Cinnabon Cinnamon Roll Cake – A Heavenly Dessert with Swirls of Sweet Cinnamon

Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking dish.

Make the Cake Batter:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, beat together the sugar, eggs, and vanilla extract until well combined. Add the sour cream and melted butter and mix until smooth.
Gradually fold the dry ingredients into the wet mixture until just combined. Set the cake batter aside.

Prepare the Cinnamon Swirl:
In a small bowl, mix together the softened butter, brown sugar, cinnamon, and salt until smooth and well combined.

Assemble the Cake:
Spread the cake batter evenly into the prepared baking dish.
Drop spoonfuls of the cinnamon swirl mixture over the cake batter and then use a knife or skewer to swirl the cinnamon mixture through the batter, creating a marbled effect.

Bake the Cake:
Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown around the edges.

Prepare the Cream Cheese Frosting:
While the cake is baking, beat the softened cream cheese and butter together in a mixing bowl until smooth.
Gradually add the powdered sugar and vanilla extract, beating until fluffy and creamy. Add the milk, one tablespoon at a time, until the frosting reaches your desired consistency.

Frost the Cake:
Once the cake is done and cooled slightly, spread the cream cheese frosting over the warm cake. The frosting will melt into the cake for extra flavor and moisture.

Serve and Enjoy:
Let the cake cool for a few minutes before slicing and serving. The cake is best enjoyed slightly warm, but it can be stored in an airtight container for up to 3 days.

Serving and Storage Tips: