Cinnamon Roll Cake

Okay, by now everyone should know my obsession with chocolate chip cookies. If not, you can read some about that here, here and here! Also I should probably confess that when I made cookies last week I also may have eaten 2 cookies for breakfast almost every morning. I mean, there's milk for calcium & eggs for protein in there so that's a pretty well rounded meal, right?

Anyway, aside from loving anything chocolate chip, I also have a deep love for anything containing large quantities of cinnamon, sugar & butter. These EASY cinnamon sugar biscuits I posted about here are a great way to get a quick fix, but sometimes I need something a bit more... serious than that. When those cravings hit its time for this bad boy. The Cinnamon Roll Cake... or the Cinnabon cake as we've started calling it. 

Ingredients:

-3C flour

-1/2tsp salt

-1 C sugar

-4tsp baking powder

-1 1/2 C milk

-2 eggs

-2tsp vanilla

-1/2 C butter (melted)

Cinnamon Topping

-1 C butter (softened)

-1 C brown sugar

-2 Tbs flour

-1 Tbs cinnamon

Glaze

-2 C powdered sugar

-5 Tbs milk

-1 tsp vanilla

Preheat oven to 350. Mix flour, salt, sugar, baking powder, milk, eggs & vanilla together but don't over mix. Stir in melted butter. Pour into greased 9 x 13 pan. 

Mix topping ingredients together and drop evenly over cake batter. Swirl into batter with a butter knife.

Bake at 350 for 28-32 minutes. The cinnamon topping will turn dark brown and bubbly. 

Top with glaze while still warm - and eat while still warm! 

This cake is best served warm, but does reheat well. If I'm taking it somewhere I just pop it in the oven when I get there for a few minutes to warm it back up so when baking its better to do it on the slightly underdone side. Plus its gooey that way which makes it oh so good ;)