This homemade Cinnamon Roll Cake is a tender vanilla cake swirled with a brown sugar cinnamon roll filling. It has a cinnamon icing on top, making it a truly decadent breakfast cake or dessert.
- 2 1/4 cups all purpose flour
- 1 cup granulated sugar
- 3 tsp baking powder
- 3/4 tsp salt
- 1/3 cup oil, vegetable or canola
- 2 eggs
- 8 Tbsp milk
- 1/3 cup sour cream
- 1 1/2 tsp vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 Tbsp cinnamon
- 3 Tbsp all purpose flour
- 4 Tbsp unsalted butter, melted
- 3/4 cup powdered sugar
- 1 Tbsp milk
- 1/2 tsp cinnamon
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Preheat oven to 375 degrees and grease a 9” springform pan (and line the bottom with parchment paper, if desired).
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In a bowl, mix flour, sugar, baking powder and salt together. Set aside.
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In a separate bowl, whisk oil, eggs, and milk together.
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Make a well in the center of the dry ingredients, and pour in the wet ingredients mixture. Stir gently until all ingredients are combined.
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Add in the sour cream and vanilla extract, and mix until just combined. Set aside.
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In a bowl, mix melted butter, flour, sugar, cinnamon, and brown sugar together (it will be a bit like a paste). Set aside.
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Pour half of the cake batter into your pan. Sprinkle half of the cinnamon sugar filling over the cake batter.
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Pour remaining batter over the top. Sprinkle the remaining cinnamon sugar filling on top of the cake.
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Bake for 22-24 minutes, or until a cake tester comes out clean. Allow to cool 10 minutes.
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Whisk powdered sugar, cinnamon and milk together. Pour over the cake and allow to set.
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Serve warm, cold, or at room temperature!
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Enjoy!