Cinnamon Roll Cake | Easy recipe to make for breakfast or brunch. Uses basic pantry ingredients and is ready to go in under an hour.
My favorite kind of dishes to make are ones that use normal ingredients and that I know my family will love. This recipe for Cinnamon Roll Cake meets both of those requirements! I made this last weekend when my kids were home. I measured out everything the night before. On Sunday morning all I had to do was put it together and bake it. You could absolutely make it the night before though and just warm it a little before serving.
My favorite cinnamon rolls ever in this world can be found at Ann Sather in Chicago. The sugar glaze that goes on top of this cake when it’s hot from the oven tastes identical to the frosting at Ann Sather. I’m not kidding.
This recipe makes enough to feed a crowd. I usually cut it in half and it makes a perfect 8 x 8 cake.
Preheat oven to 350 degrees. Spray a 9x13 glass baking pan with cooking spray. Set aside.
In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9x13 baking pan.
For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.
FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.
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