Cinnamon Roll Cake

By McCarleyRHLAC

Ingredients

• Cake Ingredients:
• Yield: 18 servings
• Prep Time: 15 minutes ♦ Bake Time: 30 minutes
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup sugar
• 4 teaspoon baking powder
• 1 and 1/2 cups milk
• 2 eggs, at room temperature
• 2 teaspoons vanilla
• 4 Tablespoons unsalted butter, melted
• Cinnamon Swirl Ingredients:
• 2 sticks (1 cup) unsalted butter, softened
• 1 cup brown sugar
• 2 Tablespoon flour
• 1 Tablespoon cinnamon
• 2/3 cups nuts (optional)
• Glaze:
• 2 cups powdered sugar
• 5 Tablespoons heavy cream, milk or half & half
• 1 teaspoon vanilla

Details

Servings 18
Adapted from lemon-sugar.com

Preparation

Step 1

Pre-heat oven to 350 degrees (F). Prepare a 9×13 baking pan with cooking spray, and set aside. In a large bowl, stir together flour, sugar, salt and baking powder. Add milk, eggs and vanilla, and beat with a hand or stand mixer until just combined. Stir in 4T of melted butter, and pour into prepared pan. Set aside and prepare the cinnamon swirl.

In a medium bowl, beat together softened butter, cinnamon, brown sugar and flour until smooth and creamy. Stir in nuts, if using. Drop by large spoonful over the top of the cake. Use a knife to lightly swirl the cinnamon through the cake batter. Bake for 25-30 minutes (mine took 30 minutes) or until a toothpick/cake tester comes out nearly clean.

While the cake is baking, make the glaze. Combine powdered sugar, cream and vanilla in a small bowl. Stir with a fork until the mixture is smooth. Drizzle the glaze over the warm cake.

Serve warm or at room temperature, and enjoy!

Recipe courtesy of Six Sisters’ Stuff.