Friday, April 7, 2017

Cinnamon Roll CAKE

Imagine all the taste of a cinnamon roll in a cake format! Oh my, just close your eyes and imagine a bite with a nice hot cup of coffee or tea. AH MAZ ING!!

What could be easier than this? One large 13 x 9-inch pan full of deliciousness, perfect for breakfast, dessert, or an after-school snack. Cinnamon, brown sugar, buttery goodness! Have a crowd coming for the holidays? Whip this up and it'll be ready to serve a crowd.



3 cups All-Purpose Flour
1/4 tsp Salt
1 cup Sugar
4 tsp Baking Powder
1 1/2 cups Milk
2 Eggs
2 tsp Vanilla
1/2 cup (1 stick) Butter, melted

1 cup ( 2 sticks) Butter, softened
1 cup Brown Sugar
2 tbls  Flour
1 tbls Cinnamon

2 cups Powdered Sugar
5 tbls Milk
1 tsp Vanilla

Preheat oven to 350 degrees. Spray a 13 x 9-inch baking pan with cooking spray and 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-inch baking pan.

For the 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 30-35 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.

Also seen on Meal Plan Monday

Also seen on Weekend Potluck

Original recipe adapted from Life in the Lofthouse


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