This Homemade Cinnamon Roll Cake dessert has all the flavor of a cinnamon roll but in an easy cake with a vanilla icing drizzled on top!
FOR THE CAKE:
- 3 cups all-purpose flour
- 1 cup white granulated sugar
- 4 teaspoon baking powder
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 ½ cups milk
- ½ cup salted butter (1 stick) melted
FOR THE CINNAMON FILLING:
- ¾ cup (1 ½ sticks) salted butter softened to room temp
- 1 cup packed light brown sugar
- 2 tablespoon flour
- 1 tablespoon ground cinnamon
FOR THE GLAZE:
- 2 cups powdered sugar
- 5 tablespoon milk
- 1 teaspoon vanilla extract
For The Cake:
Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray (I like the kind that has flour in it.) In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter).
While your mixer is running, slowly add the ½ cup melted butter. Mix just until combined (overmixing flour in baked goods can make it tough and rubbery.)
Spread this batter evenly into your baking dish.
For The Filling:
In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon. Stir until combined well.
Drop the cinnamon filling by spoonfuls onto the cake batter.
Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter.
Bake the cake for about 35-40 minutes (it took about 40 minutes in my oven), until a knife inserted into the center comes out clean.
For The Glaze:
Whisk together powdered sugar, milk and vanilla extract in small bowl.
Pour the glaze over the warm cake.
more instructions please visit: https://www.thecountrycook.net/cinnamon-roll-cake/