Cinnamon Roll Cake

Move over donuts and danishes, this ooey, gooey, cinnamon-y dish has you whooped... 

Grandma Dudding is in town and is making a cameo on the Monologues. With Grandma in town we've been receiving all sorts of help adjusting to life with a little one. With that being said, I've taken advantage of her culinary skills. 

 Last week she made this cinnamon roll cake, not once, but twice. We obviously enjoyed it. A lot. 

After the second pan of this stuff disappeared I naturally asked Grandma to whip up a third. Confession: my only contribution to this dish was making it vanish... :)

Cinnamon Roll Cake

Cake

3 cups flour

1/4 tsp salt

1 cup sugar

4 tsp baking powder

1 1/2 cups milk

2 eggs

2 tsp vanilla

1/2 cup (1 stick) butter, melted

Topping

1 cup (2 sticks) butter, softened

1 cup brown sugar

2 Tbsp flour

1 Tbsp cinnamon

Glaze

2 cups powdered sugar

5 Tbsp milk

1 tsp vanilla

Preheat oven to 350. Spray a 9x13 glass baking pan with cooking spray. Set aside. (Grandma D used a Pampered Chef dish, didn't grease it, and it was marvelous.)

The cake: In an electric or stand mixer add the flour, salt, sugar, baking powder, milk eggs and vanilla. Once combined well slowly stir in the melted butter. Pour into the prepared 9x13 baking pan.

For topping: In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 35-40 minutes, or when a toothpick inserted near the center comes out nearly clean.

For glaze: In  medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

Oh goodness this is so good. You need to make this. You really do. Your mouth will thank you.

Source: Chef in Training