Cinnamon Roll Cake

 

 

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

TOPPING:

• 1 cup ( 2 sticks) Butter, softened
• 1 cup Brown Sugar
• 2 Tablespoons Flour
• 1 Tablespoon Cinnamon (or more)

GLAZE:

• 2 cups Powdered Sugar
• 5 Tablespoons Milk
• 1 teaspoon Vanilla

Preheat oven to 350 degrees. Spray a 9×13 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 9×13 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 35-40 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.

 

I got this off of http://www.chef-in-training.com/2012/01/cinnamon-roll-cake

 

It turned out  really good, but I also had the boys help me with this part (where you swirl around the 2 parts) so the edges had no cinnamon/sugar mix while the middle had way too much.  Next time I'll be sure to swirl evenly.  Also thinking this might make great cupcakes!