Homemade Cinnamon Roll Cake

Ingredients

FOR THE CAKE:

• 3 cups all-purpose flour
• 1 cup white granulated sugar
• 4 tsp baking powder
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups milk
• 1/2 cup salted butter (1 stick) melted

FOR THE CINNAMON FILLING:

• 3/4 cup (1 1/2 sticks) salted butter softened to room temp
• 1 cup packed light brown sugar
• 2 tbsp flour
• 1 tbsp ground cinnamon

FOR THE GLAZE:

• 2 cups powdered sugar
• 5 tbsp milk
• 1 tsp vanilla extract

Instructions

FOR THE CAKE:

• Preheat oven to 350F degrees.
• Spray 9 x 13 baking dish with nonstick cooking spray (I like the kind that has flour in it).
• In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter).
• Don't overmix, just stir until combined.
• While your mixer is running, slowly add the 1/2 cup melted butter.
• Mix just until combined (overmixing flour in baked goods can make it tough and rubbery.)
• Spread this batter evenly into your baking dish.

FOR THE FILLING:

• In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon.
• Stir until combined well.
• Drop the cinnamon filling by spoonfuls onto the cake batter.
• Take a butter knife and make swirly, marble-effect patterns all around the cake.
• Drag the knife through both the cinnamon and cake batter.
• Bake the cake for about 35-40 minutes (it took about 40 minutes in my oven), until a knife inserted into the center comes out clean.

FOR THE GLAZE:

• Whisk together powdered sugar, milk and vanilla extract in small bowl.
• Pour the glaze over the warm cake.

Notes

I think you could get away with only using one stick of butter in the cinnamon/sugar filling mixture. I think two sticks of butter makes this filling a tad heavy and therefore, it likes to sink to the bottom a bit while baking. Serve warm or at room temperature.

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