All the best parts of a giant cinnamon roll and a cake come together to make Cinnamon Cinnabon Cake. Oozing with vanilla icing, this cinnamon roll cake is the ultimate in breakfast decadence.
For the cake, preheat oven to 350 degrees. Grease two 9-inch cake pans, lining the bottom with parchment paper.
In mixer, blend 3 cups of the flour, sugar, salt, baking powder, milk, eggs, vanilla and 1/4 cup melted butter. Divide batter evenly between cake pans.
In another mixing bowl, beat 3/4 cup butter with brown sugar, 2 Tbsp flour, and cinnamon. Continue to beat until fully blended and fluffy (about 3 minutes). Using two tablespoons, drop butter mixture onto cake batter. Use a knife to swirl.
Bake cakes for about 25-30 minutes. Remove from oven and cool in pans 10 minutes. Flip cakes out onto serving plates.
For icing, whisk the powdered sugar with 1/4 cup milk and 1 tsp vanilla extract. Drizzle over warmed cakes. Enjoy!
Notes
Storage: Store cooled cakes in airtight container at room temperature for up to 5 days. Or freeze for up to 3 months.
Cinnamon Roll cake tastes best when slightly warmed. If you have leftovers, pop a slice in the microwave for 15 seconds to reheat.