Cinnamon Roll Cake

Serve this cinnamon-roll-esque cake warm and with a glass of cold milk, and your guests will want for nothing!

Ingredients

Cake Base

• 3 cups Flour
• ¼ tsp Salt
• 1 cup Sugar
• 4 tsp Baking Powder
• 1½ cups Milk
• 2 Eggs
• 2 tsp Vanilla
• ½ cup Butter, melted
  

Cake Topping

• 1 cup Butter, softened
• 1 cup Brown Sugar
• 2 tbsp Flour
• 1 tbsp Cinnamon
  

Glaze

• 2 cups Powdered Sugar
• 5 tbsp Milk
• 1 tsp Vanilla
  

Directions

1. Start with the cake base:
   • Preheat oven to 350 degrees. 
   • Spray a deep 9×13 casserole dish with nonstick spray and set aside.
   • Using a stand mixer, add the flour, salt, sugar, baking powder, milk, eggs, and vanilla (a flex edge beater works great for this!). 
     
   • Once combined well, slowly stir in the melted butter. 
   • Pour into the prepared 9×13 casserole dish and set aside.
     
2. Make the cake topping:
   • In a large bowl, cream the butter, brown sugar, flour and cinnamon together until well combined and fluffy. 
     
   • Drop evenly over the batter by the tablespoonfuls (a melon baller or a small ice cream scoop works great for this).
     
   • Use a knife to marble/swirl through the cake.
     
   • Bake at 350 degrees for 35-40 minutes, or when a toothpick inserted near the center comes out nearly clean.
     
3. While that is baking, make the glaze:
   • In a medium bowl, whisk together the powdered sugar, milk and vanilla. 
     
4. While cake is still warm (but not hot), drizzle glaze evenly over the top. 
   
5. Serve warm or at room temperature.
   
   

For more delicious dessert recipes, check out my other recent posts:

• Pineapple Pudding Cake
• Coconut Cake w/Coconut Cream Cheese Frosting
• Best Carrot Cake Ever (w/Cream Cheese Icing)
• Watermelon Fruit Basket