Cinnamon Roll Cake
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 (1 stick) salted butter, 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
- 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
- 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
- 2 cups powdered sugar
- 5 tbsp milk
- 1 tsp vanilla extract
- 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.
- Now to make 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.
- While the cake is baking, make the glaze.
- Whisk together powdered sugar, milk and vanilla extract in small bowl.
- Pour the glaze over the warm cake.
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.