Cinnamon Roll Cake

• servings: 12 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

3 cups all-purpose flour

1 cup sugar

4 teaspoons baking powder

½ teaspoon salt

1½ cups milk

2 large eggs

2 teaspoons vanilla extract

½ cup unsalted butter, (melted)

Cinnamon Topping:

¾ cup unsalted butter, (softened)

1 cup packed light brown sugar

2 tablespoons all-purpose flour

1 tablespoon ground cinnamon

Glaze:

2 cups powdered sugar (sifted)

5 tablespoons milk

1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Grease a 9-x-13-inch baking dish and set aside.

Make the cake: In a large bowl, mix flour, sugar, baking powder, salt, milk, eggs, and vanilla together.

Slowly stir in melted butter and pour batter into the prepared baking dish.

Make the cinnamon topping: In another bowl, mix softened butter, brown sugar, flour, and cinnamon. Dollop over the top of the cake mixture evenly.

Swirl your topping and cake mixture with a knife, only inserting it halfway into the batter and going up and down the length of the pan.

Bake for 28–32 minutes.

Make the glaze: Mix all glaze ingredients together in a small bowl. Drizzle over the cake while it is still warm.

Notes

Louise made this and said the flavor was very good but the cinnamon mixture went to the bottom and sorta crystallized. She is not sure she will make it again, but if she does she will use less butter in the topping and she felt the amount of butter was too much and caused the sinking. She also said hers took 38 minutes to bake.

If I try this I will cut recipe in half, baking it in an 8x8 pan.

K: February 11, 2025

Nutrition

• Serving Size: 1 slice
• Calories: 538 kcal
• Total Fat: 21 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 1 g
• Cholesterol: 83 mg
• Sodium: 132 mg
• Total Carbohydrate: 82 g
• Dietary Fiber: 1 g
• Total Sugars: 56 g
• Protein: 6 g