Cinnamon Roll Cake

Cinnamon Roll Cake

There is nothing better than a homemade cinnamon roll cake complete with chewy cinnamon sugar filling and frosting!
While this may not be a traditional cinnamon roll, it’s every bit as delicious (and easier to eat)!

Ingredients:

FOR THE CAKE:

• 3 cups all-purpose flour
• 1 cup white granulated sugar
• 4 teaspoons baking powder
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups milk
• ½ cup (1 stick) salted butter, melted

FOR THE CINNAMON FILLING:

• ¾ cup (1 ½ stick) salted butter, softened to room temperature
• 1 cup packed light brown sugar
• 2 Tablespoons flour
• 1 Tablespoon ground cinnamon

FOR THE GLAZE:

• 2 cups powdered sugar
• 5 Tablespoons milk
• 1 teaspoon vanilla extract

Instructions:

FOR THE CAKE:

1. Preheat the oven to 350 degrees F. Using nonstick cooking spray, coat a baking dish.
   In a large mixing bowl, combine all of the cake ingredients (except the melted butter).
2. Slowly drizzle in the 12-cup melted butter while the mixer is running. Mix only until everything is well blended (overmixing flour in baked goods can make it tough and rubbery.)
3. Pour the batter into your baking dish and spread it out evenly.

FOR THE FILLING:

1. Combine all of the filling ingredients in a small bowl: softened butter, brown sugar, flour, and cinnamon. Stir until everything is completely blended.
2. Drop spoonfuls of the cinnamon filling onto the cake batter.
3. Using a butter knife, make swirly, marble-effect patterns all over the cake. The cake batter and the cinnamon should both be dragged through the knife.
4. Bake for 35-40 minutes (in my oven, it took around 40 minutes), or until a knife inserted in the center comes out clean.

FOR THE GLAZE:

1. In a small mixing bowl, combine powdered sugar, milk, and vanilla essence.
2. Over the warm cake, pour the glaze.