Cinnamon Roll Cake
I love cinnamon rolls, but hate all the labor that goes into them. Â This I had to try, and see how it would stand up to a true, oooey, gooey, cinnamon roll. Â Much, much easier to make, and with all the oooey goodness you can imagine! Â This cake is moist, and doesn’t have the dry spots like some cinnamon rolls get. Â This was a keeper…one the whole family quickly devoured! Â Works great as a dessert, but even better as a breakfast or brunch treat!
Serves 16-20 for less than a few bucks
3 cups flour
1 cup sugar
1 1/2 cups milk
2 tsp. vanilla
1/2 cup butter, meltedÂ
1 cup butter, softened
1 cup brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
2 cups powdered sugar
5 Tbsp. milk
Preheat oven to 350 degrees. Spray a 9Ã—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 9Ã—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.