Cinnamon Roll Cake

As many of you may know by now, I LOVE cinnamon rolls. Always have, always will. In fact, cinnamon is my favorite flavor. It makes everything better. And for my birthday this year, a cinnamon cake is exactly what I wanted.

While I could have attempted to make a nice layer cake with yummy cinnamon frosting, I tend to enjoy making more hassle-free desserts. And this cake was definitely hassle-free.

The batter comes together in no time and the filling is SO easy to make and spread over the cake batter. I mean look at that crunchy cinnamon filling!! I halved the amount of filling the original recipe called for and I think it turned out just right.

The glaze is the final touch and I love how it seeps into the cake. By the second and third day it basically becomes as moist as a poke cake, which is perfectly fine in my book. If you wanted, you could easily make it a thicker glaze by adding less milk to the powdered sugar.

Oh and I suggest you warm it up every time you eat it. It basically turns into a cinnamon roll. You won't be able to tell the difference in flavor.

Overall, you need to make this cake even if it's no one's birthday. Your whole family will be sure to love it!

Cinnamon Roll Cake

Adapted from Crunchy Creamy Sweet

3 cups all-purpose flour sifted

1/4 tsp. salt

1 cup granulated sugar

4 tsp. baking powder

1 1/2 cups milk

2 large eggs

2 tsp. vanilla extract

1/2 cup (1 stick) unsalted butter, melted

For the Cinnamon Filling:

1/2 cup (1 stick) unsalted butter, softened to room temperature

1/2 cup packed light brown sugar

1 Tbsp. all-purpose flour

1/2 Tbsp. ground cinnamon

For the Glaze:

2 cups powdered sugar, sifted

4-5 Tbsp. milk

1 tsp. vanilla extract

1. Preheat the oven to 350 degrees F. Grease a 9x13-inch pan and set aside.

2. In a large mixing bowl, whisk together flour, salt, sugar and baking powder.

3. Add milk, eggs and vanilla and whisk until smooth.

4. Slowly add the 1/2 cup melted butter and whisk until smooth.

5. Pour and spread the batter in the prepared pan. Set aside.

6. In a medium mixing bowl, beat 1/2 cup softened butter with electric mixer until creamy. Add sugar, flour and cinnamon and beat until fluffy, about 2 minutes.

7. Spread the filling over the cake batter, leaving at least 1-inch of space from the edge of the pan. Swirl gently with a off-set icing spatula or a rubber spatula.

8. Bake the cake for 28 to 32 minutes or until the toothpick inserted in the cake (not the filling) comes out clean.

9. Let the cake cool for 15 minutes. Sift powdered sugar over a medium-sized bowl. Add vanilla and milk and whisk together until smooth and drizzling consistency. Pour and spread over cake.

*Keeps covered in room temperature for up to 3 days.