Cinnamon Roll Cake
By Brandie Skibinski · thecountrycook.net
1 hr 15 minYields 12
A swirled sheet cake with cinnamon-brown sugar filling and vanilla glaze, baked in one pan.
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| prepPreheat oven to 350F degrees | ||||||
| prepSpray 9x13-inch baking dish with nonstick cooking spray | ||||||
| 360 g all-purpose flour | Combine flour, sugar, baking powder, eggs, vanilla & milk | Slowly add melted butter, mix until combined | Spread batter evenly into prepared baking dish | Swirl filling & batter with butter knife | Bake 35–40 min until knife comes out clean | Pour glaze over warm cake, cool before serving |
| 200 g white granulated sugar | ||||||
| 4 teaspoons baking powder | ||||||
| 2 large eggs | ||||||
| 2 teaspoons vanilla extract | ||||||
| 360 ml milk | ||||||
| 115 g salted butter, melted (slightly cooled) | ||||||
| 170 g salted butter, softened to room temperature | Combine softened butter, brown sugar, flour & cinnamon | Drop cinnamon filling by spoonfuls onto batter | ||||
| 220 g packed light brown sugar | ||||||
| 2 tablespoons all-purpose flour | ||||||
| 1 tablespoon ground cinnamon | ||||||
| 240 g powdered sugar | Whisk powdered sugar, milk & vanilla for glaze | |||||
| 75 ml milk | ||||||
| 1 teaspoon vanilla extract | ||||||
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