Swirled Cinnamon Roll Cake (Printable)

Buttery cake with cinnamon-sugar swirls and vanilla glaze

# What You'll Need:

→ Cake

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

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly with butter or cooking spray.
02 - In a large bowl, combine flour, granulated sugar, softened butter, milk, eggs, baking powder, salt, and vanilla extract. Beat with electric mixer until smooth and creamy, approximately 2-3 minutes.
03 - Pour the cake batter evenly into the prepared baking pan, spreading to the corners with a spatula.
04 - In a separate bowl, mix melted butter, brown sugar, cinnamon, and flour until a thick, spreadable paste forms.
05 - Drop spoonfuls of the cinnamon mixture evenly over the batter. Use a knife to gently swirl the cinnamon mixture through the batter, creating a marbled effect without over-mixing.
06 - Bake for 32-38 minutes until golden brown and a toothpick inserted in the center comes out clean.
07 - While cake bakes, whisk together powdered sugar, 2-3 tablespoons milk, and vanilla extract until smooth and pourable. Add additional milk if needed to reach desired consistency.
08 - Allow cake to cool for 10-15 minutes. Drizzle glaze evenly over the warm cake. Slice into squares and serve warm.

# Expert Tips:

01 -
  • All the comfort of cinnamon rolls without hours of rising time or yeast anxiety
  • The swirl technique is forgiving and creates those gorgeous ribbons everyone fights over
  • You probably have everything in your kitchen right now
02 -
  • Swirl gently and sparingly, over mixing will blend the cinnamon into the batter instead of keeping those distinct ribbons
  • The cake continues baking slightly while cooling, so pulling it out when a toothpick has moist crumbs prevents dryness
  • Warm cake absorbs glaze better, but wait those full 10 minutes or the glaze will disappear into the cracks
03 -
  • Room temperature ingredients blend more smoothly, preventing pockets of flour or sugar in your finished cake
  • Use a light colored metal pan rather than glass or dark metal for even browning without crispy edges

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