Description
A cozy and easy-to-make sheet cake that captures the gooey, cinnamon-sugar flavor of a classic cinnamon roll, finished with a sweet vanilla glaze.
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups milk
- ½ cup (1 stick) salted butter, melted and slightly cooled
- ¾ cup salted butter, softened (for filling)
- 1 cup packed light brown sugar (for filling)
- 2 tablespoons all-purpose flour (for filling)
- 1 tablespoon ground cinnamon (for filling)
- 2 cups powdered sugar (for glaze)
- 5 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Preheat the oven to 350 °F (175 °C) and spray a 9×13-inch baking dish with nonstick spray.
- In a large bowl or stand mixer, whisk together flour, granulated sugar, baking powder, eggs, vanilla, and milk. Slowly pour in the melted butter while mixing until just combined.
- Spread the batter evenly into the prepared pan.
- In a small bowl, mix softened butter, brown sugar, flour, and cinnamon until smooth. Drop spoonfuls over the batter.
- Use a butter knife to swirl the filling into the batter, creating a marbled effect.
- Bake for 35–40 minutes, or until a knife inserted in the center comes out clean.
- While the cake is still warm, whisk powdered sugar, milk, and vanilla extract to make the glaze. Pour generously over the cake.
- Serve warm or at room temperature. Letting it cool slightly will help with cleaner slices.
Notes
- Use unsalted butter and add a pinch of salt if preferred.
- Dark brown sugar can be used for a richer flavor.
- Store covered at room temperature for up to 2 days.
- Freeze individual slices tightly wrapped for up to 3 months.
- Reheat in microwave or oven for a warm treat.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
