Cinnamon Roll Cake

By á-179252

Ingredients

• 3 c all-purpose flour, sifted
• 1/4 tsp salt
• 1 c granulated sugar
• 4 tsp baking powder
• 1 and 1/2 c milk
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 c (1 stick) unsalted butter, melted
• 1 c (2 sticks) unsalted butter, softened to room temperature
• 1 c packed light brown sugar
• 2 Tbsp all-purpose flour
• 1 Tbsp ground cinnamon
• 2 c powdered sugar, sifted
• 5 Tbsp milk
• 1 teaspoon vanilla extract

Details

Servings 15
Preparation time 15mins
Cooking time 43mins
Adapted from crunchycreamysweet.com

Preparation

Step 1

to make the cake:

Preheat the oven to 350 degrees F.

In a large mixing bowl, whisk together flour, salt, sugar and baking powder.

Add milk, eggs and vanilla and whisk until smooth.

Slowly add the melted butter and whisk until everything is smooth. Spread the batter in the prepared pan. Set aside.

In a medium mixing bowl, beat butter with electric mixer until creamy.

Add sugar, flour and cinnamon and beat until fluffy, about 2 minutes. (It will look crumbly at first but keep beating, it will come together.)

Spread the filling over the cake batter, leaving at least 1" of space from the edge of the pan. Swirl gently with an off-set icing spatula or a rubber spatula.

Bake the cake for 28-32 minutes or until the toothpick inserted in the cake comes out clean.

Cool the cake for 15 minutes. Pour the glaze over the cake and spread evenly.

*To make the glaze:

Sift the powdered sugar over a medium mixing bowl.

Add vanilla and milk and whisk together until smooth and drizzling consistency. Spread over still warm cake.

keeps covered in room temperature for up to 3 days.