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Cinnabon Cinnamon Roll Cake

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Cinnabon Cinnamon Roll Cake brings the classic, irresistible flavors of a cinnamon roll into a soft, cake-like texture. Topped with a creamy icing that resembles the one from Cinnabon, it’s the perfect dessert for cinnamon roll lovers. Easy to prepare and delightfully indulgent, this cake delivers the perfect balance of sweetness and warmth, with a comforting spiced flavor.

Ingredients

2 ½ cups all-purpose flour

1 ½ cups granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

2 large eggs

1 cup buttermilk

½ cup unsalted butter, melted

1 teaspoon vanilla extract

½ cup brown sugar

1 tablespoon ground cinnamon

2 tablespoons unsalted butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

2-3 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
  3. In another bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until fully combined.
  5. Pour the batter into the prepared baking dish and spread evenly.
  6. In a separate small bowl, combine brown sugar, cinnamon, and softened butter to form the cinnamon swirl.
  7. Drop spoonfuls of the cinnamon mixture over the batter, then use a knife or toothpick to swirl it into the cake batter.
  8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  9. While the cake is baking, prepare the glaze by whisking together powdered sugar, vanilla extract, and enough milk to reach a drizzling consistency.
  10. Once the cake is done, let it cool for about 10 minutes before drizzling the glaze over the top.
  11. Slice, serve, and enjoy the gooey, cinnamon-packed goodness!

Notes

  • Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, refrigerate it for up to a week.
  • Reheating: To reheat, place individual slices in the microwave for 15-20 seconds or heat in the oven at 300°F (150°C) for 5-10 minutes.
  • You can make this cake ahead of time and store it in the fridge. Just drizzle the glaze on before serving.
  • If you don’t have buttermilk, you can substitute it with regular milk and a tablespoon of vinegar or lemon juice per cup of milk.
  • You can freeze the cake by wrapping it tightly in plastic wrap and aluminum foil for up to 3 months.

Nutrition

Find it online: https://recipesbyjanet.com/cinnabon-cinnamon-roll-cake/