Cinnamon Roll Cake
Cinnamon Roll Cake is a moist and buttery cinnamon cake with a creamy vanilla glaze drizzled over the top. If you love cinnamon rolls, then you’ll absolutely love this gooey cake! Serve it for breakfast, brunch or a late night dessert for one tasty treat. No matter when you choose to devour it, you won’t be disappointed! 🙂
I have to say, one of life’s greatest pleasures is that first bite into a warm, gooey and melt-in-your-mouth cinnamon roll. Actually, just cinnamon rolls in general are a pleasure-you can’t convince me otherwise. Now to have one in cake form? Are you kidding me? That’s just pure bliss right there.
Ingredients
CAKE
3 cups all-purpose flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking Powder
1 ½ cups milk (I use 2%)
2 large eggs
2 teaspoons vanilla extract
1/2 cup salted butter, melted
TOPPING
1 cup salted butter, softened
1 cup light brown sugar
2 Tablespoons all-purpose flour
1 Tablespoon cinnamon
GLAZE
2 cups powdered sugar
5 Tablespoons milk
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees F°. Spray a 9×13-inch glass baking pan with cooking spray. Set aside.
FOR CAKE: In an electric stand mixer, add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Mix until just combined. Then slowly mix in melted butter. Pour batter into the prepared pan, spreading out evenly.
FOR TOPPING: In a large bowl mix the 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 cake for 28-32 minutes or until a toothpick inserted in the center comes out nearly clean. Remove cake from oven and let stand at least 15 to 30 minutes before topping with glaze.
FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Slice and serve warm or at room temperature. Enjoy!
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