Vanilla Cinnamon Roll Maple Cake

Sep 8, 2026 · By VanillaGoods

Baking Cakes cupcakes Origin: Madagascar Vanilla: Extract Medium

Slice of vanilla cinnamon roll maple cake

This classic butter cake has a tender crumb, clean vanilla flavor, and enough structure for layering or frosting. It combines a cinnamon-brown-sugar ribbon, buttery bakery notes, and a vanilla-glaze finish. Maple adds flavor and texture. Best with Madagascar vanilla (rich, creamy, classic); any pure vanilla works.

Prep 25 min

Cook 30 min

Cooling 45 min

Total 1 hr 40 min

Servings 10

Diet —

Ingredients

2.0 cups (240.0 g)all-purpose flour
1.0 cup (200.0 g)granulated sugar
¾ cup (170.0 g)unsalted butter, softened
3.0 (150.0 g)large eggs
1.0 cup (240.0 ml)whole milk
2.0 tsp (8.0 g)baking powder
½ tsp (3.0 g)fine sea salt
2 ¼ tsp (11.25 ml)VanillaGoods vanilla extract

Cinnamon swirl

6.0 tbsp (80.0 g)packed brown sugar
4.0 tbsp (56.0 g)unsalted butter for cinnamon swirl, softened
1.0 tbsp (8.0 g)ground cinnamon

Vanilla glaze

¾ cup (90.0 g)confectioners' sugar
2.0 tbsp (30.0 ml)whole milk for vanilla glaze

Flavor Accent

3 ¼ tbsp (40.0 g)pure maple sugar

Make it at home

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Instructions

Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment, and grease the parchment.
Stir the maple sugar into the granulated sugar until evenly blended with no clumps; use this mixture wherever the recipe calls for sugar.
Beat the butter and sugar on medium-high speed for 3 to 4 minutes. The mixture should be pale, fluffy, and visibly increased in volume.
Beat in the eggs one at a time, mixing well after each addition. Mix in all but 1/2 teaspoon of the measured vanilla; reserve that 1/2 teaspoon for the glaze. If the batter begins to look curdled, add a spoonful of the measured flour.
Whisk the flour, baking powder, and salt together. Add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix on low and stop as soon as the batter is smooth.
Mix the brown sugar, softened butter, and cinnamon until smooth. Divide half the batter between the prepared pans. Dollop half the cinnamon mixture over the batter and swirl lightly. Add the remaining batter, dollop with the remaining cinnamon mixture, and swirl only a few times. Bake for 28 to 32 minutes. The cakes are done when the tops spring back lightly and a tester inserted near the center comes out clean or with a few moist crumbs.
Cool the cakes in the pans for 10 minutes, then turn them onto a rack and let them cool completely before filling or frosting. When completely cool, stir the confectioners' sugar, milk, and reserved vanilla into a thick glaze and drizzle it over the cakes.

Tips

Optional add-in: fold 100 g toasted almonds, pecans or pistachios (cooled and chopped) into the finished dough or batter just until evenly distributed.
Optional finish, cocoa dusting (1 tbsp unsweetened cocoa powder): sift the finishing cocoa through a fine sieve in a light, even cocoa dusting over the fully cooled cake just before serving. The finish should stay on the surface without melting into the dessert.
Optional finish, honey glaze (¾ cup confectioners' sugar, 1½ tbsp honey, 1 tbsp whole milk): whisk the confectioners' sugar, honey, and milk until smooth and pourable. Drizzle over the fully cooled cake.
Add any glaze or dusting only after the cake has cooled completely, about 60 minutes.
Vanilla bean paste swaps 1:1 for the extract and adds visible vanilla seeds; for a whole bean, use the seeds of 1 bean in place of 2 teaspoons of extract.
Best vanilla for this: Madagascar (rich, creamy, classic), or Mexican (spiced, warm, woodsy). Any pure vanilla works.

Recipe FAQ

How long does it take to make vanilla cinnamon roll maple cake?

Plan on 25 minutes of prep and 30 minutes of cooking, plus 45 minutes to rest, chill, or cool. It makes 10 servings.

Can I use a different form of vanilla?

Vanilla bean paste swaps 1:1 for the extract and adds visible vanilla seeds; for a whole bean, use the seeds of 1 bean in place of 2 teaspoons of extract.

Estimated · per serving

Nutrition

Per serving = 1 of 10 servings this recipe makes.

450 Calories / serving

21.0g Fat

60.8g Carbs

5.5g Protein

41.7g Sugar

Whole recipe (10 servings): ~4500 cal · 210g fat · 608g carbs · 55g protein · 417g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 450 calories

What it takes to burn one serving

Brisk walking 85 min·5.0 mi·~9950 steps
Walking uphill or incline treadmill 61 min·3.1 mi·~6100 steps
Moderate cycling 46 min·9.2 mi
Swimming laps 63 min
Jogging 44 min·3.7 mi·~7050 steps
Stair climbing 42 min·~3800 steps
Dancing 73 min
Bodyweight circuit training 46 min
Cleaning, errands, or playing with the dog 104 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.