Cinnamon Roll Cake
User Reviews
4.6
Cinnamon Roll Cake
Description
This cake begins with a classic batter of flour, sugar, sour cream, butter, eggs, vanilla, baking powder, baking soda, and salt. The batter is spread evenly in a greased pan. Separately, a cinnamon swirl mixture of butter, brown sugar, cinnamon, and flour is dolloped over the batter and gently swirled through the top portion of the cake with a knife to create a marbled pattern.
Once baked for about 30 minutes, the cake develops a tender crumb with pockets of cinnamon-sugar swirl throughout. After cooling slightly, the cake is finished with a glaze made from powdered sugar, milk, and vanilla, poured over the top to add sweetness and moisture.
This cake captures the essence of cinnamon rolls in a simple pour-and-swirl format, ideal for serving sliced. It pairs well with coffee or tea as a comforting morning or afternoon treat.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ⅓ cups light sour cream or regular sour cream
- ⅔ cup butter softened, salted
- 1 teaspoon vanilla
- 3 large egg
Cinnamon Swirl:
- ¾ cup butter salted, very soft (but not melted
- ¾ cup light brown sugar
- 1 tablespoon flour
- 1 tablespoon ground cinnamon
Glaze:
- 2 cups powdered sugar
- 4-5 tablespoons milk
- ½ teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with nonstick cooking spray and set aside.
- For the cake, in a large bowl, combine all the cake batter ingredients and mix well. Spread the batter evenly in the prepared pan.
- For the swirl, in a medium bowl, stir together the butter, light brown sugar, flour and cinnamon until well-mixed and smooth. Dollop the cinnamon swirl mixture by heaping spoonfuls over the cake batter.
- Use a butter knife to swirl the cinnamon mixture into the TOP of the cake batter (don't press the knife all the way to the bottom of the pan - swirl just into the top half of the cake batter). Try not to over swirl or over mix. A few generous loops through the batter should be just fine.
- Bake the cake for 30-32 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- For the glaze, whisk together the powdered sugar, milk and vanilla until smooth. Pour the glaze evenly over the warm cake.
- Serve the cake warm or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Servings (9X13-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 456kcal | 23% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 94mg | 31% |
| Sodium | 360mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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