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.
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 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.