Easy Cinnamon Roll Cake | How To Make

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: plain yogurt

Ricotta provides a similar texture with lower fat content.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat adds fiber and nutrients.

Preheat the oven to 350°F.

In a bowl, mix together 2 cups all-purpose flour, 1 cup sugar, 1 teaspoon salt, and 1 tablespoon baking powder.

In a separate bowl, combine 1 cup milk, 2 large eggs, and 1 teaspoon vanilla extract, whisking until the yolks are broken up.

Add the wet ingredients to the dry ingredients and mix until fairly combined.

Pour in 1/2 cup melted butter and mix until smooth, about 20 seconds.

Spread the batter evenly in a greased 9x13 inch baking dish.

In a separate bowl, mix together 1 tablespoon cinnamon, 1/2 cup brown sugar, and a little softened butter until combined.

Transfer the cinnamon mixture to a Ziploc bag, snip the end, and swirl it onto the cake batter.

Use a knife to marble the cinnamon mixture into the batter without going all the way to the bottom.

Bake in the preheated oven for 25 to 30 minutes, checking with a toothpick until it comes out clean.

After baking for 35 minutes, remove the cake from the oven.

In a bowl, combine 2 cups powdered sugar, 3-4 tablespoons vanilla extract, and mix until it reaches a drizzle consistency.

While the cake is still warm, drizzle the icing over the top.

Let the icing set for about 15 to 20 minutes before serving.

Cut the cake and serve with a glass of cold milk.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens