Cinnamon Roll Cake

Preheat your oven to 350°F (175°C).

Grease and flour a C-shaped valley pan or any other oven-safe baking dish you have on hand. If you don’t have a C-shaped pan, you can use a round or square cake pan.

Prepare the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the granulated sugar and butter until light and fluffy.

Beat in the eggs, one at a time, then mix in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.

Prepare the Cinnamon Swirl:

In a small bowl, mix together the brown sugar and ground cinnamon.

Stir in the melted butter until well combined.

Assemble the Cake:

Pour half of the cake batter into the prepared pan and spread it evenly.

Spoon the cinnamon swirl mixture over the batter in dollops. Swirl it gently with a knife or toothpick to create a marbled effect.

Pour the remaining cake batter over the cinnamon swirl mixture and smooth the top.

Bake the Cake:

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Prepare the Glaze:

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable.

Finish and Serve:

Drizzle the glaze over the cooled cake.

If desired, garnish with a sprinkle of cinnamon or additional powdered sugar.

Slice and Enjoy:

Cut the cake into slices and serve. It’s delicious on its own or with a cup of coffee or tea.

Tips:

Buttermilk Substitute: If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or white vinegar.

Cinnamon Swirl: For a more pronounced swirl, you can layer half of the batter, add the cinnamon swirl mixture, and then top with the remaining batter.