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This Cinnamon Roll Cake is super yummy, and was gobbled up in no time at all! It has the perfect cinnamon roll taste without all the work!
Cinnamon Roll Cake ingredients:
3 cups all purpose flour
1 tablespoon + 1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1 1/3 cup milk
1 tablespoon vanilla
1/2 cup sour cream
Cinnamon Sugar Mixture
1/2 cup sugar
1 tablespoon cinnamon
3 tablespoons butter, melted
3/4 cup powdered sugar
2 tablespoons milk (use more or less depending on how thick you would like your drizzle)
Cinnamon Roll Cake directions:
Preheat your oven to 350°F.
First use non stick baking spray or Crisco to prepare 9 x 13 inch pan.
Next, in large bowl mix flour, baking powder, salt and sugar.
Then, in small bowl whisk eggs, milk, vanilla, and sour cream together until well combined.
Mix the egg mixture into the flour mixture until well combined. It will be lightly lumpy and that’s okay!
After that, mix your sugar, cinnamon and melted butter in small bowl.
Pour your cake mixture into your prepared pan, then spoon cinnamon mixture on top of your cake in random dollops.
Using a butter knife, cut through the cinnamon mixture to mix it into the cake. If you want more of a “streusel” top, cut in lightly. I swirled the knife through a decent amount because I wanted the cinnamon sugar mixture throughout the whole cake.
Bake at 350°F for 35-40 minutes, or until a toothpick comes out clean. Make sure you don’t overbake it, or you’ll have a dry, crumbly cake. Let cool for 10-15 minutes.
While your cake is cooling, make your drizzle by whisking together your powdered sugar and milk.
When cake is mostly cooled (I like it when it’s still just a touch warm), cut into squares, top with drizzle and enjoy!
Try our Cinnamon Roll recipe too!
*This recipe originally appeared on Utah Sweet Savings March 2015.