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 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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We love cinnamon rolls and I love that this recipe has all of the deliciousness without all of that rolling of dough.ReplyDelete
Can you make this the night before and bake the next morning?ReplyDelete
I never have but don't see why not.Delete
This sounds absolutely divine! ♡ However, I can only imagine the calories attributed to such delightful decadence with all that butter and sugars used! Oh,well ~ you only live once ~~♡♡~~ReplyDelete
Everything in moderation and yes, you do only live once.Delete
My family will love me forever when I make them this! lol!ReplyDelete
Aunt Bee, yay!!Delete
Should you store the leftovers in the fridge since glaze uses milk?ReplyDelete
I never have, it's just like any cake glaze or frosting, but you certainly can.Delete
I ended up softening my butter in the micro wave and melted half of it. This is for the topping will this still work or too runny?ReplyDelete
That should work fine.Delete
The first time I made this cake it was amazing. The second time it all bubbled up and the cinnamon rose to the top and burned after 25 minutes in the oven. I thought I did not mix the cinnamon mixture in enough so I tried again .The third time I mixed it better and it did the same thing . Any idea what I am doing wrong.ReplyDelete
Wow! I have no idea. All your measurements were done correctly? Have you calibrated your oven temp, or used an oven thermometer to be sure your oven temp is accurate? That is the only thing I can think of to try.Delete
Can't wait to try! Love cinnamon, cinnamon. Never enough in my rolls and they are so much work.ReplyDelete
I love cinnamon rolls too, but this one is easier and equally yumm!Delete
What a lovely idea and a great change from cinnamon rolls. Plus this recipe looks far easier than a traditional cinnamon roll so that gets my thumbs up too.ReplyDelete
Rebecca, thank you so much!! Hope you enjoy it.Delete
I am anxious to make this for my family! A question though. Initially you said this makes a large sheet pan, (which I thought would be a jelly roll size). Later you said a 9X13 cake pan. I want to use the correct size. Thank you.
9×13-inch pan. Sorry for any confusion.Delete
Would it work as well to bake it in a metal pan?ReplyDelete
Yes it would be fine.Delete
I have made it a couple of times now. Super duper good.ReplyDelete
YAY that's great! TY!Delete
This cake is truly Amazing!! For Thanksgiving my daughter was planning on going with her friends, she changed her plans when she knew I was making this cake.ReplyDelete