Description
Grandma’s Cinnamon Roll Cake is a soft, gooey, and irresistible treat that captures all the nostalgic comfort of a classic cinnamon roll—in an easy, fuss-free cake form. Perfect for breakfast, brunch, or dessert, this old-fashioned cinnamon roll cake is swirled with buttery cinnamon sugar and topped with a sweet glaze that melts into every warm bite.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup melted butter
- For the cinnamon swirl:
- ½ cup softened butter
- 1 cup brown sugar
- 2 tbsp flour
- 1 tbsp ground cinnamon
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix flour, granulated sugar, baking powder, and salt.
- Add milk, eggs, vanilla, and melted butter; stir until smooth.
- Pour batter into the prepared dish and smooth evenly.
- In a separate bowl, mix softened butter, brown sugar, cinnamon, and flour to create the swirl.
- Drop spoonfuls of the cinnamon mixture over the batter and swirl gently with a knife.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is warm, whisk together glaze ingredients and drizzle over the top.
Notes
- Add chopped nuts like pecans or walnuts to the swirl for texture.
- Drizzle heavy cream over batter before baking for extra moisture.
- Use maple glaze for a fall-inspired twist.
- Halve the recipe for an 8×8-inch pan.
- Cream cheese frosting makes a decadent alternative to glaze.
