt until smooth. Adjust milk to reach your desired drizzly consistency.
  • Drizzle the cinnamon glaze over the warm cake, letting it ooze into those crevices. Slice into squares and enjoy with your favorite coffee or tea.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices tightly in plastic and freeze up to 1 month. Thaw in the fridge or at room temp, then warm gently in a 300°F oven for 5–7 minutes to revive that just-baked softness.
Keyword brunch, Cinnamon Roll Cake, Cinnamon Swirl, Homemade Cake
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