Better Cinnamon Roll Cake

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar, packed light
  • 2 tsp Cinnamon, ground
  • 1 1/2 cup Flour
  • 1/2 cup Granulated sugar
  • 1/2 cup Powdered sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract or almond extract, pure

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 1/4 cup Butter
  • 3/4 cup Buttermilk
  • 3 oz Cream cheese
  • 2 tbsp Milk

Found on crunchycreamysweet.com

Description

Directions

• Preheat oven to 350 degrees.
• Grease and flour a 9 deep dish pie pan or a 9 round cake pan. Set aside.
• In a large mixing bowl, whisk together flour, salt, sugar, baking powder, baking soda.
• In another mixing bowl, whisk together egg, buttermilk, vanilla and oil.
• Add the wet ingredients to the dry ingredients and whisk until smooth. Whisk vigorously for 10 to 15 seconds. Spread the batter in the prepared pan. Set aside.
• In a small mixing bowl, whisk together melted butter, sugar, cinnamon, flour and vanilla. Using a small spoon, drizzle the filling over the batter in a circular motion (simply create circles), starting from the outside. You should have about half of the filling mixture left.
• Bake the cake for 28 to 30 minutes, or until the toothpick inserted in the cake comes out clean.
• Remove the cake from the oven and set on a wooden cutting board. Drizzle the remaining filling over the filling crevices that were created during baking.
• Let the cake cool, while you make the glaze.
• In a medium mixing bowl, whisk cream cheese, milk and vanilla. Add sifted powdered sugar until the frosting reaches a thick yet drizzling consistency.
• Using the back of the spoon or an offset spatula, spread the glaze over the warm cake in a circular motion.
• Let cool to room temperature.
• Serve.