I love Cinnamon Rolls. I always have and I always will. The smell of Cinnamon Rolls is just as addictive to me. I often crave Cinnamon Rolls and this cake can offer me the same flavors. All the deliciousness of cinnamon rolls in a much simpler and quicker form. What’s not to love? This Cinnamon Roll Cake is perfect for dessert, brunch or even breakfast.
Cinnamon Roll Cake
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 teaspoons vanilla
1/2 cup (1 stick) real butter, melted
1 cup (2 sticks) real butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
3/4 cup chopped pecans, (optional) (always measure the nuts first then chop them)
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla
In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in the 1/2 cup melted butter. Pour batter into a greased 9 x 13 inch baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. You want to make sure it’s done.