Description
A rich, tender cake infused with cinnamon and topped with a glossy vanilla glaze, reminiscent of the classic Cinnabon rolls.
Ingredients
Scale
- 2 cups all-purpose flour (sifted)
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 large eggs (room temperature)
- 3/4 cup whole milk (room temperature)
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 3/4 cup packed brown sugar
- 2 teaspoons ground cinnamon (or 1 tablespoon for bolder spice)
- 1/4 cup unsalted butter, melted and hot
- Pinch of fine salt
- 1 1/2 cups powdered sugar, sifted
- 2–3 tablespoons whole milk or cream
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper.
- Whisk the dry ingredients (flour, sugar, salt, baking powder) in a large bowl.
- Combine the eggs, milk, melted butter, and vanilla in a separate bowl; whisk until smooth.
- Add the wet ingredients to the dry and stir gently until just combined.
- Pour half the batter into the prepared pan and smooth it out.
- Whisk together the brown sugar, cinnamon, hot melted butter, and a pinch of salt for the cinnamon-sugar sauce.
- Drizzle the cinnamon mixture over the batter and swirl it in using a knife.
- Dollop the remaining batter on top, spreading it gently.
- Bake for 28–35 minutes, until a toothpick comes out with a few moist crumbs.
- Let the cake cool for 15 minutes, then transfer to a wire rack.
- Glaze with prepared vanilla glaze before serving.
Notes
Use room temperature ingredients for a better mix. Store covered at room temperature or freeze for later use.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg