Homemade Cinnabon Cinnamon Roll Cake

Position oven rack in center. Preheat to 350°F (175°C).

Grease a 9×13-inch metal baking pan; line with parchment (overhang on long sides). Metal ensures even baking.

In a large bowl, whisk flour, sugar, baking powder, and salt.

In a medium bowl, whisk melted butter, milk, eggs, and vanilla until smooth.

Pour wet into dry. Stir with a silicone spatula just until no streaks remain (15–20 strokes max). Overmixing = dense cake.

In a small bowl, beat softened butter, brown sugar, and cinnamon until smooth and spreadable—like thick frosting. No lumps.

Spread half the batter evenly into the pan.

Drop ¾ of the cinnamon paste in 6–8 dollops over batter.

Using a butter knife, swirl in gentle figure-eights—just 3–4 passes. Don’t over-swirl—marbling is key.

Spread remaining batter over top. Drop remaining paste in dollops; swirl lightly.