Cinnamon Roll Cake:
1 cup sugar
3 cups. flour
4 tsp. baking powder
1 stick butter, melted
1 1/2 cups milk
1/4 tsp. salt
2 tsp. vanilla
Cinnamon Roll Cake Topping:
1 stick of butter, softened
2 Tbsp. flour
2 Tbsp. cinnamon
1 cup brown sugar
Cinnamon Roll Cake Glaze:
5 Tbsp. milk
1 tsp. vanilla
1 1/2 cups powdered sugar
Prep: ~30 mins.
Cook: ~30 mins.
HOW TO MAKE THE CINNAMON ROLL CAKE
Preheat your oven to 350º F. Use an oven thermometer to verify your oven temperature is correct.
Add the salt, sugar, baking powder, eggs, and vanilla to a mixer bowl. Mix well.
Add the flour and milk. Mix.
Slowly add the butter and continue mixing until you have a batter.
Butter a 9×13″ baking pan.
Pour the cinnamon roll cake batter into the baking pan. Use a spatula to scrape out all the batter. Smooth out the batter in the pan so it is even and smooth.
HOW TO MAKE THE CINNAMON ROLL CAKE TOPPING
In a mixing bowl combine all the cinnamon roll cake topping ingredients and mix together.
Pour the cinnamon roll cake topping mixture over the batter evenly.
Put the cinnamon roll cake in the oven and bake for about 30 minutes, or until a toothpick inserted doesn’t leave any stuck crumbs. Don’t bake longer than 34 minutes.
HOW TO MAKE THE CINNAMON ROLL CAKE GLAZE
Add the glaze ingredients to a bowl and mix together well.
Remove the cinnamon roll cake from the oven and allow it to cool for 10 minutes. Drizzle the cinnamon roll cake glaze all over it. Serve. Since it has dairy in the glaze, I would refrigerate any uneaten cake after a couple hours has passed. It best to eat the cake the same day.