Cinnamon Roll Cake

Bree, Baked Bree

This cake is a rich yellow cake with a sweet cinnamon swirl running throughout and topped with a thin layer of vanilla bean frosting. It’s perfect for breakfast or dessert.

Cinnamon Roll Cake

By Bree


For the cake:

3 cups flour
1 cup sugar
1/4 teaspoon salt
4 teaspoons baking powder
1/2 cup melted butter
1 1/2 cups milk
2 eggs
2 teaspoons vanilla

For the filling:

1 cup butter, room temperature
1 cup light brown sugar
2 tablespoons flour
1 tablespoon cinnamon

For the frosting:

2 tablespoons butter, room temperature
1 1/4 cups confectioners’ sugar
1/4 cup heavy cream
1/2 vanilla bean, seeded and scraped
Pinch of salt


Preheat oven to 350°F. Line a 9×13 pan with parchment paper and grease with butter. Set aside.

For the cake:

Whisk together flour, sugar, salt and baking powder in large bowl. In separate bowl, whisk together melted butter, milk, eggs and vanilla. Pour wet ingredients into dry ingredients. Mix until just combined.

For the filling:

Beat butter in an electric mixer until creamy. Add brown sugar, flour, and cinnamon. Beat for 2 minutes, until light and fluffy.

Pour cake batter into prepared pan. Dot with filling and swirl with knife.

Bake for 25 to 35 minutes, or until toothpick comes out clean. Let cool completely.

For the frosting:

Cream butter and sugar together using an electric mixer. Add heavy cream, vanilla bean and salt. Beat until smooth and fluffy.

Spread over cooled cake.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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