A soft, buttery Cinnamon Roll Cake that tastes like a cinnamon roll but bakes easily as a cake — perfect for brunch or dessert.

Scale

3 cups all‑purpose flour

¼ tsp salt

1 cup granulated sugar

4 tsp baking powder

1½ cups milk

2 large eggs

2 tsp vanilla extract

½ cup melted butter (for swirl)

1 cup brown sugar (for swirl)

2‑3 Tbsp ground cinnamon (for swirl)

1 cup powdered sugar (for optional glaze)

2‑3 Tbsp milk or cream (for glaze)

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1. Preheat oven to 350 °F (175 °C) and grease 9×13″ pan.

2. Whisk flour, salt, sugar, baking powder.

3. Whisk milk, eggs, vanilla.

4. Combine wet into dry until just mixed.

5. Mix melted butter, brown sugar, cinnamon for swirl.

6. Pour half batter into pan.

7. Drizzle half swirl mix and swirl gently.

8. Add remaining batter, then remaining swirl, swirl again.

9. Bake 30‑35 minutes until toothpick is clean.

10. Optional: whisk powdered sugar, milk/cream, vanilla for glaze and drizzle on warm cake

Use room‑temperature ingredients for best texture.

Do not overmix the batter.

You can prepare in advance by layering in pan and refrigerating before baking.

Freeze leftover slices wrapped tightly for up to 2 months.