CINNAMON ROLL CAKE

This cake is absolutely delicious. It is buttery, cinnamony goodness. I was very surprised at how light and not too sweet it was, but then again I’ve never thought any dessert was too sweet, so don’t quote me on that. This cake would be perfect to serve for a brunch, and perfect to serve for breakfast on Christmas morning. Don’t wait until Christmas to try it though. You’ll be glad you didn’t.


CAKE

• 3 cups All-Purpose 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

GLAZE

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

INSTRUCTIONS

• Preheat oven to 350 degrees F°. Spray a 9×13-inch glass baking pan with cooking spray. Set aside.
• In an electric stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined, slowly stir in the melted butter. Pour mixture 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 for 28-32 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.

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