Is a cinnamon roll cake breakfast or dessert?
That was the dilemma I was faced with as I pulled this cake out of the oven. It had all the taste and gooeyness of a morning cinnamon roll, but shape and texture said dessert to me. Then, as I was pondering my breakfast options Sunday morning, I decided it was both. A (very sweet) breakfast cake or a slightly different dessert, with all the deliciousness of a classic cinnamon roll.
Cinnamon Roll Cake
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1 1/2 cups flour
1/8 teaspoon (aka a “pinch”) salt
2 teaspoons baking powder
1/2 cup sugar
3/4 cup milk
1 teaspoon vanilla
1/4 cup butter, melted*
1 stick of butter, softened
1/2 cup brown sugar, lightly packed
1 tablespoon flour
1/2 tablespoon cinnamon
1 cup powdered sugar
2 1/2 tablespoons milk
1/2 teaspoon vanilla
Preheat oven to 350°. Grease an 8×8 baking dish and set aside.
In a bowl, add all the cake ingredients except the melted butter. Stir well. Slowly stir in the melted butter and gently mix to combine. Pour the batter into the prepared baking dish.
In a small bowl, combine all the ingredients for the topping. I used a fork to really mix in the butter. Evenly dollop the topping over the batter and then swirl with a knife. Bake the cake for 30 to 35 minutes.
To make the icing, combine all the glaze ingredients and whisk well. Add more milk or powdered sugar to make a thinner or thicker glaze, if desired. While the cake is still warm, pour the glaze over the top of the cake. Serve warm.
-Adapted from Cookin Up North