Go Back

Cinnamon Roll Cake

Soft, tender cake with beautiful cinnamon swirls and vanilla glaze, capturing all the flavors of classic cinnamon rolls in an easy loaf format.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American, Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 4 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter melted
  • 1.5 cups whole milk
  • 2 eggs large
  • 2 tsp vanilla extract
  • 0.5 cup sour cream
Cinnamon Swirl
  • 0.5 cup brown sugar packed
  • 2 tbsp ground cinnamon
  • 3 tbsp melted butter
Vanilla Glaze
  • 2 cups powdered sugar
  • 5 tbsp whole milk
  • 1 tsp vanilla extract

Equipment

  • 9x13-inch baking pan
  • Large mixing bowls
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan thoroughly.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
  3. Add melted butter, milk, eggs, vanilla extract, and sour cream, mixing until just combined.
  4. In a small bowl, combine brown sugar, cinnamon, and melted butter for the swirl mixture.
  5. Pour half the batter into prepared pan, sprinkle with cinnamon mixture, then top with remaining batter.
  6. Use a knife to create swirl patterns by cutting through the batter in figure-eight motions.
  7. Bake for 35-40 minutes until a toothpick inserted in center comes out with few moist crumbs.
  8. Cool for 15 minutes, then prepare glaze by whisking powdered sugar, milk, and vanilla until smooth.
  9. Drizzle glaze generously over warm cake, allowing it to cascade down the sides.

Notes

Store covered at room temperature for up to 5 days. The sour cream keeps the cake moist and tender. Can be frozen for up to 3 months when wrapped tightly.