Description

A tender, marbled breakfast cake swirling buttery cinnamon sugar throughout and topped with a sweet vanilla glaze—everything you love about a cinnamon roll, baked simply in a pan.

Ingredients

½ cup (115 g) unsalted butter, melted

2 large eggs, room temperature

1 cup (200 g) granulated sugar

3 cups (390 g) all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

1 cup (240 ml) milk

2 teaspoons vanilla extract

Cinnamon swirl:

1 cup (200 g) packed brown sugar

2 Tbsp all-purpose flour

1 Tbsp ground cinnamon

½ cup (115 g) butter, melted or softened

Vanilla glaze:

2 cups (260 g) powdered sugar

⅓ cup (80 ml) milk or heavy cream

1 tsp vanilla extract

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Instructions

Preheat oven to 350 °F (175 °C). Grease a 9×13‑inch baking pan.

In a large bowl, whisk together the melted butter, eggs, sugar until smooth.

Add flour, baking powder, salt, then pour in milk and vanilla; stir just until combined.

Spread batter evenly into prepared pan.

In a small bowl, combine swirl ingredients: brown sugar, flour, cinnamon, and butter. Dot spoonfuls over batter and use a knife to swirl

Bake 30–35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

While baking, whisk together glaze ingredients until pourable (similar consistency to pancake syrup).

Let cake cool slightly (about 5 minutes), drizzle glaze over warm cake and allow it to set before slicing.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baked