Cinnamon Roll Cake with Cream Cheese Frosting

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 cup Brown sugar
  • 1 tbsp Cinnamon
  • 1 9/16 cups Flour
  • 1/2 cup Granulated sugar
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla

• Dairy

  • 7/8 cup Butter
  • 4 oz Cream cheese
  • 13/16 cup Milk

Found on tastesbetterfromscratch.com

Description

Ingredients

• 1 1/2 cups flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup milk
• 1 egg
• 1 tsp vanilla
• 1/4 cup butter, melted
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1 Tbsp flour
• 1 Tbsp cinnamon
• 1 cup powdered sugar
• 2 Tbsp butter, softened
• 4 oz cream cheese
• 1-2 Tbsp milk
• 1/2 tsp vanilla

Directions

• Preheat oven to 350 degrees F. Grease an 8x8 baking dish. In a large bowl combine the flour, sugar, baking powder, salt, milk, egg and vanilla. Stir in melted butter. Pour mixture into prepared pan and smooth into an eve layer. Make the cinnamon swirl topping by creaming all ingredients together until smooth. Drop spoonfuls of the mixture evenly over the cake batter. Use a knife to swirl through the cake and disperse the mixture throughout the cake batter. Bake 32-37 minutes or until a toothpick inserted in the center comes out clean. Drizzle frosting over warm cake. Serve warm. For the Cream Cheese Frosting, cream the butter and cream cheese together. Add powdered sugar, vanilla, and enough milk to make a smooth, slightly thin frosting. Drizzle frosting over the cake with a spoon (or use a ziplock bag like I did--just snip a hole out of one of the corners and add the frosting).