Tuesday, October 23, 2012

Cinnamon Roll Cake

I made this cake earlier this year, but never blogged about it. Then I made it last night for a work luncheon, and since I am on a baking blog roll, thought I would share it now. It is such a simple way to make and enjoy a warm ooey-gooey cinnamon roll that you won't believe it was this easy to bake! I have never attempted real cinnamon rolls and with this recipe I may never have to. Everyone who has tried this cake raves about it and asks for the recipe. It is that good! The pan never lasts the whole day. And if you make it, yours won't either.

Cinnamon Roll Cake
via Life As A Lofthous

12 servings

  • 3 cups 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
  • 1 cup ( 2 sticks) Butter, softened
  • 1 cup Brown Sugar
  • 2 Tablespoons Flour
  • 1 Tablespoon Cinnamon
  • 2 cups Powdered Sugar
  • 5 Tablespoons Milk
  • 1 teaspoon Vanilla
Directions: Preheat oven to 350 degrees. Spray a 9x13 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 9x13 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 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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