Cinnamon Roll {Breakfast} Cake

So this recipe first entered my radar when Lindsey posted about it on her blog. She told me how great it was and when I realized I had all of the ingredients on hand I filed it away in my "make this soon" mental file. 

So this weekend when I was scrambling to figure out what I was going to make for breakfast I knew it was the right time to try this out. 

Cinnamon Roll {Breakfast} Cake

There are three different parts to this cake - the cake itself, the cinnamon swirl and the glaze.

Cake Ingredients: 

• 3 C Flour
• 1/4 tsp Salt
• 1 C Sugar
• 4 tsp Baking Powder
• 1 and 1/2 C Milk
• 2 Eggs, room temperature 
• 2 tsp Vanilla
• 4 TBS Unsalted Butter, Melted

Preheat your oven to 350 degrees. Prepare a 9X13 pan (I used glass) with cooking spray and set aside. In a large bowl, stir together flour, salt, sugar and baking powder. Add milk, eggs, and vanilla; beat until combined. Stir in the melted butter and then pour into the prepared pan. Set aside.

Cinnamon Swirl Ingredients:

• 1 C Unsalted Butter, Softened
• 1 C Brown Sugar
• 2 TBS Flour
• 1 TBS Cinnamon
• 2/3 C Nuts (optional)

In a  medium bowl, beat together butter, brown sugar, flour and cinnamon until smooth. Stir in nuts. Drop by large spoonfuls over the cake batter.

Use a knife to gently swirl the cinnamon mixture throughout the cake. When you are done, it should look like this:

Bake for approximately 30 minutes; you should be able to stick a tooth pick into the cake and it come out clean when it is completely finished. 

While the cake is baking you'll need to make the glaze.

Glaze Ingredients:

• 2 C Powdered Sugar
• 5 TBS Milk
• 1 tsp Vanilla

Combine all ingredients in a small bowl and whisk until smooth. When the cake is finished baking, use a fork to put holes in it and the pour the glaze over the top. The fork holes allow the glaze to sink deep into the cake.

This rich cake is excellent served with milk or coffee.

  ENJOY!