CINNAMON ROLL CAKE

This moist cake is swirled with a combination of brown sugar and cinnamon to provide it that traditional cinnamon roll flavor! The cake receives topped off with an convenient glaze and makes a top notch breakfast or dessert.

INGREDIENTS

For the cake:

• three cups flour
• 3/4 cup granulated sugar
• ¼ cup brown sugar
• 4 teaspoons baking powder
• ½ teaspoon salt
• 1 half of cups milk
• 2 giant eggs
• 1 tablespoon vanilla
• 1/2 cup butter melted

For topping:

• 1 cup brown sugar
• 1 tablespoon floor cinnamon

For the glaze:

• 2 cups powdered sugar
• 3 tablespoons milk or extra

INSTRUCTIONS

1. Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray.
2. Add all of the substances without for the butter to a mixing bowl and whisk nicely to combine.
3. Pour in the melted butter and use an electric powered mixer on low speed, mixing the batter till it’s simply combined. Do now not overmix.
4. Pour batter into the organized baking dish.
5. To make the topping, whisk collectively the brown sugar and cinnamon.
6. Sprinkle the topping over the pinnacle of the cake and use a butter knife to swirl the topping into the batter.
7. Bake for 35-40 minutes or till a tester inserted in the middle comes out clean.
8. Cool for 10 minutes earlier than whisking collectively the powdered sugar and milk to make the glaze. Add extra milk 1 tablespoon at a time to attain the consistency you prefer. Pour the glaze over the heat cake.
9. Let glaze set earlier than cutting and serving.

Enjoy.

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