The smell of this freshly baked cinnamon roll cake was so mouthwatering! It turned out so fluffy and soft – each bite was just heavenly. Plus, it’s easier to make than the regular ones. My family loved this recipe by I Scream for Buttercream so much; they’re asking me to make it again this week. This will definitely be one of our favorite dessert recipes from now on.
Ingredients:
Cake:
- 3 cups of all-purpose flour
- 1/2 teaspoon of salt
- 3/4 cup of granulated sugar
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 1/2 cups of buttermilk
- 2 eggs
- 2 teaspoons of vanilla bean paste or vanilla extract
- 1/2 cup of melted unsalted butter (1 stick)
Cinnamon swirl:
- 1/2 cup of softened unsalted butter (1 stick)
- 1 cup of packed light brown sugar
- 2 tablespoons of all-purpose flour
- 1 tablespoon of cinnamon
Glazing:
- 2 cups of powdered sugar
- 5 tablespoons of milk
- 1 teaspoon of vanilla bean paste or vanilla extract
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Instructions:
Step 1:
Preheat your oven to 350F and grease a 13 x p inch pan.
Step 2:
Add flour, salt, granulated sugar, baking powder, baking soda, buttermilk, eggs, and vanilla in a large bowl. Mix until well combined. Scrape down the sides and mix again until just combined.
Step 3:
Turn the speed of the mixer to medium, and slowly pour the melted butter. Mix until just combined. Make sure not to overmix.
Step 4:
Pour the batter into the prepared pan and set aside.
Step 5:
Make the cinnamon swirl. Mix all the ingredients well, then pour the mixture over the cake and swirl with a knife to marble.
Step 6:
Place inside the oven and bake at 350F for about 30 to 35 minutes. Once done baking, let the cake sit on a cooling rack for about 20 minutes before adding the glaze on top.
Step 7:
Make the glaze. Mix all the ingredients in a bowl. Once the cake is cooled, drizzle the glaze over it. Serve while warm. Enjoy!
Soft and Fluffy Cinnamon Roll Cake
