Description
A soft and fluffy cinnamon roll cake swirled with a rich buttery cinnamon ribbon and topped with a warm vanilla glaze that melts into every bite.
Ingredients
Scale
- 3 cups (360g) all-purpose flour
- 1 tsp fine sea salt
- 1 cup (200g) granulated sugar
- 4 tsp baking powder
- 1½ cups (360ml) real buttermilk
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup (225g) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tbsp ground cinnamon
- 2 cups (250g) powdered sugar
- ¼ cup (60ml) whole milk or heavy cream
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 175°C (350°F).
- Grease a 9×13-inch baking dish.
- In a large bowl, whisk together flour, salt, granulated sugar, and baking powder.
- In a separate bowl, whisk together buttermilk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix just until combined.
- Spread the thick batter evenly into the prepared baking dish.
- In a medium bowl, combine softened butter, brown sugar, and cinnamon until a thick paste forms.
- Drop spoonfuls of the cinnamon mixture evenly over the batter.
- Use a butter knife to swirl the cinnamon mixture through the cake batter.
- Bake for 28 to 32 minutes until golden brown and a toothpick inserted into the cake comes out clean.
- While the cake bakes, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Pour the glaze evenly over the hot cake immediately after removing it from the oven.
- Allow the glaze to soak into the cake for 15 minutes.
- Slice and serve warm.
Notes
Pour the glaze over the cake while it is still hot so it melts into the cinnamon swirls for maximum flavor and moisture. Best served slightly warm.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 42g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg