Cinnamon Roll Cake

Is it just me, or are the holidays flying by even faster than in years past? I thought that, surely, with Thanksgiving so early this year, I’d be able to just cruise through given that extra week of time.  No, not the case;  I’m as frantic and frazzled as ever, but perhaps a lot of that has to do with the continuing care I’ve been giving my mom, the support I’ve been giving my dad, and taking on twice as many tasks as usual.  But I digress.  Thank goodness for two able-bodied sons!  Number two son came by last week with some wreaths – a story in itself that I soon hope to be able to tell you – this week, number one son came by and helped me begin decorating (yes, I’m embarrassed to admit that I’ve only just begun).  I provided him with dinner and asked what he’d like to have.  Bless him, he wanted something simple, and chose the Slow Cooked Spicy Kielbasa.  When offered a choice of desserts between the tried and true Chocolate Stout Cake and a new recipe for Cinnamon Roll Cake, he chose the latter.  Always up for a challenge, I was happy to comply.  The cake, surely meant for the breakfast or brunch table, was quite tasty and really did have the taste and near texture of a cinnamon roll.

Cinnamon Roll Cake

Ingredients:

3 cups flour

1/4 tsp. salt

1 cup granulated sugar

4 tsp. baking powder

1 1/2 cup whole milk

2 eggs

2 tsp. vanilla

4 Tb. butter, melted

2 sticks (1 cup) butter, room temperature

Filling:

1 cup dark brown sugar

2 T. flour

2 T. cinnamon

1/3 cup finely chopped pecans

Glaze:

2 cups powdered sugar

5 T. milk

1 tsp. vanilla

  

Preheat oven to 350°F.

With an electric handheld or stand mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined, slowly blend in 4 T. melted butter. Pour batter into a greased 9"x9” baking pan.

In a large bowl blend the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. Bake at 350°F for 35-40 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Wow Us Wednesday

Foodie Friday

Sweets for a Saturday
Sugar and Spice