Cinnamon Roll Cake

I used to have a love for cinnamon rolls but they are so heavy and honestly just way to sweet for for me. That’s why I love this cinnamon roll cake. It’s the perfect breakfast cake for Thanksgiving or Christmas. It’s so easy to make and it will be a family favorite.

Makes 12 equal servings 

Ingredients

Cinnamon Filling

• ¾ cup unsalted butter softened
• 1 cup brown sugar
• 2 tbsp flour
• 1 tbsp cinnamon
• Dash of salt

Cake

• 3 Cups All Purpose Flour
• ¾ Cup Sugar
• ⅓ Cup Brown Sugar
• ½ tsp salt
• 4 tsp Baking Powder
• 1 ½ cup milk
• 2 eggs room temperature
• 2 tsp vanilla
• ½ cup Melted Butter

Glaze

• 2 Cups powdered sugar
• 5 TBSP Water or Milk
• ½ TSP Vanilla

If you want to do a maple glaze 3 tbsp of maple syrup and 1-2 tbsp of water

Instructions

1. Preheat oven to 350
2. Cinnamon filling
3. In a medium bowl whisk the flour, brown sugar, cinnamon and salt. Add soften butter you can use a hand mixer, forks or your fingers, set aside.

Cake

1. In large bowl mix flour, sugar, brown sugar, salt and baking powder
2. In small bowl mix eggs, vanilla and milk
3. Add wet mixture into flour mixture until combined
4. Mix in melted butter, be careful not to over mi
5. Pour into greased 9×13 pan
6. Drop cinnamon filling over cake mixture evenly.
7. Swirl your topping and cake mixture with a knife going up and down the length of the pan (but only inserting it in the cake mix a little – not all the way).
8. Bake at 350 for 28-32 minutes.
9. Mix glaze ingredients together. Drizzle over

Wrap cake tightly and it will stay fresh for three days. Cake can be frozen for 2 months