If Cakes Could Hug You, This Would Be the One

Alright, friend—here’s the lowdown. Cinnamon Roll Cake with Vanilla Drizzle is my absolute go-to when I’m craving something warm, sweet, and a little bit nostalgic. You know that feeling when you wake up on a grey Saturday morning and the world just needs a little extra coziness? That’s when I make this cake. Actually, the first time I made it, I completely spaced and used baking soda instead of baking powder (oops), and it came out weirdly chewy, but hey, my brother still inhaled half the pan. Goes to show, if you throw enough cinnamon at people, they’ll forgive almost anything.

Why This Cake Always Wins at My House

I bake this when I want that fresh bakery smell but can’t be bothered waiting for dough to rise. My family goes nuts for it because it tastes like a giant, gooey cinnamon roll but you don’t need to futz with yeast (which, let’s face it, can be a real pain on a busy morning). And the best part? The vanilla drizzle covers a multitude of sins—overbaked it a smidge? Add more drizzle. Used a bit too much cinnamon? (Is that even possible?) The drizzle saves the day.

What You’ll Need (And What I Sometimes Substitute)

2 cups all-purpose flour (I’ve used cake flour in a pinch—came out lighter, but still yum)
1 ½ teaspoons baking powder (don’t confuse with baking soda like I did once... unless you’re feeling adventurous?)
½ teaspoon salt (my grandma swears by sea salt, but regular table salt does the job)
½ cup granulated sugar (or brown sugar, which makes it a bit deeper)
¾ cup milk—whole is best, but almond works if that’s your vibe
2 eggs
¼ cup unsalted butter, melted (if you only have salted butter, just skip the extra salt above)
1 tablespoon vanilla extract (sometimes I splash in a bit more for luck)
For the cinnamon swirl: ½ cup brown sugar, 2 tablespoons cinnamon, ¼ cup melted butter (if you don’t have brown sugar, white sugar plus a squeeze of honey kind of works!)
For the vanilla drizzle: 1 cup powdered sugar, 2-3 tablespoons milk, 1 teaspoon vanilla

How I Make This (And Where I Usually Sneak a Taste)

First, preheat your oven to 350°F (175°C). I usually do this before I even get started, but sometimes I forget and have to wait—no biggie.
Grab a 9x13-inch pan and give it a good spray or rub with butter. Or, if you’re me and run out of spray, just line it with parchment paper, and hope for the best.
In a big bowl, whisk flour, baking powder, salt, and sugar. Not gonna lie, I don’t always sift. Whisking works fine!
In another bowl, mix the milk, eggs, melted butter, and vanilla. Pour the wet mix into the dry ingredients and stir until just combined. Don’t overmix—lumps are totally fine. Actually, I find it works better if I stop mixing just before I think it’s done.
Spread the batter into your pan. It’ll look a bit thick. That’s normal.
Now for the fun part: Mix the brown sugar, cinnamon, and melted butter in a small bowl. Dollop this all over the batter. Then swirl it in with a knife or, honestly, the handle of a spoon works too. Don’t worry if it looks like a cinnamon crime scene. It all bakes out.
Bake for about 25–32 minutes. I usually check at 25, and if a toothpick comes out mostly clean (a little goo is OK), out it comes. This is where I almost always sneak a corner. Just don’t burn your tongue—trust me.
While it’s cooling (for at least 10 minutes or so), whisk up the drizzle: powdered sugar, milk, and vanilla until it’s pourable but not runny. If it’s too thick, add a splash more milk. Too thin? More sugar. I tend to eyeball it, honestly.
Pour the drizzle all over the cake; don’t be shy. Let it set for a few minutes, if you have that much patience.

Notes That Only Come From Messing Up

If your swirl layer sinks to the bottom, don’t worry. It ends up as a gooey cinnamon jam that’s arguably the best bit (at least according to my cousin).
I’ve tried doubling the cinnamon, but it kind of takes over. Better to keep it balanced.
If you forget to let the cake cool before adding the drizzle, the top gets a little more glazed than drizzled. Still tasty!

Variations I’ve Tried (And One That Flopped)

Sometimes I add chopped pecans or walnuts to the swirl—people seem to love the crunch.
I once tried adding raisins, thinking it’d be like a cinnamon bun. Eh, maybe skip that. My family was not impressed.
Apple chunks in the batter? Surprisingly great in autumn—like a hug from a cozy sweater.
You could throw in a dash of cardamom if you’re feeling fancy (I did this once after reading a post on Smitten Kitchen—worth a go!)

What If I Don’t Have All the Gear?

I use a 9×13 pan, but honestly, I’ve crammed this batter into a round pan when I couldn’t find the right one. Baked a bit longer, came out fine. If you don’t have a stand mixer, a regular whisk and a bit of elbow grease do the trick. If you’re missing a sifter, just use a fork to break up any flour lumps. No need to get too precious!

How to Store—But Good Luck Having Leftovers

Technically, you can keep it in an airtight container for 2–3 days at room temp, or up to a week in the fridge, but honestly, in my house it never lasts more than a day! King Arthur Baking has a good guide if you’re storing more delicate cakes, but this holds up well, even if you (like me) occasionally just cover the pan with cling film and call it a day.

Serving This—Our Little Traditions

We usually eat it warm with a mug of strong coffee for breakfast (or, okay, sometimes as dessert after pizza night—don’t judge). If I’m feeling “extra,” I’ll add a scoop of vanilla ice cream. Sometimes I bring it to potlucks, and it always disappears first—people seem to appreciate homemade over store-bought, even if it’s a bit rough around the edges.

Pro Tips (Learned the Hard Way)

I once tried rushing the swirl step and ended up with weird cinnamon blobs; take your time to swirl it in nicely.
If you overbake it, it gets dry quick; underbake a little if you like it gooey (which, honestly, who doesn’t?).
Don’t skip the resting after baking. It’s lava-hot and the flavors mellow if you let it sit—trust me, I’ve burned my tongue more than once!

FAQ—Questions from Real-Life Friends (and Me)

Can I make this gluten-free?
Sure! I’ve swapped in a 1:1 gluten-free blend, and it worked. Maybe a bit crumblier, but still delicious.
What if I don’t like vanilla?
Try lemon juice in the drizzle instead; it’s zingy and surprisingly good (found that tip on Sally’s Baking Addiction and yep, it works).
Can I prep it ahead?
Actually, yes. Batter can be assembled the night before—just swirl right before baking. Tastes even better the next day, I think.
Why is my cake dense?
Could be overmixing, or too much flour. I’ve done both. Try measuring flour by spooning it in instead of scooping with the cup.
Is it breakfast or dessert?
Both! Or... snack? I’m not here to judge.

If you give this a try, let me know how it goes! Or, you know, if you accidentally invent a new spin by using the wrong ingredient—I’d love to hear about that, too.

Cinnamon Roll Cake with Vanilla Drizzle