Description

This Brown Sugar Cinnamon Roll Cake is a delightful twist on classic cinnamon rolls, featuring a moist cake base swirled with a rich cinnamon brown sugar filling and topped with a sweet vanilla glaze. Perfect for breakfast, brunch, or dessert, this cake combines the comforting flavors of cinnamon rolls into an easy-to-make sheet cake ideal for serving a crowd.

Ingredients

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For the Cake:

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk (or whole milk)

For the Cinnamon Filling:

1/2 cup unsalted butter, melted
1 cup brown sugar, packed
2 tbsp ground cinnamon
1/2 cup chopped pecans or walnuts (optional)

For the Glaze:

1 cup powdered sugar
2 tbsp milk (or more for desired consistency)
1/2 tsp vanilla extract

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan thoroughly to prevent sticking.
Mix dry and wet ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each. Stir in vanilla extract. Gradually add dry ingredients to wet mixture in batches alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined to avoid overmixing.
Prepare cinnamon filling: In a small bowl, blend melted butter, brown sugar, and cinnamon until smooth. Stir in nuts if using.
Assemble the cake: Pour the cake batter into the prepared pan and spread evenly. Spoon the cinnamon sugar filling over the batter and use a spoon or offset spatula to gently swirl it into the batter, creating a cinnamon roll swirl effect.
Bake the cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake will rise and the cinnamon swirls will become visible on top.
Make the glaze: While the cake bakes, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust thickness by adding more powdered sugar or milk as needed.
Cool and glaze: Allow the cake to cool for 10-15 minutes in the pan. Drizzle the glaze evenly over the warm cake. Cut into squares, serve, and enjoy!

Notes

You can use whole milk instead of buttermilk if unavailable; the cake will still be delicious but slightly less tangy.
To make the cake nut-free, simply omit the pecans or walnuts in the cinnamon filling.
For a thicker glaze, add more powdered sugar; for a thinner glaze, add more milk gradually.
This cake is best enjoyed the day it is made but can be stored covered at room temperature for up to 2 days.
Reheat slices briefly in the microwave for a warm, comforting treat.