Cinnamon Roll Swirl Cake
Servings: 15
Calories: 459kcal
This recipe for Cinnamon Roll Swirl Cake tastes just like a fresh cinnamon bun, but so much easier to make!
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Ingredients
Cake Batter
- 3 cups flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup sugar
- 1 ½ cups milk
- 2 teaspoons pure vanilla extract
- 2 eggs
- ½ cup butter melted
Cinnamon Swirl Mix
- 1 cup brown sugar
- 2 tablespoons flour
- 2 tablespoons cinnamon
- 1 cup butter almost to point of melted, very soft
Cake Glaze
- 2 cups confectioners' sugar also called powdered sugar or icing sugar
- 5 tablespoons milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit.
Cake Batter
- In a medium bowl whisk together flour, baking powder, salt,
- Using standing mixer with paddle attachment, blend together sugar, milk, eggs and vanilla (a hand mixer will also work).
- Add flour mixture and mix until combined. Do not overmix.
- Once full combined, with mixer on low speed, slowly add in the butter.
- Pour into a greased 9 x 13 baking pan.
Cinnamon Swirl Mix
- Mix together brown sugar, flour and cinnamon small bowl.
- Make sure butter is very soft, but not melted. Stir into the brown sugar mixture and combine well.
- Pour over the cake batter and using a knife swirl the cinnamon mixture into the cake batter.
- Bake at 350º F for 35-45 minutes.
Cake Glaze
- Stir together confectioners' sugar, milk and vanilla extract until smooth.
- When cake is done, remove from the oven, and while still warm drizzle the glaze over cake.
Notes
This recipe is adapted from my friend Lisa's cookbook from Incredible Recipes
Nutrition
Calories: 459kcal | Carbohydrates: 66g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 249mg | Potassium: 219mg | Fiber: 1g | Sugar: 45g | Vitamin A: 650IU | Vitamin C: 0.04mg | Calcium: 118mg | Iron: 2mg