Description
This Cinnabon Cinnamon Roll Cake is a delightful twist on a classic favorite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 1 1/2 cups powdered sugar
- 4 ounces cream cheese, softened
- 2 tablespoons milk
Instructions
- Begin by preheating your oven to 350°F (175°C) to ensure it reaches the right temperature for baking. While the oven heats up, take your 9×13-inch baking dish and grease it thoroughly with butter or non-stick spray.
- In a large mixing bowl, use an electric mixer to cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
- In a separate bowl, whisk together the flour, baking powder, and salt until well combined.
- Gradually alternate between adding the dry mixture and the 1 cup of buttermilk to the wet mixture.
- In a small bowl, combine 1 cup of brown sugar, 1 tablespoon of ground cinnamon, and 1/4 cup of softened butter to create a thick cinnamon swirl mixture.
- Pour the batter into your prepared baking dish, smoothing it out evenly with a rubber spatula. Spoonfuls of the cinnamon mixture should be dropped over the top of the batter.
- Carefully place the baking dish in your preheated oven and bake for 32–38 minutes.
- While the cake is cooling, prepare the cream cheese glaze.
- After your cake has cooled slightly, drizzle the cream cheese glaze generously over the top.
Notes
Store any leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 32–38 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 200 mg
- Protein: 4 g