Cinnabon Cinnamon Roll Cake — All the Gooey, Swirled Goodness… Without the Yeast

For the Vanilla Cake:

2½ cups (300g) all-purpose flour

1½ cups (300g) granulated sugar

1 tbsp baking powder

½ tsp salt

½ cup (1 stick / 113g) unsalted butter, melted and cooled

1 cup (240ml) milk (whole or plant-based)

2 large eggs

2 tsp pure vanilla extract

For the Cinnamon Swirl Filling:For the Cinnamon Swirl Filling:

½ cup (1 stick / 113g) unsalted butter, softened

1 cup (200g) packed light brown sugar

2½ tbsp ground cinnamon

2 tbsp all-purpose flour (keeps filling from leaking)

For the Vanilla Glaze:

2 cups (240g) powdered sugar, sifted

¼ cup (60ml) milk

1 tsp pure vanilla extract

Pinch of salt