Easy Cinnamon Roll Cake Recipe (Better Than Cinnabon!)
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
- 1/2 cup softened butter (for swirl)
- 1 cup brown sugar (for swirl)
- 1 tbsp cinnamon (for swirl)
- 4 oz cream cheese, softened (for frosting)
- 1/4 cup butter, softened (for frosting)
- 1 cup powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
- 1-2 tbsp milk (for frosting)
Instructions
Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan. In large bowl, whisk flour, sugar, baking powder and salt. Add milk, eggs, vanilla and melted butter. Mix until smooth.
Make Cinnamon Swirl
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan. In large bowl, whisk flour, sugar, baking powder and salt. Add milk, eggs, vanilla and melted butter. Mix until smooth.
Make Cinnamon Swirl
- In small bowl, mix softened butter, brown sugar and cinnamon into paste. Drop spoonfuls evenly over cake batter. Use knife to swirl through batter in figure-8 pattern.
Bake the Cake
- Bake for 25-30 minutes until toothpick comes out clean. Cool slightly before frosting.
Prepare Frosting
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla and milk. Beat until creamy. Drizzle over warm cake.
Notes
For extra gooey texture, poke holes in warm cake before frosting. Store covered at room temperature for 2 days or refrigerate for 5 days.