Cinnamon Roll Cake From Scratch Recipe Card

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 4 tsp Baking powder
  • 1 cup Brown sugar, packed light
  • 1 tbsp Cinnamon, ground
  • 3 1/8 cup Flour
  • 1 cup Granulated sugar
  • 2 cup Powdered sugar
  • 1/4 tsp Salt
  • 3 tsp Vanilla

• Dairy

  • 1 1/2 cup Butter, unsalted
  • 1 13/16 cup Milk

Found on crunchycreamysweet.com

Description

Directions

• Grease a 9x13 cake pan (or line it with parchment paper or aluminum foil and grease the sides and bottom). Set aside.
• Preheat the oven to 350 degrees F.
• In a large mixing bowl, whisk together flour, salt, sugar and baking powder.
• Add milk, eggs and vanilla and whisk until smooth.
• Slowly add the melted butter and whisk until everything is smooth.
• Spread the batter in the prepared pan. Set aside.
• In a medium mixing bowl, beat butter with electric mixer until creamy.
• Add sugar, flour and cinnamon and beat until fluffy, about 2 minutes. (It will look crumbly at first but keep beating, it will come together.)
• Spread the filling over the cake batter, leaving at least 1 inch of space from the edge of the pan. Swirl gently with a off-set icing spatula or a rubber spatula.
• Bake the cake for 28 to 32 minutes or until the toothpick inserted in the cake part comes out clean.
• Cool the cake for 15 minutes. Pour the glaze over the cake and spread evenly.
• Sift the powdered sugar over a medium mixing bowl.
• Add vanilla and milk and whisk together until smooth and drizzling consistency. Spread over still warm cake.
• Keeps covered in room temperature for up to 3 days.
• Enjoy!