Cinnamon Roll Cake

I love cinnamon rolls. The fact that I don't live near a Cinnabon is both a blessing and a curse. It's sad because I can't have their deliciousness. It's a blessing because have you ever seen a Cinnabon? They're usually bigger than my head.

I made this cake in December and tried it again over the weekend. I think it's amazing. The Husband thinks it's amazing. However, I should warn you about something. The absolute best part of this cake is the gooey center. You will have to fight people to eat it like civilized humans and not try and cut out the center.

I love the cinnamon swirls. Right after the oven.

Cinnamon Roll Cake
Cake:
3 c. flour
1/4 tsp. salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
1 Tbsp. flour
1 Tbsp. cinnamon

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

Mix everything except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes. For glaze, mix all ingredients together and spread over cake.

The picture doesn't do it justice. I am not a photographer so it is not the cake's fault if it's deliciousness isn't translated.

Lizett