Description

This Brown Sugar Cinnamon Roll Cake captures the delightful flavors of a classic cinnamon roll in an easy-to-make cake form. Featuring a tender, moist vanilla cake base swirled with a rich and buttery brown sugar cinnamon filling, and topped with a smooth vanilla glaze, it’s the perfect treat for breakfast, brunch, or dessert. The addition of pecans or walnuts adds a pleasant crunch, making every bite irresistibly delicious.

Ingredients

Scale

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 to prevent sticking and set aside.
Mix dry and wet ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 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 addition, then stir in vanilla extract. Gradually add the dry ingredients alternating with buttermilk, beginning and ending with dry ingredients, mixing until just combined.
Prepare cinnamon filling: In a small bowl, combine melted butter, brown sugar, and cinnamon until smooth. Stir in chopped nuts if using.
Assemble the cake: Pour the batter evenly into the prepared baking pan. Using a spoon or offset spatula, swirl the cinnamon sugar filling over the top—it will sink slightly creating the signature cinnamon roll swirl effect.
Bake: 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 puff up and the cinnamon swirl will be visible on top.
Make the glaze: While the cake bakes, whisk 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 before drizzling with glaze. Cut into squares and serve warm or at room temperature.

Notes

You can substitute whole milk for buttermilk if needed.
Chopped pecans or walnuts are optional but add extra texture and flavor.
Ensure not to overmix the batter for a tender crumb.
For a thicker glaze, add more powdered sugar; for a thinner glaze, add more milk.
Serve warm for the best flavor experience.