Cinnamon Roll Cake

Redondo

This cinnamon roll cake brings all the gooey, spiced magic of classic cinnamon rolls into a buttery, soft cake — swirled and glazed to perfection for cozy mornings or indulgent desserts.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 538

Ingredients Equipment Method Notes

Ingredients

3 cups all-purpose flour
1 cup white granulated sugar
4 teaspoons baking powder
2 large eggs
2 teaspoons vanilla extract
1.5 cups milk
0.5 cup salted butter, melted
0.75 cup salted butter, softened
1 cup packed light brown sugar
2 Tablespoons all-purpose flour
1 Tablespoon ground cinnamon
2 cups powdered sugar
5 Tablespoons milk
1 teaspoon vanilla extract

Equipment

Stand mixer or large bowl for mixing batter
9×13-inch baking dish for baking the cake
Butter knife for swirling the filling
mixing bowls for cake and filling
whisk for making the glaze

Method

Preheat oven to 350°F and grease a 9×13-inch baking dish with cooking spray.
In a large bowl, mix flour, granulated sugar, baking powder, eggs, vanilla, and milk until just combined.
Slowly pour in the melted butter while mixing. Do not overmix. Pour batter into prepared dish.
In a separate bowl, combine softened butter, brown sugar, flour, and cinnamon for the filling. Mix until smooth.
Drop cinnamon mixture by spoonfuls over the batter. Use a knife to swirl through the batter.
Bake for 35–40 minutes, until a knife inserted comes out clean.
While the cake is baking, whisk together powdered sugar, milk, and vanilla for the glaze.
Once the cake is done and slightly cooled, pour glaze evenly over the top. Serve warm or at room temp.

Notes

Serve warm for extra gooey goodness or at room temperature for cleaner slices. If you're short on butter, you can reduce the cinnamon filling to one stick without losing too much flavor.