Cinnabon Cinnamon Roll Cake
A single-layer cake with a brown sugar and cinnamon butter swirled through the batter, so it bakes into ribbons that mimic a cinnamon roll. The swirl mixture sinks partway and pulls the batter with it. Glaze goes on while the cake is still warm so it soaks in.
- Prep20 min
- Cook35 min
- Total1 h 15 min
- Serves15
AI-generated illustration
Contains:dairyegggluten
Ingredients
Method
- Whisk 3 cups of the all-purpose flour with the granulated sugar, baking powder, and salt in a large bowl. Heat the oven to 350 degrees F (180 degrees C) and grease a 9-by-13-inch (23-by-33-cm) pan.
- Add 1 1/2 cups of the whole milk, the eggs, and 2 teaspoons of the vanilla extract and stir until smooth, then melt 1/2 cup of the butter and stir that in last.
- Pour the batter into the prepared pan and spread it level.
- Beat the remaining 3/4 cup butter, softened, with the brown sugar, ground cinnamon, and remaining 1/4 cup flour until smooth and spreadable.
- Drop the cinnamon mixture over the batter in tablespoon-sized blobs across the whole surface, then drag a knife through in long S-curves to swirl it. Do not overmix it in; you want distinct ribbons.
- Bake 30 to 35 minutes, until the top is set and golden, the cinnamon swirls have sunk into channels, and a skewer in the cake portion comes out clean.
- Whisk the powdered sugar with the remaining 1/4 cup milk and 1 teaspoon vanilla and pour it over the cake while it is still warm, spreading it to the edges so it seeps into the swirls.
Notes
- The swirl mixture sits on the surface if the butter is too cold; it should be soft enough to drop easily from a spoon.
- The cake keeps three days covered and is best gently rewarmed.
