Instructions:
Step 1
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Step 2
Combine the flour, milk, sugar, eggs, baking powder, vanilla extract, and salt in a large bowl.
Step 3
Mix until the batter is smooth.
Step 4
Stir the melted butter into the batter.
Step 5
Pour the batter evenly into the prepared baking pan.
Step 6
Mix the softened butter, brown sugar, flour, and cinnamon until smooth.
Step 7
Drop spoonfuls of the cinnamon mixture over the cake batter.
Step 8
Use a butter knife to gently swirl the cinnamon mixture throughout the batter.
Step 9
Bake for 25 to 30 minutes until a toothpick inserted near the center comes out almost clean.
Step 10
Whisk together the confectioners’ sugar, milk, and vanilla extract until smooth.
Step 11
Drizzle the glaze generously over the warm cake.
Step 12
Allow the glaze to soak into the cake for several minutes before slicing and serving.
Tips and Variations:
Create Beautiful Cinnamon Swirls
Avoid overmixing the cinnamon layer into the batter because a few gentle swirls create the signature marbled appearance and rich pockets of cinnamon flavor throughout the cake.
Use Room Temperature Ingredients
Allow the eggs, milk, and butter to reach room temperature before mixing so the batter becomes smoother and bakes with a softer, more tender texture.
Add Crunchy Toppings
Sprinkle chopped pecans, walnuts, or sliced almonds over the cinnamon layer before baking to add a delicious crunchy texture that complements the soft cake.
Try Different Glazes
Replace the vanilla glaze with cream cheese frosting, maple glaze, caramel drizzle, or brown butter icing for a unique twist while keeping the cake rich and comforting.
Serve Warm for the Best Flavor
This cinnamon roll cake tastes its best when served slightly warm because the cinnamon filling stays gooey and the glaze melts beautifully into every slice.
Storage
Store leftover Cinnabon Cinnamon Roll Cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze for Later
Wrap individual slices or the whole cooled cake tightly and freeze for up to 3 months, then thaw at room temperature and warm slightly before serving.
