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Brown Sugar Cinnamon Roll Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 45 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Brown Sugar Cinnamon Roll Cake is a delightful twist on classic cinnamon rolls, featuring a moist, buttery cake swirled with a rich cinnamon-sugar filling and topped with a smooth vanilla glaze. Perfect for breakfast or dessert, this easy-to-make cake captures all the warm flavors of cinnamon rolls without the fuss of individual rolls.

Ingredients

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

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick.
  2. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat 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, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
  3. Prepare the cinnamon filling: In a small bowl, combine the melted butter, brown sugar, and ground cinnamon until smooth. Stir in the chopped nuts if using for added texture and flavor.
  4. 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. The filling will sink slightly into the batter, creating the signature cinnamon roll swirl effect.
  5. Bake the cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake will rise and the cinnamon swirl will be visible on the surface.
  6. Make the glaze: While the cake is baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the thickness by adding more powdered sugar to thicken or more milk to thin out the glaze.
  7. Cool and glaze: Allow the cake to cool for about 10-15 minutes before drizzling the glaze evenly over the top. Slice into squares and serve warm or at room temperature for a delicious treat.

Notes

  • Use buttermilk for a tangier flavor and tender crumb; whole milk works fine as a substitute.
  • Chopped pecans or walnuts in the cinnamon filling add a nice crunch, but they’re optional.
  • Make sure not to overmix the batter to keep the cake light and fluffy.
  • Let the cake cool slightly before glazing to prevent the glaze from melting completely into the cake.
  • Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Find it online: https://slsrecipes.com/brown-sugar-cinnamon-roll-cake-recipe/