Description
This Brown Sugar Cinnamon Roll Cake is an irresistible dessert that combines the best of cinnamon rolls and cake into one decadent treat. With a soft, buttery cake base swirled with a sweet cinnamon brown sugar filling and topped with a delicious glaze, it’s the perfect indulgence for breakfast, brunch, or dessert. Easy to make and even easier to enjoy!
Ingredients
Scale
- For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk (or whole milk)
- For the Cinnamon Filling:
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
- For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (or more for desired consistency)
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, beat together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Prepare the cinnamon filling: In a small bowl, combine the melted butter, brown sugar, and cinnamon until smooth. If you’re using nuts, stir them in as well.
- Assemble the cake: Pour the cake batter into the prepared baking pan and spread it out evenly. Using a spoon or offset spatula, swirl the cinnamon sugar filling over the top of the batter. It will sink a little into the batter, creating that signature cinnamon roll swirl effect.
- Bake the cake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake will puff up and the cinnamon swirl will become visible on the surface.
- Make the glaze: While the cake is baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. If you want a thicker glaze, add more powdered sugar; for a thinner glaze, add more milk.
- Cool and glaze: Let the cake cool for about 10-15 minutes before drizzling with the glaze. Cut into squares and serve!
Notes
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Make it richer: For an even more decadent version, top with a scoop of vanilla ice cream or whipped cream when serving.
- Add-ins: You can add raisins or chopped apples to the cinnamon swirl for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of the recipe)
- Calories: 290 kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8 g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg