This Cinnamon Roll Cake Recipe is a rich yet tender vanilla cake swirled with all of the flavors of a classic cinnamon roll. This Cinnamon Roll Cake, topped with a cinnamon glaze, has become one of my new favorite cake recipes, and is sure to be a new fall dessert favorite!
- 1/3 cup oil, vegetable or canola
- 2 eggs
- 8 Tbsp milk
- 1/3 cup sour cream
- 1 1/2 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 cup granulated sugar
- 3 tsp baking powder
- 3/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 Tbsp cinnamon
- 3 Tbsp all purpose flour
- 4 Tbsp butter, melted
- 3/4 cup powdered sugar
- 1 Tbsp milk
- 1/2 tsp cinnamon
-
Preheat oven to 375 degrees and grease a 9” springform pan.
-
In a bowl, mix flour, sugar, baking powder and salt together. Set aside.
-
In a separate bowl, mix oil, eggs, and milk together.
-
Make a well in the center of the dry ingredients, and pour in the liquid mixture. Stir gently until all ingredients are combined.
-
Add in the sour cream and vanilla extract, and mix until just combined.
-
In a bowl, mix melted butter, flour, sugar, cinnamon, and brown sugar together (it will be a bit like a paste). Set aside.
-
Pour half of the cake batter into your pan. Sprinkle half of the cinnamon sugar filling over the cake batter. Pour remaining batter over the top. Sprinkle the remaining cinnamon sugar filling on top of the cake.
-
Bake for 22-24 minutes, or until a cake tester comes out clean. Allow to cool 10 minutes.
-
Whisk powdered sugar, cinnamon and milk together. Pour over the cake and allow to set.
-
Serve warm, cold, or at room temperature!
-
Enjoy!