1-First Step: Preheat and Prep Your Pan
Preheat your oven to 350°F. Spray a 9×13-inch baking dish generously with non-stick spray or line with parchment for easy release. This prevents sticking and makes cleanup a breeze, especially for busy home cooks. Gather all ingredients at room temperature for smooth mixing, a tip that works for vegan adaptations too, using plant milk straight from the fridge if needed.

2-Second Step: Mix the Cake Batter
In a stand mixer or large bowl with hand mixer, combine 3 cups all-purpose flour, 1/4 teaspoon salt, 1 cup granulated sugar, and 4 teaspoons baking powder. Stir dry ingredients briefly to blend. Add 1 1/2 cups 2% milk, 2 large eggs, and 2 teaspoons vanilla extract. Mix on low until just combined, about 1 minute, to avoid toughness. For gluten-free, this step shines with a quality blend. Slowly pour in 1/2 cup melted salted butter while mixing on low; the batter will be thick and smooth. Pour into the prepared pan, spreading evenly with a spatula.

3-Third Step: Make and Swirl the Cinnamon Topping
In a separate bowl, beat 1/2 cup softened salted butter, 1 cup light brown sugar, 2 tablespoons all-purpose flour, and 1 tablespoon cinnamon until creamy and spreadable, about 2 minutes. Drop spoonfuls evenly over the batter. Use a butter knife or skewer to gently swirl in figure-eights, creating a marbled effect. Don’t overmix, or you’ll lose those gorgeous swirls. This how to make cinnamon roll cake with cream cheese glaze style topping works perfectly here, and vegans can use coconut oil instead.

4-Fourth Step: Bake to Perfection
Bake at 350°F for 32 to 38 minutes. Test doneness with a toothpick inserted in the center; it should come out nearly clean with a few moist crumbs. Cool in the pan on a wire rack for about 15 minutes. The cake will firm up as it sits, perfect for that moist cinnamon roll cake texture.

5-Final Step: Glaze and Serve
Whisk 2 cups powdered sugar, 3 to 4 tablespoons milk, and 1 teaspoon vanilla extract until smooth and pourable. Drizzle over the warm cake, letting it seep into the swirls. Serve warm for brunch or at room temperature as dessert. Slice into 12 to 15 pieces. Store as noted below. Pro tip: For a cinnamon roll cake for brunch, add chopped pecans pre-bake.