Cinnamon Roll Cake

I made this cake a few days ago specifically for Breakfast. I realize eating cake for Breakfast isn’t the healthiest option but I told myself it was alright because it’s a “Cinnamon Roll” cake.

And cinnamon rolls are a breakfast food. See how I got away with it?

Plus after seeing variations of it on Pinterest for weeks I didn’t want to control myself any longer.

Cinnamon Roll Cake

So this for breakfast cake was delicious. If you are looking for the texture of a cinnamon roll then you’ll need to go ahead and whip up some cinnamon rolls. The texture isn’t even close to a cinnamon role and for a cake it’s still a little off. But the sugary buttery goodness makes up for the unfamiliar texture.

I mean what could really go wrong with sugar and butter?

Cinnamon Roll Cake Ingredients:

For the Cake:

3 cups of Flour

1/4 tsp. of salt

3/4 cup of sugar

3 tsp. Baking Powder

1 1/2 cups milk

2 eggs

2 tsp. vanilla

1/2 cup melted butter

 

For the Topping:

3/4 cup butter, softened

1 cup brown sugar

2 Tablespoons Flour

1 Tablespoon Cinnamon

 

For the Glaze:

2 cups of Powdered Sugar

5 Tablespoons Milk

1 tsp. Vanilla

 

Cinnamon Roll Cake Directions:

For the Cake: Mix all ingredients except the butter on low speed until well combined. Slowly stir in the butter and then pour into a 9×13 inch pan.

For the Topping: Mix all the ingredients together on low speed. Drop spoonfuls evenly over the cake batter and swirl with a knife.

Bake at 350 degrees for 20 minutes or until a toothpick comes out clean from the middle.

For the Glaze: Mix all ingredients at low speed until well combined. While the cake is still hot drizzle the glaze evenly over the cake.

Let it cool a little but not too much! You still want it warm when you eat it!

Enjoy it for breakfast with a piece of fruit to make you feel better about eating cake in the morning.

Cinnamon Roll Cake

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