Ingredients
For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
1 cup milk
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 tsp vanilla extract
For the Cinnamon Swirl:
1/2 cup (1 stick) unsalted butter, melted
1 cup brown sugar, packed
2 tbsp ground cinnamon
For the Glaze:
1 cup powdered sugar
2–3 tbsp milk
1/2 tsp vanilla extract
Instructions
Preheat oven: 350°F (175°C). Grease a 9×13-inch baking pan.
Make the cake batter:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Add softened butter, milk, eggs, and vanilla. Beat until smooth. Pour into prepared pan.
Make the cinnamon swirl:
In a small bowl, mix melted butter, brown sugar, and cinnamon.
Drop spoonfuls over the cake batter, then swirl lightly with a knife for a marbled effect.
Bake: 35–40 minutes, or until a toothpick in the center comes out clean.
Make the glaze:
Whisk powdered sugar, milk, and vanilla until smooth. Adjust thickness as desired.
Finish:
Let the cake cool 10–15 minutes, then drizzle glaze over the top. Serve warm or at room temperature.
✨ Tips:
You can double the cinnamon swirl for a richer flavor.
Adding chopped nuts or cream cheese drizzle can make it extra decadent.
This can also be made in a bundt pan for a more “roll-like” appearance.
If you want, I can give you a super quick version using a boxed cake mix that tastes just like homemade cinnamon rolls—takes under 30 minutes prep! Do you want that version too?