Fluffy and moist Cinnamon Roll Cake swirled with a rich buttery brown sugar cinnamon filling and topped with a sweet vanilla glaze.

Scale

For the cake:

3 cups all-purpose flour

1 cup white granulated sugar

4 teaspoons baking powder

2 large eggs

2 teaspoons vanilla extract

1 ½ cups milk

½ cup (1 stick) salted butter, melted (slightly cooled)

For the cinnamon filling:

¾ cup salted butter, softened to room temperature (1 1/2 sticks)

1 cup packed light brown sugar

2 Tablespoons all-purpose flour

1 Tablespoon ground cinnamon

For the glaze

2 cups powdered sugar

5 Tablespoons milk

1 teaspoon vanilla extract

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1. Preheat oven to 350°F (175°C), grease a 9×13-inch pan, and whisk flour, sugar, baking powder, eggs, vanilla, milk, and melted butter until smooth.

2. Spread cake batter evenly into the prepared baking dish.

3. Beat softened butter, brown sugar, flour, and ground cinnamon in a bowl until smooth.

4. Drop spoonfuls of cinnamon filling over batter and swirl gently with a butter knife.

5. Bake for 28 to 32 minutes until a toothpick inserted in cake comes out clean.

6. Whisk powdered sugar, milk, and vanilla extract until smooth, pour over warm cake, and serve.

Do not over-swirl filling to keep gooey pockets. Glaze cake while still warm.