Eggless Cinnamon Roll Cake
This eggless recipe captures all the sweet, comforting magic of traditional cinnamon rolls. It is a delicious, crowd-pleasing treat that everyone will love.
Equipment
- 9x13-inch baking pan
Ingredients
For the Cake
- 3 cups All Purpose Flour
- 1 cup Granulated Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/4 cups Whole Milk, Room Temperature
- 1/2 cup Plain Yogurt, Room Temperature
- 1/2 cup Unsalted Butter, Melted
- 2 tsp Vanilla Extract
For the Cinnamon Swirl
- 1 cup Unsalted Butter, Softened
- 1 cup Light Brown Sugar, Packed
- 2 tbsp All Purpose Flour
- 1 tbsp Ground Cinnamon
For the Glaze
- 2 cups Powdered Sugar
- 4-5 tbsp Whole Milk
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk the milk, yogurt, melted butter and vanilla until smooth. Pour into the dry ingredients and stir with a spatula just until the batter is smooth and no flour streaks remain. Spread the batter evenly into the prepared pan.
- For the cinnamon swirl, beat the softened butter, brown sugar, flour and cinnamon until smooth and spreadable.
- Drop spoonfuls of the cinnamon mixture evenly over the batter. Use a skewer or the handle of a spoon to swirl it through the top of the batter in a zigzag pattern, without mixing it in completely.
- Bake for 30-35 minutes, until the edges are golden and a toothpick inserted into the cake part comes out clean. Let cool for 10 minutes.
- Whisk the powdered sugar, milk and vanilla until smooth and pourable. Drizzle the glaze over the warm cake so it melts into the swirls, and serve warm.
Nutrition
Serving: 1servingCalories: 573kcalCarbohydrates: 82gProtein: 5gFat: 25g
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