I ♥ Cinnamon Rolls and I ♥ Cake. Put those two together and this is what you'll have my friends. This cake is absolutely delicious. It is buttery, cinnamony goodness. I was very surprised at how light and not too sweet it was, but then again I've never thought any dessert was too sweet, so don't quote me on that. This cake would be perfect to serve for a brunch, and perfect to serve for breakfast on Christmas morning. Don't wait until Christmas to try it though. You'll be glad you didn't. : )
Cinnamon Roll Cake
- 3 cups Flour
- 1/4 teaspoon Salt
- 1 cup Sugar
- 4 teaspoons Baking Powder
- 1 1/2 cups Milk
- 2 Eggs
- 2 teaspoons Vanilla
- 1/2 cup ( 1 stick) Butter, melted
- 1 cup ( 2 sticks) Butter, softened
- 1 cup Brown Sugar
- 2 Tablespoons Flour
- 1 Tablespoon Cinnamon
- 2 cups Powdered Sugar
- 5 Tablespoons Milk
- 1 teaspoon Vanilla
Directions: Preheat oven to 350 degrees. Spray a 9x13 glass baking pan with cooking spray. Set aside.
In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9x13 baking pan.
For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.
FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.
Recipe Source: Picky Palate